Your Basic Baked Tofu Bites

I often share recipes that contain some new exotic flavor, or funky ingredient or fancy sauce, but lately I've decided that it's time to get back to the basics. I know some readers who are new to the world of plant-based and/or vegan who are curious about miso paste {what's that? a soup?} or bouillon {like soup stock?}, or nutritional yeast {why would I add that?}

Baking tofu is fun and simple. So today I decided to share with you all a very basic tofu recipe. My kids also love these baked tofu bites. So simple, salty, chewy, and wonderful as a meal over rice with vegetables; or throw them in a to-go container and eat as a high protein snack. 

If not plain, I like to eat my tofu marinated in asian-style sauces (i.e. tamari, sesame oil and rice vinegar). A little spice is always an added bonus when marinating tofu, like hot sauce or sriracha. 

To get the perfect tofu bites you will want to drain the excess water. I used a tofu press but if you don't have one, you can also sandwich the tofu between two plates. Then you'll want to stack books on top of the top plate. This weight will squeeze the excess water from the tofu steak. 

Let sit for about 1 hour and then throw the water out. The compressed tofu will hold the marinade better and give the final baked tofu a chewier texture.

Basic Baked Tofu Bites Recipe

ingredients

• 1 14 oz package of firm tofu 
• 2 Tbls rice vinegar
• 3 Tbls tamari or soy sauce
• 2 Tbls toasted sesame oil
• 1 teaspoon agave nectar or honey or sugar
• ½ Tbls garlic or garlic sauce {optional}
• ¼ cup cornstarch {optional}

directions

1. Preheat oven to 375 degress F. 
2. After pressing the water out of the tofu {see my notes above}, you will have a more firm, dense, and compact tofu steak. Cut this tofu brick into long thin strips or 1 inch cubes. 
3. Place cubes or strips in a small bowl. 
4. In a separate bowl, mix the rest of the ingredients together in a bowl and whisk until oil and vinegar mix up really well. 
5. Pour this mixture over the tofu bites/strips and let them soak up the marinade for about 30 minutes. Toss the cubes if you can a few times during this time. 
6. OPTIONAL C STEP: for crunchier, chewier tofu, put cornstarch onto a plate. Dip each tofu piece into this cornstarch before placing it onto the baking sheet. 
7. Place the tofu {after you use cornstarch} on a greased or parchment paper lined baking dish. 
8. Bake tofu at about 375 degrees F for about 30 minutes or until outside of the tofu is browned and a bit firm/crunchy. 
9. Store in an airtight container in the refrigerator for about 4 days max. Use them in a salad or on top of rice or as a snack.