The easiest, most delish Baked Tofu with basic pantry staples and a hands-off method.
– Extra-firm tofu – Soy sauce: I prefer reduced-sodium soy sauce. – Olive oil – Cornstarch: This helps absorb excess moisture.
Open the tofu and drain off the liquid. Place between two clean folded kitchen towels and put a heavy bowl or plate on top. Let sit for at least 30 minutes and up to 8 hours.
Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. (Bake on parchment paper for easy clean up!)
Place the tofu on a cutting board. Cut into 1-inch cubes by cutting slices, then cutting each slice into strips, and then into cubes.
Cut up into smaller pieces for 1-year-olds or older babies who are not adept at taking bites yet.
Place tofu onto the prepared baking sheet or bowl and toss with the olive oil, soy sauce, cornstarch, and optional spices, if using.
Spread tofu out evenly on the prepared baking sheet so that it's not touching. If needed, use two separate sheets.
Bake for 28-30 minutes, or until golden brown. (I don't turn it over—it browns nicely on all sides in my experience.)
Remove from oven and serve warm or at room temperature. We like this over rice noodles, rice, or quinoa with a side of Peanut Sauce, but it’s very versatile.
P.S. Try cooking this in the air fryer at 400 degrees for 10-12 minutes. It makes it extra crispy and delicious!