Extra crispy baked tofu
- 1 (15 ounce) block of organic extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon arrowroot starch or cornstarch
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu in half lengthwise so you have two one-inch thick slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top. Top with more towel and place something heavy on top to help the tofu drain. Let sit for about 30 minutes.
Transfer the drained and pressed tofu to a cutting board. Slice 4 long columns and 4 rows on each slab (should make little squares).
Whisk together 1 tablespoon olive oil and soy sauce and mix with tofu to coat. Sprinkle 1 tablespoon arrowroot starch over the tofu, and toss the tofu until the starch is evenly incorporated (no powdery spots remaining). Arrange the tofu in an even layer on a baking sheet (I lined mine with parchment paper for easier cleanup).
Bake for 30-40 minutes at 375 degrees. Can flip half-way through to ensure that pieces brown evenly.