Press excess moisture out of the tofu with paper towels. Slice the tofu into bite sized cubes and place in a large bowl. Toss with cornstarch until well coated.
In a small measuring cup, whisk together the coconut aminos, brown sugar substitute, pepper, and ginger. Set aside.
Heat 1 tbsp. of sesame oil in a large wok (I use a HexClad 14” hybrid wok) over medium-high heat. Add tofu & cook for 7 to 8 minutes, or until golden-brown and crisp on all sides. Transfer to a plate.
Add the remaining 1/2 tbsp. of sesame oil to your wok, along with garlic, shallots, green onions, & chili paste; cook until fragrant.
Add your tofu back to your wok, along with your sauce. Cook until the sauce fully coats tofu and has thickened. Serve over rice and with veggies of choice. Enjoy!
Servings 8
Serving Size 4 oz. tofu plus sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding. Macros do not include rice or veggies.