Crispy Honey-Sriracha Tofu

Drain the tofu, cut it into two half-inch thin planks, and place on paper towels. Cover with more paper towels, place a heavy object like a cast iron skillet on top, and let sit for 30 minutes to press out the water.

Cut each tofu plank into 8 bite-sized cubes. Toss the tofu cubes gently in cornstarch until evenly coated.

In a small saucepan, combine the water, soy sauce, sugar, honey, minced garlic, and Sriracha. Bring to a boil.

In a separate small bowl, mix 1 tbsp of cornstarch with 1 tbsp of water. Add the mixture to the saucepan, whisking constantly. Reduce heat and cook for 1-2 minutes until thickened. Remove from heat and set aside.

Heat the frying oil in a pan or cast iron skillet over medium-high heat. Add the tofu cubes, spacing them out so they don’t touch. Sear the first side for about 6 minutes until golden, then flip and sear the other side for 4-5 minutes.

Warm the sauce over low heat, then toss with the crispy tofu. Garnish with sliced green onions and toasted sesame seeds. Serve with your choice of grains and vegetables.