Korean BBQ Tofu
[Vegan]

To Make the Sauce:

1. In a saucepan, combine the coconut sugar, tamari, water, rice wine vinegar, Sriracha, sesame oil, black pepper, ginger, and garlic. Heat on high and bring to a boil.
2. Meanwhile, combine the tapioca starch and water until smooth.
3. Once the sauce is at a boil, add in the starch mixture and whisk until thick.
4. Remove from heat and let cool slightly.

To Make the Tofu:

1. Slice the tofu in slabs, about 1/2-inch thick.
2. Heat a cast-iron skillet over medium high heat. Add a spoonful of your favorite cooking oil.
3. Add the tofu in a single layer and fry until golden, then flip over and fry the other side.
4. Pour on the Korean BBQ sauce.
5. Leave on the heat for 1-2 minutes, until the sauce is hot and bubbly. Serve.