1 package (~16 oz) extra firm tofu
1 Tbsp unseasoned rice wine vinegar
1 Tbsp soy sauce or tamari
1 Tbsp olive oil
1 teaspoon maple syrup
½ teaspoon garlic powder
½ teaspoon onion powder
a few dashes of turmeric
salt and pepper, to taste
red chili flakes, to taste
2 ½ Tbsp arrowroot powder
Preheat oven to 425 F.
Remove extra moisture from tofu - place a folded paper towel in a shallow bowl or plate and then place tofu blocks on top. Put another folded paper towel on top of the tofu followed by a heavy pan or a few bowls. Let the tofu sit for 15-30 min.
While tofu is being pressed, prepare marinade. In a bowl, combine rice vinegar, soy sauce or tamari, olive oil, maple syrup, garlic powder, onion powder, turmeric, salt, pepper, and red chili flakes.
When tofu is done, cut the blocks into squares and place onto a parchment-lined baking sheet.
Pour marinade onto tofu and gently toss with your hands
Sprinkle arrowroot powder over tofu and toss until tofu is coated.
Cook tofu for 25-35 minutes, flipping halfway until crispy and golden.