1lbblock of extra firm tofu, pressed for 30 minutes then cut into 1” cubes(16 oz.)
½tablespoonlight soy sauceor liquid aminos
1tablespoonolive oil or any oil
¼teaspoonground black pepper
Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside.
In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.
Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch. Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook.
Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!
Press the tofu first: If you've had soggy baked tofu before, it could be because it wasn't pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
Keep it oil-free: I love to use a little olive oil in my marinades. If you're trying to ditch the oil, skip it! It shouldn't greatly change the crispy texture.
Use firm or extra firm: Silken tofu is delicious, but this isn't the recipe for it. If you want firm cubes of tofu, you'll need to use firm or extra firm. Either works!