Lightly fried tofu goes perfectly with a garlicky ginger dipping sauce.
2 tubs of extra firm tofu
2-4 Tbsp oil for frying, such as canola or olive
4 scallions, thinly sliced
2 garlic cloves, minced
1 1" nub of fresh ginger, grated
4 Tbsp soy sauce
1 Tbsp rice vinegar
½ Tbsp honey
Mix all ingredients for dipping sauce. It is best if you can do this step ahead of time to allow the flavors to mellow and mingle. You can even do this a day ahead.
Press tofu if desired to remove excess water. Wrap with a few paper towels, then sandwich between 2 plates and place a weight on top (a heavy book or a couple cans will do fine) for 30 minutes to an hour.
Cut tofu into 8 even slices, then cut each in half. Pan fry a few at a time in a small amount of oil, adding more oil as needed. Flip over after a few minutes, and cook until both sides are light golden brown.
Cool on paper towels to absorb excess oil.
Serve with dipping sauce.