Follow these detailed steps to transform a simple block of tofu into a mouthwatering breakfast centerpiece. The key to success lies in the preparation, especially in removing as much water as possible from the tofu.

Step 1: Press the Tofu for Perfect Texture

This is the most crucial step and should not be skipped. Pressing removes excess water, which allows the tofu to absorb the marinade more effectively and to achieve a firm, crispy, and less “spongy” texture.

• Remove and Drain: Open the package of tofu and carefully drain away all the water. Give the block a gentle rinse under cool water and pat it dry with a paper towel.
• Pressing Method 1 (Using a Tofu Press): If you have a tofu press, this is the easiest method. Simply follow the manufacturer’s instructions to press the block for at least 30 minutes.
• Pressing Method 2 (DIY Method): If you don’t have a press, place the tofu block on a plate lined with a few paper towels or a clean kitchen towel. Place another layer of paper towels or a towel on top of the tofu. Find something heavy and flat, like a cast-iron skillet, a few cookbooks, or a cutting board topped with canned goods. Place the weight on top of the tofu. Let it press for a minimum of 30 minutes, but for the best, firmest results, aim for 60 minutes. You will be surprised at how much water is released.

Step 2: Prepare the Tofu and Marinade

Once your tofu is well-pressed, it’s time to cut it into “fingers” and prepare the flavorful marinade.

• Cut the Tofu: Place the pressed tofu block on a cutting board. Slice it into finger-shaped sticks, approximately 1/2-inch thick and 3-4 inches long. Think of the size and shape of a thick-cut French fry or a fish stick. Try to keep them as uniform in size as possible to ensure they cook evenly.
• Whisk the Marinade: In a shallow dish or a bowl large enough to hold the tofu fingers in a single layer, combine the low-sodium soy sauce (or tamari), olive oil, maple syrup, garlic powder, onion powder, smoked paprika, and black pepper. Whisk everything together until the marinade is smooth and well-emulsified.

Step 3: Marinate the Tofu

Now it’s time to infuse those tofu fingers with all that delicious, savory flavor.

• Coat the Tofu: Gently place the tofu fingers into the marinade. Use your hands or a soft spatula to carefully turn them over, ensuring every single surface is coated with the marinade. Be gentle to avoid breaking the fingers.
• Let it Rest: Allow the tofu to marinate for at least 15-20 minutes at room temperature. If you have more time, you can cover the dish and let it marinate in the refrigerator for up to a few hours for an even deeper flavor.

Step 4: Coat for Crispiness

This final coating step is what will give you that irresistible crunch.

• Prepare the Cornstarch: While the tofu is marinating, place the 1/4 cup of cornstarch in a separate shallow dish or on a plate.
• Dredge the Tofu: Take each marinated tofu finger, allowing any excess marinade to drip off for a moment, and place it in the cornstarch. Gently roll it around until it is lightly and evenly coated on all sides. Shake off any excess cornstarch. The marinade will make the cornstarch stick perfectly. Place the coated fingers on a separate clean plate or baking sheet.

Step 5: Cook to Golden Perfection

You have two excellent options for cooking these fingers: baking in the oven for a reliable, even crisp, or using an air fryer for an extra-fast, extra-crispy result.

• Oven-Baking Method:
  1. Preheat your oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper. This is essential to prevent sticking.
  3. Arrange the coated tofu fingers on the prepared baking sheet in a single layer, making sure there is space between each one. Overcrowding the pan will cause them to steam instead of crisp up.
  4. Bake for 20-25 minutes, carefully flipping the fingers halfway through the cooking time.
  5. The fingers are done when they are a deep golden brown, crispy, and slightly puffed.
• Air Fryer Method:
  1. Preheat your air fryer to 380°F (190°C).
  2. Lightly spray the air fryer basket with cooking spray or brush with a little oil to prevent sticking.
  3. Place the coated tofu fingers in the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary.
  4. Air fry for 12-15 minutes, shaking the basket or flipping the fingers halfway through.
  5. They are ready when they are deeply golden, firm to the touch, and exceptionally crispy.