about 3tablespoonsvegetable oil or mild olive oil for frying
For the sauce:
3tablespoonssoy sauce
2tablespoonsunseasoned rice vinegar
1teaspoonfinely grated fresh ginger root*
1large garlic clove,peeled and minced or pressed through a garlic press
½tablespoonsesame seeds
1tablespoontoasted sesame oil**
2tablespoonshoney
¼teaspooncrushed red pepper flakes,more if you like it spicier***
1teaspooncorn starch
4scallions (green onions),chopped
Instructions:
For the tofu:
Drain the block of tofu, then cut into ¾-inch cubes. Dry the cubes with a paper towel. Roll the tofu cubes in the flour, making sure to coat them on all sides.
Heat the oil in a cast iron or non-stick pan until shimmering. Fry the tofu cubes in a single layer until golden brown on all sides (a few minutes on each side). Set aside on a plate lined with a paper towel.
For the sauce:
Add soy sauce, rice vinegar, ginger, garlic, sesame seeds, sesame oil, honey, red pepper flakes and corn starch to a liquid measuring cup. Whisk well until fully combined.
Pour the sauce ingredients into a saucepan. Bring to a full boil, whisking continuously. Keep boiling the sauce until it becomes translucent and thickens (a few minutes). Take off the heat.
Serve the tofu with rice, drizzle with the sauce and sprinkle chopped scallions on top.
Notes:
*If fresh ginger is not available, you can substitute ½ teaspoon dried ground ginger.**You can tell whether sesame oil is toasted or not by its color. Toasted sesame oil has a deep amber color while untoasted sesame oil is almost colorless.***The level of spiciness in a given amount of crushed red pepper flakes varies quite a bit from batch to batch. I recommend you start with ¼ teaspoon and then add more after you taste the sauce, if you like it spicier.