Crispy Baked Tofu

Recipe from Cookie and Kate: https://cookieandkate.com/how-to-make-crispy-baked-tofu/

Prep Time: 15 mins Cook Time: 25 mins Yield: 2-4 servings 

Ingredients

• 1 block (12 to 16 ounces) extra-firm tofu

• 1 Tablespoon extra-virgin olive oil

• 1 Tablespoon soy sauce (use tamari to make it gluten free)

• 1 Tablespoon cornstarch

Mise en Place

1. To prepare the tofu: Drain the tofu and gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.

2. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with nonstick foil to prevent the tofu from sticking.

2. Make the marinade in a quart-sized Ziploc bag. Mix well.

3. Add the squares of pressed tofu to the bag. Gently cover all sizes of the tofu squares with marinade.

4. Tip the bag of tofu onto your prepared baking sheet and arrange the tofu in an even layer so that no squares are touching each other.

5. Bake for 25 minutes, tossing the tofu halfway through baking time, until the tofu is deeply golden on the edges. Use as desired.