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.
We are on a plant based diet at our house, we are always looking to add tofu to our diet. This one is easy and can be added to many other recipes. Or just as a side. Pat
I added the tofu to your curry recipe…awesome! Ana