- 1 block extra firm tofu
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp water
- 1 Tbsp fresh ginger, minced
Remove tofu from packaging over sink and let drain. Line a plate with a paper towel and set tofu on top. Set a plate on top of tofu and weigh it down with something moderately heavy, like a dinner plate or two. Press for 15-30 minutes. You will see liquid collect around tofu.
Remove weight and drain off excess liquid. Slice pressed tofu into cubes.
Marinate tofu (optional): To give tofu extra flavor, marinate tofu pieces for at least 30 minutes or as long as overnight. Whisk together marinade ingredients. Transfer marinade and tofu to a shallow container. Gently toss cubes until coated with marinate. Place in fridge for 30 minutes. If marinating longer, toss tofu occasionally to marinate evenly.
Preheat oven to 350°. Line a baking sheet with parchment paper or aluminum foil.
Arrange tofu on baking sheet in a single layer. The tofu can be close, but try to avoid pieces touching each other. Bake until outside of tofu is golden and pieces look slightly puffed, 20-45 minutes depending on size and shape of your tofu. Toss tofu every 10 minutes so pieces bake evenly. The longer you bake tofu, the chewier and crispier it will be.
Cool and store: If serving immediately, serve while still warm. If saving the tofu for later, let it cool on the baking sheet and transfer to a refrigerator container. The tofu will keep refrigerated for up to a week.