Chinese Dan Dan with Spicy Sesame Sauce

Pat the tofu dry with paper towels, cut into large cubes, and dry thoroughly again. Toss the tofu pieces in a mixture of cornstarch and a pinch of salt to coat.

Heat half the oil in a skillet over medium-high heat. Pan-fry the tofu on all sides until golden and crispy. Transfer to a plate.

In the same skillet, warm the remaining oil. Add minced garlic and ginger, stir-fry for about 30 seconds. Then add thinly sliced carrots and napa cabbage, cook for 3–4 minutes.

For the sauce, whisk together soy sauce, rice vinegar, tahini, chili paste, honey, and water. Pour the mixture over the vegetables and warm through for 1–2 minutes, stirring constantly.

Return the crispy tofu to the skillet and gently toss to coat with sauce. Warm for another 1–2 minutes—just enough for the sauce to cling to the tofu without the crust getting soggy.