Baked Crispy Tofu
Equipment
- Baking Sheet
- Parchment Paper
- Large Bowl
- Knife and Cutting Board
- Two plates or cutting boards
Ingredients
- 1 14 oz package Extra Firm Tofu
- 4 Tablespoons Cornstarch (additional available as needed)
- 1 Tablespoon Olive Oil
- Salt and Pepper
Instructions
- Press the tofu: If the tofu is packaged in water and unpressed, drain the tofu. Place tofu a towel onto a plate or cutting board and place tofu brick onto. Add another towel on top of tofu and another plater or cutting board. Place heavy object as a weight on top of tofu (I like to use a 1/2 gallon of milk container) for at minimum 30 minutes.
- Once pressed, place on cutting board and cut tofu in height in half. Cube tofu into approximately 1" by 1/2" pieces (cutting lengthwise twice and widthwise 4 times typically accomplished this)
- Preheat oven to 375°F. If available, use a convection bake mode.
- Line a baking sheet with parchment paper.
- Place cubed tofu into a large bowl. Add olive oil and toss.
- Add 2 Tablespoons corn starch and seasonings to taste and toss until completely coated. (**See recipe notes below for additional details)
- Spread tofu evenly on prepared sheet so that no pieces are touching.
- Sprinkle additional cornstarch onto tofu until lightly but evenly covered (this will create an ever crisper texture). The cornstarch will still appear white onto the tofu.
- Bake for 20 minutes, until golden in color and crisp.
- Remove from often and add to sauce for additional marinating or to directly to plate as appropriate per recipe being used.
Notes
**Depending on the recipe, add spices directly to tofu prior to baking. For example, for stir-fry type dishes I add 1 Tablespoon of Soy Sauce into the bowl and toss that with olive oil and cornstarch. Additional spice options include salt, pepper, cayenne pepper, garam malasa, paprika, or whatever is recommended or feels appropriate for the recipe that tofu will be used in.