Press and cube 400 g extra-firm tofu, toss it with 1 tablespoon soy sauce and 1 tablespoon cornstarch, then bake at 220°C/425°F for 25–30 minutes, turning once. Serve over brown rice with steamed broccolini, pickled cucumber and shredded carrot. Whisk 2 tablespoons tahini, 1 tablespoon white miso, rice vinegar and warm water for the dressing. Space the tofu on the tray; crowded cubes trap steam and will not develop crisp edges.
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