Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp avocado oil
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • ½ cup fresh basil leaves, chiffonade

Instructions:

  1. Pat the pressed tofu cubes dry with a paper towel. In a medium bowl, toss the cubes with cornstarch, salt, and pepper until every side is lightly coated.
  2. Heat oil in the skillet over medium-high heat until it shimmers. Carefully add the tofu in a single layer. Sear for 3–4 minutes per side without overcrowding the pan. Remove once the tofu is golden-brown.
  3. Reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in the soy sauce, maple syrup, and lemon juice. Stir constantly for 1 minute as the sauce bubbles and thickens into a syrupy glaze.
  5. Return the tofu to the pan, toss to coat thoroughly, and fold in the fresh basil leaves just until they wilt.