Hi, I’m not Maggie, but I can help. If the cornstarch stuck to the pan, then you definitely have used too much. The purpose of the cornstarch is to dry the surface of the tofu. It should be no more than a dusting. It takes practice to get a crispy crust on marinated tofu. I realize tofu is perfect for marinating, more so than any other protein, but sometimes I use the reverse marinating method: instead of marinating before, I pour the marinade over the tofu, once I got it crispy. Or just skip trying to get it crispy, as it will be yummy no matter what! My personal absolutely favorite way of preparing tofu in any type of marinade: marinade, then prep a pan (preferably stainless steel, made nonstick by way of the Leidenfrost effect (look it up!)), add the tofu first, then a small amount of oil, shake the pan so the oil gets under the tofu pieces, fry the pieces until they are nice and crispy, then add the marinade and stir the pieces to coat them with it. You’ll get the yummiest dish ever!! (Oh, and no cornstarch needed.) Hope that helped!

You can simply use sugar or other type of syrup. Happy cooking!

Nope! Thanks for letting me know. Just updated the step 4 with ginger. Happy cooking!

Can’t wait to hear your feedback. Happy cooking! 🙂