Follow these steps meticulously for guaranteed crispy results. The most critical part of this process is the first step—pressing the tofu. Do not be tempted to skip it!

Step 1: Press the Tofu (The Most Important Step)

Your journey to crispy tofu begins with removing as much water as possible. Open the package of tofu and drain all the liquid.

• Using a Tofu Press: If you have a tofu press, this is the easiest method. Simply follow the manufacturer’s instructions, placing the block inside and tightening the plates. Let it press for a minimum of 30 minutes, but for truly spectacular results, press for 1-2 hours.
• DIY Pressing Method (No Special Equipment Needed): If you don’t have a press, you can easily make one. Place the drained tofu block on a plate lined with a few paper towels or a clean, lint-free kitchen towel. Place another layer of paper towels or another towel on top of the tofu. Find something heavy and flat to place on top—a cast-iron skillet, a few heavy cookbooks, or a cutting board weighed down with some cans will work perfectly. Let it press for at least 30-60 minutes. You will be amazed at how much water is released. After pressing, the tofu block should feel significantly firmer and look more compact. Pat it dry one last time with a paper towel.

Step 2: Cube the Tofu

Place the pressed, dry block of tofu on a cutting board. Cut it into uniform ¾-inch to 1-inch cubes. Try to make them as consistent in size as possible. This ensures that all the pieces will cook evenly and finish at the same time, so you don’t have some pieces that are perfectly crispy while others are still soft or burnt.

Step 3: Prepare the Marinade

In a medium-sized mixing bowl (one that’s large enough to hold all the tofu cubes), combine all the marinade ingredients: the low-sodium soy sauce (or tamari), maple syrup, rice vinegar, toasted sesame oil, garlic powder, and ground ginger. Whisk everything together vigorously until the maple syrup is fully dissolved and the mixture is well-combined and emulsified.

Step 4: Marinate the Tofu

Gently add the tofu cubes to the bowl with the marinade. Use a soft spatula or your hands to carefully toss the cubes, ensuring each piece is coated in the flavorful liquid. Be gentle to avoid breaking the cubes. Let the tofu marinate for at least 20 minutes to allow it to absorb the flavors. For an even more intense flavor, you can cover the bowl and marinate it in the refrigerator for up to 4 hours.

Step 5: Coat for Maximum Crispiness

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. This is crucial for preventing the tofu from sticking and makes cleanup a breeze.

Using a slotted spoon, transfer the marinated tofu cubes from the bowl onto the prepared baking sheet, leaving the excess marinade behind in the bowl. Arrange the cubes in a single, even layer, making sure there is space between each piece. Do not overcrowd the pan; use two pans if necessary.

Drizzle the 1 tablespoon of neutral oil over the tofu cubes. Sprinkle the 2 tablespoons of cornstarch evenly over the top. Use your hands or a spatula to gently toss the cubes directly on the baking sheet until they are lightly and evenly coated with the oil and starch mixture. The surface should look pasty and a little clumpy—this is what you want!

Step 6: Bake to Golden Perfection

Place the baking sheet in the preheated oven. Bake for 15 minutes. After 15 minutes, remove the pan from the oven. Using tongs or a spatula, carefully flip each cube over. You should see the bottoms starting to get golden and crispy.

Return the pan to the oven and bake for another 10-15 minutes. The tofu is done when all sides are a deep golden brown, the edges are visibly crispy, and the cubes feel firm to the touch. The total baking time will be around 25-30 minutes, depending on your oven’s specific temperature and the size of your cubes.

Remove from the oven and let the tofu cool on the pan for a few minutes. It will get even crispier as it cools. Serve immediately for the best texture.