Press the tofu briefly to squeeze out excess liquid. Then cut it into bite-sized cubes.
Toss the tofu cubes in the cornflour until lightly coated all over. Spread them out on a baking tray and bake in the oven at 200 °C (180 °C fan) for 20–25 min until golden brown and crisp.
Finely chop the garlic and ginger. Bring both briefly to the boil with the soy sauce, maple syrup, rice vinegar and sesame oil.
Let the sauce reduce for a few minutes until slightly thickened. Put the hot tofu cubes straight into a bowl.
Pour the warm marinade over the tofu, sprinkle with sesame seeds and toss everything carefully so the cubes are well coated.
To serve, scatter with finely sliced spring onions. Jasmine rice or steamed veg goes well with it.
Good to know
When tofu turns crisp outside and juicy inside, I'm in straight away. The marinade is savoury, slightly sweet and just right for a quick oven dish.
Swaps
Maple syrup → date paste (also provides some fibre) | cornflour → tapioca starch (similarly crisp coating) | sesame oil → avocado oil (milder in flavour, provides monounsaturated fats) | jasmine rice → brown rice (also provides fibre and minerals)
Allergens
Contains soya, sesame and gluten (soy sauce; gluten-free with tamari). Usually fine for children if the sauce isn't too salty; in pregnancy, tofu, sesame and cooked ginger are fine in normal kitchen amounts.
