Crispy Tofu with Asian Barbecue Sauce

Here are a few tips for making restaurant-quality, crispy tofu at home:

• First, drain and remove all of the water from the tofu. (as much as humanly possible)
• Second, use a cast-iron pan for cooking the tofu. Nothing works better for even cooking and crispiness.
• Third, ensure your cooking oil is hot enough before adding the tofu. Hot, but not smoking. The tofu should sizzle when it hits the pan.

Last but not least, let the tofu brown before you try to turn it. A good rule is if it sticks to the pan, it's not quite ready to turn.

Use a tofu press to drain the water, or, if you don't have one, wrap the tofu in a kitchen towel or several layers of paper towel, then place it between 2 large dinner plates. Weigh down the top plate with a couple of cans of vegetables, then allow the tofu to sit for 8 to 10 minutes to drain its liquid.

Next, slice the tofu into 1-inch thick pieces, then cut each piece into 1-inch cubes.

Add the cornstarch, salt, and cayenne pepper to a bowl, then add the tofu. Toss to coat evenly, and set it aside.

Preheat your skillet (non-stick or cast iron) over medium-high heat for about 1 to 2 minutes, then add the oil. Wait about 30 seconds, then carefully add the tofu to the pan without crowding it. The tofu should sizzle when it hits the pan.

IMPORTANT: Do not disturb the tofu! Let the tofu cook undisturbed for approximately 2 to 3 minutes before turning. When you see a golden crust form along the bottom sides of the tofu, it's time to turn them.

Continue the process by cooking the tofu to a crispy, golden brown on all sides, adding oil to the pan as needed.

Remove the tofu to a paper towel to drain off any excess oil.

Mix the soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and sesame oil in a small saucepan; bring to a boil.

Whisk cornstarch into water in a small bowl until dissolved. Add the cornstarch mixture to the soy sauce mixture. Reduce the heat to medium-low and cook until the sauce thickens, 3 to 5 minutes.

Remove from heat and allow to cool slightly before serving.

Plate or skewer the tofu. Using a spoon, drizzle the sauce over the top, or serve in a small separate dish as a dipping sauce. To finish, sprinkle the tofu with sesame seeds if desired.

This tofu is at its best right after it's cooked, so we suggest enjoying it immediately. However, you can refrigerate any leftovers in an airtight container and enjoy them within 2 to 3 days.