This recipe serves 3-4, but you can adjust the measurements to serve more people. I’m using maple syrup in this recipe, but you can substitute it for honey if that’s what you have. If potato starch is difficult to find, feel free double the cornstarch measurements.
In a mixing bowl, combine soy sauce, maple syrup, sesame oil, mirin, garlic, ginger, brown sugar, and salt. Mix until incorporated.
Combine cornstarch and potato starch in another bowl.
Add the tofu to the marinade and gently mix until everything is coated. Cover and let it sit for 30 minutes. Tip: to prevent breakage, tilt your bowl and baste the tofu pieces with the marinade.
Combine all of the ingredients for aioli and set aside.
After 30 minutes, add the marinated tofu to the flour mixture and toss until everything is coated.
Fill a large frying pan with neutral oil, making sure the surface is fully covered. It should be about two inches high. Heat the oil over medium-high.
Once the oil is hot, place the coated tofu pieces in the oil, making sure there’s enough space to not make them stick to each other. Cook each side for 5 minutes, or until golden brown and crispy. Transfer onto a wired rack to drain oil.