Ingredients
Equipment
Instructions
- Pat the pressed tofu cubes dry with a paper towel. In a medium bowl, toss the tofu cubes with salt and pepper. Add the cornstarch and toss gently until each piece is evenly coated.
- Heat avocado oil in a large non-stick skillet over medium-high heat. Once shimmering, add the tofu in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and crispy all over. Remove tofu from the skillet and set aside.
- In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger.
- Reduce the skillet heat to medium. Pour in the sauce and let it simmer for 2-3 minutes, stirring, until it thickens. Return the crispy tofu to the skillet and toss gently to coat. Garnish with sesame seeds and green onions, if desired, and serve immediately.
Notes
For Gluten-Free: Use gluten-free tamari instead of soy sauce.
Pressing Tofu: If you don't have a tofu press, wrap the block in paper towels, place it on a plate, and put something heavy on top (like a cast-iron skillet or books) for at least 30 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or skillet for best results.
Pressing Tofu: If you don't have a tofu press, wrap the block in paper towels, place it on a plate, and put something heavy on top (like a cast-iron skillet or books) for at least 30 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or skillet for best results.
