I LOVE TOFU!!
It’s so, so, so versatile! It can be prepared in so many different ways, lending itself to different flavors and textures. Savory and crispy. Smooth and sweet. It can be the “meat” of a meal, a punch of protein in a smoothie, or a creamy addition to a dessert, and that’s not even the tip of the iceberg. Plus you can scramble it, cube it, steak it. But I’m starting to feel like Benjamin Buford “Bubba” Blue listing all the ways to prepare shrimp. Just sub “shrimp” with “tofu” in his list and you get the picture.
Any meal. Any ethnicity. Any flavor. Any cut.
Before the internet was full of recipes and before tofu was mainstream in Middle Tennessee, the only way I had had it prepared for me was sautéd in teriyaki sauce at an Asian bistro. This recipe was the first way I learnt to adjust the texture of tofu.
Baking tofu is very simple. Press it, cut it, add some seasoning, and let the oven do the rest. :) Bake it then serve it with stir-fried veggies over rice, add it to pasta dishes, top salads, or simply enjoy it on its own. Perhaps dipped in a little Sriracha-mayo. Just saying, it’s goooood!!
CRISPY BAKED TOFU
- 1 package extra firm tofu
- 1 tbsp olive oil
- 2 tbsp gluten-free soy sauce/tamari*
- 1 tsp garlic powder
- 1+ tbsp cornstarch, enough to coat the tofu cubes
*Can substitute 1 tbsp with Sriracha for an added kick!
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Remove tofu from package and drain. Press the tofu: Place on top of a folded kitchen towel on a large dinner plate. Place a second folded kitchen towel on top of the tofu and a medium cast iron skillet (something with a bit of weight, but not enough to collapse the tofu) on top. Allow the tofu to sit for 15 minutes.
- When tofu is pressed, cut it into 1-inch cubes.
- Whisk olive oil, soy sauce and garlic powder together in a large mixing bowl.
- Add tofu and allow to marinate in the mixture a few minutes until the majority of the liquid is absorbed.
- Add cornstarch and gently toss to coat.
- Spread on prepared baking sheet in a single layer.
- Bake 25-30 minutes, flipping halfway through, or until the tofu is golden brown and crispy.
- Gently pat with paper towel to remove excess grease, plate, and serve.