Serves about 3 depending on additional sides.

Ingredients:

• 16 oz extra-firm tofu
• 2 teaspoons avocado oil
• 2 tablespoons hoisin sauce
• ¼ cup packed brown sugar
• 1 teaspoon pressed or minced garlic
• ½ teaspoon fresh ginger, grated (or ¼ teaspoon ginger powder)
• ½ teaspoon Chinese five-spice powder
• 1 tablespoon soy sauce
• tablespoons dry sherry
• 1-2 teaspoons sriracha chili sauce (or to taste)
• Sesame seeds and/or sliced green onions for serving

Instructions:

1. Drain tofu and cut into two 1-inch slabs (turn block on side and cut in half). Pat dry.
2. Mix together sauce ingredients (hoisin through sriracha sauce).
3. Heat oil in a large non-stick skillet over medium-high heat. Add tofu and cook until both sides are lightly browned, 3-5 minutes per side. Put aside and cool slightly then slice into 1-inch slices.
4. Add the sauce to the pan and stir until it comes to a boil. Reduce heat to medium.
5. Add the sliced tofu to the pan, basting the slices and cooking through, about 8 minutes. Increase the heat to high, watching carefully until the sauce thickens and caramelizes, about 2 minutes. Remove from the heat.
6. Move tofu to a serving dish and garnish as desired.
7. Serve over rice, Asian noodles, or along-side stir-fried veggies.