Baking your tofu is a very easy way to prep this plant-based high-protein low-calorie powerhouse. It gives you a consistency that is perfect for all sorts of dishes that go beyond the standard East and Southeast Asian to even include Indian, Mexican and Italian. The thing about tofu is that it takes on the flavor of the ingredients you cook it with, and if you can get the texture just right, you can do so much more with it.
Most know about pan frying. While I cook it this way as well, I do find that getting it seared just right can be a challenge on the stovetop. It can stick to your pan and requires oil. If you bake it instead, you are guaranteed a hands-free and mess-free experience. Who doesn't want that in the kitchen?
Your baked tofu keeps well in the fridge. So, bake an entire 19 ounces and store it for use throughout the week as a plant-based addition to everything from a stir-fry to salads, soups, and stews. I even use it in my Indian curries as a low calorie substitute for paneer.
START with a FIRM high-quality brand of tofu like Ichiban.I use an entire 19-ounce container.
PREHEAT your oven to 420 degrees Fahrenheit.
DICE your tofu small.
SPRAY a large baking tray lightly with vegetable oil.Use a scraper to transfer your tofu easily to your baking tray. Make sure the pieces don't touch. You don't have to be perfect, but all sides can crisp up if you separate them. Spray lightly on top as well.
BAKE for 40 minutes. There is no need to flip in between. You can if you want your tofu to cook more evenly.
COOL and enjoy.
Watch the video below to see exactly how to do it for yourself. For more fun videos, subscribe to my YouTube channel.