Pan Fried Corn Starch Coated Tofu in a White Pepper Sriracha Maple Syrup Sauce.

Buy a good rice cooker $200-$300. But good rice in bulk at an Indian Grocery. Edamame because easy and just needs salt after boiling.

Cube and coat 2 blocks of Extra Firm tofu in a large bowl tossed in minimal Avocado oil and a stupid amount of corn starch to make the cubes dusty.

Low heat in cast iron so no smoke, cook tofu in a decent amount of oil so the cast iron is coated and theres 1/16th if an inch pooled. Once it’s warmed but not smoking, we don’t want to smoke it! Add the tofu and be patient. Let it cook 10 minutes before moving as to not to disturb the coating on the first side. They will stick to each other, gently separate during cooking, don’t break the coating. I use a wooden spoon to slide them around and carefully rotate and get most sides brown and crisped.

Clean the kitchen now while you’re cooking, cut green onion, do the washing up, fold laundry, fill your Brita, take out the trash, sweep the floors, keep flipping the tofu. Text your mom, pet the dog, add things to your grocery list. Make the sauce.

Tonight’s sauce was 3Tbsp of Maple syrup, 2 Tbsp of ketchup, 1 Tbsp of soya sauce, 2 Tbsp of water, 1 tsp of corn starch, 1 tsp white pepper, a stupid amount of Sriracha, go crazy, it’s your taste buds. Whisk it all up.

Turn heat off, add green onions and cook for 2 mins. Add the sauce and move it around to coat the crispy tofu and whirled green spring onions.

Plate and serve, enjoy peeps.