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Prepare tofu (400–500g per marinade)
For Sweet & Spicy Korean-Inspired: Mix 8 tbsp gochujang, 5 tbsp soy sauce, 3 tbsp sesame oil, 3 tbsp rice vinegar, 3 tbsp maple syrup or brown sugar, and 1 tbsp grated ginger
For Lemon Tahini: Mix 6 tbsp tahini, 5 tbsp lemon juice, 3 tbsp soy sauce, 3 tbsp maple syrup, 3 minced garlic cloves, and ¾ cup water, adjust for pourable consistency, season with black pepper
For BBQ Maple: Mix 8 tbsp BBQ sauce, 3 tbsp maple syrup, 3 tbsp apple cider vinegar, 1½ tsp smoked paprika, 1 tbsp Henderson's Relish, and black pepper
Marinate tofu in chosen marinade (hot or cold, store in fridge)
Cook tofu using one of the following methods: Air fry at 180°C for 12–15 mins, Bake at 200°C for 25–30 mins, or Pan fry on medium high until golden
Warm some leftover marinade and spoon over cooked tofu
For Korean-Inspired marinade, finish with sesame seeds