Step 1

Preheat your oven to 350F.

Step 2

Drain the tofu and wrap with a towel. Place the tofu on a flat surface and press the tofu for You can place a heavy flat surface such as a chopping board or a few plates on top of it for water to seep out. Afterwards, slice the tofu into 3/4 to 1-inch (2-2.5-cm) thick strips or in another shape of your choice.

Step 3

To make the pecan breadcrumbs, pulse the pecans until fine. Feel free to leave some small chunks and be sure not to over process the pecans.

Step 4

Toasting the pecans: you can opt to toast your pecans on a dry non-stick pan or skillet until lightly brown. I toasted mine after pulsing the pecans.

Step 5

Leave the pecans to cool in a bowl and fold in the bread crumbs and garlic powder.

Step 6

Prepare the batter by mixing all the ingredients until a smooth and thick mixture is formed. If you find your batter too thick, you can add more water and mix everything until it’s well combined.

Step 7

Place a piece of tofu into the batter mixture. Coat well using your left hand. Using the same hand, transfer to the pecan breadcrumb mix and coat well using your right hand. Repeat these steps for the remaining tofu.

Step 8

On a lined baking tray (I used parchment paper), place each coated tofu.

Step 9

Bake the tofu for 30-35 minutes at 350F/190C  or until crispy and lightly brown, flipping halfway through.

Step 10

While the tofu is baking, prepare the glaze by heating a pan and mixing together the maple syrup, miso paste, and sriracha over low heat.

Step 11

Remove the tofu from the oven and coat with the glaze. You can simply dip each piece into the sauce or brush these with the sauce.

Step 12

The glaze will continue to thicken and coat the tofu well as it cools.

Step 13

Enjoy!