Oven Baked Tofu with Honey and Soy Pickled Peppers
Hello from Cleveland, where I’m spending a few days to hang out with family and catch up on some quality sleep in my childhood bedroom. Does anyone else get the best sleep ever surrounded by artifacts of the early aughts? Or maybe it’s the extreme quiet of the suburbs and the general lack of sunlight in Ohio at the moment. Anyways… after spending Thanksgiving in New Jersey, Reuben and I booked it to Cleveland in order to celebrate my Pau Pau’s (maternal Grandma) 90th Birthday! We made it in time to scarf down plenty of food and sing her happy birthday. I’m quietly spending the rest of my time in Ohio with family and working on my manuscript. It’s been helpful being where I grew up as I write about how I cultivated my love of cooking and relationship with food. Lots of reflection to say the least.
We are in that in between holiday time, where we can catch our breath before things go crazy. So I thought it would be perfect time to share one of my favorite dinner recipes with you! I make oven baked tofu once a week for dinner because it’s so easy and magically the crispiest tofu ever. Some times I’ll make this Hot Honey Walnut Tofu, but if I’m not really in the mood for mayo I’ll make the tofu and top it with a drizzle of honey and soy pickled peppers. This version is lighter and brighter, with a punch of heat and acidity, which is exactly what I’m craving after a week of heavy holiday food. Soon, I’ll be deep into holiday recipes and Christmas cookies, but we all can’t just eat cookies until 2023. So before you get overwhelmed with the holidays, give this delicious and simple tofu recipe a try.
Oven Baked Tofu with Honey and Soy Pickled Peppers
serves 2 to 3 (easily doubled)
1 lb firm tofu
1/3 cup sweet potato starch (or cornstarch)
1/2 tsp coarse salt
1/4 tsp white pepper
1/2 tsp garlic powder
avocado or olive oil cooking spray*
2 fresno chilis (or jalapeno pepper)
2 tbsp rice vinegar
2 tbsp soy sauce
1 green onions, thinly sliced
1 1/2 tbsp honey
*I prefer oil cooking spray for this tofu preparation, but you can also brush the baking sheet and tofu with oil and it will still be crispy!
Drain the block of tofu and cut into small triangles or 1-inch cubes. Line a baking sheet or cutting board with paper towels or a clean kitchen towel. Arrange the tofu over the towel and cover with more paper towels or another clean kitchen towel. Place a heavy pan over the tofu to press out the extra moisture. Allow the tofu to continue draining for 15 minutes.
Preheat the oven to 450 degrees. Line another rimmed baking sheet with parchment paper (important! Don’t use foil because the tofu will stick!). Spray (or brush) the parchment paper with oil.
In a medium bowl, whisk to combine sweet potato starch, salt, white pepper, and garlic powder. Dip the tofu into the starch, making sure to fully coat each piece, and arrange on the parchment paper. Repeat with remaining tofu pieces. Spray (or brush) the top of the tofu with oil.
Bake the tofu until crispy and lightly golden brown, not need to toss half way, 30 to 40 minutes (depends on the tofu and desired crispiness).
In a small bowl, combine sliced chilis, vinegar, and soy sauce. Allow the chilis to infuse and gently pickle as the tofu bakes.
Allow the tofu to cool for a few minutes and then transfer to a platter. Spoon some of the peppers and vinegary soy sauce over the tofu. Reserve the rest for dipping or if anyone wants extra. Top with green onions and a drizzle on honey.