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Wrap the block of tofu in a thin dish towel. Over the sink, gently squeeze the tofu with both of your palms to extract as much water as you can but don’t squeeze so hard to crumble it.
Slice the tofu into 4 vertical slabs. Cover with a thin dish towel or paper towels, weight down the tofu, and press it for 10 minutes, changing the towels in between if you can.
Meanwhile, in a jar, combine the Marinade ingredients in a jar and shake until well combined (note: this does NOT include the arrowroot powder).
Slice each tofu slab vertically in half, so you have 8 slabs. Now slice each slab into ½ inch-cubes (1.25 cm), about 7 cubes per slab.
Add the tofu to a quart-sized ziploc or zip top bag. Pour the marinade on top and toss gently to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours, flipping the bag over a few times (at least twice during 1 hour) to distribute the marinade evenly.
Preheat to 425ºF/218ºC and arrange a rack in the middle or bottom third of the oven. Line the a rimmed sheet pan with parchment paper.
Add the arrowroot to the marinated tofu in the bag and seal. Toss and massage gently to coat. Spread the tofu out in a single layer on the pan, leaving behind any extra marinade.
Bake for 15 minutes. Remove from the oven and flip the tofu. I use my hands to make it easiest, but be careful!Rotate the pan by 180º for even heating and return to the oven and bake for 10 to 13 minutes, or until tofu is nicely browned (a few blackened spots are okay).
Rest for 5 minutes. The tofu will be rather soft when it comes out of the oven, but after resting for 5 minutes, it will crisp up.