Baked tofu….a great addition to just about any dish.
I don’t own a tofu press. I guess I haven’t found the need to purchase one yet. I place the block of tofu (make sure it’s the extra firm kind) between two small cutting boards or plates and set a cast iron pan (or something heavy) on top. It takes about 30 minutes or so to ‘press’ out the liquid. Frequently tip the cutting boards to drain the liquid and flip the tofu block. After pressing, I dice my tofu and toss with a drizzle of olive oil and random seasonings (liquid aminos, garlic powder, ground turmeric, ground ginger, chili powder, cumin, sage….what ever sounds good to you) and place in a cast iron pan to bake at 400 for about 30 minutes or so. Stir the tofu every 10 minutes to ensure that it doesn’t stick or burn. You can also do this in a baking dish if you don’t have a cast iron pan. I serve the tofu on top of whatever I am cooking. This way it doesn’t get soggy. Adjust the seasonings depending on what you are cooking. Tacos, pad thai, pastas, miso soup….the sky’s the limit!!