The firmer the better when choosing your tofu
The type of tofu you choose is just as important as the preparation methods you employ. You can follow all the right steps, but if you start with the wrong tofu, it can be a challenging experience. Most grocery stores offer three main types of tofu, although the variety is continually growing. The primary types are silken (a very soft, custard-like variety), firm, and extra firm.
Generally, the firmer the tofu, the lower its water content and the higher its protein content, making firmer options a great choice if you're looking to boost your plant-based protein intake. However, don’t underestimate the versatility of silken and softer varieties; they can be transformed into delicious chocolate mousse or blended into protein-packed smoothies and quiche fillings. Firmer tofu varieties are better suited for cooking methods that involve heat and handling, which is why firm tofu is the only type recommended for grilling, providing a denser and more substantial texture.
Once you have your block of tofu, typically sold submerged in water, it's essential to press out the excess moisture. While specialized tofu presses are effective, you can also use a stack of paper towels and a couple of dinner plates as weights. Simply slice or cube the tofu, place it between the towels, and apply gentle but firm pressure with your hands or the plates until the excess water is released. After that, you’re all set to mix in your other ingredients and start baking!
Don't be shy with seasoning your baked tofu
Tofu often receives criticism for its unremarkable flavor, but we believe that’s precisely why it deserves appreciation. Its mild taste allows it to seamlessly fit into virtually any dish or cuisine, whether savory or sweet. This also means you need to be generous and thoughtful with your seasonings—just a sprinkle of salt and pepper won’t cut it.
To create a delicious basic baked tofu—one that you can expand upon once you’ve mastered the technique—start with a straightforward marinade that offers a balance of salty, garlicky, and sweet flavors, such as soy sauce, agave syrup, garlic, and sesame oil. Combine your sliced or cubed raw tofu with the marinade, allowing it to soak for a while if you have the time. Then, bake it at 350 degrees Fahrenheit on a baking sheet or in a casserole dish for about 30 minutes, or until the tofu is firm, golden, and crispy.
For an extra crunchy texture, consider "breading" your seasoned tofu in cornstarch. Simply roll and toss the tofu to ensure it’s fully coated before baking. This technique creates a delightful crackly exterior that mimics the taste of deep-frying. Once baked, your tofu can be stored in the fridge for about a week, providing a convenient protein option whenever you need it.
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