"How do you make your tofu?" is probably the question I was asked most as a retreat chef. The answer, in short: bake it.

In restaurants, tofu is frequently deep fried. This certainly makes for a toothsome fried skin, and is extremely fast; it's also terrible for your stomach and overall health. A half dozen times someone told me they had a soy "intolerance," only to later mention that somehow my tofu didn't bother them at all. It turns out what they were really intolerant of was the deep-fried gut bomb they kept ordering at the local Thai restaurant.

Baking, on the other hand, requires little or no oil, while still providing a delectable chewy texture and crispy browned edges, especially when tossed with a marinade.

Here the tofu is paired with roasted vegetables and brown rice for a healthy, delicious, easy-to-prepare weeknight standby. The resulting dish is extremely flexible, pairing well with nearly any sauce – teriyaki, lemon tahini, pesto, chili-garlic, or just olive oil and lemon juice. If you are serving it with brown rice, start the rice first, then prepare the tofu and sweet potatoes, and finally the other roasted vegetables.

Asian Baked Tofu

Ingredients:

  • 1 lb firm or extra-firm tofu, cut into 1-inch cubes
  • 1 tablespoon tamari
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon cayenne pepper, or to taste

Directions:

  1. Preheat the oven to 450°F. Drain the tofu and press the block gently between your hands over the sink for 30–60 seconds, until the stream of water slows to a drip.
  2. In a large mixing bowl, whisk together the tamari, honey or agave, sesame oil, rice vinegar, and cayenne pepper.
  3. Add the cubed tofu to the bowl and toss thoroughly to coat.
  4. Line a baking sheet with parchment paper and spread the tofu evenly on the sheet, leaving any extra liquid behind in the bowl (too much liquid on the pan can cause charring).
  5. Bake at 450°F for 35 minutes, until the liquid has evaporated and the tofu is firm with lightly browned, crisp edges.

Rice and Roasted Vegetables

Ingredients:

  • 1 1/2 cups brown rice
  • 2 1/2 cups water
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil (for sweet potatoes)
  • 8 oz button mushrooms, whole or cut into bite-sized pieces
  • 2 medium zucchini, cut into bite-sized pieces
  • 1 tablespoon olive oil (for mushrooms and zucchini)
  • Salt and pepper, to taste
  • Arugula and sliced avocado, for serving
  • Pumpkin seeds, for serving
  • Sauce of your choice, for serving

Directions:

  1. Combine the brown rice and water in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to minimum, and simmer for 40 minutes, until the water is absorbed and the rice is tender. Turn off the heat and let sit 10 minutes before serving.
  2. Preheat the oven to 450°F. Toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and bake for 35 minutes (I usually cook them in the same pan as the tofu), until tender and lightly browned.
  3. Toss the mushrooms and zucchini with the remaining 1 tablespoon olive oil, salt, and pepper. Spread on a second baking sheet and roast at 450°F for 25 minutes. If you like, you can broil them on high for a couple of minutes at the end of their cooking time for a little browning.
  4. Spoon the rice, sweet potatoes, mushrooms, and zucchini into bowls alongside the tofu. Top with arugula, avocado, and pumpkin seeds, and finish with your sauce of choice.