Fried tofu with spicy honey for two

Ingredients:

• 1 block (400 g) firm tofu, patted dry
• 1/4 cup plain breadcrumbs
• 1 tbsp cornstarch
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 3/4 tsp cayenne pepper
• 1 small shallot, finely chopped
• 1 clove of garlic, grated
• 2 tablespoons white wine vinegar
• 2 tbsp + 1 tsp honey
• 1.5 tsp hot sauce
• 1/4 tbsp. + 1 tbsp. l. olive oil
• 3 cups small arugula (about 90 g)
• 2 small heads endive (about 170g), coarsely chopped, removing the core

Preparation:

1. Wrap the tofu in a clean kitchen towel and place it on a wire rack set over a rimmed baking sheet. Place a heavy skillet over the tofu and let it rest for 10 minutes to release as much liquid as possible. Unwrap the tofu and cut it in half horizontally to create two equal pieces.
2. Meanwhile, mix breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and freshly ground black pepper in a pie dish or shallow bowl. Set aside.
3. In a medium bowl, combine the shallots, garlic, vinegar, 1 teaspoon honey, 1 teaspoon hot sauce, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Add 2 teaspoons olive oil and whisk until emulsified. Add the arugula and endive and toss to coat evenly. Set aside.
4. In a small bowl, combine the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne pepper, a pinch of salt, and some freshly ground black pepper. Set aside.
5. Press the tofu into the breadcrumb mixture to coat on all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, without stirring, until dark golden brown, 3 to 4 minutes.
6. Flip the tofu with a metal spatula and cook, without moving, until deep golden brown, another 4-5 minutes. Transfer to serving plates, drizzle with hot honey, season with salt, and serve with a salad.