Sticky Sesame Tofu

Ingrédients

Crispy Tofu

1 block (14 oz) extra-firm or firm tofu

1 tablespoon olive oil

2 tablespoons cornstarch

¼ teaspoon salt

¼ teaspoon garlic powder

Sauce

3 tablespoons low-sodium soy sauce

2 tablespoons maple syrup

2 teaspoons rice vinegar

2 cloves garlic, grated or finely minced

¼ teaspoon red pepper flakes

3 tablespoons water

Cornstarch slurry: 2 teaspoons cornstarch + 2 tablespoons water

Remaining ingredients

1 tablespoon toasted sesame seeds

2 teaspoons toasted sesame oil

2 scallions, sliced

Instructions

Press the tofu. We recommend pressing the tofu for at least 30 minutes using a tofu press, a heavy book, or our favorite way to press tofu without a tofu press.

Prep the tofu. Once pressed, cut the tofu into 1-inch cubes and place in a large bowl. Add the olive oil and gently toss the tofu until coated. Add the cornstarch, salt, and garlic powder. Mix again until coated.

Bake or air fry. If baking, preheat the oven to 425 F. Arrange the tofu on a sheet pan in a single layer. Bake for 30 minutes, flipping halfway through. If air frying, preheat the air fryer to 400 F. Arrange the tofu in a single layer and air fry for 20 minutes, tossing halfway through.

Make the sticky sesame sauce. Combine the soy sauce, maple syrup, rice vinegar, garlic, red pepper flakes, and water in a medium bowl. Whisk to combine.

Simmer the sauce. Add the sauce to a large skillet over medium heat and let simmer for 2 minutes, stirring occasionally. Add the cornstarch slurry and mix together. Let simmer for another 1-2 minutes or until thickened.

Coat the crispy tofu. Add the crispy tofu and stir through until all the tofu is coated evenly in sauce. Remove from the heat and stir in the sesame seeds and sesame oil.

Serve. Enjoy while warm over fluffy rice with sliced scallions.