Step 1

Drain the tofu and wrap it in a paper towel or a clean tea towel. Use a tofu press or place a cutting board with a heavy object on top (like a cast-iron skillet) to press out the excess moisture. This takes around 20-30 minutes.

Step 2

While the tofu is draining, add soy sauce, rice vinegar, maple syrup or agave, Sriracha, and garlic powder to a small mixing bowl and whisk together. Set aside.

Step 3

Remove the tofu and cut it into bite-size triangles or 1-inch cubes. Add to a large mixing bowl, then sprinkle cornstarch over top. Gently toss to combine.

Step 4

Heat sesame oil in a large skillet over medium until it starts to shimmer. Add tofu and let it cook for approximately 3-4 minutes before flipping it. Flip and repeat this step until all sides are browned.

Step 5

Once the tofu is browned, pour all of the sauce into the skillet. Toss the tofu to coat it completely, and cook for another 1-2 minutes to thicken the sauce.

Step 6

Serve immediately while warm with a garnish of sesame seeds or sliced green onions. For a more complete meal, serve it with rice or noodles. Happy eating!