I spent years making mediocre tofu. Soggy, bland, sad little cubes that I ate out of obligation. Then I figured out the secret: cornstarch and a screaming hot pan. The cornstarch coating gives you this unbelievably crispy shell that stays crunchy even after you toss it in sauce. And the sauce — garlic, ginger, soy, rice vinegar, and a good hit of chili — coats every piece without making it soggy. The trick is adding the sauce at the very end and tossing fast. This is the tofu recipe I make for