3Tbsp.vegetable oildivided (sub olive oil or avocado oil)
5Tbsp.lower-sodium soy sauce
1Tbsp.freshly ground black pepper
1/2tsp.freshly grated ginger
4garlic clovesthinly sliced
1small Fresno chileseeds and ribs removed, thinly sliced (optional)
1/4cupthinly 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. Transfer tofu to a plate and reduce heat to medium.
Add remaining 1 Tbsp. oil. Once hot, add garlic, shallots, and chile; cook 2 minutes, stirring often, until softened. Add tofu, soy sauce mixture, and green onions; cook 1 to 2 minutes, tossing often to fully coat tofu. Serve over rice and garnish with fresh basil.
Leave out Fresno chile to lessen the heat, but this dish is still SPICY.