Baked tofu with Savory Dust gets lightly crisp edges from a dry surface, a little cornstarch and enough room on the pan. Use extra-firm tofu and press it first. This is a simple seasoned base for rice bowls, salads or a plate of roasted vegetables.
1 block extra-firm tofu, 14–16 oz (400–450 g), drained
1 tbsp neutral oil
1 1/2 tsp Savory Desert Dust
1 tbsp cornstarch
Directions
Press the tofu. Heat the oven to 400°F and line a large sheet pan with parchment. Wrap the drained tofu in a clean towel, set a plate on top and weight it with a can for 15 minutes. The prep estimate includes this pressing time.
Cut and dry. Cut into roughly 1-inch cubes and blot the cut surfaces. Keep the pieces similar in size so they brown evenly.
Coat lightly. Toss gently with oil and Savory Dust. Sprinkle over the cornstarch and toss again until there are no dry white patches. Spread on the pan with gaps between the cubes.
Bake and turn. Bake for 15 minutes, then turn the pieces carefully. Bake another 15–20 minutes until the edges are golden and lightly crisp. Remove any small pieces that brown early.
Serve while crisp. Let stand for 2 minutes, then serve two to three people with rice and vegetables. Add any wet sauce at the table, as it will soften the crust.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Taste before adding extra salt.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
No. Silken tofu is too delicate for this cube-and-toss method. Extra-firm tofu gives the most reliable structure; firm tofu needs thorough pressing and gentler handling.
DO I HAVE TO PRESS THE TOFU?
For a water-packed extra-firm block, pressing helps dry the surface. Vacuum-packed super-firm tofu may need only draining and blotting; check its texture before adding oil.
WHAT DOES THE CORNSTARCH DO?
A thin coating helps the surface dry into a light crust. More is not better: a thick layer can remain chalky or form hard patches.
WHY IS THE TOFU NOT CRISPY?
Excess water, crowded pieces or sauce added before baking can soften it. Dry the tofu, leave gaps and use the stated small amount of starch. The result is lightly crisp, not a deep-fried shell.
HOW DO I REHEAT BAKED TOFU?
Refrigerate within 2 hours and use within 3–4 days. Spread on a tray and reheat in a 375°F oven until hot throughout, reaching 165°F. Save wet sauces until serving.
This black beans and rice recipe cooks long-grain rice with peppers, then folds in canned beans. Mild Taco Dust and lime keep the simple skillet flavorful.
