Baked Tofu

This recipe feeds the five of us and gives enough for maybe two servings of leftovers. Before you begin, PRESS THE TOFU for at least a few hours.

To press tofu:

• Take tofu out of packing and drain the liquid. 
• Place paper towels around the tofu (I usually two-ply it). 
• Then place wrapped tofu on a plate or in a bowl and place a cutting board and something else heavy on top to apply pressure. You are trying to extract all the water. The more extracted the crispier.
• You might repeat that process one more time. Sometime I press it in the fridge overnight and change it again in the morning. Then it’s ready for baking in the afternoon.

Ingredients:

• 2 - 14oz blocks of extra-firm tofu
• Olive oil
• 2 Tbspns Cornstarch
• 2 tsp. salt
• 1 tsp. Garlic powder
• 1/2 tsp black pepper

Recipe: 

1. Heat oven to 400
2. Slice pressed tofu in two or three even slabs. Pat dry.
3. Slice tofu into desire rectangles or cubes for eating. The smaller the cube the crispier but it takes more time to turn them. So I usually make smaller rectangles.
4. Place tofu into a large mixing bowl. Sprinkle on Olive Oil and toss gently to evenly coat. 
5. Sprinkle the cornstarch, and spices. Then gently toss again till evenly coated. 
6. Place tofu on parchment covered baking sheet. Arrange so they all fit but are not touching.
7. Bake for 20 minutes. Then remove from the oven and turn over the pieces so they can get crispy on all sides. 
8. Return to the oven for another 20 minutes or until it is crispy enough for you. Enjoy! 

I add this on top of rice with sautéd zucchini, peppers, mushrooms, and onions. With a sprinkle or ginger dressing.