I love this dish. Really fun, and it will make you fall in love with tofu. First step is making sure we properly drain the tofu. This is what makes it crispy so don't rush. Take tofu out of package and sandwich between two double stacks of paper towel. Gently place a cast iron pan (or something with a bit of weight to it) on top of the tofu and let it press the water out for about 20-30 mins. Once that is done, cut into bite-sized cubes.
In a bowl, add in the corn starch and the Chinese five spice and toss the cubes of tofu. Heat a large pan over medium high heat and add in 4 tbsp of canola or vegetable oil. Once pan is up to temperature, add in the tofu and don't move them too much. Let them sit on each side long enough to get crispy. Around 4-5 minutes per side. Once done, remove and let drain on cooling rack or paper towel.
While tofu is frying, place another large pan over low-medium heat. Add in the oil and the butter. Once butter is melted add in the garlic, ginger, onion, cilantro and black pepper. Make sure the pan isn't too hot here as you aren't looking for this to brown.
Next add in the honey, hoisin, sriracha, soy, lime, and chopped cilantro. Stir to incorporate.
Once all of the ingredients for the sauce are in the pan, reduce heat to low and gently add in the tofu. Stir until tofu is covered with black pepper sauce. Serve with lime, noodles or rice, and some pickled cucumbers.
