The fact that the crunchy texture of this dish is achieved without frying in oil makes this my favorite way to prepare tofu. Besides, the taste is changed just by changing the marinade. You can even use barbecue sauces or salsas.
Preheat oven to 350°F (175°C). Drain and squeeze excess water from the tofu by hand. Remove as much water as possible by wrapping the tofu in a cloth or paper towels and placing a heavy object, such as a heavy skillet, pot or heavy can of beans, on top for 15-30 minutes. Once drained, cut tofu into slabs, sticks or cubes. Place tofu in a flat dish and pour marinade over the top. The firmer tofu tends to fall apart easily before it is cooked (especially if it is cut too thin), so gently flip slices to their other side to coat tofu in marinade. Cover dish and place in refrigerator to marinate from an hour to overnighthe longer the tofu is allowed to soak up the flavors, the better it will taste. When ready to cook, remove tofu from marinade but save marinade for further use. Place tofu in a single layer on a non-stick baking pan and where pieces are not touching. Bake for 15 minutes. Flip tofu to opposite side and bake for an additional 15 minutes until it is crispy around the edges, but not dried out. Remove tofu and set aside. Baked tofu can be refrigerated for several days. In fact, it is nice to have it available for a sandwich, salad or for use in another dish.
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