Crispy Garlic Sesame Tofu

Ingredients

• 1 bloc (450g / 16 oz)Extra firm tofu
• 1 c. à soupe / 1 tbspLow sodium tamari or soy sauce

  For coating tofu before baking
• 1 c. à soupe / 1 tbspCorn starch
• 3 c. à soupe / 3 tbspGluten-free breadcrumbs

  Can substitute regular breadcrumbs if not gluten-free
• 5 gousses / 5 clovesGarlic
• 1 c. à soupe / 1 tbspAvocado oil or neutral oil
• 80ml (⅓ tasse / ⅓ cup)Low sodium tamari or soy sauce

  IMPORTANT: Must be low sodium for the sauce
• 2 c. à café / 2 tspToasted sesame oil
• 2-3 c. à soupe / 2-3 tbspHoney or maple syrup

  Depending on your sweetness preference
• 1 c. à soupe / 1 tbspRice vinegar
• 1 c. à soupe / 1 tbspCorn starch

  To thicken the sauce
• 60ml (4 c. à soupe / 4 tbsp)Water, divided
• Optionnel / OptionalSesame seeds

  For garnish

Preparation

1. 1
   Preheat oven to 400°F (200°C). Drain the tofu and pat dry with a clean towel to remove excess liquid without pressing.
2. 2
   Cut tofu into 1-inch (2.5cm) cubes. Place in a large bowl and gently toss with 1 tbsp soy sauce.
3. 3
   Add cornstarch then breadcrumbs to the tofu. Gently shake the bowl to coat all pieces evenly without breaking them.
4. 4
   Arrange tofu on a parchment-lined baking sheet with space between pieces (important: don't let them touch so they get crispy). Bake 30-35 minutes until golden brown and crispy.
5. 5
   During the final 10 minutes of baking, prepare the sauce. Mince the garlic and sauté in 1 tbsp oil for 2-3 minutes until lightly browned and fragrant.
6. 6
   Add soy sauce, honey or maple syrup, rice vinegar, 2 tbsp water, and sesame oil to the pan. In a separate small bowl, whisk cornstarch with remaining 2 tbsp water then add to the pan.
7. 7
   Heat over low heat for 3-5 minutes, stirring, until sauce bubbles and thickens. When tofu is done, toss generously with sauce. Garnish with sesame seeds if desired and serve with rice and steamed broccoli.