Before going vegan, I was more of a fan of tempeh, but after learning how to work with tofu, my adoration for both is now pretty even. Recently I invested in a tofu press and once I started using it, I couldn’t believe how long it took me to invest in one. The press was only $16 and it has made life as a home chef much easier. 

Instead of having to press the tofu between two iron skillets or wrap it in cheese cloth and squeeze, I can simply put it in the press and go about my business while the water squeezes out. This makes it much easier to work with and allows it to more easily absorb the flavors with more depth. 

Today’s recipe shows you how to make crispy tofu. This kind of tofu is delicious over pasta dishes, Buddha, bowls, and salads. As a side note, the tofu press works best with firm or extra firm tofu. Soft tofu doesn’t do so well in a press. My favorite is Trader Joe’s brand. It’s organic, perfectly firm, and bakes to perfection. 

Directions 

Place the tofu block in a press for at least 20 minutes. While it’s pressing, preheat the oven to 400 degrees and whisk together a marinade with the following ingredients in a large bowl:

• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon olive oil 
• 1 teaspoon minced jarred garlic
• ½  tablespoon brown rice, flour 
• 1 teaspoon kosher salt 
• ½ teaspoon black pepper 

Line a baking sheet with parchment paper. Once the tofu is pressed, slice it into strips or cubes and toss it with the marinade until it’s well coated, place on the parchment paper and bake for 30-40 minutes stirring occasionally. When it’s crispy brown on the outside but still slightly soft on the inside, you know it’s ready.