How does one get it crispy but not dried out, and flavorful without frying.
These are questions that must be answered.
This week I started working with one of my friends at her catering/home meal delivery business. One of the dishes was a tofu stirfry, and it came to my attention that not everyone on this planet knows how to cook a good piece of tofu.
How is this possible? I know how.
It is because tofu is scary. It is slimy and intimidating.
No longer, friends.
- 1 lb-1.5 lb firm or extra firm block of tofu (pressed between two plates for a few hours with something heavy on top like a can of beans), cut into 1 inch wide, 1/2 inch thick, and 2 inch long pieces (see pictures)
- 1/4 cup soy sauce
- 1 Tbsp sambal olek (chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp honey
- In a shallow dish, whisk together soy sauce, sambal, sesame oil, and honey.
- Layer tofu pieces into marinade. Let sit one hour.
- Turn pieces, and let marinade on the other side 1 more hour.
- Preheat oven to 400 degrees.
- Lay tofu pieces on parchment paper lined baking sheet in a single layer. Bake 15 minutes.
- Take out tofu and brush with remaining marinade. Turn pieces and bake 20 minutes more or until golden brown and crispy.
- Enjoy immediately!