This homemade kung pao dish lets lager show off its flavour-boosting powers in the signature salty-sweet sauce. Amped up with just the right amount of heat, it is wickedly good over crispy, golden tofu cubes and simple stir-fried veggies. Pressing the tofu first removes excess moisture, which helps the cubes get nice and crispy.

Directions for the Crispy Tofu

1. Wrap drained tofu in a clean tea towel or several paper towels. Place on a plate or cutting board and top with another plate or cutting board. Place a weight (such as a large book or canned item) on top. Let stand for 30 minutes.
2. Remove weight and unwrap tofu. Cut into 1/2-inch cubes and place in a medium bowl. Add cornstarch, salt and pepper. Gently toss to coat. Set aside.
3. In a large nonstick skillet or wok, heat 1 tbsp (15 mL) sesame oil over medium heat until shimmering. Add half of the tofu (doing 2 batches prevents overcrowding — tofu needs space to crisp up). Cook until bottoms are golden and crispy, 3 to 4 minutes. Flip and cook until bottoms are golden and crispy, another 3 to 4 minutes. Using a slotted spoon, transfer tofu to a large plate and set aside.
4. Repeat with remaining tofu and remaining 1/2 tbsp (7.5 mL) sesame oil. Set skillet aside for stir-fry.

Directions for the Kung Pao Sauce

1. While pressing tofu, in a small bowl, whisk together soy sauce, lager, maple syrup, vinegar, sriracha and salt. Set aside.