Here’s an easy-to-follow recipe that results in restaurant-quality, crispy tofu—without breaking out the frying pan. Serve it with your favorite sauce or on top of your favorite noodles, salad or rice. Also, feel free to get creative and marinate your tofu before baking.
Ingredients (yield: two to four servings)
1-14 ounce extra-firm tofu
1 tablespoon cornstarch
½ teaspoon sea salt
¼ teaspoon black pepper
Preheat oven to 350°. Pat dry tofu then weigh down for 15 minutes to expel excess water.
Cut tofu into sixteen triangles.
Toss tofu with cornstarch, salt and pepper.
Bake on parchment lined baking sheet for 25 minutes, until golden.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com