Ingredients
Scale
- 1 pound extra firm tofu
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 3 tablespoon rice wine vinegar
- 1 garlic clove (peeled and finely chopped)
- 1 tablespoon peeled minced fresh ginger
- 2 tablespoons Sriracha or chili paste
- 3–4 tablespoons cornmeal + more as needed
Instructions
- Drain the tofu, wrap it in a paper towel, then place it on a plate. Put another plate on top of the tofu and place a heavy can of beans. Let stand 30 minutes.
- Wipe the tofu dry and cut it into 1-inch (3cm) cubes.
- In a large bag or bowl, mix the sesame oil, soy sauce, rice vinegar, garlic, ginger, water, Sriracha or chili paste. Add the tofu and toss the cubes in the marinade. Refrigerate for a minimum of 2 hours, or up to 8 hours, stirring a few times while marinating to ensure all the cubes are fully coated. Longer is better, I find.
- Preheat the oven to 350ºF (180ºC.)
- Line a baking sheet with parchment paper. Drain the tofu (the marinade can be used for a dipping sauce or dressing for for a baked tofu veggie bowl, set it aside and refrigerate it), then put the tofu cubes in a large bowl. Using a mesh sieve or strainer, sift the corn flour over the tofu pieces, working in batches as you sprinkle them with the corn flour/meal.
- Transfer the tofu cubes to the prepared baking sheet and bake, turning the cubes several times during baking, until they are crisp and browned, about 45 minutes. (This tofu an be served out of the oven or at room temperature. I prefer it warm. And it can be stored up to 4 days in the fridge.)
Notes
Adapted from "Eat Your Vegetables" by Joe Yonan
- Prep Time: 210 minutes
- Cook Time: 45 minutes