Crispy Roasted Tofu
- ¼ cup soy sauce
- 1 teaspoon (5 grams) Dijon mustard
- 1 teaspoon maple syrup
- 1 pound tofu, cubed
- Add the soy sauce, Dijon, and maple syrup to a bowl. Whisk to combine. Add the tofu, cover, and let sit in the fridge overnight.
- The next day, preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper or foil. Arrange the tofu in a single layer on the tray. Bake for 10 to 12 minutes, until golden underneath. Turn each piece of tofu over. Bake for 10 to 12 more minutes, until golden and crisp all around.
- Leftover tofu should be stored in a covered container in the fridge.