Soy-Sauce Roasted/ Baked Tofu 烤豆腐

Roasted tofu cubes is a perfect vegetarian "protein" addition to salads (e.g. Gado-Gado) and stir-fries (e.g. Sweet and Sour Tofu). When roasted/baked, the tofu also adds flavor to the entire dish. I should have tried baking/roasting tofu much earlier. It is fuss-free, so much easier than pan-frying, and does similar to pan-fried tofu by imparting a smoked and charred flavor to the perceived bland tofu.

If you are able to get your hands on EXTRA-FIRM (oops, sounds like choosing a sleeping pillow) tofu, you will not have to spend too much time removing excess moisture from the tofu. You can also choose to skip the marinade, roast/bake the tofu as-is and use the tofu in a stir-fry that gets seasoned/flavored along the cooking process anyway. However, if you are attempting to add the tofu to a relatively under-seasoned dish especially a salad, then the marinated tofu will help in balancing the overall flavors of the salad.

Soy-Sauce Roasted/Baked Tofu 烤豆腐
adapted from Whole Foods Market
1 14oz-extra firm tofu. Drain the water that contains the tofu in the package. Then use kitchen paper towels to wrap around the tofu, place the "wrapped" tofu in a bowl, and place a heavy pot on the tofu for about 20mins, to remove excess water/moisture. Cut the tofu to about 16 smaller cubes. Note: The firmer the tofu , lesses water will be "squeezed out" from the tofu.
[Marinade]: 1/8 organic light soy sauce, 1 tsp red chili flakes, 1 tsp organic canola oil. Mix to combine in a bowl.

Directions: Preheat oven 350/400F. Line baking tray with baking sheet. Marinate the tofu. Place the tofu on baking sheet and bake 40 minutes. Flip the tofu on the other side halfway through roasting, at about 20th minute, then finish off roasting.

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