From the Kitchen: Baking Tofu

Batch baking for ease and many possible preparations.

Last week, I wrote about dry-rubbing and roasting mushrooms without oil in order to batch cook for easier prep. I’ve been doing something similar with tofu lately, pressing a block, slicing into four to eight pieces, and then marinating in liquid shio koji.

I then bake it at 350 or 400 on a parchment-lined baking sheet, flipping when the bottom has brow…