• 14 oz firm tofu
  • 4 tablespoon cornstarch
  • 2 tablespoon neutral oil
  • 2 tablespoon honey
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chili bean sauce
  • 1 tablespoon water
  • 3 cloves garlic (minced)
  • 1 tablespoon white sesame seeds
  • 1 stalk scallion


Prepare Tofu

  • Freeze tofu overnight. If not freezing overnight, skip to step 3 in the tofu preparation section.
  • Next day, defrost the tofu. Either let sit in a warm bath of water or microwave for 30 second intervals until fully defrosted.
  • Wrap tofu in a paper towels and press between two heavy plates to remove remaining liquid.
  • Once pressed, slice the tofu into even 1 inch cubes.

Pan-Fry Tofu

  • Toss the cubes in cornstarch.
  • Prepare the marinade by mixing honey, soy sauce, sesame oil, water, minced garlic, and chili bean sauce in a bowl.
  • Oil pan, and once hot, toss in the tofu. Cook the tofu evenly on each side so they are all crispy over medium heat. This will usually take about 3 minutes per side. Don’t toss the tofu but let each side crisp up before moving onto another side.
  • Pour the marinade over the tofu and gently stir-fry so each tofu piece is evenly covered. Let tofu simmer in the sauce for about 1 minute.
  • Add sesame seeds and chopped scallions, and stir for 30 seconds.
  • Serve over rice.