Instructions
Follow the steps and taste along the way.
Prepare the tofu and oven
Preheat the oven to 220 °C. Pat the tofu dry with a clean towel and cut it into cubes about 2 cm across. In a bowl, toss it with the cornstarch and neutral oil until the cubes are evenly coated.
Bake the tofu and cook the rice
Arrange the tofu in a single layer on a parchment-lined baking sheet and bake for 25 minutes. Turn the cubes after 15 minutes; they are ready when their edges are golden and their surfaces are firm and crisp. Rinse the rice, put it in a saucepan with 300 ml of water, bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Mix and warm the glaze
In a small saucepan, whisk together the gluten-free miso, tamari, maple syrup, 20 ml of rice vinegar, 30 ml of water, and grated ginger. Warm the mixture over low heat for 2 to 3 minutes, stirring, until combined and slightly thickened; do not let it boil vigorously.
Prepare the cucumber salad
Cut the cucumber into thin half-moons. Toss it with the remaining 20 ml of rice vinegar, the sugar, and the salt. Let stand for 10 minutes, then toss once more before serving.
Finish and serve
Transfer the baked tofu to a bowl, add the warm glaze, and gently toss to coat the cubes without breaking them up. Divide the rice among four bowls and add the tofu and cucumber salad. Sprinkle with sesame seeds and serve immediately while the tofu is still crisp.
