1package(14-16 oz.) extra firm tofu, pressed and cut into ½ -inch cubes
1tablespoontamari or soy sauce(low-sodium, if preferred)
½teaspoonground black pepper
⅓cuptamari or soy sauce(low-sodium if preferred)
¼cuppowdered sugar(see note)
¼cuprice vinegar(see note)
1teaspoonminced fresh ginger
1teaspoontoasted sesame oil
2green onions, chopped
After your tofu has been pressed, preheat oven to 400°F; spray a baking sheet with cooking spray or line with parchment.
In a large bowl, whisk together avocado oil, tamari, and pepper. Add tofu cubes and stir lightly until coated. Sprinkle on cornstarch and stir lightly until tofu is coated and sticky.
Arrange the tofu in a single layer on the prepared baking sheet. Spray lightly with cooking spray and transfer to the oven.
Bake for 30 minutes or until the tofu is golden brown and crispy. Remove from oven and set aside.
While the tofu is baking, stir together the sauce ingredients in a medium saucepan and bring to boil for 2-3 minutes while whisking occasionally. Once the sauce is thickened, add the tofu to the pan and toss gently to coat.
Top with sesame seeds and green onions and serve immediately.
You can also use a sugar substitute or even agave or honey if not vegan.
Sometimes rice vinegar is called rice wine vinegar. Don’t use seasoned rice vinegar which contains added sugar and salt.
Sauce is quite tangy. Taste and adjust for sweetness by adding more powdered sugar or other sweetener.