# Components:
→ For the Tofu
01 - 14 oz firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp vegetable oil
→ For the Sweet Chili Glaze
06 - 1/3 cup sweet chili sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp lime juice
09 - 1 tsp grated fresh ginger
10 - 1 clove garlic, minced
→ For Garnish
11 - 2 tbsp chopped fresh cilantro
12 - 1 tbsp toasted sesame seeds
13 - Lime wedges, for serving
# Method:
01 - Pat the pressed tofu cubes thoroughly dry. In a medium bowl, gently toss the tofu cubes with cornstarch, salt, and black pepper until they are evenly coated.
02 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the coated tofu cubes in a single layer and cook for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
03 - While the tofu is cooking, combine the sweet chili sauce, soy sauce, lime juice, grated ginger, and minced garlic in a small bowl. Whisk until well incorporated.
04 - Pour the prepared sweet chili glaze into the skillet with the crispy tofu. Toss gently to coat all the tofu pieces. Continue to cook for an additional 2 to 3 minutes, stirring, until the sauce has slightly thickened and evenly coats the tofu.
05 - Remove the skillet from the heat. Carefully thread the glazed tofu cubes onto small skewers or toothpicks.
06 - Arrange the tofu skewers on a serving platter. Sprinkle generously with chopped fresh cilantro and toasted sesame seeds. Serve immediately with fresh lime wedges on the side.
