This baked tofu recipe is great for a snack or as part of a variety of delicious tofu-based recipes. From salads to curries, this tofu has a nice, neutral Asian flavor that will go well in just about any Asian dish that requires some yummy, lightly crisped tofu. I’ve tried to make tofu multiple times, and this is the recipe that was the winner! Easy, bursting with flavor, and highly versatile, there’s little more to want from a recipe like this.
If you’re doing food prep for the week, this tofu could be made in advance and frozen for later in the week. Make sure you take it out to thaw and that you heat it well though (preferably on the stovetop, since the microwave isn’t good for you or the food). This tofu recipe tastes the best when it’s been well-warmed.
I made little “bites” of tofu that had fallen apart before I had cut it, and these made a lovely snack while I was waiting to make the rest of dinner, a Myanmar tofu curry in tomato sauce!