Ingredients
Tofu and coating
- 14 oz extra-firm tofu one water-packed block, about 397 g before pressing
- 1 tbsp olive oil
- 1 tbsp reduced-sodium soy sauce use labeled gluten-free soy sauce or tamari if needed
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper
- 2 tbsp cornstarch
Equipment
- 13-by-18-inch rimmed baking sheet
- Oven-safe parchment paper
- Clean kitchen towel
- Rimmed plate
- Stable weight or tofu press
- Mixing bowl
- Thin spatula
Instructions
Press, coat, and bake
- Drain the tofu. Wrap the block in a clean towel on a rimmed plate, place a stable flat weight on top, and press gently for 20 minutes. Do not crush it.
- Meanwhile heat the oven to 425°F (220°C). Line a 13-by-18-inch rimmed baking sheet with parchment rated for this temperature.
- Cut the tofu into approximately 3/4-inch cubes and pat the cut surfaces dry. Transfer to a mixing bowl.
- Add olive oil, soy sauce, garlic powder, smoked paprika, and black pepper. Toss gently. Sprinkle cornstarch evenly over the cubes, then turn gently until no dry powdery patches remain.
- Arrange the cubes in a single layer with gaps between them. Roast for 25 to 35 minutes, turning carefully halfway through. Begin checking at 25 minutes; look for golden edges and a dry, set coating. Add a few minutes as needed without drying the centers excessively.
- Serve warm as a bowl component. Add any sauce at serving time. Rice, vegetables, and sauces are serving suggestions and are not included in this recipe’s nutrition.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 154.89kcalCarbohydrates: 7.79gProtein: 11.13gFat: 8.67gSaturated Fat: 1.06gSodium: 153.86mgFiber: 1.34gSugar: 1.21g
Video
Video: Dani Spies of Clean & Delicious demonstrates pressed, cornstarch-coated baked tofu, followed by optional sauces. Her base uses avocado oil, tamari and a 400°F oven; follow the recipe above for the olive oil, smoked paprika, quantities and 425°F baking instructions.
Notes
Tofu contains soy; ordinary soy sauce often contains wheat. Check package labels for dietary needs.
Additional time is the 20-minute pressing period. Oven preheating can happen during pressing.
Nutrition is estimated per quarter of the tofu batch, including oil, soy sauce, starch, and spices; no grain, vegetables, or serving sauce.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Use within 3 to 4 days and reheat to 165°F (74°C).
Nutrition is estimated from ingredient weights, USDA food data, and representative package labels. Brands, substitutions, and serving size change the values.
