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 your oven to 425°F/218°C convection bake and line a baking tray with parchment paper.

Step 3

Place the pressed tofu cubes in a large mixing bowl and add the 2 tablespoons of soy sauce, and mix well. Then add the 2 tablespoons of tapioca flour and mix again.

Step 4

Arrange the tofu in a single layer with space in between each piece on your baking tray. Bake for 15 minutes, then flip the cubes and bake for another 10 minutes or until desired crispiness is reached.

Step 5

While the tofu is baking, prepare the Mongolian sauce. Add all the sauce ingredients to a large pan or wok and whisk to combine. Bring to a simmer over medium heat and whisk often until thickened, approx. 3 minutes.

Step 6

When the tofu is baked, transfer the pieces to your pan with the sauce and give it a gentle stir.

Step 7

Serve immediately with a sprinkle of sesame seeds and brown rice or side/s of your choice.