Bouillon Baked Tofu

Name: Bouillon Baked Tofu
Cuisine: Asian
Ingredients: 2 tsp. vegetable bouillon paste (such as Better than bouillon); 1/2 tsp. freshly ground pepper; 2 Tbsp. extra-virgin olive oil, plus more; 14-16-oz. package firm tofu, drained, patted dry; 1Tbsp. cornstarch; Asian sweet chili sauce, ketchup, or other sauce of choice (for dipping); 1/2 tsp. garlic powder; 1/2 tsp sugar

7 steps

Bouillon Baked Tofu from Bon Appetites November 2024 magazine issue

Updated at: Fri, 01 Nov 2024 07:37:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories716.2 kcal (36%)

Total Fat45.2 g (65%)

Carbs31.3 g (12%)

Sugars14.5 g (16%)

Protein43.8 g (88%)

Sodium1909.5 mg (95%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tspvegetable bouillon paste

such as

½ tspfreshly ground pepper

2 Tbspextra-virgin olive oil

plus more

14 ozfirm tofu

package, drained, patted dry

1 Tbspcornstarch

sweet chili sauce

Asian, ketchup, or other sauce of choice, for dipping

½ tspgarlic powder

½ tspsugar

Instructions

Step 1

Mix bouillon paste, pepper, garlic powder, sugar, and

Step 2

2 Tbsp. oil in a medium bowl.

Step 3

Cut tofu into bite-size cubes (about ¾"), transfer to bowl, and toss gently to coat. Cover and let sit at least 15 minutes.

Step 4

Place a rack in middle of oven; preheat to 400°. Lightly oil a rimmed baking sheet.

Step 5

Uncover tofu and sprinkle cornstarch over. Toss to coat evenly. Arrange tofu on prepared baking sheet, spacing about ½" apart. Bake until golden brown around the edges, 30-35 minutes.

Step 6

Transfer tofu to a platter; serve with sauce for dipping

Step 7

DO AHEAD: Tofu can be marinated 1 day ahead; chill if longer than 1 hour. Tofu can be baked 3 days ahead; let cool. Transfer to an airtight container and chill.

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