Mongolian Tofu

Instructions

1. Prepare the tofu
   Press the tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes and place in a large bowl. Sprinkle cornstarch over tofu and gently toss until all pieces are evenly coated.
2. Cook the tofu
   Heat 3 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
3. Prepare the sauce
   In a small bowl, whisk together soy sauce, brown sugar, water, rice vinegar, and red pepper flakes until sugar is dissolved. Set aside.
4. Sauté aromatics
   In the same skillet, add remaining 1 tablespoon of oil. Add minced garlic, grated ginger, and white parts of green onions. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
5. Combine and simmer
   Pour the sauce mixture into the skillet and bring to a simmer. Let it bubble for 2-3 minutes until it starts to thicken slightly. Add the crispy tofu back to the pan and gently toss to coat in the sauce.
6. Finish the dish
   Add the green parts of the green onions and sesame oil. Stir gently and cook for another 1-2 minutes until the sauce has thickened and coats the tofu well. The sauce should be glossy and slightly sticky.
7. Serve
   Remove from heat and sprinkle with sesame seeds. Serve immediately over steamed jasmine rice. For a complete meal, pair with steamed broccoli or stir-fried vegetables.