A fast way to turn a block of tofu into a big batch of crispy, golden cubes, with Everything Bagel seasoning for extra flavor and crunch.

Based on Cookie and Kate: How to Make Crispy Baked Tofu, with Trader Joe’s Everything But The Bagel seasoning added. The kids and I had it this way on a Wednesday evening and everyone liked it.

Prep time: about 15 minutes (plus pressing time).

Cook time: 25-30 minutes.

Ingredients

  • 1 block (12-15 oz) extra-firm tofu
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp cornstarch
  • 1/2 Tbsp Trader Joe’s Everything But The Bagel seasoning

Directions

  • Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.
  • Drain the tofu and squeeze out some water with your palms. Slice the block into 3 slabs lengthwise, stack them, then cut into 3 columns and 5 rows to get cubes.
  • Spread the cubes on a towel-lined cutting board, fold the towel over, and weigh it down with something heavy. Press at least 10 minutes, 30 if you have the time. Cutting before pressing is the trick - a whole block just sits in a puddle.
  • Toss the pressed tofu in a bowl with the oil and soy sauce, then sprinkle on the cornstarch and toss until there are no powdery spots left. Add the everything bagel seasoning and toss again.
  • Spread in an even layer on the baking sheet. Bake 25-30 minutes, tossing halfway, until deeply golden at the edges.

Notes

  • The everything bagel seasoning is the reason to make it this way: sesame, poppy, garlic and onion stick to the cornstarch coating and add both flavor and texture. Good enough to eat straight off the pan.
  • Leave the seasoning out if the tofu is going into a sauce - a curry, a stir fry, peanut sauce. Plain crispy cubes take sauce better, and the bagel seasoning gets lost (or muddled) once it’s wet.
  • Don’t marinate the tofu beforehand. Wet tofu doesn’t absorb much flavor and won’t crisp. Bake first, sauce after.
  • Scales up fine for a large batch; use more pans rather than crowding one.