The porous texture of firm tofu absorbs a thick marinade featuring vegetable bouillon paste, seasoning it both inside and out. Aided by some well-chosen spices, the flavor of this baked tofu makes it good enough to eat on its own. Make a double batch so you have some on hand through the week—the final baked tofu takes well to being simmered in a sauce, scattered over a salad, or stir-fried with vegetables.
What you’ll need
Vegetable Bouillon Paste
$12 $10 At Amazon
Recipe information
Total Time
45 minutes
Yield
2–4 servings
Ingredients
Preparation
Step 1
Mix 2 tsp. vegetable bouillon paste, ½ tsp. freshly ground pepper, ½ tsp. garlic powder, ½ tsp. sugar, and 2 Tbsp. extra-virgin olive oil in a medium bowl. Cut one 14–16-oz. package firm tofu, drained, patted dry, into bite-size cubes (about ¾"), transfer to bowl, and toss gently to coat. Cover and let sit at least 15 minutes.
Step 2
Place a rack in middle of oven; preheat to 400°. Lightly oil a rimmed baking sheet. Uncover tofu and sprinkle 1 Tbsp. cornstarch over. Toss to coat evenly. Arrange tofu on prepared baking sheet, spacing about ½" apart. Bake until golden brown around the edges, 30–35 minutes.
Step 3
Transfer tofu to a platter; serve with Asian sweet chili sauce, ketchup, or other sauce of choice for dipping.
Do Ahead: Tofu can be marinated 1 day ahead; chill if longer than 1 hour. Tofu can be baked 3 days ahead; let cool. Transfer to an airtight container and chill.
Recipe notes
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