Baked Extra Firm Tofu has a really nice texture and works well with many types of main dishes. I like to use it in stir fry and for curry dishes.
Tofu ranges from silken to extra-firm and each one is used in recipes differently. Soft silken tofu works great in desserts or slicing into soups, but if you are looking to serve as cubed in a main dish, then get the extra firm tofu.
Pressing Tofu
Tofu contains a lot of water, before cooking you will want to press as much of it out as possible. Pressing also gives the tofu a nice chewy texture like you find in restaurant dishes. I like to use a tofu press, or something heavy like a cast iron skillet, rested on top with paper towels underneath, to soak up the moisture. Let sit for about 20-30 minutes for the excess water to drain off. A quick method, squeeze it gently with paper towels or a kitchen towel. It won’t have quite the same texture this way, but it will save you time.
Spice: Tofu is very bland, so make sure to season or marinate it before cooking.
Try some of our other recipes
Bok Choy and Mushroom Stir Fry
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Baked Tofu
Equipment
- Tofu Press optional
- baking sheet
- parchment paper
Ingredients
- 14 ounces extra-firm tofu, pressed and cut into cubes
- 1/2 tablespoons extra virgin olive oil
- 2 tablespoons tamari, or soy sauce
- 1/2 teaspoon sriracha
- 1 tablespoon cornstarch, optional
Instructions
- Preheat the oven to 425 degrees F and line a backing sheet with parchment paper.
- Toss the cubed tofu with the olive oil, tamari, and sriracha. For extra crispy tofu, sprinkle with the cornstarch and gently toss to coat.
- Speed the tofu evenly onto the prepared baking sheet. Bake for 20-25 minutes or until browned around the edges. Remove and serve warm.
Easy and can be used in so many different ways and recipes. O.M.