Baked Tofu

Preheat oven to 400°F (200 °C) and line a large metal baking tray (it must be metal) with parchment paper or a [silicone baking mat]. This is important because the glaze will burn onto your tray if you don't.

Open the extra firm tofu (1 block), drain any excess water, then lay it on its side and cut carefully lengthways into 0.5 inch thick large slices. Different blocks of tofu are different thicknesses but from most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. There are pictures showing the process of cutting the tofu in the post above if you need a visual guide.

In a small bowl, mix up all of the glaze ingredients: tomato ketchup (0.33 cup), maple syrup (1 tbsp), soy sauce (3 tbsp), sriracha (1 tbsp), toasted sesame oil (1 tbsp), garlic (1 clove), and freshly ground black pepper (1 pinch).

Lay the [tofu] triangles out in a large dish/bowl. Pour the glaze over the [tofu] triangles and use one clean hand to rub it all over the [tofu].

Place the glazed [tofu] triangles on the lined baking tray, leaving a little space around each one. Keep the dish with the remaining glaze in it. You will need it later.

Bake for 20 minutes. Remove from the oven. Flip over each triangle and brush it with some more glaze. Put back in the oven and bake for another 20 minutes. Keep an eye on it though as all ovens are different. If it starts getting too dark remove it a little bit earlier. You want it to be really caramelized (dark brown, almost black) around the edges and on the corners. Again keep any remaining glaze (there won't be much). Start 40m timer

Once done, remove from the oven and brush quickly again with the last bits of remaining glaze before serving, or cooling and storing in an air tight container in the fridge.