Pan-Fried Tofu

1. Drain the tofu and wrap it in a paper towel or a clean tea towel. Use a tofu press or place a cutting board with a heavy object on top (like a cast-iron skillet) to press out the excess moisture. This takes around 20-30 minutes.

2. While the tofu is draining, add soy sauce, rice vinegar, maple syrup or agave, Sriracha, and garlic powder to a small mixing bowl and whisk together. Set aside.

3. Remove the tofu and cut it into bite-size triangles or 1-inch cubes. Add to a large mixing bowl, then sprinkle cornstarch over top. Gently toss to combine.

4. Heat sesame oil in a large skillet over medium until it starts to shimmer. Add tofu and let it cook for approximately 3-4 minutes before flipping it. Flip and repeat this step until all sides are browned.

5. Once the tofu is browned, pour all of the sauce into the skillet. Toss the tofu to coat it completely, and cook for another 1-2 minutes to thicken the sauce.

6. Serve immediately while warm with a garnish of sesame seeds or sliced green onions. For a more complete meal, serve it with rice or noodles.