Ingredients:

  • 1 block (14-16 oz/400-450g) extra-firm or super-firm tofu, pressed
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • Sesame seeds (optional, for garnish)
  • Chopped green onions (scallions, optional, for garnish)

Instructions:

  1. Press the tofu to remove excess water.
  2. Cut the pressed tofu into bite-sized cubes.
  3. In a large bowl, toss the tofu with cornstarch, garlic powder, ginger, salt, and pepper until evenly coated.
  4. Preheat oven to 400°F (200°C).
  5. Spread the tofu in a single layer on a baking sheet lined with parchment paper (optional). Drizzle with vegetable oil. Roast for 20 minutes, then flip and roast for another 10 minutes, or until golden brown and crispy.
  6. While the tofu is roasting, whisk together all glaze ingredients in a small saucepan.
  7. Bring the glaze to a simmer over medium heat, stirring constantly, until it thickens slightly (about 2-3 minutes).
  8. Remove the roasted tofu from the oven and toss it with the honey-soy glaze until evenly coated.
  9. For extra stickiness and caramelization, place the glazed tofu back in the oven and broil for 1-2 minutes, watching carefully to prevent burning.
  10. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately this crispy roasted tofu.