Just an FYI… August dips everything in ketchup, including this.
Package extra-firm tofu
2 garlic cloves, minced
4 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp pure maple syrup
1 tsp sesame oil
Cut the tofu into cubes. Arrange them evenly on a flat surface lined with paper towels. Cover with a layer of paper towels set a baking sheet or pan on top (something heavy.) Press like this for 15 minutes while you make the marinade.
In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.
Add the pressed tofu pieces to the marinade, and toss. Let it marinate for at least 1 hour, covered, in the refrigerator. Can also leave overnight.
Preheat the oven to 400°.
Remove the tofu from the marinade and add to a bowl. Sprinkle with cornstarch place on a cookie sheet lined with parchment paper.
Bake for 25 to 30 minutes, tossing the tofu halfway until the tofu is golden and crispy.
If desired, quickly toss the tofu in leftover marinade. Serve with dipping sauce.