Asian Sticky Tofu

Step 1

Cut your tofu into half-inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Now add more paper towels on top of the cubes and place another cutting board, flat plate, or baking sheet on top. Finally, place something very heavy on top like a cast-iron skillet or a heavy book. Press like this for 15 minutes while you prepare the remaining ingredients.

Step 2

Preheat the oven to 425°F/218°C convection bake and line a baking sheet with parchment paper.

Step 3

Once the tofu is pressed, place the cubes in a medium mixing bowl with the 2 tablespoons of tamari and gently mix. Then add the 2 tablespoons of flour, and the onion and garlic powder. Mix gently to evenly coat the pieces.

Step 4

Arrange the coated tofu cubes in a single layer on your baking sheet, leaving plenty of space in between each piece. Bake for 25-30 minutes, flipping once at the halfway point. NOTE: If you do not have a convection oven, it may take a little longer to reach desired crispiness.

Step 5

While the tofu is baking, combine all the sticky tofu sauce ingredients in a medium pan. Whisk to combine and simmer for 5 minutes, until slightly thickened. Then turn off the heat.

Step 6

Add the baked tofu to the pan with the sauce and gently toss to coat each piece.

Step 7

Serve your sticky tofu with rice or noodles, and top with green onion or chives and sesame seeds.