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Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
👥 2 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Mix 2 tsp. vegetable bouillon paste, ½ tsp. freshly ground pepper, ½ tsp. garlic powder, ½ tsp. sugar, and 2 Tbsp. extra-virgin olive oil in a medium bowl. Cut one 14–16-oz. package firm tofu, drained, patted dry, into bite-size cubes (about ¾"), transfer to bowl, and toss gently to coat. Cover and let sit at least ⏱️ 15 minutes.
. vegetable bouillon paste (such as Better Than Bouillon)2 tsp. extra-virgin olive oil, plus more2 Tbsp14–16-oz. package firm tofu, drained, patted dry1
2
Place a rack in middle of oven; preheat to 400°. Lightly oil a rimmed baking sheet. Uncover tofu and sprinkle 1 Tbsp. cornstarch over. Toss to coat evenly. Arrange tofu on prepared baking sheet, spacing about ½" apart. Bake until golden brown around the edges, 30–⏱️ 35 minutes.
. cornstarch1 Tbsp
3
Transfer tofu to a platter; serve with Asian sweet chili sauce, ketchup, or other sauce of choice for dipping. Do Ahead: Tofu can be marinated 1 day ahead; chill if longer than ⏱️ 1 hour. Tofu can be baked 3 days ahead; let cool. Transfer to an airtight container and chill.
Asian sweet chili sauce, ketchup, or other sauce of choice (for dipping)
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