Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 4 cloves garlic, minced finely
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp fresh ginger, grated

Instructions:

  1. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top for 20 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a large bowl, toss tofu cubes with avocado oil until evenly coated, then sprinkle in cornstarch, salt, and pepper. Toss gently to ensure a thin, powdery coating.
  4. Arrange tofu cubes in a single layer on the baking sheet with space between them for air circulation.
  5. Bake for 25–30 minutes, flipping the cubes halfway through, until golden-brown and firm.
  6. While tofu bakes, whisk together soy sauce, maple syrup, minced garlic, toasted sesame oil, sriracha, and grated ginger in a small bowl.
  7. Remove tofu from the oven, brush the glaze over each cube or toss them in a bowl with the sauce, and return to the oven for 2–3 more minutes until the sauce caramelizes.