In my meat-eating past, my favorite Chinese dish was the crispy honey chili chicken. This is better. The glaze is not goopy but clings perfectly to the tofu.

Tofu: 1 pack of tofu (the recipe specifies soft, I had only firm) cut into 3 inchx1/2 inch long fingers. Dredge in a dry mixture of ¾ c cornstarch and ¼ c cornmeal, salt and pepper. I dredged them twice. Shallow fry in a nonstick skillet till light golden on all sides (about 10 min). Empty oil from pan

Sauce: whisk ½ c water, ½ c rice vinegar,1/3 c sugar, 4 minced garlic cloves, 2-3 tsp Asian chili garlic sauce, 2 tsp cornstarch together. Cook till they form a slurry (about 2-3 min)

Add tofu back to glaze, garnish with cilantro serve with rice

I stir fried the rice in some sesame oil and soy sauce but that isn’t really necessary.