Press the extra firm tofu for at least 3-4 hours to remove excess moisture.

Pierce the tofu several times with a toothpick to allow the marinade to penetrate.

Create a crosshatch pattern on the tofu with a sharp knife for better flavor absorption.

In a mixing bowl, combine soy sauce or tamari, chili garlic sauce, spicy brown mustard, thyme, and smoked paprika for the marinade.

Place the tofu in a resealable bag and pour the marinade over, ensuring it’s fully coated.

Refrigerate for at least 24 hours to enhance flavor.

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and place the marinated tofu crosshatch-side up on the sheet.

Insert whole cloves into the tofu for flavor and bake for 20 minutes.

Mix dark brown sugar and spicy brown mustard for the glaze, microwaving if needed until smooth.

Brush the glaze over the tofu after the first bake and return to the oven for another 10 minutes.

Remove the cloves, brush more glaze, and bake for an additional 15-20 minutes until caramelized.

Let the tofu ham rest for at least 10 minutes before slicing.