First, whisk together all of the peanut sauce ingredients in a medium sized bowl and set aside.
Cut your extra firm tofu block into uniform rectangles.
Lightly coat each side of tofu bites in corn starch
Heat ⅓ cup avocado oil in large cast iron skillet for frying. You want this extra hot.
Pan fry each piece of tofu until crispy (about 3 minutes each side) over medium heat. Put fried tofu on paper towels or napkins to absorb excess oil. Depending on the size of your skillet, you may need to do this in batches.
Once your tofu is all pan fried, turn heat down to low and allow the pan to cool slightly (2-3 minutes). If it does not cool down enough your sauce will get too hot and ball up.
Add all tofu back into your skillet and add the sauce. Completely coat the tofu in the peanut sauce and heat thoroughly.
Serve immediately over rice with suggested toppings! Enjoy.
Frozen tofu takes about 2-3 days to thaw in the refrigerator so plan ahead!
After all of my tofu pan fried, there was not a lot of oil leftover in the pan (maybe a couple teaspoons). If you find you have excess oil remaining, feel free to remove it before adding the tofu back in to coat the tofu in the peanut sauce.