Crispy Baked Tofu
This simple recipe is lighter than pan-frying but equally tasty.
Many dieticians recommend soy as part of a heart-healthy diet and tofu is one of the best sources. This easy preparation from Denver-based recipe developer Julia Heffelfinger gets a touch of heat thanks to crushed red pepper.
Yields 1½ cups
- 1 16-ounce block extra-firm tofu, cut into ¾-inch cubes
- 1 tablespoon canola oil
- 1 tablespoon soy sauce
- 1 tablespoon distilled white or rice vinegar
- ½ teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Line a large plate with paper towels. Spread the tofu in a single layer and top with another layer of paper towels. Set a second plate on top of the tofu and weigh it down with a few cans or other heavy objects. Let sit for 30 minutes.
- In a medium bowl, whisk the oil with the soy sauce, vinegar, crushed red pepper, and salt. Add the tofu and toss with the marinade. Refrigerate for 30 minutes.
- Remove the tofu from the fridge and spread in a single layer on the prepared baking sheet. Bake, tossing every ten minutes, until the tofu is slightly puffed and golden, about 40 minutes.
- Let the tofu cool completely then place in an airtight container and store in the fridge for up to one week.