- 1 block firm tofu
- 1/2 cup mirin
- 1 TB soy sauce
- 1 TB toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp sugar or raw agave syrup
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp – 1 TB sambal or sriracha
- 2 tsp cornstarch, whisked with 4 tsp cold water
- 1 TB sesame seeds
- Cut the tofu into 4 slabs, then cut each of those slabs in half. Place the pieces into a pan with a little oil over medium-high heat. (There is no need to press the water put of the tofu.) Cover the pan with a lid and allow to saute for 10-12 minutes. It will sputter and pop, which is fine.
- While the tofu is browning, make your sauce by combining the next 8 ingredients. Heat over low heat in a small saucepan.
- Check on your tofu. If it is well browned, flip the pieces over and continue to brown the other side. Be careful when removing the lid , which will collect steam over cook time and drip into the pan, causing sputtering. Allow to brown for an additional 10 minutes or so.
- Once the tofu is done, increase the heat for the sauce to medium. Once it starts to slightly boil, pour in the cornstarch/water slurry and whisk for a minute or two until slightly thickened. Remove from the heat.
- Pour the sauce over the browned tofu and sprinkle with sesame seeds. Serve immediately.