I love cooking with tofu because its flavor is so neutral which makes it very versatile. Here, I just crisp up some tofu in a skillet before serving with a sweet and spicy peanut-ginger sauce. This sauce is also great for dipping spring rolls into. 

Ingredients:

14 ounces extra firm tofu, drained

2 Tbsp cornstarch

½ Tbsp sesame oil

1 Tbsp vegetable oil

3 Tbsp creamy unsalted, unsweetened peanut butter

1 Tbsp rice vinegar

2 tsp. soy sauce

1 to 2 tsp. light brown sugar, to taste

1½ tsp. ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)

Cayenne pepper to taste

2 to 4 Tbsp warm water

Sliced green onion, for garnish

Method

1. Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out most of the liquid. (A small cast iron skillet works well.) Leave the tofu to drain for 30 minutes and halfway through, change out the paper towels.
2. Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
3. In a large non-stick skillet, add sesame oil and vegetable oil then bring up to medium-high heat.
4. Once oil is heated up, add the tofu to the skillet and let brown lightly on all sides. Remove from the heat. 
5. In a small bowl, whisk together all of the remaining ingredients through the cayenne pepper, except the water and green onion. Thin the sauce out as desired with warm water.
6. Garnish the sauce with the green onion slices. Brush or spoon onto the cooked tofu.