1. Wrap the block of tofu in a few paper towels, pressing down to extract as much water as possible.
2. Cut the tofu block into planks, then strips and finally uniform little cubes. In a shallow dish, drizzle the tofu cubes with 1 tablespoon avocado oil and season with 2 teaspoons smoked paprika, 1 teaspoon garlic powder and ½ teaspoon salt, tossing well so the pieces are evenly coated with seasonings. Sprinkle on 2 tablespoons cornstarch and toss again.
3. Add the remaining 2 tablespoons of avocado oil to a large ceramic coated nonstick skillet over medium high heat. Once the oil is hot, add the tofu cubes in a single layer, taking care not to overcrowd the pan.
4. Now listen, getting tofu crispy on all sides is a bit of a lesson in patience. Each side needs about 3-4 minutes, untouched, before flipping to the next. In total, it’ll take about 10-12 minutes to get the tofu cubes fully crispy on all sides. Once they are, remove them to a plate.
5. While the tofu is cooking, whisk together the sauce. In a small bowl or liquid measuring cup, stir together 3 tablespoons water and 1 teaspoon cornstarch, until the cornstarch is fully dissolved. Add 1 teaspoon garlic paste, 3 tablespoons apricot preserves, 2 tablespoons harissa paste and 1 tablespoon low sodium soy sauce, whisking until well combined.
6. Return the skillet to the stove over low to medium heat and pour in the sauce. Let it come to a gentle simmer and stir for a 1-2 minutes, until thickened. Turn off the heat and return the crispy tofu cubes to the pan, tossing them until evenly coated in that glorious, sticky sweet sauce.

Serve hot over couscous pilaf, rice, quinoa and whatever green veggie your heart desires – I love green beans or arugula!