Step 1

Mix the cornstarch and water in a small bowl and set aside.

Step 2

Heat the 2 teaspoons of oil in a small saucepan over medium heat. Add the garlic, ginger, and chili pepper flakes and sauté for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornstarch mixture and bring to a boil. Cook for a minute until thickened, then remove from the heat and set aside while you make the tofu.

Step 3

Drain and press the tofu as instructed above (or use a tofu press), then cut into cubes. (I highly recommend reading my blog post for helpful tips on making the best crispy tofu!)

Step 4

Transfer the tofu cubes to a bowl, add the cornstarch, soy sauce (or tamari) and oil, and mix well.

Step 5

Heat some oil in a skillet over medium-high heat. Add the tofu cubes and cook for about 3 minutes each side, until golden brown and crispy all over.

Step 6

Add the sauce, toss to coat and cook for about 1-2 minutes over low-medium heat until hot.

Step 7

Serve the tofu over rice and garnish with chopped scallions, sesame seeds and lime wedges on the side. Enjoy!