Easy Baked Peanut Tofu Delight

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Wrap extra firm tofu in a clean, absorbent towel and place a heavy object like a cast iron skillet or books on top to press out the moisture for about 15 minutes.

While waiting, prepare the peanut sauce by combining creamy peanut butter, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, lime juice, 2 Tbsp maple syrup, and 2 tsp sesame oil in a small mixing bowl. Whisk thoroughly to combine.

Cut the pressed tofu into 3/4-inch cubes and add to a large plate. Add 3 Tbsp soy sauce, 1 tsp chili garlic sauce, 1 tsp toasted sesame oil, and 1 Tbsp maple syrup. Gently toss to combine using hands or a spoon. Let marinate for 3 minutes, stirring occasionally.

Transfer tofu to a quart-size or large freezer bag. Add 4 Tbsp cornstarch and toss to coat.

Lay the tofu on the prepared baking sheet and bake for 25 minutes or until crispy, flipping at the 18-minute mark.

Once the tofu is baked, heat a large metal or cast iron skillet over medium heat. Add tofu and the peanut sauce. Toss to coat.

Sauté the tofu for about 2 minutes, stirring frequently, until the tofu is hot and well coated with peanut sauce.

Serve with cauliflower rice or incorporate into your favorite Asian-inspired dishes.