• 1 (14-oz.) block extra-firm tofu, drained
• 2 cloves garlic, grated
• 1″ piece ginger, grated
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. Sriracha
• 3 tbsp. toasted sesame oil, divided
• 2 tsp. rice wine vinegar
• 2 tbsp. packed brown sugar
• 1 1/2 tbsp. cornstarch
• 1/4 tsp. baking powder
• 1 green onion, thinly sliced, for garnish
• Toasted sesame seeds, for garnish

1. Step 1Carefully pat tofu dry: On a cutting board, sandwich tofu between doubled layers of paper towels and press down slowly to remove moisture without cracking the block. Remove paper towels and cut tofu into 32 equal pieces: halve tofu laterally across, then cut the block into a 4×4 grid.
2. Step 2Make marinade: In a medium bowl, whisk together garlic, ginger, soy sauce, Sriracha, 2 tablespoons sesame oil, vinegar, and sugar until smooth. Set aside half this mixture and reserve for glazing later.
3. Step 3Preheat oven to 400°. Meanwhile, add tofu to bowl and toss gently to coat in marinade. Let sit 15 minutes, then drain off excess marinade.
4. Step 4In a small bowl, whisk together cornstarch and baking powder. Sprinkle over tofu and gently toss to coat evenly. Drizzle over remaining 1 tablespoon sesame oil and toss to coat each piece.
5. Step 5Spread tofu evenly out onto a baking sheet and bake for 15 minutes. After 15 minutes, decrease oven temperature to 375°. Flip tofu pieces to allow for even toasting, then return tray to oven and continue to bake until tofu is crispy on the outside and deeply golden, about 15 minutes more.
6. Step 6Brush with reserved marinade mixture for a glaze finish, then sprinkle with green onions and sesame.