Step 1: Press & Prep the Tofu

1. Drain the tofu and wrap it in a clean kitchen towel or paper towels.
2. Place a heavy object (like a skillet or books) on top and let it press for 10-15 minutes to remove excess moisture.
3. Once pressed, cut the tofu into bite-sized cubes.

Step 2: Coat & Crisp the Tofu

1. In a large bowl, toss the tofu cubes with:

   • Soy sauce (adds depth)
   • Cornstarch (makes it extra crispy)
   • Garlic powder & smoked paprika (for flavor)

2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Add the tofu cubes and cook for 3-4 minutes per side until golden brown and crispy.
4. Remove from heat and set aside.

Step 3: Make the Chili Crunch Sauce

1. In a small bowl, whisk together:

   • Chili crunch
   • Soy sauce
   • Rice vinegar
   • Maple syrup
   • Sesame oil
   • Grated ginger and minced garlic

2. Heat a pan over medium heat and pour in the sauce.
3. Stir in the cornstarch slurry (cornstarch + water) to thicken the sauce slightly.
4. Simmer for 1-2 minutes, stirring constantly.

Step 4: Toss & Serve

1. Add the crispy tofu to the pan with the chili crunch sauce.
2. Toss until evenly coated and glossy.
3. Serve over steamed rice or noodles, and garnish with:

   • Chopped green onions
   • Toasted sesame seeds
   • Extra chili crunch drizzle (if you love spice!)