Extra-Crispy Tofu Oven

Step 1 · Press, tear and dry

Press the 350 g Soyganic Organic Extra-Firm Tofu block for 15–30 minutes, then blot very dry. Tear into irregular bite-size chunks for maximum craggy surface area, or cut into cubes.

• 350 gExtra Firm Tofu, 1 Soyganic Organic Extra-Firm Tofu block; pressed dry

Step 2 · Tofu + pre-coat

Toss the dried tofu gently with the pre-coat ingredients: 4.5 g soy sauce and 4.5 g avocado oil, until the surface is just tacky.

• 4.5 gSoy Sauce, just under 1 tsp; pre-coat
• 4.5 gAvocado Oil, just under 1 tsp; pre-coat

Step 3 · Crispy coating

For the crispy coating, mix 21 g cornstarch, 2.6 g onion powder, 2.6 g garlic powder, 2.6 g fine salt, 1 g black pepper, 1.75 g baking powder (optional but recommended). Toss with the tofu until thoroughly coated.

• 21 gCornstarch, for the crispy coating
• 2.6 gOnion Powder, just under 1 tsp
• 2.6 gGarlic Powder, just under 1 tsp
• 2.6 gFine Salt, just under 1/2 tsp
• 1 gBlack Pepper, approximately; to taste
• 1.8 gBaking Powder, scant 1/2 tsp; recommended

Step 4 · Rest the coating

Rest for 5 minutes so the coating hydrates slightly and grips the tofu.

Step 5 · Preheat the oven

Preheat the oven to 425°F / 220°C. Lightly toss the rested, coated tofu with the 9 g cooking oil. Spread on a lined baking sheet in a single layer with plenty of space.

Step 6 · Bake

Bake for 25–30 minutes, flipping once halfway through, until golden and crisp. Skip the pan-steam step.

Step 7 · Sticky Garlic–Soy Glaze

While the tofu cooks, combine the sauce soy sauce, rice vinegar (or lime juice), honey (or maple syrup), 13 g sauce water, sesame oil and freshly grated garlic in a small saucepan. Simmer for 30–60 seconds. For an especially glossy, clingy glaze, mix the optional 2.6 g cornstarch with its separate 13 g cold water, stir into the sauce and cook for another 10–15 seconds. Remove from heat.

• 26 gSoy Sauce, 1 3/4 tbsp; sauce
• 13 gRice Vinegar, just under 1 tbsp; or fresh lime juice
• 26–35 gHoney, or maple syrup; adjust to taste
• 4 gSesame Oil, just under 1 tsp
• 5 gGarlic, freshly grated; about 1 3/4 tsp
• 2.6 gCornstarch, for the optional slurry

Step 8 · Glaze off heat and serve

Turn off the heat under the crisp tofu. Toss gently with just enough glaze to coat, or drizzle after plating for maximum crunch. Serve immediately.