Serves 2

• 14 oz Tofu
• 1 Garlic Clove, minced
• 1 oz Sriracha
• 1 Tbsp Soy Sauce
• 1 Tbsp Honey or Agave
• 1 Tbsp Rice Wine Vinegar
• 2 Tbsp Potato or Corn Starch for dusting
• 2 Tbsp vegetable oil or other neutral oil

Drain tofu and pat dry with a paper towel. The drier the better. Cut tofu into 1-inch cubes.

Whisk garlic, sriracha, soy sauce, honey or agave and rice vinegar in a bowl and set aside.

Add tofu to a medium bowl and toss with corn starch to coat.

Heat oil in a large pan. When oil is hot but not smoking, add tofu cubes and fry on all sides without disturbing, for about 4 minutes. Add sauce and carefully stir to coat. Cook for a couple more minutes and then serve and sprinkle with sesame seeds if you have on hand.