Ingredients:

  • 1 block (400g / 14 oz) Extra-Firm Tofu
  • 2 tablespoons Cornstarch or Arrowroot Powder
  • 1 teaspoon Toasted Sesame Oil
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Rice Vinegar, unseasoned
  • 1 tablespoon Fresh Ginger, finely grated
  • 2 cloves Garlic, finely minced
  • 1 tablespoon Water (or vegetable stock)
  • 1/2 teaspoon Sriracha or Chili Flakes (optional)
  • 1 teaspoon Toasted Sesame Seeds, for garnish
  • 2 tablespoons Spring Onions, sliced thinly, for garnish

Instructions:

  1. Drain the tofu block from its packaging. Press the tofu for a minimum of 30 minutes, ideally 60 minutes, using a tofu press or heavy weights to remove excess water. This is crucial for texture.
  2. Once pressed, cut the tofu into 1-inch (2.5 cm) cubes. In a medium bowl, toss the tofu cubes with 1 tsp of sesame oil until lightly coated. Then, sprinkle over the cornstarch and gently toss until every piece is lightly dusted.
  3. Whisk the Marinade: In a separate small bowl, whisk together the Soy Sauce (or Tamari), Maple Syrup, Rice Vinegar, Ginger, Garlic, Water, and optional Sriracha. Pour half of the mixture over the cornstarch-coated tofu and toss gently. Reserve the remaining half for the final glaze. Let the tofu rest for 15 minutes while the oven preheats.
  4. Bake the Tofu: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Spread the marinated tofu cubes in a single layer, ensuring the pieces aren't touching. Bake for 15 minutes. Flip the tofu and return to the oven for another 10–15 minutes, until golden brown and firm.
  5. Glaze and Finish: While the tofu is still hot, pour the remaining reserved glaze into a small saucepan and heat gently until it bubbles and thickens (about 1 minute). Add the baked tofu to the saucepan and toss quickly to coat thoroughly until sticky. Transfer to a serving platter and garnish immediately with toasted sesame seeds and sliced spring onions before serving.