Press the tofu: Wrap drained tofu block in a clean towel and place on a cutting board. Place a heavy object (such as a cast iron skillet) on top to press out remaining liquid. Wait at least 30 minutes before removing the heavy object and unwrapping the tofu. Store in the refrigerator if you plan to press tofu overnight or longer than 2 hours.
Slice pressed tofu into square pieces.
Preheat oven to 450 degrees Fahrenheit.
Whisk grapeseed oil, rice vinegar, soy sauce, maple syrup, garlic powder, and black pepper. Brush onto tofu pieces, reserving some sauce for serving if desired.
Spread tofu pieces on a baking sheet, leaving at least an inch in between the pieces so they have space to get crispy. Place baking sheet on the center rack of the oven and bake 10 minutes. Flip tofu pieces and bake 10 additional minutes. Stir and bake 10 additional minutes, or until edges are crispy and golden brown. (30 minutes total cooking time.)
Gluten-free variation: use gluten-free tamari or liquid aminos instead of soy sauce.
Cover and refrigerate cooked tofu up to five days.
This recipe originally appeared on GratefulGrazer.com.