• Press the tofu (in a tofu press or wrapped in a towel under a heavy weight.
• Preheat the oven to 425°.
• Once pressed, cut tofu into desired size—remember that the smaller the pieces, the more tedious it is to flip in the oven.
• Spread the tofu out onto a parchment lined baking sheet. Bake for 45-50 minutes, flipping all pieces half way through the cooking time.
• While the tofu cooks, place Braggs, maple syrup, rice wine vinegar, ginger, garlic, and sriracha into a small saucepan.
• Bring to a boil. Then reduce heat to a simmer.
• Whisk cornstarch into water until fully combined. Add to the sauce and whisk in.
• Let simmer for 5 minutes and then remove from heat. Sauce will thicken as it cools.
• Once the tofu has baked remove it from the oven and transfer to a hot cast iron skillet (you can add a drizzle of vegetable oil into the pan). Pour about 1/4 to 1/2 c of the sauce on to the tofu. Toss to coat completely, about 2 minutes. Serve with rice, pickled cucumbers (below), steamed broccoli, etc. Enjoy!
  

For the Cucumbers:

• Slice the cucumbers thinly—I use my handheld mandolin.
• Place in a dish and top with maple syrup and vinegar. Toss every few minutes to coat while the tofu is cooking.