Crispy Beijing Tofu

1Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 30 minutes.

2Cut the tofu into bite-sized cubes and coat them evenly with cornstarch (2 tablespoons).

3In a small bowl, mix soy sauce (1 tablespoon), hoisin sauce (1 tablespoon), rice vinegar (1 tablespoon), honey (1 tablespoon), sesame oil (1 teaspoon), garlic, and ginger to make the sauce.

4Heat vegetable oil (¼ cup) in a pan over medium heat.

5Add the tofu cubes to the pan and cook until golden and crispy on all sides, about 5-7 minutes.

6Pour the sauce over the tofu and stir gently to coat the tofu evenly.

7Cook for an additional 2-3 minutes until the sauce thickens and coats the tofu well.

8Garnish with chopped green onions and sesame seeds (1 tablespoon) before serving.