Ingredients
Tofu
- 14 ounces extra-firm tofu About 400 g; drained
- 1.5 tablespoons olive oil
- 1 tablespoon reduced-sodium soy sauce Or labeled gluten-free tamari
- 2 tablespoons cornstarch
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon sliced scallions Optional garnish
Equipment
- Rimmed baking sheet
- Parchment paper
- Clean kitchen towel
- Mixing bowl
- Spatula
Instructions
Dry, coat and bake
- Wrap the drained tofu in a clean kitchen towel. Place a plate and a moderate weight on top and press for 20 minutes. Meanwhile, heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
- Pat the tofu dry and cut into approximately 1-inch cubes. Gently toss with the oil, soy sauce, garlic powder and pepper. Sprinkle on the cornstarch and toss gently until no large dry patches remain.
- Spread the cubes in one layer with space between them. Bake for 15 minutes, then turn with a spatula. Continue baking for 15–20 minutes, until the surface is dry and golden with browned corners.
- Let stand on the uncovered pan for 2–3 minutes, then serve with optional scallions. Add any sauce at serving time rather than soaking the tofu in advance.
- Refrigerate leftovers promptly in a shallow covered container, within 2 hours or 1 hour above 90°F. Use within 3 days. Reheat until hot throughout; an oven helps restore some texture, but leftovers will not exactly match the fresh crust.
Nutrition
Calories: 160kcal
Video
Notes
Ingredient-use budget: tofu $2.00–3.50; oil, soy sauce, starch and seasonings about $1.00–1.50 combined. This is a rounded planning allowance, not a live store quote.
Contains soy and potentially wheat. Keep accompaniments separate from the tofu for the crispest texture.
Video companion: Veganleonora demonstrates pressed tofu with soy sauce, oil and cornstarch baked on a tray. Her version includes paprika and ginger and uses a different oven temperature and tofu quantity; follow the written recipe for this batch.
Calorie estimate is about 160 per serving, excluding optional scallions and accompaniments, using a tofu label of 80 calories per 85 g: tofu about 376, oil 180, starch 60 and seasoning about 15, divided by four. Your tofu brand may differ.