Easy Baked Tofu
Our deconstructed sushi bowl night is easy and frugal when we pair it with baked tofu and imitation surimi crab (for the people who eat fish in our family). Tonight we lightly dusted cubed tofu with seasoned cornstarch and baked it while the rice was cooking. Everything was ready at the same time for a perfect busy night easy family style make your own bowl meal.
Ingredients
- 2 pounds Extra Firm or Firm Tofu
- 1 cup Corn Starch
- 2 tablespoons Onion Powder
- 1 teaspoon Garlic Poswer
- 1 teaspoon Salt (May reduce or omit)
- .25 teaspoons Black Pepper
- .5 teaspoons Paprika (May use Chili Powder or Cayenne Pepper)
- 1 cup Mayo
- 1 tablespoon Fresh grated ginger
- 1 teaspoon Fresh grated Turmeric
- 3 Cloves Crushed Garlic
- 2 tablespoons Ketchup
- .33 cups Water
- .5 teaspoons Sugar
Optional Ginger Dressing
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper
- Dice your tofu bricks into small 3/4 inch cubes
- Combine your corn starch with the seasonings of your choice in a medium size bowl. Take about 10 cubes of tofu at a time and place in bowl and toss to lightly coat.
- Brush oil on the your parchment paper and place the coated tofu on the tray, careful not to touch each other. Finish prep with a light spray of olive oil and bake for about 30 minutes or until tofu is crispy golden brown.
- Combine all of the ingredients in small mason jar. We mellow the crushed garlic (for digestive purposes) by placing it with the water and microwaving for 1 minute, let the mixture cool before adding to the rest of the ingredients.
Ginger Dressing
Note
We served with our ginger dressing, a sweet rice vinegar, and seasoned sea weed strips along with sliced cucumber, shredded carrots and sushi rice.