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Easy Baked Tofu
This tofu recipe is a great one to have in your weekly dinner rotation. It takes a little prep work, but once it’s in the oven, it takes care of itself!
You will need ...
- Firm or Extra Firm Tofu, 1 package
- Soy Sauce, 3 T
- Water, 2 T
- Olive Oil, 2 T
- Dried Ground Ginger, 1 tsp
- Arrow Root (or cornstarch), 1 T
- Sesame Seeds, optional
Drain the tofu
To prep the tofu, you will need a baking rack, something to catch the liquid under the rack and something to cover the tofu with. I use a plate on the bottom, a small rack, and a plate on the top. Remove the tofu from the packaging and drain the water. Place the tofu on the rack and cover it with a plate and something heavy on top (you could use a mayonnaise jar or something on your counter that is a little heavy). This will help to drain the liquid out of the tofu. Let it sit for at least an hour.
Marinate the tofu
In a shallow bowl, add in all the ingredients (except the sesame seeds). Cut the tofu into small cubes and toss it in the marinade. Let it marinate for 30-60 minutes. Toss it halfway through to ensure even coating.
Bake the tofu
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Remove the tofu from the marinade and lay it in a single layer on the parchment. Do not pour the liquid on. Bake for about 20 minutes or until golden. You can turn the pieces halfway through, or you can leave them.
Toss some sesame seeds on the tofu and serve immediately. It can be stored in the fridge for 3-4 days.