The Hayleys love tofu but cooking it properly (press, dust in cornstarch and lightly fry) feels time-consuming. When I spotted this recipe for baked tofu on The Kitchn, I had to give it a try.
Our assessment? Brilliant. I now keep baked tofu in the fridge all the time for quick weeknight stir-fry dinners.
- 1 (16-oz) containers extra-firm tofu
Press: Remove tofu from packaging and pat dry with paper towels. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy. Press for 15 to 30 minutes. Liquid will collect around the tofu.
Cut: Remove weight and drain excess liquid. Slice pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.
Marinate (optional): For extra flavor, marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together marinade ingredients and gently toss tofu pieces until coated with the marinate. Place in fridge for at least 30 minutes. If marinating longer, toss the tofu occasionally to marinate evenly. Marinade options: 1 T sesame oil+1 T soy sauce+1 T rice vinegar+1 T water, or minced ginger, minced garlic, lemon or lime juice, combined with hot sauce, Worcestershire sauce or barbecue sauce (thinned with water)
Preheat oven: Heat oven to 350°F. Line a baking sheet with parchment.
Bake: Arrange tofu on baking sheet in a single layer. Ttofu can be close, but try to avoid pieces touching each other. Tofu will shrink as it bakes. Bake until the outside of tofu is golden and pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.
Cool and store: If serving immediately, serve while still warm. If saving tofu for later, let it cool on the baking sheet, then transfer to a refrigerator container. This will keep refrigerated for up to a week.
Case in point: This is a stir-fry I made 4 days after baking my tofu.