Step 1

Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Wrap the tofu in paper towel and gently squeeze it once more. If time allows, wrap the tofu in fresh paper towels and press it for 15 minutes, either with a tofu press or by placing it between two plates and setting some heavy cans on top*.

Step 2

Cut the tofu into 1-inch cubes. Place them in a baking dish that holds them snugly in an even layer (I find an 8x8-inch baking dish works well).

Step 3

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated. Marinate the tofu for 30 minutes at room temperature, or refrigerate for up to 1 day.

Step 4

Cook according to your preferred method: Baked Tofu, Air Fryer Tofu, or to cook on the stove, heat 1 1/2 tablespoons canola oil (or a similar high-temperature neutral cooking oil) in a large skillet over medium-high heat. Spread the tofu cubes in the skillet in a single layer (reserve the marinade). Let cook undisturbed for 5 minutes until the underside is golden. Flip the cubes and continue to cook on all sides until the tofu is crispy all over (about 10 to 12 minutes total). If at any point, the skillet is dry, add more oil as needed. Stir in the reserved marinade.