Cut the tofu in cubes, about 1” each, and place in a shallow dish or bowl.

In a small bowl, whisk together the apple cider vinegar, tamari, and water or stock. Marinate the tofu in the mixture for about 30 minutes until most of the liquid has been absorbed. Toss the tofu occasionally so all sides absorb the liquid. You can allow the tofu to marinate for several hours in the fridge, if you like.

Preheat your oven to 400° and line a baking sheet with parchment paper.

Mix the cornstarch, za’atar, and sea salt together in a shallow dish. Toss the tofu cubes in the mixture, making sure each piece is totally covered.

Place the tofu on the baking sheet, and bake for 30 minutes until golden brown, flipping the pieces every 10 minutes to insure that each side browns.

Allow the tofu to cool for about 10 minutes before serving. The tofu will get denser and chewier after it cools.