🥘 Ingredients
- extra-firm tofu 1
- extra virgin olive oil or neutral-flavored oil 1 ½ tbsp
- kosher salt 1 tsp
- Freshly
- potato starch can sub with arrowroot powder 2 tbsp
📝
I work quickly when flipping with my hands, and it's fine/I don't burn myself, but use a spatula if you're new to this. Storage: Any leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Toss the chilled leftovers in salads or reheat the cubes by tossing them in a warm stir fry or a sauce in a skillet. If serving plain, you can add the tofu cubes to a frying pan with a touch of oil. Reheat until revived and a bit crisped up (the texture will be a bit different though).
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1Gather: extra-firm tofu , extra virgin olive oil or neutral-flavored oil , kosher salt , Freshly cracked black pepper, potato starch can sub with arrowroot powder .
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2Preheat the oven to 425ºF / 220ºC and arrange a rack in the top third of the oven. Line a rimmed sheet pan with parchment paper for easy cleanup.
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3Slice tofu into 4 slabs, lengthwise. Wrap the slabs in a thin dish towel or several paper towels. Place your heaviest cookbook on top and press for 10-15 minutes .* If your cookbook isn’t that heavy, you can weigh the book down with a few cans of beans/tomatoes or a skillet NOTE: If you are using a tofu press, just press the entire tofu block (don't slice it into 4 slabs). *I don't recommend pressing the tofu for more than 15 minutes, as it can dry out too much in the oven.
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4Cube the tofu. I like to slice each of the 4 slabs in half vertically, then slice each of the 8 slabs into ½- to ¾-inch (1.25 to 2 cm) cubes.
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5In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch and, as gently as possible, toss to coat the tofu.
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6Arrange tofu on the pan in a single layer, spreading out the pieces so they don’t touch. Bake for 15 minutes . Flip with a spatula or carefully turn the tofu with your hands, working quickly (see Note). Bake for another 15 minutes, or until the tofu is golden and crisp.