1 (12 oz.) block of tofu, cut into chunks like I showed in the video
3 tbsp soy sauce
2 tbsp maple syrup or agave
1 tsp sriracha
1 tbsp (or more) oil for frying
bamboo or wooden skewers
Place the soy sauce, maple syrup and sriracha in a container with a lid. Stir to combine. Add the tofu chunks and shake gently until tofu is coated and has absorbed some of the sauce. If you freeze your tofu for a day or two and then let it defrost before soaking it in the sauce, it will absorb much more of the sauce (and flavour). In a medium frying pan, heat the oil for 30 seconds on medium heat, then spread it around and add the tofu chunks. You can put them on the skewers before or after frying, however they are easier to flip if you put the skewers on before frying. The dipping sauce I used is a nut butter sauce from this video:
Serve with sesame seeds and cilantro if desired.