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jungkooksbiwi
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To 375˚F/190˚C.
Drain tofu and slice block in half widthwise. Wrap the tofu in paper towel or a clean dish towel and set something heavy on top (like a cast iron pan). Let sit for at least 15 minutes, or preferably 30 minutes, to remove as much moisture as possible.
Into ½-inch cubes.
Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes, until golden brown and crispy. Remove from oven and roughly chop tofu into smaller pieces.
While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tbsp of adobo sauce, and increase after tasting (if desired).
Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 5 minutes, until softened. Add garlic and continue cooking for 1 minute, until fragrant.
Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced. We keep the heat around medium so the tofu can crisp up a bit more.
In a burrito bowl, tacos, or eat on its own.