The sauce for this tofu is very easy to prepare and can be made ahead and refrigerated for up to a week.
Author: Mary Gillespie
1-1/2lbs/ 750 g firm or extra firm tofu2 packages
1/3cup/ 80 ml cornstarch
1/2teaspoon/ 2.5 ml salt
1/4teaspoon/ 1.25 ml ground pepper
1/2cup/ 125 ml soy sauce
1/2cup/ 125 ml water
1/4cup/ 60 ml brown sugar
2tablespoons/ 30 ml rice wine vinegar
1tablespoon/ 15 ml sesame oil
1/2teaspoon/ 2.5 ml ground pepper
1/2teaspoon/ 2.5 ml garlic powderor 2 garlic cloves, finely minced
1teaspoon/ 5 ml ground gingeror 1 tablespoon / 15 ml fresh grated ginger
Preheat oven to 400 degrees F / 204 degrees C. Line a baking sheet with parchment paper.
Slice the tofu in half horizontally so that you have 4 slabs that are each about 1-inch / 2.5 ml thick Place the slabs on one half of a clean towel and cover with the other half. Press firmly to squeeze out extra water and to dry the surface.
Remove the towel and cut the slabs into 1-inch / 2.5 ml cubes.
Mix the cornstarch, salt and pepper together in a bowl or bag. Add the tofu cubes and toss quickly until lightly coated.
Place cubes on prepared baking sheet and bake for 15-20 minutes, or until they are lightly browned.
While the tofu is baking, prepare the sauce by combining all the sauce ingredients (soy sauce, water, brown sugar, vinegar, sesame oil, pepper, garlic and ginger) in a medium pan or sauce pan.
Bring to a simmer over medium heat and simmer for 5 minutes, stirring occasionally as it cooks. Remove from heat.
When the tofu is cooked, place it in the pot with the sauce and return to medium-low heat. Coat the tofu cubes with the sauce, and cook, stirring frequently, until the sauce is sticky on the tofu.