Step 1

Drain and press the tofu for at least 30 minutes (follow our instructions for how to do this here).

Step 2

Cut the tofu into small cubes.

Step 3

Place the cornstarch in a mixing bowl.

Step 4

Place the tofu pieces into the mixing bowl and shake around so that all the pieces are covered in cornstarch (alternatively you can coat each piece separately).

Step 5

Heat the oil on a non-stick large frying pan over medium-high heat.

Step 6

Place all of the tofu into the pan.

Step 7

Allow the tofu pieces to get crispy on the bottom side, then flip them around and allow them to crisp on every side.

Step 8

Remove the tofu from the pan and place on a plate or in a bowl. Rinse the pan and begin making the sauce.

Step 9

In the saucepan over medium heat, combine the soy sauce with the maple syrup and whisk.

Step 10

Add rice vinegar and sesame oil to the mixture and mix.

Step 11

Next, add the chopped garlic, ginger and chili garlic sauce (if using). Mix.

Step 12

In a separate, small bowl, combine the 2 tsp cornstarch with 2 tbsp water. Mix this until the cornstarch is dissolved.

Step 13

Add the cornstarch/water mixture to the saucepan and mix again.

Step 14

Turn up the heat to medium-high and let the sauce cook until it becomes thick and sticky, continuously stirring while it cooks. Once it has thickened, turn the heat to low.

Step 15

Add the crispy tofu to the pan and mix until the tofu is completely coated.

Step 16

Serve as is or over cooked rice. Top with sesame seeds and green onions. Enjoy!