Ingredients:

  • 14 oz extra firm tofu, drained
  • 2 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 0.5 tsp smoked paprika
  • 2 tbsp avocado oil
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Drain the 14 oz of extra firm tofu and pat it very dry with paper towels. Cut it into 1 inch cubes. Note: Dry surface equals better crunch.
  2. In a large bowl, whisk together the 2 tbsp cornstarch, 0.5 tsp salt, and 0.5 tsp smoked paprika.
  3. Add the tofu to the bowl and toss gently until every side is white and chalky.
  4. Add 2 tbsp avocado oil to your skillet over medium high heat until the oil shimmers and swirls easily.
  5. Place the cubes in the pan in a single layer. Don't crowd them or they will steam instead of fry.
  6. Cook for 3-4 minutes per side. Flip when the bottom is deeply golden and feels firm.
  7. While the tofu fries, mix the 2 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, minced garlic, and grated ginger.
  8. Once the tofu is crispy on all sides, turn the heat to medium low. Pour the sauce over the tofu.
  9. Toss the cubes constantly for 1-2 minutes until the sauce thickens into a glossy lacquer.
  10. Remove from heat as soon as the garlic smells fragrant but before it turns brown.