For this recipe, you need the right tofu. Don't get slimy slippery tofu, only get tofu with the "Firm" or "Extra Firm" on the label. Firm tofu is easier to work with for baking and frying. It's also tasty. Slimy "silken" tofu is vile.
First, prepare a plate of lovely fresh veggies, chopped and sliced the way you like them. You can roast, sauté, or eat the vegetables raw with your tofu; I always like to do a combo with hot cooked (blackened) veggies in my rice or noodle bowl, with loads of fresh raw stuff on top. cabbage, spring onions, grated carrots or beets, sprouts are the best!
Get out our brick of tofu. If the tofu is very wet, you might need to wrap it in some cloth or paper towel and squeeze out as much moisture as possible. Then cut it into cubes, or rectangles -- I like to slice rectangles, and then across diagonally to get nice triangle shapes. You want your pieces to be thick enough to have some substance, but thin enough to bake pretty quickly and get crispy edges.
A little something like this:
In a small bowl prepare a mixture of sriracha, sesame oil, honey (or maple syrup if you're being hardcore vegan) and soya sauce. Try with a 1:1:1:1 ratio for everything and then add more of anythign if you want it sweeter, spicier, or saltier. Stir well.
TIP: If you have the time, marinate the tofu pieces in this sauce for an hour, or the whole day if you can. The longer the tofu has to soak up the flavours of the marinade, the better!
On a small plate pour out your sesame seeds. One at a time, dip the tofu in the sauce, and then coat in the sesame seeds.
Arrange the tofu on some a baking tray and bake in the oven at about 400 for at least 20 minutes.
Check on it half way through and flip the pieces over. If you like softer juicier tofu take it out earlier. I like it to really dry out and get dark and crispy on the edges. Get the tray out of the oven when the tofu has reached your desired state and enjoy!
I love this tofu with brown rice or quinoa, loads of veggies and a delicious sauce on top!