Ingredients
1 package (14 ounces) extra-firm tofu, drained
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1/2 teaspoon smoked paprika
1 tablespoon cornstarch
Preparation
Cut tofu lengthwise through center; slice crosswise at six 1/2-inch intervals (so you end up with 12 squares).
Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weigh down with canned goods. Press 10 to 30 minutes (more time will yield crispier edges).
Preheat oven to 400°F. In a large bowl, stir together oil, tamari, and paprika. Add tofu; toss with a spatula to evenly coat all sides (it’s okay if it breaks up a little—that will make crispy bits).
Sprinkle cornstarch over tofu and toss until evenly coated. Transfer to a parchment-lined baking sheet and bake, flipping halfway through, until crisp and golden brown, about 30 minutes. Serve warm or let cool completely and refrigerate in an air-tight container up to 5 days.
