Ingredients:

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350g extra firm, pressed tofu

1 TBSP cornstarch

1-2 TBSP sesame oil

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Sauce:

2 TBSP soy sauce (can sub tamari or ponzu sauce)

2 TBSP maple syrup

1 TBSP fresh lime juice

1 TBSP mirin

1/2 TBSP sesame oil

3 cloves garlic, minced

1/2 TBSP cornstarch

1 TBSP water

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Toppings:

Sesame seeds

Fresh cilantro

Lime wedges

Red chili, sliced

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Make the tofu crispy:

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1) Dry the block of tofu and cut into 1 inch cubes. Lightly coat in cornstarch.

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2) Pour enough sesame oil to coat the bottom of a large frypan and heat over medium-high heat. Once hot, add the cubes of tofu and fry, turning until all sides become golden and crispy. Set aside on a paper towel-lined plate.

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Prepare the aromatics and sauce:

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3) In a small bowl, whisk together the soy sauce, maple syrup, lime juice, mirin, and sesame oil.

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4) In a separate small bowl, whisk together cornstarch and water to make a slurry. 

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5) In a small amount of sesame oil over medium heat, fry the minced garlic for about 30 seconds to 1 minute, until fragrant. Pour in the sauce mixture and turn up heat to medium-high. Stir for a few minutes and then add the slurry. Stir continuously. As it thickens, add the crispy tofu cubes and toss to coat.

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6) Top with fresh cilantro, sesame seeds, chili slices, and a wedge of lime and serve over rice or noodles!

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