(It doesn’t look that good raw, but Jasmine likes to eat it straight out of the container)

Start with block of extra firm tofu.
(packed in water, NOT ‘silken tofu’ in the little boxes)

Slice Tofu into slabs about 1/2 inch thick.

Pat dry.

Tofu is like a sponge, so if you don’t remove some of the moisture

it will not be able to soak up the tamari sauce, etc.

Cut tofu into cubes.

Pat dry again.

Arrange as single layer in Pyrex baking dish.

Pour 2-3 Tbsp. of Tamari sauce, 2-3 Tbsp.

Olive Oil over tofu cubes.

Sprinkle with seasonings…your choice.  
Nature’s seasonings & Garlic Powder work great.

We also lightly coat with seasoned bread crumbs on occassion.

Bake in 400 degree oven for 20-25 minutes.

Flip tofu after 15 minutes.

It’s done when it is browned on the edges.

If it still seems spongy put it back in for a couple of minutes.

Miscellaneous notes:  Avoid over-marinating.  You want the flavor
on the surface, not dilluted throughout the tofu.
Can be made as ‘cutlets’ by slicing into 1/2″ slabs, drizzle with tamari
(soy sauce), flip over to coat both sides, drizzle with Olive oil, flip
over to coat both sides and then whip it in the oven!

Do you have a favorite method to prepare tofu?  Post it in the comments!