Preheat oven to 200degrees, line baking sheet with parchment paper.
Remove tofu from packaging and ideally squeeze in a tofu press for 15 minutes until almost no liquid remains. The less liquid in the tofu, the better it can absorb the marinade.
200 g Tofu natural
Alternatively Wrap tofu with paper towel or a clean kitchen towel and weigh down with a heavy object. Let stand for 15 minutes until the liquid is squeezed out as best it can.
Then cut the tofu into cubes and place in a bowl.
Add tamari, chili, sesame oil, maple syrup and stir once.
15 ml Tamari, 1 Bird Eye Chili, 7,5 ml Sesame oil, 7,5 ml maple syrup
Add cornstarch, place lid on bowl and toss vigorously once until tofu is coated all around with cornstarch.
13,5 g Cornstarch
Place on baking sheet, place in oven and bake for 15 minutes until crisp.
In the meantime, prepare the SAUCE. For this, put peanut butter, tamari, chili, lemon juice, maple syrup and sesame oil in a bowl and stir with a whisk until a creamy sauce is formed.
20 g Peanut butter, 15 ml Tamari, 1 Bird Eye Chili, 15 ml Lemon juice, 15 ml maple syrup, 7,5 ml Sesame oil
Heat pan (without additional oil).
Add tofu directly from the oven to the hot pan and add the sauce. Stir until the tofu has completely absorbed the sauce.
Serve with a dish of choice and enjoy!
Best fresh, keeps 2-3 days airtight in the refrigerator.