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Drain the block of tofu and place on a cutting board. Set aside.
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In a medium bowl, whisk ginger, garlic, soy, syrup, pepper and oil.
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Place the bowl full of marinade on top of the tofu block and let it sit 10-25 minutes to remove excess water.
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Cube tofu into bite size pieces.
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Add tofu to marinade and refrigerate overnight or at least 4 hours.
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Preheat oven to 200°C/395°F.
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Drain marinade (to avoid burning the sauce during cooking) and transfer tofu to a baking dish, ensuring that the tofu does not overlap.
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Bake for 30-45 minutes or until golden crispy brown.