Crispy Baked Tofu
The crispiest bake tofu, every time!
Servings: 2
Ingredients
- 12-15 oz extra-firm tofu (250-280g) 1 block
- 3 tbs soy sauce
- 1 tbs cornstarch
- 2 tbs olive oil can omit if using parchment paper
Instructions
- Preheat oven to 400° F/ 205°C
- Slice your tofu block in half, or in thirds if your block is especially thick. You want each slice to be about 3/4 inches thick.
- Press your tofu: One at a time, wrap the tofu slices in a kitchen towel and press together in between your hands so that the moisture from the tofu transfers to the towel. Repeat, using a dry piece of the towel every time, until no more water comes out of the tofu.
- Cut into evenly-sized cubes. If you want bonus points, you can individually squeeze each tofu cube with the towel to press out extra moisture. It's like giving the little cubes a handshake before they go in the oven!
- In a shallow dish that allows all of the tofu to lay evenly, place the tofu so that it is all touching the bottom. Pour the soy sauce on top and coat evenly.
- Add the cornstarch or arrowroot starch on top and mix together so that all of the totu is coated.
- Coat a baking sheet with 2 tbs of olive oil or line with parchment paper. Parchment paper does a better job of preventing sticking.
- Line the tofu evenly on the baking sheet and bake for 30-35 minutes, flipping halfway, until brown and crispy on the edges. When you flip them, you may need to use a spatula to gently lift them off of the pan if they get slightly stuck. Don´t let that crunchy goodness separate from the tofu!
- Enjoy! This tofu will stay good for several days in the fridge.