Ingredients
Scale
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- Sesame seeds and green onions for garnish
Instructions
- Press the tofu for 30 minutes to remove excess water
- Cut pressed tofu into 1-inch cubes and toss with cornstarch
- Preheat oven to 400°F (200°C) and bake tofu for 25-30 minutes until crispy
- While tofu bakes, simmer soy sauce, maple syrup, ginger, garlic, sesame oil, and red pepper flakes to make glaze
- Toss baked tofu with glaze and garnish with sesame seeds and green onions
Notes
- For soy-free version, use coconut aminos instead of soy sauce
- Add peanut butter to glaze for Thai-inspired flavor
- Arrowroot powder can substitute cornstarch
- Store leftovers in airtight container for up to 4 days
- Reheat in oven or air fryer to maintain crispiness
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg