Ingredients:

  • 14 oz extra-firm tofu, patted dry and cubed
  • 2 tbsp avocado oil
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Cube the tofu into 1/2 inch pieces and pat them firmly with a paper towel to remove surface moisture.
  2. Place tofu cubes in a Ziploc bag. Add avocado oil and shake to coat. Add cornstarch, baking powder, and salt, then shake again until every cube has a matte, white coating.
  3. Line a baking sheet with parchment paper and spread tofu in a single layer, ensuring pieces are not touching.
  4. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through, until edges are golden brown and exterior is firm.
  5. While tofu bakes, whisk soy sauce, maple syrup, toasted sesame oil, minced ginger, minced garlic, and rice vinegar in a saucepan over medium heat.
  6. Simmer the sauce for 3–5 minutes until it thickens into a syrupy consistency that coats the back of a spoon.
  7. Add the hot, crispy tofu to the pan and toss quickly for 30 seconds until glossy and mahogany-colored. Remove immediately and garnish with toasted sesame seeds.