Delicious Baked Tofu

Serves 2

• 1 (14-ounce/400g) block of extra firm tofu, previously frozen and defrosted*

Marinade

• 2 tablespoons soy sauce or tamari**

• 2 tablespoons toasted sesame oil

• 2 ½ tablespoons organic brown sugar

• 1 ½ tablespoons rice vinegar

• 1 teaspoon Chinese five spice powder***

• ½ teaspoon white pepper***

• ½ teaspoon garlic powder

• 1/4 teaspoon ginger powder

• A pinch of kosher salt

Finishing

• 1 tablespoon arrowroot powder****

Instructions

1. For defrosted tofu: over the sink, gently squeeze the block tofu with both of your palms to extract as much water as you can but don’t squeeze so hard that you crumble it.

2. For regular (non-thawed) tofu: skip this step, as the tofu might crumble.

3. Slice the tofu into 4 vertical slabs.

4. For defrosted tofu: You can press it for 5 to 10 minutes (see below), or you can simply press down on each slab with a dry towel to remove a lot of the water (almost as if you're giving the tofu slab CPR!).

5. For regular tofu: cover the slabs with a thin dish towel or paper towels, weight down the tofu with a heavy cookbook, and press it for 10 minutes.

6. Meanwhile, in a jar, combine the Marinade ingredients in a jar and shake until well combined (note: this does NOT include the arrowroot powder).

7. Slice each tofu slab vertically in half, so you have 8 slabs. Now slice each slab into 3/4 inch-cubes (~ 2 cm).

8. Add the tofu to a quart-sized ziploc or zip top bag. Pour the marinade on top and toss gently to coat, shaking the bag back and forth.

9. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours, flipping the bag over a few times (at least twice during 1 hour) to distribute the marinade evenly.

10. Preheat to 425ºF/218ºC and arrange a rack in the middle or bottom third of the oven. Line the a rimmed sheet pan with parchment paper.

11. Add the arrowroot to the marinated tofu in the bag and seal. Toss and massage gently to coat. Use a slotted spoon to transfer the tofu to the pan and spread out in a single layer, leaving behind any extra marinade.

12. Bake for 15 minutes. Remove from the oven and flip the tofu. I use my hands to make it easiest, but be careful!

13. Rotate the pan by 180º for even heating and return to the oven and bake for 10 to 13 minutes, or until tofu is nicely browned (a few blackened spots are okay).

14. Rest for 5 minutes. The tofu will be rather soft when it comes out of the oven, but after resting for 5 minutes, it will crisp up.

Notes

* Using previously frozen tofu makes a big difference in the texture, as well as the taste. 

** Use tamari to keep this recipe gluten-free. 

*** Chinese five spice powder really takes this tofu over the top. You can find it at many grocery stores, Asian markets, or online. Similarly, white pepper adds distinct Chinese flavors here that are amazing (it's not the same as black pepper). 

**** In our tests, cornstarch left a subtle chalky aftertaste, whereas arrowroot powder did not. This is less of a problem when the tofu is paired with other foods, so if you only have cornstarch, it's probably fine. 

Calories per serving: 328