Ginger Soy Glazed Crispy Baked Tofu

Ingredients:

CRISPY BAKED TOFU

- 1 package extra firm tofu

- 1 tbsp. olive oil

- 1 tbsp. soy sauce

- 1 tbsp. corn starch

SAUCE

- 1 tbsp. soy sauce

- 1 tsp. dark soy sauce

- splash of rice wine vinegar

- 1 inch knob of ginger, grated

- 1 tbsp. brown sugar

- up to 1/2 cup water

Topping:

- sesame seeds

- scallions, sliced

Directions:

1) Cube tofu into 3/4 inch pieces and press between two towels (or paper towels) using a heavy bottomed pot for 30-40 minutes. You can use virtually anything to press down the tofu, you just want to extract as much moisture as possible.

2) Preheat oven to 425 degrees Fahrenheit.

3) In a medium bowl, mix together oil, soy sauce, and corn starch until smooth.

4) Gently toss the pressed tofu with the corn starch mixture until every piece is covered evenly. 5) On a parchment-lined baking sheet, spread tofu in one single layer. Make sure that none of the pieces are touching.

6) Bake tofu for 25-30 minutes, flipping every ten minutes. Bake until golden brown and crispy.

7) In the meantime, heat soy sauce, dark soy sauce, rice wine vinegar, ginger, and brown sugar on medium low until the sauce has slightly thickened. Taste and adjust for saltiness and thickness using water. I ended up using around 1/4 cup.

8) Lightly fold the baked tofu into the sauce and top with sesame seeds and scallion.

9) Serve with rice and enjoy!