Baked Tofu
Baked tofu is a straightforward, elegant way to transform a humble block of extra-firm tofu into a delightfully chewy and lightly crisp protein. This recipe honors the Italian culinary principle that simplicity mastered is far superior to complexity invented. By pressing the tofu to remove excess moisture and coating it lightly with cornstarch, the tofu crisps beautifully in the oven without frying, preserving its tender interior. The modest seasoning with soy sauce, olive oil, salt, and pepper keeps the flavor balanced and versatile, allowing this baked tofu to complement a wide range of dishes.
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the block of extra-firm tofu into planks approximately 1/2 to 1 inch thick.
- 3
Lay the tofu planks on a clean kitchen towel placed on a cutting board. Cover with another clean towel and press gently using the weight of cookbooks, a heavy skillet, or a tofu press for at least 30 minutes. This step is crucial to remove excess moisture, allowing the tofu to develop a firmer, chewier texture when baked.
30 min
- 4
After pressing, cut the tofu planks into evenly sized cubes about 1/2 to 1 inch thick. Uniform size ensures even cooking and prevents smaller pieces from drying out.
- 5
In a medium mixing bowl, combine the tofu cubes with olive oil, soy sauce, salt, and pepper. Toss gently to coat each piece without breaking the delicate tofu.
- 6
Sprinkle the cornstarch over the tofu and gently toss again until each cube is evenly coated. The cornstarch is essential to achieve a golden, lightly crisp exterior.
- 7
Arrange the tofu cubes on a parchment-lined baking sheet, spacing them apart to prevent steaming and encourage crisping.
- 8
Bake for 30 minutes, turning and tossing the tofu halfway through to ensure even browning.
30 min
Ago's Notes
- Pressing the tofu is non-negotiable for achieving the ideal texture; it removes moisture that would otherwise steam the tofu in the oven.
- If you cut the tofu smaller than recommended, reduce baking time to about 20 minutes and watch closely to avoid drying out.
- For a gluten-free version, use certified gluten-free cornstarch and tamari instead of soy sauce.
- This baked tofu can be marinated before coating with cornstarch for deeper flavor, but be sure to drain excess marinade to maintain crispness.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently, though the texture may soften slightly.
Serve these baked tofu cubes as a protein centerpiece or a versatile addition to salads, grain bowls, or vegetable dishes for an elegant and reliable choice.
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