Baked Tofu Recipe (Easy & Crispy!)

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. (I use a pan that is 18×13 inches.) Drain the tofu, then cut it in half lengthwise to make two thin slabs. 2. Optional Step: Set a towel down on the counter, then place the two tofu pieces on one side of the towel. Fold the other side over, sandwiching the tofu in the middle of the towel. Place something heavy on top of the towel, like a cast-iron skillet, to help "press" the moisture out of the tofu. Let it rest for 10 minutes. This helps make extra-crispy tofu, but I skip this step for faster weeknight meals. 3. Cut the tofu into 1-inch cubes, transfer them to a bowl, and gently toss with the oil. Sprinkle the garlic powder and salt over the tofu and stir again to distribute the seasoning. 4. Sprinkle the arrowroot starch over the tofu, and stir until the powder is no longer visible. Pour the tofu onto the prepared baking sheet and arrange it so none of the cubes touch. Bake at 400ºF for 15 minutes. 5. Remove the pan from the oven, flip the tofu pieces over, and bake for 15 more minutes, or until the tofu is golden on the outside. Serve it warm right away, with your favorite dipping sauce, or add it to your favorite meal for extra protein. Leftover tofu can be stored in an airtight container in the fridge for up to 5 days. 6. prep10 mins 7. cook25 mins 8. total35 mins