Instructions

• Press the 10 oz firm tofu to remove excess water (wrap in paper towels or a clean cloth and place a weight on top); drain and unwrap.
• Tear the pressed tofu into bite-size pieces using your fingers (you can cut or tear in half first, then make smaller pieces).
• Mince 2 cloves garlic and measure ½ tsp minced ginger; set aside.
• Place the torn tofu in a bowl, pour 2 Tbsp soy sauce over it, and gently toss to coat without breaking the pieces. Let rest about 2 minutes, then drain any excess soy sauce.
• Sprinkle 2 Tbsp corn starch over the tofu and toss gently and evenly to coat each piece.
• Heat 3 Tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed to avoid crowding) and fry 2–3 minutes per side, until golden. Transfer fried tofu to paper towels to drain excess oil.
• In a clean pan, heat the remaining 1 Tbsp vegetable oil over medium heat. Add the minced garlic and minced ginger and cook, stirring constantly, for 1–2 minutes until fragrant (do not let burn).
• Add ¼ cup soy sauce, ¼ cup lukewarm water, 2 Tbsp cane sugar, 2 tsp molasses, and ½ tsp sriracha to the pan. Stir to combine and bring the mixture to a gentle boil.
• In a small bowl, whisk 1 Tbsp corn starch with 3 Tbsp water until smooth to make a slurry.
• Pour the slurry into the boiling sauce and stir constantly until the sauce thickens and becomes glossy.
• Add the fried tofu to the pan and gently toss or stir to coat each piece evenly with the sauce. Cook 1–2 minutes more to heat through and allow the sauce to cling.
• Transfer to a serving dish and serve immediately.