Press the tofu: Drain and press both tofu blocks for 30–60 minutes using a tofu press or weighted plates to remove excess moisture.
Prep the oven: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Cut the tofu: Slice the pressed tofu into uniform 1-inch cubes or your preferred shape.
Season: In a large bowl, gently toss the tofu cubes with the soy sauce and grated ginger until evenly coated.
Bake: Arrange the tofu in a single layer on the prepared baking sheet. Bake for 25–35 minutes, flipping halfway, until golden and slightly crisp at the edges.
Serve: Remove from the oven and serve immediately as a main dish, salad topping, or protein addition.
Notes
Doneness: Baking time may vary based on tofu firmness and desired texture. Check earlier for softer tofu or extend time for crispier results.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet or oven.
Ingredients
Directions
Press the tofu: Drain and press both tofu blocks for 30–60 minutes using a tofu press or weighted plates to remove excess moisture.
Prep the oven: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Cut the tofu: Slice the pressed tofu into uniform 1-inch cubes or your preferred shape.
Season: In a large bowl, gently toss the tofu cubes with the soy sauce and grated ginger until evenly coated.
Bake: Arrange the tofu in a single layer on the prepared baking sheet. Bake for 25–35 minutes, flipping halfway, until golden and slightly crisp at the edges.
Serve: Remove from the oven and serve immediately as a main dish, salad topping, or protein addition.
Notes
Doneness: Baking time may vary based on tofu firmness and desired texture. Check earlier for softer tofu or extend time for crispier results.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet or oven.
