Crispy Baked Tofu
Asian, North American
Lord Byron's Kitchen
Tofu is all about texture and Crispy Baked Tofu doesn't fall short on that! Crispy on the outside with a crunchy coating, and perfectly moist on the inside with a little chewiness. This tofu is meant for the hearty!
extra firm tofu
ground black pepper
for garnish, optional
Slice each block of tofu into two even slabs so that they are just less than one inch thick.
Lay a few sheets of paper towel onto a flat surface. Set the sliced tofu on the paper towels. Top with more paper towel.
Cover the tofu with a cutting board, ensuring that the cutting board covers all tofu slices.
Set heavy cans or jars on top of the cutting board and allow the weight to push out the excess moisture. Leave for 20 minutes.
In the meantime, preheat oven to 400 degrees Fahrenheit.
Whisk together the cornstarch, garlic and onion powder, salt, and pepper.
Once the tofu has been pressed, remove the weights and cut the tofu into 3/4 inch cubes.
Gently toss the tofu pieces with the olive oil until well coated.
Sprinkle over the cornstarch mixture and toss gently to coat.
Lay the tofu onto a parchment-lined baking sheet. Do not overlap the tofu pieces.
Bake for 15 minutes. Remove from oven, turn tofu pieces over, and bake for 15 minutes more.
Plate and serve immediately.
Nutritional information does not account for any garnish.