These crispy tofu bites start with pressed extra-firm tofu, tossed in a cornstarch coating seasoned with garlic powder and smoked paprika, then pan-fried until every side turns deep golden and shatteringly crisp. Once seared, the cubes get tossed in a glossy, savory-sweet glaze built from maple syrup, rice vinegar, sesame oil, and fresh grated ginger, cooked down until it clings to each piece. A finishing touch of sesame seeds and sliced scallions adds crunch and a little color right before serving. The whole thing comes together in one skillet, so cleanup is minimal and the tofu goes straight from pan to plate while it's still sizzling. It's a satisfying, protein-packed bite that fits neatly into a gluten free spread, whether you're serving it over rice or eating it straight off the pan with a fork.
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Drain the tofu and wrap it in 3–4 layers of paper towels. Set a heavy skillet or cutting board on top and press for 30 minutes, replacing the towels halfway through if they are saturated.
Unwrap the pressed tofu and cut it into 3/4-inch cubes. In a large bowl, whisk together the 3 tbsp cornstarch, garlic powder, smoked paprika, salt, and black pepper. Add the tofu cubes and toss until each piece is evenly coated.
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