Serves

4

Ingredients

• 400g block of extra-firm tofu
• 1 ½ tablespoons olive oil
• 1 teaspoon salt and pepper
• 2 tablespoons potato starch

Method

Press water from tofu for 10-15 minutes then cube. Toss gently with salt pepper, starch and oil and bake for 30 minutes.

Flip the tofu half way through.

Notes

Will stay ok in the fridge for up to 4 days but best fresh.

1. 

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2. 

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3. 

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