So simple and fast! The crispy tofu with the sauce is great served over rice or noodles with a side of broccoli.  

• 1 package super-firm water packed tofu, drained, squeezed excess moisture 
• Cornstarch or arrowroot for coating tofu 
• 2 tablespoons canola oil   
• 4 tablespoons soy sauce 
• 3 tablespoons mirin 
• 1-2 teaspoons chili paste 
• 1 teaspoon sugar 
• 2 tablespoons green onions, chopped

Drain and squeeze excess water from the tofu by hand. Remove as much water as possible by wrapping the tofu in a cloth or paper towels and placing a heavy object, such as a heavy skillet, pot or heavy can of beans, on top for 15-30 minutes.  Slice the tofu into ½” slabs and then lightly coat with the cornstarch or arrowroot. Heat skillet to medium and add oil. Sauté the tofu until brown on both sides. Remove tofu and pour off any left oil that is in the skillet. Add soy sauce, mirin, chili paste and sugar to skillet and bring to a boil. Turn off heat and add tofu back to the skillet with the soy sauce mixture. Gently turn tofu to cover with the sauce. Serve over rice on a warm plate. Top with green onions as a garnish.

Hint:

Arrowroot browns quickly and produces a golden crispy coating when sautéing tofu.