Ingredients:

  • 1 block (400g / 14 oz) Extra-Firm or Super-Firm Tofu, pressed
  • 1 tsp (5g) Cornflour (Cornstarch)
  • 1/4 cup (60 ml) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 2 tbsp (30 ml) Rice Vinegar (unseasoned)
  • 1 tbsp (15 ml) Toasted Sesame Oil
  • 1 tbsp (15 ml) Maple Syrup (or Agave)
  • 1 tbsp (15g) Fresh Ginger, finely grated
  • 2 large cloves Garlic, minced finely
  • 1/2 tsp (3g) Neutral Oil (Rapeseed/Canola/Vegetable)
  • Pinch of Red Pepper Flakes (optional, for heat)
  • 1 tsp White or Black Sesame Seeds, toasted (for garnish)
  • 2 Spring Onions (Scallions), finely sliced (for garnish)

Instructions:

  1. Press the Tofu: Remove the tofu from its package and drain. Press the block firmly for a minimum of 30 minutes to remove excess water. This is essential for achieving a crispy texture.
  2. Dice: Once pressed, cut the block into even 1-inch (2.5 cm) cubes. Pat the cubes dry one final time with paper towels.
  3. Whisk the Marinade: In a large mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, neutral oil, and red pepper flakes (if using).
  4. Marinate: Gently add the dried tofu cubes to the marinade bowl. Toss very carefully to coat every cube. Cover the bowl and allow to marinate for at least 30 minutes in the refrigerator.
  5. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  6. The Cornflour Trick: Remove the tofu cubes from the marinade (reserve the excess marinade!). Place the cubes back in the empty mixing bowl. Sprinkle the 1 tsp of cornflour (cornstarch) over the tofu and gently toss until lightly coated. This creates the crispy crust.
  7. Arrange and Bake (Initial): Spread the tofu cubes on the prepared baking sheet in a single layer, ensuring they are not touching. Bake for 15 minutes.
  8. Flip and Finish: Remove the tray, carefully flip each piece of tofu to brown the other side, and return to the oven for another 10–15 minutes, or until the cubes are deeply golden brown and firm to the touch.
  9. Reduce the Glaze (Optional): While the tofu finishes baking, pour the reserved marinade into a small saucepan. Bring to a simmer over medium-high heat and reduce until thickened slightly (about 3–5 minutes) to intensify the flavor.
  10. Serve: Remove the tofu from the oven. Toss the baked tofu cubes with a spoonful or two of the reduced glaze (if using) just before serving. Garnish generously with toasted sesame seeds and sliced spring onions.