Crispy Fried Tofu with Ginger Garlic Sauce

Freeze and then thaw the firm or extra firm tofu in its package or water.

Squeeze the excess liquid from the tofu.

Gently break the tofu into chunks.

Generously coat the tofu chunks in cornstarch.

Fry the coated tofu in a nonstick pan at medium-high heat in a thin layer of oil, turning once each side gets crispy and golden.

Mix 3 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons apple cider vinegar, 2 tablespoons toasted sesame oil, 1 teaspoon grated fresh ginger, 2-3 grated or minced garlic cloves, and 1/4 cup water in a bowl.

Make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water separately, then add it to the sauce mixture.

Heat the sauce in a separate pan or add it directly to the fried tofu in the pan over high heat to boil and thicken immediately.

Ensure the tofu is generously coated in the sauce, then remove from heat to prevent the coating from softening.

Garnish with toasted sesame seeds and serve.