This baked tofu is extremely crispy and so flavorful! Only 3 ingredients are used for the marinate (7 ingredients total!) and is vegan-friendly. Not only does baking the tofu make this healthier and use less oil, but it's also easier and tastes so much better. If you think you don't like tofu, try this recipe first--maybe it'll change your mind :)
Before starting, make sure your tofu is pressed properly. Refer to blog post above for pressing directions.
In a large, shallow bowl, whisk together the maple syrup, soy sauce, and 3 tablespoons of sesame oil. Cut the tofu into 1" cubes and place in the marinate, making sure every one is touching liquid. Marinate for 30 minutes to 2 hours (less time means less flavor but crispier, and vice versa. I usually do 1 hour or longer), flipping halfway.
Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Spray with olive oil and set aside.
Place the marinated tofu on 2 sheets of paper towels, then lightly press another paper towel on top. Make sure there isn't much excess liquid on the exterior.
In a large, shallow bowl, whisk together the cornstarch, salt, and pepper. Add the dried tofu and toss until all sides are covered evenly. Add the remaining tablespoon of sesame oil and lightly toss to coat. Transfer to the prepared sheet pan and bake for 20 minutes, flipping halfway. Let it cool slightly, then enjoy! This tofu is great for Pad Thai and Buddha Bowls, or on it's own :)
*refer to blog post above for pressing instructions