Instructions:
- Press the Tofu: Remove tofu from packaging, drain excess water. Wrap in several layers of paper towels or a clean kitchen cloth. Place on a plate and weigh down with a heavy object for a minimum of 30 minutes (up to an hour is better).
- Prepare the Tofu Cubes: Unwrap the pressed tofu. Cut into uniform 1-inch (2.5cm) cubes. Pat the cubes dry again with fresh paper towels—this step is crucial for crispness!
- Seasoning Mix: In a medium bowl, whisk together the cornstarch, salt, and pepper until thoroughly combined.
- Coat the Tofu: Add the dry tofu cubes to the cornstarch mixture. Gently toss until every cube is lightly and evenly dusted. A light, even coating is what we’re after.
- Preheat & Prep Tray: Preheat your oven to a hot 400°F (200°C). Line your baking sheet with parchment paper.
- Arrange for Airflow: Place the coated tofu cubes on the prepared baking sheet in a single layer. Ensure there is space between each cube—do not let them touch.
- Initial Bake: Bake for 15 minutes.
- Toss and Glaze: While the tofu bakes, whisk together the oil, soy sauce, and maple syrup (if using) in a bowl. Remove the tray from the oven, gently toss the tofu cubes with the oil/glaze mixture, ensuring they are lightly coated but not swimming in liquid.
- Final Crisp: Return the tray to the oven. Bake for another 15–20 minutes, flipping the cubes halfway through the final bake (around the 10-minute mark of this phase), until they are deeply golden brown and very firm to the touch.
- Serve Immediately: Remove from the oven and serve straight away while the crunch is at its peak.