Sweet Chili Baked Tofu

Place the package of tofu into the freezer at least two days prior to when you want to cook it.  Allow it to freeze overnight.  Once frozen, move the tofu to the fridge and allow it to thaw for at least one day.  This freezing method is optional, but it tends to give the tofu a “meatier” texture.

Once the tofu is thawed, drain the tofu and press it for at least 30 minutes.  I use a tofu press, but back when I started I relied on placing a plate onto the tofu and topping the plate with books.  Whatever works, right?

After the tofu has been pressed, the majority of the liquid should be removed.  At this point you will cut the tofu into your desired shape.  You can cube it or cut it into strips like I did.

Place the liquid aminos into one shallow bowl and the cornstarch into another shallow bowl.

Heat a nonstick (use oil/spray if not nonstick) griddle or skillet over medium heat.  Dip each tofu piece into the liquid aminos until all sides are covered.  Then coat each piece of tofu with cornstarch.  Dust off any excess cornstarch.  Place the tofu pieces onto the griddle and saute for approximately 20 minutes, flipping once halfway through.

While the tofu is sautéing, preheat your oven to 375 degrees F.  Line a baking sheet with foil and spray with cooking spray.

After the tofu has been sautéed, place it onto the baking sheet.  Using a basting brush, coat the top and sides of the tofu with sweet chili sauce.  Cook for 15 minutes.

Flip the tofu and baste the other side with the remaining sweet chili sauce.  Bake for an additional 10 minutes, or until desired crispness has been reached.