SPICY AGEDASHI TOFU

When we lived in Seattle, my favorite Japanese restaurant was Aoki on Broadway Avenue on Capitol Hill.  We loved their Agedashi Tofu.  This is my version and it goes so well with any Asian stir-fry dish.  

1 (12-14 oz) block extra-firm tofu

3 T cornstarch

3 T avocado, coconut, or peanut oil

Sesame seeds, for garnish

2 scallions, thinly sliced, for garnish

Sauce

¼ cup low-sodium soy sauce

¼ cup water

3 T honey

1 T chili garlic sauce
2 t sesame oil

1 t rice vinegar

Drain tofu  and place between layers of paper towels and place on a plate.

Place an 8-inch cast-iron skillet on top and let sit for 15 minutes.

Replace wet paper towels with dry ones, flip over and do this again for another 15 minutes.

Meanwhile, mix Sauce ingredients into a 2-cup glass measuring pitcher.

Cut tofu into equal bite-size pieces.

Pour cornstarch into a paper lunch bag or zippered plastic bag, add tofu and gently shake to coat cornstarch all over tofu.

Add oil to a skillet and heat to medium-high.

Brown tofu on all sides until a deep golden brown.
Don't rush this step.  It may take several minutes on each side.

Once the tofu is brown and crisp, add the sauce to the skillet and cook until thickened, about 1-2 minutes.

Remove tofu to a serving plate and drizzle with sauce.

Sprinkle with sesame seeds and sliced scallions.

Serve immediately.