This meat-free but flavor-packed skillet dish calls on a few Asian pantry staples. We coat cubes of extra-firm or firm tofu with cornstarch, then brown them in a skillet. The cornstarch creates a crust that crisps in hot oil, then a salty-sweet, umami-rich mix of soy sauce, chili-garlic sauce and sugar goes into the pan and cooks down to a glaze that clings deliciously to the tofu. This is great made with ginger or garlic—and is even better with both. Serve with steamed rice.