Crispy Garlic Herb Tofu Bites

Extra-firm tofu is pressed, cut into cubes, tossed with oil, garlic, dried herbs, salt, and pepper, then baked until browned and crisp at the edges. A light finish of lemon juice and parsley keeps the bites savory and bright. Serve them warm as a side with grain bowls, roasted vegetables, or saucy mains.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 450 g extra-firm tofu drained and pressed, cut into 2 cm cubes
• 18 g cornstarch for coating
• 4 g garlic powder for seasoning
• 2 g dried oregano for seasoning
• 1 g dried thyme for seasoning
• 2 g fine salt divided
• 1 g black pepper freshly ground
• 20 ml olive oil divided
• 10 ml olive oil divided
• 2 g fine salt divided
• 10 ml lemon juice for finishing
• 6 g fresh parsley chopped, for finishing

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the baking sheet is lined.
2. Press the tofu for 10 minutes, then cut it into 2 cm cubes. The tofu feels noticeably drier and the cubes hold their shape.
3. In a mixing bowl, combine the cornstarch, garlic powder, oregano, thyme, 2 g of the salt, and the black pepper. The dry seasoning is evenly mixed.
4. Add the tofu cubes and 20 ml of the olive oil. Toss gently until the cubes are evenly coated and the cornstarch clings to the surface. Each cube looks lightly dusted rather than wet or pasty.
5. Spread the tofu on the baking sheet in a single layer. Drizzle with the remaining 10 ml olive oil and sprinkle with the remaining 2 g salt. The cubes are spaced apart and lightly oiled on top.
6. Bake for 15 minutes, flip the cubes, then bake for 8 to 10 minutes more until deep golden and crisp on the edges. The tofu is browned, firm, and crisp at the corners.
7. Transfer to a bowl and toss with the lemon juice and chopped parsley. Serve warm. The tofu is hot, aromatic, and lightly glossy from the finishing ingredients.