Bouillon-Baked Tofu

• portions: 2 servings

Ingrédients

2 tsp. vegetable bouillon paste (such as Better Than Bouillon)

½ tsp. freshly ground pepper

½ tsp. garlic powder

½ tsp. sugar

2 Tbsp. extra-virgin olive oil, plus more

1 14–16-oz. package firm tofu, drained, patted dry

1 Tbsp. cornstarch

Asian sweet chili sauce, ketchup, or other sauce of choice (for dipping)

Instructions

Mix 2 tsp. vegetable bouillon paste, ½ tsp. freshly ground pepper, ½ tsp. garlic powder, ½ tsp. sugar, and 2 Tbsp. extra-virgin olive oil in a medium bowl. Cut one 14–16-oz. package firm tofu, drained, patted dry, into bite-size cubes (about ¾"), transfer to bowl, and toss gently to coat. Cover and let sit at least 15 minutes.

Place a rack in middle of oven; preheat to 400°. Lightly oil a rimmed baking sheet. Uncover tofu and sprinkle 1 Tbsp. 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.

Transfer tofu to a platter; serve with Asian sweet chili sauce, ketchup, or other sauce of choice for dipping. 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.