The best tofu dish I have ever had. Crunchy, sweet, sticky, spicy, rich, herbaceous, tangy, savry… It literally has it all!
Lay the tofu pieces out onto a towel in a single layer, and then cover with another towel. Allow the towels to absorb the water from the tofu for about an hour.
Stack the Sticky Spicy Tofu onto a plate, and generously top with cilantro, green onion, chiles, and sesame seeds.
I am obsessed with this Sichuan spice blend that Danny Bowien uses on his wings at Mission Chinese. Here's a link to the recipe.