Sweet Heat Tofu
- 1 block medium-firm tofu (I prefer Sunrise brand because it makes for crispy outsides and pillow soft insides, but any brand will do)
- ½ cup Frank’s Hot Sauce for Buffalo Chicken (my fav), or Sriracha sauce
- ¼ cup liquid honey
- 2 heaping tbsp cornstarch
- Oil, for frying
- 1 tsp sesame seeds, for garnish (optional)
Drain the tofu and rinse under cold water. Wrap in paper towel to sop up some of the moisture. Let stand for a few minutes. Remove the paper towel then cut into 1” cubes. Gently transfer the cubes to a bowl – be careful, they can break. Sprinkle over the cornstarch and using your hands, very gently toss the cubes to coat them with the starch.
- Heat a large skillet over medium-high heat. Add some oil to coat the bottom of the pan. Add the cubes in a single layer, being careful not to add excess cornstarch. Let cook for 5 minutes without stirring (this is key – don’t stir). Using a metal spatula, turn the cubes over to cook the other side. Don’t worry if the cubes stick together – they will come loose when you add the sauce later. Let cook another 5 minutes without stirring.
- Meanwhile, make the sauce by whisking together the hot sauce and the honey.
- When the tofu is cooked pour over the sauce and stir immediately. Keep stirring to completely coat the cubes. This should take about 10 seconds. Remove from heat. Transfer to a serving plate and sprinkle with the optional sesame seeds. Serve immediately.