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Mix all the marinade ingredients in a mixing bowl (water, soy sauce, vinegar, syrup, garlic powder, and cayenne powder) until well combined. Add the tofu cubes and let them marinate, covered in the fridge for at least 15 minutes. If you let them marinate longer, they will have a more intense flavor.
Drain the tofu, but don’t discard the liquid. Set aside.
Heat the oil in a skillet, and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
Add the marinade liquid to a bowl with the cornstarch and mix until well combined. Pour the sauce into the frying pan and cook until it thickens.
Serve immediately (I added some chopped chives on top, but it’s completely optional), or keep leftovers in an airtight container in the fridge for 5 to 7 days.