1. Preheat oven to 220°C | 425°F
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into slices and dipped on cornstarch.

2. Wash chicken thighs and pat dry with a paper towel. Crush garlic and ginger.

!! Make small sauce for KT, gluten free soy sauce!!

3. Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a pan not pot over medium heat. Add cornstarch to thicken + don't burn

4. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.

can skip turning+re-glazing if running out of time, just cook chicken fully
5. Place chicken thighs/tofu. Pour 2/3 of the sauce mixture over, rotating each until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes).

can skip this step if in hurry
6. Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in color (about 5 minutes).