Baked Tofu
I like to add this crouton-like protein to my grain bowls, pasta, and salads. Thank you to Sasha for teaching me how to do this!
Preparation
- 1
Squeeze moisture from the block of tofu, then press it for 15 minutes.
You may skip pressing the tofu if you are in a rush, but the tofu will be less crispy as a result. Slicing the tofu block in half so that it is less thick speeds up the pressing process. If you have not pressed tofu before, check out this reddit post.
- 2
Set the oven to 400 degrees.
- 3
Slice the tofu into cubes, then place them in a large bowl.
1 inch by 1 inch is probably the largest you'd want your cubes to be. I tend to cut smaller cubes.
- 4
Mix the soy sauce and oil in a bowl or pitcher.
Add some siracha to the mixture for some spice, and/or honey for some sweetness. I've also used Worcestershire sauce in place of soy sauce before and it was alright.
- 5
Pour the mix into the bowl of cubed tofu. Stick your hands in and shift them around so that all the tofu cubes can absorb the liquid. Periodically shift the tofu cubes around in the bowl until the cubes have absorbed all or most of the liquid.
It's ok if you simply have too much liquid to absorb. Pour it into another container and save it for the next time you make this recipe.
- 6
Mix the corn starch and the seasoning of your choice into a bowl. The seasoning can be whatever you fancy, as long as it is dry.
I like using Tony Chachere® Original Creole Seasoning, or a mixture of garlic, onion powder, and paprika. Using Bragg® Organic Sprinkle Seasoning has given me the best results but it is expensive.
- 7
Pour the dry mix into the bowl of tofu. Get your hands in there and shift the tofu around until the dry mix has been incorporated.
- 8
Prepare a baking sheet with parchment paper to prevent stick.
You may rub the sheet with butter or oil instead of using parchment paper.
- 9
Pour tofu out onto the baking sheet.
- 10
Cook tofu in the oven for about 25 minutes or until it looks crispy.