Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp coarse black pepper
  • 1 tbsp maple syrup

Instructions:

  1. Press the tofu for 15 minutes to remove excess moisture, then cut the block into 1-inch cubes.
  2. In a large bowl, toss the tofu cubes with 2 tbsp olive oil and 1/2 tsp salt until evenly coated.
  3. Sprinkle 3 tbsp cornstarch over the oiled tofu and toss gently until every side is dusted in a thin layer of powder.
  4. Preheat the oven to 400°F (200°C).
  5. Arrange the tofu cubes on a parchment-lined baking sheet, ensuring they are not touching to allow for proper crisping.
  6. Bake for 25–30 minutes, flipping the cubes halfway through, until they reach a mahogany-colored hue and the exterior is firm and dry.
  7. While the tofu is roasting, whisk together 2 tbsp soy sauce, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp coarse black pepper, and 1 tbsp maple syrup in a small bowl.
  8. While the tofu is still hot from the oven, drizzle the glaze over the cubes directly on the pan or transfer the tofu to a bowl and toss to coat.