Step 1

Heat a large skillet over high heat. Add oil and swirl to coat the pan.

Step 2

Arrange the tofu chunks in the skillet and fry them until they are golden brown on all sides, 8 to 9 minutes.

Step 3

While the tofu is cooking, prepare the veggies and the sauce. Crush the garlic cloves and slice the chilis. In a small bowl, mix together the soy sauce, agave nectar, and black pepper. Set aside.

Step 4

Once the tofu is nicely browned and crispy around the edges, add the crushed garlic and sliced chilis to the skillet. Stir-fry for 45 seconds to 1 minute.

Step 5

Pour the sauce mixture over the tofu and stir to coat. Cook until the sauce thickens, about 3 minutes.

Step 6

Remove the skillet from the heat and transfer the crispy & sticky garlic chili tofu to a serving bowl. Garnish with sesame seeds and enjoy!