Prep time: 2 hours, Cook time: 40 min
For the longest time I was not a fan of tofu. I found it to be tasteless and a rather strange, mushy texture…. until I learned how to prepare it properly.
The key to super crispy tofu is all in the press.
Start with a block or two of extra firm tofu and cut it in half lengthwise so you have two thin rectangles.
Place 6-8 paper towels on a cutting board. Then place the tofu rectangles on top. Place another layer of paper towels on top of the tofu. Then cover with another cutting board and use some heavy pots and pans or cookbooks to weigh it all down. The goal is to push out as much moisture as possible. Let it sit for at least 40 min, or up to a couple of hours if you can.
Pre-heat your oven to 400°.
Once the tofu is ready, cut into cubes. Toss in cornstarch and then in olive oil. Finally coat with sesame seeds. Bake on a single layer for 30-40 min, flipping halfway through. Immediately sprinkle with sea salt.
- 1 block extra firm tofu, pressed and cut into small cubes
- 1T cornstarch
- 1T olive oil
- 1T sesame seeds
- Sea salt, to taste
- Add 1 T Sriracha or hot sauce instead of sesame seeds for a spicy twist!