I sometimes overlook the simplest meals when I come to share my recipes here. I often want to present something so enticing, that you will think oh-my-god-I-must-make-this-now. And that’s all well and good, but often not reality. I know I am personally struck with at least a few nights each week where I am so thoroughly exhausted and need to make something healthy yet mindless. So, if this baked tofu helps at least one of you today, I consider my work here a success.
Feel free to add this to rice, salads, soups or just munch on it as a snack. It stays reasonably crunchy in the fridge for a few days also. Last night I added it to this delicious Asian Coconut Noodle Soup from Dana. So good!
14 oz firm tofu, cut into 1/2" cubes (no need to press out water)
2 T soy sauce
1 t sesame oil
Preheat oven to 500F. Arrange tofu cubes on a baking sheet, in a single layer. In a small bowl, combine soy sauce and sesame oil. With a pastry brush, generously coat tofu with sauce. Bake 30 minutes, flipping tofu every 10 minutes, with a spatula, to ensure an even crunch. Remove from oven and allow to cool.