For the Tofu:
1 pkg. firm tofu, drained, pressed and cubed
2 Tbls. soy sauce or tamari*
1 Tbls. rice vinegar*
6 Tbls. corn starch
For the Sauce:
3 Tbls. soy sauce or tamari
1 Tbls. rice vinegar
1/4 C. water
1/4 C. brown, coconut, cane sugar or maple syrup
1 tsp. sesame oil
1 tsp. chili garlic sauce (I use Sambal Oelek)
1 tsp. hoisin sauce
1 tsp. ginger paste. (I use ginger paste found in a tube in the produce section)
1 Tbls. cornstarch
In bowl combine soy sauce or tamari and vinegar for tofu marinade. Add tofu cubes and let marinate several hours (or overnight). I like to put it all into a ziplock bag. When ready to cook, drain tofu and discard marinade. *If you’re in a hurry, you can skip this marinating step.
In clean ziploc bag, add tofu cubes and cornstarch. Gently shake to coat the tofu. Add more cornstarch if needed to lightly coat all the tofu. You may want to do this in batches.
Cook the tofu. I use my air fryer. 400° for about 10 minutes (turning tofu halfway through cooking). Alternately, you can heat some neutral oil in a large skillet over medium-high heat and cook the tofu cubes until browned all over. Remove tofu and set aside.
Combine all the sauce ingredients in large skillet (use same skillet if you cooked the tofu that way). Heat over medium-high and whisk until sauce thickens. Add tofu and stir to coat the tofu with sauce, about 1-2 more minutes.
Serve tofu over rice and steamed vegetable of choice. Garnish with sesame seeds, if desired.
* If you’re short on time, skip the tofu marinade and just toss tofu cubes in the cornstarch and cook.