This recipe gives tofu a crispier taste on the outside. It can be used in any recipe that calls for cooked tofu where you want a crispier texture. Or stir some baked tofu into a pan of low salt stir-fried and seasoned vegetables. Adjust the sodium content of your recipe accordingly (or leave the salt out of your seasoned vegetables). It can also just be eaten on its own. This recipe uses only a part of a container of tofu. The water that comes in the container has to be drained before cutting out 8 ounces. You can freeze the remaining tofu for use, in 4 oz. chunks, in this website's frozen tofu recipes.

2 servings: 247 mg. sodium per serving

8 ounces no salt added extra firm or firm tofu
4 teaspoons olive oil
2 teaspoons reduced sodium Tamari Sauce
1/2 teaspoon cornstarch

Prep. Instructions

1. Gently press the water out of the tofu with a dish towel.

2. Cut tofu into 1/4-inch slices.

2. Combine the olive oil, Tamari sauce and cornstarch in a bowl.

3. Line a baking sheet with parchment paper. Lightly grease the paper.

Cooking Instructions

1. Preheat oven to 400 degrees F.

2. Place the tofu pieces onto the greased parchment paper. Brush half the olive oil mixture over the first side of the tofu pieces.

3. Turn the pieces of tofu over with a spatula. Brush the rest of the olive oil mixture over the second side of the tofu pieces.

4. Bake in the oven for 15 minutes. Turn tofu pieces over. Bake until the tops are browned, about 20 minutes more.

5. Use baked tofu in any low sodium recipe that uses tofu if you would prefer a crispier textured dish.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds