16 oz extra firm tofu (pressed)
4 tbsp water
2 tbsp soy sauce
½ tbsp rice vinegar
1 tbsp maple syrup
1/2 tbsp sesame oil
2 tbsp oyster sauce
1 tbsp Northern Mountain Garlic, sliced
1 tbsp Coastal Purple Shallot
Heaven Facing Chili (optional)

• Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
• Press the tofu to remove excess moisture. Break the tofu into small pieces and lay them evenly on the prepared sheet pan.
• Bake the tofu in the preheated oven for 45 minutes or until the tofu is evenly baked and crispy. Stir the tofu every 15 minutes to ensure even cooking.
• While the tofu is baking, rehydrate the Northern Mountain Garlic and Coastal Purple Shallot.
• In a mixing bowl, combine 4 tablespoons of water, soy sauce, rice vinegar, maple syrup, sesame oil, oyster sauce, and a pinch of Heaven Facing Chili to make the sauce. Set the sauce aside.
• In a pan, heat oil over medium heat. Add the rehydrated garlic and shallot, and sauté until fragrant.
• Add the baked tofu to the pan with the garlic and shallot. Pour the prepared sauce over the tofu.
• Stir the tofu and sauce together, cooking until the sauce is reduced and sticky, coating the tofu evenly.