The tricks you need to know to make extra crispy baked tofu: crisp on the outside, while pillowy-soft on the inside.
- 1 (14 ounce) block extra-firm tofu
- 1 teaspoon curry powder
- 1 tablespoon cornstarch (or arrowroot starch)
- 1/4 teaspoon salt
- 1 tablespoon canola oil
Cut tofu block vertically into five rectangle pieces. Wrap tofu in a layer of paper towels, then a kitchen towel. Place beneath a heavy pan or tin cans. Press 10-30 minutes. With dry towels, blot the outsides of tofu dry.
Meanwhile, place a large rimmed baking sheet into oven and preheat to 400-degrees.
After the tofu has been pressed (10-30 minutes), slice each of the five pieces horizontally in half, and then into five pieces for a total of 50 squares. Place into a large bowl.
In a small bowl, combine curry powder, cornstarch (or arrowroot) and salt. Through a mesh strainer, sprinkle half of cornstarch mixture over the bowl of tofu. Gently toss the tofu using two spoons, so cornstarch covers evenly. Sprinkle remaining cornstarch over tofu and toss gently.
Remove hot baking sheet from oven and pour on oil. Spread oil evenly by tipping the pan (holding the hot pan with an oven mitt.) Shake tofu onto hot pan, toss in oil to coat using a metal spatula, and immediately place pan back in the oven. Bake 20-25 minutes until outside is crispy. Don’t bake too long or tofu will get tough.