Rita’s Baked Tofu

Listener recipe from Rita in Wauwatosa, WI

Ingredients

• 16 oz extra firm tofu (preferably organic, non-GMO)

Marinade

• 3 tablespoons tamari or soy sauce (or coconut aminos)
• 2 chili garlic sauce
• 2 teaspoons toasted sesame oil
• Could add 1” piece fresh ginger, grated
• 4-5 tablespoons cornstarch (2 tablespoons is enough, so cornstarch is absorbed)

Directions

• Drain and press tofu to dry. Cut into small cubes and wrap in tea towel. Put something heavy over towel for about 20 minutes to press out more moisture.
• While the tofu is being pressed, mix the marinade into medium bowl: soy sauce; chili garlic sauce; sesame oil.
• After the tofu is pressed, stir it into the marinade, tossing to coat all cubes for about 20 minutes. It should soak up most of the marinade.
• Next, transfer the marinated tofu to a gallon bag. Stir in cornstarch 1 tablespoon at a time, until the tofu is “gummy” and all the cornstarch is absorbed. (Probably about 2 tablespoons cornstarch total)
• Preheat oven to 400°. Line baking sheet with parchment paper.
• Transfer the tofu to parchment-lined pan and bake for 18 minutes. Stir and bake about 7-10 more minutes, until it looks browned and feels firm. (25- 30 minutes works)