Perfect Baked Tofu

jan-092This is a method rather than a “recipe” but the result is fabulous. The tofu turns out crispy on the outside and chewy on the inside. It is a labor intensive process but only a few minutes are actively working with it.

 

~Freeze the tofu for at least 24 hours in the container it comes in, you want to buy extra firm kind packed in water. Skip this step if you must but it does create a chewier texture if you freeze it first.
~Thaw the tofu in the fridge, usually will thaw overnight.
~Drain the tofu. Wrap it in a a ton, like 10 to 12 paper towels and place something really heavy on top. I put it in a loaf pan, place a loaf pan on top and then put a brick inside the top loaf pan. If you don’t have a brick you could use rocks, heavy books or cans. Do NOT skip this step.
~Put it in the fridge to drain for about 8 hours. The longer you drain it, the better texture it will have. I wouldn’t do less than 4 hours.
~Unwrap from the paper towels slice in whatever way you want, I prefer cutting the block into thirds so that you have three large sheets. Or cubes if you are making stir fry.
~Rub with olive oil on both sides, use oil not PAM.
~ Season with whatever you want, I just use sea salt.
~ Bake at 350*. The amount of time will depend on what shape you cut it into. If you do the three sheet thing, it takes about 20 minutes then flip over for 20 more minutes.
~The plain method is good with ketchup or with any sort of sauce. For stir fry, you can prepare it in advance and store it in the fridge.

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