Crispy Oven Baked Tofu (Oil-Free)

• Use firm or extra-firm tofu, it can usually be found in the refrigerated section in the produce aisle at the grocery store. Not the silken tofu found in the shelf-stable aseptic containers.
• Open the tofu tray, drain the water out and gently squeeze any excess liquid out of the tofu.
• If you don't have a tofu press, wrap the tofu in a clean kitchen towel. I like to place it on a plate to catch any liquid that the towel doesn't absorb.
• Then place a heavy pot on top of the tofu to squeeze out more liquid. Another option is to use a plate (or cutting board) then place cans on the plate to put pressure on the tofu.  You want to remove the liquid so it will get crispy and absorb the seasoning.
• Let the tofu sit and drain for at least 30 minutes. It can also be left in the refrigerator overnight to remove any excess liquid. 

Step 2

• After it's done draining, cut into cubes.  Slice the tofu in half horizontally, then slice it vertically one way, then slice it vertically again the other way (making four equal portions), then slice those squares again both ways to create 16 equal squares. Giving you 32 squares total.

Step 3

• Preheat the oven to 425˚F (220˚C)
• Place the sliced tofu in a bowl, add 1 tablespoon cornstarch, 1 tablespoon tamari (or low sodium soy sauce), and ½ teaspoon garlic powder. Toss gently with a silicone spatula to not break the tofu.  Make sure all the pieces are coated.

Step 4

• Place the tofu pieces on a baking tray lined with a silicone mat or parchment paper. Spread the pieces out, don’t crowd them.  This also helps the heat move around the pieces so they crisp up.
• Bake for 40 minutes total, flipping halfway through.