Hasselback Teriyaki Tofu

Drain the tofu and press it to remove excess water. You can do this by wrapping it in a kitchen towel, placing it between two plates, and weighing it down with something heavy for at least 30 minutes.

Preheat your oven to 400°F (200°C).

Slice the pressed tofu block in half lengthwise to create two steaks.

To create the hasselback effect, place chopsticks on either side of a tofu steak. Make thin slices across the tofu, about 2-3mm apart, cutting down until your knife hits the chopsticks. This prevents you from cutting all the way through. Repeat with the second steak.

Place the tofu steaks in a baking dish lined with parchment paper.

In a small bowl, whisk together the teriyaki sauce, soy sauce, maple syrup, lime zest, lime juice, and grated ginger to create the marinade.

Pour most of the marinade over the tofu, reserving a small amount for serving. Use a spoon to gently spread the sauce and work it into the cuts.

Bake for 25-30 minutes, or until the edges are crispy and caramelized.

While the tofu is baking, prepare your garnishes by slicing the spring onion and red chili.

To serve, place cooked rice in a bowl and arrange sliced cucumber on the side. Place a baked tofu steak on top.

Drizzle with the reserved sauce, then garnish with sliced spring onions, red chili, and sesame seeds. Enjoy!