Being vegetarian it is very difficult to get enough protein on daily basis. Baked tofu is magical. When hot from the oven, it is crispy on the outside and creamy in the middle. It is a great snack with yummy dipping sauce or can be used into stir-fry or salads.
I love Indo-Chinese cuisine. I love tofu because it is brilliant in its blandness. Sky is the limit when it comes to marinade. It is a blank slate for any flavors you want to give it. I like my tofu little on the spicy side with little lemon juice. I like fast prep when it comes to cooking and this dish is very easy. I have played around with spices to get the perfect schezwan taste. This dish is very healthy because its baked.
To make this dish start with extra-firm tofu. Press it beneath a weighted plate to remove the excess water and then cut the tofu into cubes. I like to toss my tofu cubes in cornstarch prior baking, this makes it extra crispy on the outside.
2 pack extra firm tofu
1/2 cup cornstarch
1 tbsp black pepper powder
1 tbsp chilli pepper flakes
1 tbsp white pepper powder
1 tbsp garlic powder
1 tsp lemon juice
Salt as per taste
2 tbsp olive oil
As soon as you remove the extra firm tofu, I would recommend pat drying with paper towels. Cover the tofu on dish cloth and set a heavy plate or weight on top for approximately 30-40 minutes to drain the excess water out. After this process, you can cut the tofu into cubes, slices or sticks. Heat the oven at 450 F degrees.
Mix the marinade ingredients into a big bowl and toss the tofu cubes in it. I usually toss it until all the marinade coats the tofu cubes. Line a baking sheet with parchment. Arrange the tofu on the baking sheet in a single layer. Bake until the outside of the tofu is golden and the pieces look slightly puffed. Toss the tofu once the top is golden to bake the pieces evenly. The longer you bake the tofu, the chewier it will be.
If serving immediately, serve while still warm with yummy sweet& sour dipping sauce or peanut sauce. If saving the tofu for later use, let it cook on the baking sheet, then transfer to a refrigerator container. I make mine in batches and usually keep it refrigerated for up to a week.
P.S. Adjust the spices to your taste buds, for some this might be really spicy. I like making tofu in big batch so I can toss it in my salads, stir-fry, or even eat it when i am starving and in need of a quick snack.