Spicy Maple Ginger and Five Spice Glazed Tofu

Directions

1. On a sheet pan lined with paper towels or a tea towel, place tofu. Place more paper towels or another tea towel on top, followed by another sheet pan. On top of the sheet pan, place something heavy such as a cast iron skillet or canned food. Let sit for about 30 minutes.
2. Cut tofu into 1-inch cubes and transfer to a large bowl. Add salt, five spice powder, ginger and crushed red pepper. Gently toss until tofu is evenly coated, then let sit for 10 minutes.
3. Add cornstarch and gently toss until evenly coated.
4. In a large heavy-bottomed skillet over medium-high heat, heat vegetable oil until shimmering. Add half the tofu and fry each side for about 1 to 2 minutes, until golden brown.
5. Repeat with remaining tofu, then set cooked tofu aside to cool.

1. In the same skillet over medium-high heat, heat sesame oil until simmering. Add garlic, ginger, celery, red pepper, salt and pepper.
2. Cook for about 3 minutes, until the vegetables begin to brown. Add carrots and water, cover and cook for about 3 more minutes, until carrots are crisp and tender.

1. In a small saucepan over medium-high heat, combine tamari, maple syrup, vinegar, five spice powder and crushed red pepper. Stir until well blended and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes, whisking occasionally, until thickened.
2. Remove from heat and add sriracha, lime juice, salt and pepper. Whisk until well blended.

1. Place tofu in a large bowl and drizzle glaze over top. Toss gently until evenly coated.
2. Serve glazed tofu over rice with vegetable sir fry. Garnish with scallions, cilantro and sesame seeds.