Servings: 4

Tofu and Marinade: subheading: Tofu and Marinade:
2 250 gram (around a pound, total) packs of extra firm tofu 2 250 gram (around a pound, total) packs of extra firm tofu
3 tablespoons chili garlic sauce 3 tablespoons chili garlic sauce
2 tablespoons light soy sauce 2 tablespoons light soy sauce
1 tablespoon honey 1 tablespoon honey
2 teaspoons sesame oil 2 teaspoons sesame oil
Zest of one lime Zest of one lime
1 stalk lemongrass, white part peeled and diced 1 stalk lemongrass, white part peeled and diced
 
Neutral oil for frying Neutral oil for frying
 
Sauce: subheading: Sauce:
1 tablespoon honey 1 tablespoon honey
1/4 cup light soy ¼ cup light soy
1/4 cup chili garlic sauce ¼ cup chili garlic sauce
Squirt of lime juice Squirt of lime juice
Scallions, sesame seeds, and cilantro for garnishing Scallions, sesame seeds, and cilantro for garnishing

Press the tofu by setting the blocks between paper towels and putting a heavy object (I used both my cast iron pans, one inside the other) on top of it for at least 30 to 60 mins.
Cut the tofu into ½ inch cubes.
Place into a bowl or zipper bag.
Combine the marinade ingredients and pour over tofu.
Marinate at least an hour and up to overnight, stirring occasionally so all the tofu gets covered in the marinade.
Right before making the tofu, combine sauce ingredients and set aside.
Heat around 1 to 2 tablespoons of neutral oil in a pan on medium heat.
Add tofu and cook, tossing often, until at least two to three of the sides of each cube are browned.
Add sauce and stir, cooking for another 1 to 2 minutes, until sauce is bubbling and coating the tofu.
Serve and enjoy

From Abby Langer Nutrition on FB  From Abby Langer Nutrition on FB