Our family’s favorite baked tofu recipe! Thanks to a few simple ingredients, this recipe takes tofu from boring to delicious. Add this to your favorite stir-fry, rice bowls, curries, or enjoy alone. The cornstarch is optional, but it will make the exterior of the tofu cubes crispier. Arrowroot is an alternative to cornstarch, but it does not hold up as well over time or when added to curries and soups. I prefer cornstarch for this recipe.
1 block (12 to 15 ounces) organic firm or extra-firm tofu
1 tablespoon low sodium soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon neutral oil like avocado oil or vegetable oil
1 tablespoon cornstarch or substitute arrowroot starch, optional
Drain the block of tofu, and then press as much water from it as you can. You can do this one of three ways. (1) Place the block of tofu between two clean dishtowels and press over the sink and pat dry. (2) Place the tofu down onto a work surface and cover with a clean dishtowel. Place a heavy pot on top with a few cans or jars placed into the pot to add weight. Let the tofu drain for 15 to 20 minutes, and then pat dry. (3) To remove the most liquid, use a tofu press, and then pat dry (see notes for suggestions on where to buy).
Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or use a silicone baking mat.
Pat the pressed block of tofu dry and then cut into 1-inch cubes. Pat the cubes dry once more and then add to a bowl.
Add the low sodium soy sauce (or tamari) and maple syrup. Toss well, and then set aside for five minutes to allow the tofu to absorb the marinade.
Add the oil, and then toss well. Scatter one tablespoon of cornstarch over the marinated tofu for the crispiest baked tofu. Toss well.
Tumble the tofu cubes onto the prepared baking sheet and spread into one layer.
Bake for 10 minutes, stir and then bake until golden brown and crisp, 10 to 15 minutes more.