Directions

1. Drain the tofu by wrapping it in a dish towel and applying pressure for 10 minutes. Once liquid is drained, cut the tofu into 1-inch cubes.

2. Heat sesame oil in a large skillet over medium heat. Cook tofu on an even layer for about 10 minutes, flipping once or twice, until the tofu is browned and crisp on all sides.

3. Meanwhile, whisk tahini, Sriracha hot sauce, low-sodium soy sauce, date syrup, unseasoned rice wine vinegar, lime juice, minced garlic and grated ginger. Add water to thin sauce.

4. Once tofu cubes are browned, lower the heat to low and pour the tahini sauce over the tofu, stirring gently to coat the tofu. Cook just until the sauce is hot and starts to bubble, about 1 minute. Don’t overcook or the sauce will be too thick. If necessary, add additional 1-2 tbsp of water one tablespoon at a time.

5. Divide onto plates and serve with cooked rice noodles and cooked boy choy, and sprinkle with sesame and poppy seeds and chopped scallions.