Ingredients:

  • 14 oz extra-firm tofu, drained
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp cornstarch
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt

Instructions:

  1. The Moisture Purge: Drain the tofu and wrap it in a clean lint-free kitchen towel. Place it under a tofu press or a heavy skillet weighted with cans for 30 minutes to remove internal moisture.
  2. Slice the pressed tofu into 2 cm cubes. In a large bowl, whisk together the soy sauce, sesame oil, garlic powder, and smoked paprika.
  3. Toss the cubes gently in the marinade for 5 minutes until the liquid is mostly absorbed.
  4. Drizzle the avocado oil over the tofu and toss again.
  5. Sprinkle the cornstarch and sea salt over the cubes, tossing until no white powder is visible.
  6. Preheat your oven to 400°F (200°C). Place cubes on a parchment lined sheet pan, leaving at least 1 cm of space between each piece to ensure airflow.
  7. Bake for 25 minutes, flipping halfway through, until the edges are golden and sizzling. Let them rest on the pan for 3 minutes.