- 14 oz Firm Tofu
- 3/4 cup & 2 tsp Cornstarch divided
- 1/4 cup Water
- 1/4 cup Rice Vinegar
- 3 tbsp Sugar
- 1 tbsp Chili-Garlic Sauce
- 1/4 cup Cornmeal white or yellow is fine
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 3/4 cup Oil for frying
- Prep your tofu by cutting it into bite sized chunks. I do this by cutting it into 2 different slabs (hamburger style) and then slices each of those into ~2/3 of an inch fingers and then into cubes. Place the tofu on a plate lined with paper towels and leave for roughly 15 minutes to drain a bit.
- While waiting, make the sauce. In a medium saucepan over medium low heat, whisk together 2 teaspoons of the cornstarch as well as the water, vinegar, sugar, and chili-garlic sauce. Bring that mixture to a light simmer and, continuing to whisk constantly, cook for about 3-4 minutes until thickened. Remove from heat and let sit, covered, while you finish the tofu.
- In a wide bowl, stir together the remaining cornstarch, salt, pepper, and the cornmeal. Pat the tofu dry and then toss in the cornmeal mixture to coat all of the sides. I did this in several batches.
- In 12 inch skillet, heat the oil over medium-high heat over hot. Fry the tofu, tossing occasionally, for about 8-10 minutes or until it is lightly browned on all sides. Once done, remove to a paper towel lined plate.
- When ready to serve, toss the tofu in the chili-garlic sauce and ENJOY!