6tablespoons (¼ cup + 2 tablespoons)vegetable broth
chopped green onionsfor serving
Preheat oven to 420 degrees F. Line a large baking sheet with parchment paper. Slice tofu into 1" cubes. Press tofu firmly with a paper towel to remove excess moisture from the outside.
Add tofu to a large plastic bag or container. Sprinkle with olive oil, corn starch and salt. Gently toss to coat the tofu. You can also move your hands on the outside of the plastic bag to coat the tofu.
Place the tofu in a single layer on the parchment paper-lined baking sheet. The tofu cubes should not be touching each other. Bake in 420 degree oven for 25-30 minutes, or until golden brown.
Meanwhile, make the sesame sauce. Add sesame oil to a small sauce pot over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
Stir in brown sugar. Add the soy sauce, rice wine vinegar and vegetable broth. Bring to a rapid simmer over high heat. Mix together one tablespoon cornstarch and one tablespoon water in a small dish to form a "slurry". Add this to the the pot, then reduce the heat to medium low.
Allow to simmer until thickened enough to coat the back of a spoon without sliding off. This will take about 5 minutes.
Heat a small pan over medium-high heat. Once hot, add the sesame seeds. Stir consistently until toasted and aromatic, about 1-2 minutes.
Drizzle sesame sauce on the baked tofu. Toss with the toasted seeds. Serve with rice and green onions.
Tofu: Extra firm or super firm work best but firm is fine if that’s what you have on hand.
Extra sauce goes well on rice or steamed vegetables.
This recipe is best enjoyed right away but will keep refrigerated for 4-5 days.