1 14-oz. block extra-firm tofu
2 Tbsp. cornstarch
3 Tbsp. vegetable oil divided (sub olive oil or avocado oil)
5 Tbsp. lower-sodium soy sauce
1 Tbsp. granulated sugar
1 Tbsp. freshly ground black pepper
1/2 tsp. freshly grated ginger
4 garlic cloves thinly sliced
1 shallot thinly sliced
1 small Fresno chile seeds and ribs removed, thinly sliced (optional)
1/4 cup thinly sliced green onion
White rice and fresh basil for serving
Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1 inch cubes and place in a large bowl. Toss with cornstarch until tofu is well coated.
Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add tofu; cook for 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp.
Add remaining 1 Tbsp. oil. Once hot, add garlic, shallots, and chile; cook 2 minutes, stirring often, until softened. Add soy sauce mixture, and green onions; cook 1 to 2 minutes, tossing often to fully coat tofu.
Serve with rice and garnish with fresh basil.
