Crispy Beijing Tofu

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

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

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

4.Heat vegetable oil in a pan over medium heat.

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

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

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

8.Garnish with chopped green onions and sesame seeds before serving.