I enjoy cooking with tofu as I often forget to take out my protein the night before to defrost in the fridge. On those nights its quick and easy to make this tofu recipe for some added protein to any meal.
Tofu goes so well with stir frys. With a bit of love and prep this tofu can be the perfect addition to any recipe you are swapping meat for. This tofu works great with my take-out lo mein or red thai curry recipe (thai red curry recipe coming soon, I promise!).
3 Servings/ 15 mins prep time / 2 hours total time
1 block of tofu
1 tbsp corn starch
1 tbsp dark soy sauce (use normal soy sauce if you can’t find dark soy sauce)
½ tbsp oil
Get your drained tofu and cut it into bite size pieces.
On a paper lined plate add your tofu and cover with paper towel on top. Put a plate and then something heavy on top of the plate to press your tofu.
Let this sit for 30 mins to 1 hour so most of the liquid in the tofu is gone.
Preheat oven to 375 °F.
In a bowl add the soy sauce and oil and gently combine until mixed thoroughly.
Add the corn starch and again mix gently until combined.
Add the tofu to a parchment line baking sheet and baked for 30-35 minutes (30 minutes if you want it on the softer side, 35 minutes if you want crispier).
Add to any dish you are pairing it with.