In a medium bowl, whisk the ½ cup tamari or soy sauce, ¼ cup water, 2 tablespoon lime juice, 1 tablespoon chili garlic sauce (see note), and 2 teaspoon maple syrup together until fully combined.

Place the tofu in a tofu press, or on a plate between paper towels with something heavy on top, and press for at least 15 minutes to remove the excess water. The less water in the tofu the better the texture.

Slice the tofu into cubes. See the photos in the content above.

In a large bowl, toss the cubed tofu with the 1 cup of tapioca starch until all sides are coated in the starch.

In a wok or a cast-iron skillet, heat the ¼ cup of vegetable oil on high heat. When the oil is hot (add a bit of extra starch from the bowl to the pan, if it sizzles, it’s ready), add the tofu evenly in the pan. Use a metal spatula to turn the tofu often. You want all sided to get crispy and brown. Add a tablespoon of extra oil if needed.

After about 10 minutes, the tofu should have a lightly browned and crispy crust. Now add half of the chili garlic sauce and use the spatula to gently toss the tofu to coat all sides in the sauce. If you’re not stir-frying vegetables, use all of the sauce for the tofu, otherwise, use half of the sauce for the vegetables.

If you’re going to stir fry vegetables, remove the tofu from the pan and add another tablespoon of oil and cook the veggies. When they’re done, coat them in the other half of the sauce and add the tofu back to the pan to heat it.

Preheat the oven to 425˚F (218˚C)

In a large bowl, toss the cubed tofu with the 1 cup of tapioca starch until coated on all sides.

Spread the tofu on a parchment lined baking sheet and spray a light layer of oil on top.

Bake for 10 minutes and turn the tofu. Bake for another 10 minutes and evenly drizzle half of the chili sauce on the tofu and carefully toss to coat all sides. Bake for another 10 minutes, or until the tofu is crispy.

Use the other half of the sauce to coat stir-fried vegetables or for dipping the tofu bites.

ENJOY!