Jordan's Garlic Sweet and Sour Sauce

Tofu:

Tofu - one package extra firm

Corn Starch - variable

Vegetable Oil for frying

Sauce:

4 cloves garlic, minced

1 Tbsp vinegar (rice, apple cider, whatever is on hand)

3 Tbsp liquid sweetener

2 Tbsp soy sauce

1 tsp sriracha

1/4 cup water

Drain the tofu and cut into triangles or squares. Dredge in corn starch to coat all sides. Pan fry over medium-high heat in about a centimeter of oil, flipping once until lightly golden and crispy. Remove from oil and drain on a paper towel. 

Once you are done frying the tofu, drain the used oil into a can or heat resistant jar to reuse in the future -- make sure to set aside somewhere safe to cool.  Don't wipe out your pan and use it with a thin sheen of oil that still remains to saute the ingredients for the sauce.

Mix some of the leftover cornstarch from dredging your tofu in 1/4 cup water. Use enough cornstarch to thicken (approximately 2 tsps).

Saute garlic in the oily pan from before over medium-high heat for 1-2 minutes at most. Add vinegar, sweetener, soy sauce and sriracha  and bring to a boil.  Add cornstarch-water and heat until thickens.

Add tofu to sauce to coat and server over rice or ramen noodles and a side of steamed broccoli. 

Jordan's Original Facebook Post Text:

This is easy and delicious. It’s cheap, crunchy, sweet, salty, spicy tangy. Chinese street food at its best! You take one package of extra firm tofu and drain, cut into triangles or squares and roll in corn starch. Pan fry in a little soybean oil until crisp on both sides, transfer to plate. In the now empty skillet sauté four gloves minced garlic in a tablespoon of soybean oil. When softened add two tablespoons white vinegar, three tablespoons pure maple syrup (or sweetener of your choice), two tablespoons spoons soy sauce and a teaspoon of siracha or any Asian chili of your choice. Let the sauce come to a little boil and add 1/4 cup of water with enough corn starch to thicken (a teaspoon or two). When sauce thickens dump the tofu in the sauce to coat and serve with rice or drained ramen noodles and steamed broccoli.