For a very long time, I really thought I hated tofu. It had a weird, soft texture, it tasted like nothing, and it fell apart easily. Why eat the stuff? But then, this recipe from Cookie and Kate came along and changed all that. She managed to take that spongy, weird brick of soybeans and turn it into crispy, crunchy cubes of flavor, and now tofu makes it on to my plate at home regularly. Try it out for your next meatless monday meal and you won’t be sorry!
- 1 15-ounce block extra-firm tofu
- 1 Tablespoon olive or avocado oil
- 1 Tablespoon soy sauce
- 1 Tablespoon cornstarch
- Open the package of tofu and drain out the liquid. Set the tofu on a plate, sandwiched between 3-4 stacked paper towels, and set something heavy on top, like a cast iron pan or a large can. This will squeeze extra liquid out of the tofu for a crispier result. Allow the tofu to drain for at least 30 minutes.
- Preheat oven to 400F and line a sheet tray with parchment paper. Set aside.
- Cube the pressed tofu into roughly 1" squares and place in a large bowl. Pour the oil and soy sauce over the cubed tofu and toss to combine. Sprinkle over the cornstarch and toss again until the cubes are evenly coated in cornstarch. There should be no pockets of powder remaining.
- Scatter the tofu on the prepared sheet tray and bake for 35-40 minutes, turning the cubes every 10 minutes to achieve even browning.
- Serve immediately for crunchiest results.
- SR Clients: Level 2-3 (75-100%) entree = 1/4 of recipe (roughly 3-4 ounces) + 4 oz. complex carbohydrate + 4 oz. vegetable + fat source.
If you make this recipe or any others at home, share on Instagram using #strongrootsnutrition so I can see!