Baked Tofu

• servings: 4 servings
• active time: 40 minutes
• total time: 1 hour 10 minutes

Ingredients

1 lb. extra firm tofu ($3.42)

1 Tbsp olive oil ($0.17)

2 tsp soy sauce ($0.03)

1 Tbsp cornstarch ($0.08)

¼ tsp salt ($0.01)

¼ tsp black pepper (freshly cracked, $0.01)

Directions

Preheat

Gather ingredients. Preheat oven to 400℉.

Slice

Cut 1 lb extra firm tofu into half inch to 1-inch-thick planks.* Place the planks on a clean kitchen towel on a cutting board.

Press

Place another clean kitchen towel on top and press the tofu gently with the weight of a couple cookbooks. You can also use a tofu press or a heavy cast iron skillet. Press for 30 minutes, minimum.

Cut

Once the tofu has been pressed (you’ll see how much water comes out when you feel how damp your clean kitchen towels are!) cut it into cubes.

Toss

Add cubed pressed tofu, olive oil, soy sauce, salt, and pepper to a medium mixing bowl and toss until each piece of tofu is covered in the seasoning.

Sprinkle cornstarch over the top of the tofu and gently toss until each piece is evenly coated. I like to use a rubber spatula for this because the tofu is pretty fragile and I want the cubes to stay mostly intact.

Arrange

Transfer the tofu to a parchment-lined baking sheet. Make sure the tofu pieces have plenty of space between them, this helps them crisp up evenly and keeps them from getting soggy.

Bake for 30 minutes, tossing the tofu and flipping it halfway through.

Nutrition

• Serving Size: 1 serving (1/4 lb)
• Calories: 103 kcal
• Total Fat: 6 g
• Sodium: 385 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.2 g
• Protein: 9 g