Ingredients:

For the Tofu

• 2 (16 ounce) blocks firm or extra-firm tofu

• 2 teaspoons sesame oil

• 2 tablespoons low sodium soy sauce

• 2 tablespoons cornstarch

For the sesame sauce

• 1/2 cup low sodium soy sauce (or tamari)

• 3 cloves garlic, minced

• 1/4 cup agave, maple syrup or brown sugar

• 1/4 cup seasoned rice vinegar

• 1-2 teaspoons hot sauce, more or less to taste

• 2 tablespoons cornstarch

• 1/4 cup water

• 1 tablespoon sesame oil

For serving

• chopped green onions

• sesame seeds

• steamed broccoli

Instructions:

• Press the tofu: Wrap each block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes.

• Preheat the oven to 400 degrees F and lightly grease a large baking sheet with oil or line with parchment paper.

• Slice the pressed tofu into cubes, then add them to a large ziplock bag (or large bowl), along with the sesame oil, soy sauce and cornstarch. Close the bag, and shake gently to coat.

• Arrange the tofu evenly on the prepared pan, and bake for 25 minutes, or until golden and crispy.

• While the tofu bakes; make the sauce.

• In a large pan, add the soy sauce, garlic, agave, seasoned rice vinegar and hot sauce. Stir and bring to a simmer over medium heat.

• In a small bowl, mix the cornstarch and water together until smooth, then pour into the pan. Stir constantly until the sauce thickens, then turn off the heat. Stir in the sesame oil.

• When the tofu is done baking, add it to the sauce and stir to coat the pieces.

• Garnish with sesame seeds, chopped green onions and some steamed broccoli. Enjoy!

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