Pre-heat oven to 400 degrees
Press the tofu for 15 minutes. If you don't have a tofu press, then wrap it in a paper towel and set a few heavy pots or books on top.
Now that the tofu has been pressed for 15 minutes, cut it bite sized cubes and add to a mixing bowl with oil, corn starch and a pinch of salt. Stir until the corn starch starts to blend in with the tofu. lay out on the baking sheet in a single row. Bake at 400 degrees for 25 minutes
1 tablespoon oil, 1 tablespoon corn starch, 1 package of extra firm tofu
While tofu is baking, combine peanut butter, maple syrup and soy sauce plus toasted sesame oil (optional), a squeeze of lime or lemon juice and garlic ginger paste in a sauté pan and mix well with a rubber spatula. Don't turn the heat on yet.
¼ cup peanut butter, ¼ cup soy sauce, ¼ cup maple syrup, 1 teaspoon toasted sesame oil, 1 tablespoon lime or lemon juice, 1 teaspoon garlic ginger paste
After tofu has baked for 25-30 minutes, let the tofu sit on the tray for 5-10 minutes. The tofu will become crispy as it cools. Then place tofu in a sauté pan with the peanut sauce on medium low heat.
Gently mix to make sure each piece is well coated. Cook until sauce starts to thicken and caramelize tofu firms back up.
This sauce also makes an excellent stir fry sauce. Just add in more veggies when you're heating the tofu up on the stove.