MONDAY RECIPE POST - BAKED TOFU

We have started eating more meatless meals lately, and one of the items that always seems to be on our list is tofu.  I saw a recipe for Baked Tofu at Gimme Some Oven hosted by Ali.  

Thank you Ali, we enjoyed this version very much.  I recommend reading Ali's recipe and she tells you all about tofu.  Also I enjoyed looking at all the other recipes she has on her food blog.  

Baked Tofu

Ingredients

1 block of tofu, firm or extra firm
Olive Oil, or another oil you may prefer
Cornstarch
Suggested seasonings: garlic powder, sea salt and black pepper.  You can also use your favorite combination.

Our first step is to drain the tofu and press as much liquid out as possible.  The more dry the crispier it will be.  

Slice the block of tofu into two or three slabs (depending on your block of tofu each slab should be about 3/4 to 1-inch thick).  Then lay some paper towels or a clean tea towel on a flat surface (I used a cutting board).  Wrap the tofu in the paper towels/clean tea towel.  Place another cutting board on top, and stack a heavy-ish pot (or cans of food) that you can safely balance on the cutting board without them toppling.  The more weight you put on the tofu, the more liquid you will get out.  Leave this for at least 15 to 30 minutes.

Preheat oven to 400 deg. F.

When your tofu is drained, time to remove all the layers of paper towels/kitchen towel and what you have used to weight down the tofu.  Cut tofu into cubes, about 3/4 inch to an inch.  You can also cut them into more decorative shapes if preferred.  Ali says the shape will make a difference in the crispy-outside to soft-inside texture.  If you want even crispier bites of tofu, make these shapes a bit thinner.

Put tofu into a large mixing bowl.  Drizzle with olive oil (or your preferred oil).  Sprinkle evenly with cornstarch and seasonings.  Toss gently until the tofu is evenly coated.

Put tofu in a single layer (no overlapping) on a baking sheet lined with parchment paper. Put in the preheated 400 degree oven, and bake for 15 minutes.  At the end of the 15 minutes carefully remove baking sheet (don't forget those oven mitts), put on a safe surface and turn each piece over to the other side. Put sheet back into the oven and cook for another 15 minutes.

When done to your liking (see my notes below) carefully take tofu out of the oven.

Serve warm and enjoy.

My notes: I have been adding tofu to our regular shopping list for quite a while, trying several different variations of cooking style.  

Gregg said this way was by far his favorite, baked and cooked until really crispy.  I liked it but I think I would have taken it out of the oven at the time suggested.  The original recipe calls for 15 minutes on one side, turn over and cook for another 15 minutes.  I ended up cooking it for ten minutes longer than that, as I know Gregg likes things a little crispier than I do.  

He actually said this was the best tofu recipe he had ever had to his taste, and gave it a ten out of ten, and to please cook it this way from now on. 

Next time, however, I will take my portion out of the oven after the 30 minutes total time, and leave his in the ten minutes longer.  I am only adding this in case you and your other half have different likes about tofu as we do.  

We weren't very hungry that night, and just wanted a snack.  This made a very nice appetizer served with two dipping sauces, a small dish each of sweet chili sauce and blue cheese dressing, having our own choices.  

I am looking forward to trying this again with my adjustments.

Thank you for stopping by.  Stay safe, stay healthy have a great week.

Added note: I found another interesting blog here that shares more information about tofu.