- 1 (14 ounce) block extra firm tofu
- 1/ 4 cup flour
- 1/ 4 cup vegetable oil
- 1/ 4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/ 4 cup tangerine juice
- 1/ 4 cup mirin rice cooking wine
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/ 4 teaspoon red chili flakes
- 1/ 4 cup water
- 3 teaspoons cornstarch
- Rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Line a cutting board with two layers of paper towels. Remove any liquid from the tofu then place the block of tofu on top of the paper towels. Place two more paper towels on top of the tofu and then, using your hands, gently but firmly press down to release liquid. When all of your paper towels are completed soaked, discard.
Cut the tofu into 1x1 inch squares. Place another two paper towels on the cutting board, place the tofu squares on top and then place another two paper towels on top of the tofu. Again, press down to release more liquid. Try to remove as much liquid as you can. The more liquid is removed, the crispier the tofu with get. (Feel free to use clean dish towels instead of the paper towels for this process.)
In a medium bowl, add the flour and tofu squares. Mix to coat the tofu.
In a large pan, heat the vegetable oil over medium heat. Remove any excess flour from the tofu then add them to the pan in an even layer. Cook for about 4 minutes on each side until they turn golden brown and crispy.
Meanwhile, in a medium pot over medium high heat, add the soy sauce, maple syrup, brown sugar, tangerine juice, mirin, ginger, garlic and red pepper flakes. Dissolve the cornstarch in the water then add mixture to the pot. Mix, bring to a bowl then reduce heat to low and let simmer for a couple minutes until sauce has thickened.
Once the tofu is done, remove from pan and add to the pot with the sauce and gently mix to coat each piece of tofu in the sauce. Serve immediately with the rice and garnish with the sesame seeds and green onions.