This is an incredibly easy recipe for a staple I might just use more than any other. I put baked tofu in everything. It’s one of those things I never have to throw out. It just always gets eaten up. Meaty, salty, chewy, it’s great in stir-fries and ramen. I put it on sandwiches; it’s especially great on a banh mi. Sometimes I throw it on the grill with some BBQ sauce. It just has so many uses. If you’re using it in an Asian dish I would recommend using the chili oil to add a hint of depth and spice, but it’s perfectly fine without.
-1 14 oz. package extra firm tofu
-2 tbsp soy sauce
-1 tbsp Sichuan chili oil (optional)
1. Preheat oven to 300.
2. Drain tofu and place it on its side. Slice into 4 equal pieces. Lay flat and slice crosswise into 4 equal rectangles. Spread your 16 tofu slices out in a 9”x13” baking pan. Add soy sauce, chili oil (if using) and a splash of filtered water, enough to get the soy sauce and chili oil incorporated.
3. Put in the oven for approximately 90 minutes, flipping the tofu every 30 minutes. You’ll know they’re done when they get brown around the edges and are really springy to the touch. Set aside to cool. They’ll keep for about a week in the refrigerator.
Note: Sometimes I like to smoke the tofu for an added meaty quality. All you have to do is smoke the tofu for 5 minutes in the smoker before adding the soy and baking it as instructed above.