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Press the block of tofu to drain it of excess liquid. To do this, place the block on paper towels. On top of it, stack more paper towels, then a small cutting board (or other flat surface), and finally something of weight (like a soup can). Let it sit and drain for about 15 minutes.
Preheat the oven to 400 degrees F.
Mix the spices together in a small bowl.
When tofu has drained, cut block into small cubes (about 1″). Toss in a large mixing bowl with olive oil. Then toss with the spice mixture. Finally, toss with the cornstarch so that everything is evenly coated.
Spread the tofu cubes on a parchment paper-lined pan in a single layer, not touching.
Bake for 15 minutes. Flip the tofu cubes. Bake for an additional 15 minutes. Remove from oven and let cool for a couple minutes.
For best taste and texture, enjoy right away. Can be stored in the refrigerator for up to a week, but baked tofu is never as good reheated as it is right out of the oven.