14 oz extra firm tofu (preferably organic, non-GMO)
3 Tbsp tamari or soy sauce (or coconut aminos)
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp maple syrup
4-5 Tbsp cornstarch
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or spray with PAM)
Press your tofu.
Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
If adventurous, wok your tofu in your peanut sauce.