- 1 block (12 -15 ounces) firm or extra-firm tofu
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons sesame seeds
- Preheat oven to 400° F.
- Lightly oil a large baking sheet, or line it with parchment paper to prevent sticking.
- Drain liquid from the tofu and slice into 3 even blocks, lengthwise. Stack the blocks on top of each other, then slice horizontally, making 5 even rows.
- Lay a clean kitchen towel flat across a large cutting board and arrange the pieces of tofu in an even, single layer on the towel. Fold the towel back over the top of the tofu, place a clean baking sheet across it and top the sheet with some heavy items for about 10 minutes (or longer if you can!) to help squeeze out the excess moisture. Cast iron pans and thick books work well.
- Place the tofu in a medium bowl and gently, evenly coat with the oil, soy sauce and sesame seeds. Sprinkle on the cornstarch and toss until tofu is evenly coated and cornstarch is no longer dry.
- Place tofu in an even layer on the baking sheet and bake for about 30 minutes or until golden brown, turning the tofu over halfway through cooking for even browning. (Alternatively, arrange tofu cubes in a single layer in an air fryer and cook at 375°F for 10-15 minutes or until crispy).
- Make ahead, refrigerate and add to a variety of meals (i.e., salads, nourish bowls, noodle dishes) throughout the week. Lasts for 3-5 days in an airtight container in the refrigerator.