I’ve never prepared tofu in this manner before, but it was well worth all of the steps to get perfectly crispy tofu (minus the deep fryer and greasiness). The sifting of arrowroot powder before placing the tofu cubes into the oven helps to make them extra crispy and get a nice golden brown. Toasting the pine nuts for the pesto helps bring out more of the nutty flavor and the addition of lemon zest really brightens it. Enjoy!

Tofu:
12 ounce package extra-firm tofu
2 tablepoons avocado or olive oil
2 tablespoons orange juice
1 teaspoon tamari or soy sauce
2 tablespoons water
1 garlic clove, minced
½ teaspoon red pepper flakes
½ teaspoon sea salt

1/2 tablespoon arrowroot powder or 1 tablespoon tapioca flour

Pesto:
1 bunch cilantro, stemmed
1 garlic clove
1 teaspoon lemon zest

1 teaspoon lemon juice

2 tablespoons pine nuts, toasted

avocado oil
sea salt

Procedure:
1. Drain the packing water from the tofu package. Then drain the tofu by itself, placing it on a layer paper towels or on a clean, dry kitchen towel for 10 minutes.
2. Wrap the tofu in a paper towel and set it on a large plate. Then place another large plates on top of the tofu and place a heavy can of beans or tomatoes on top. Let stand for 30 minutes.
3. Unwrap the pressed tofu, wipe it dry with paper towels, and cut into 1-inch cubes.
4. In a small bowl, whisk together oil, juice, tamari, water, garlic, red pepper flakes, and salt.
5. Place tofu cubes into a shallow pan that just fits all of them and pour over the marinade.
6. Refrigerate for 4 to 8 hours, flipping tofu at least once.
7. For the pesto, add cilantro leaves, garlic, lemon zest, lemon juice, and pine nuts to the food processor. Pulse to combine and drizzle in as much avocado oil that is necessary to loosen mixture. Add sea salt to taste. Refrigerate until tofu is ready.
8. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
9. Drain the tofu, getting rid of garlic pieces clinging to tofu, as they will burn in the oven. Place the tofu cubes in a large bowl and sift the arrowroot powder or tapioca flour over the pieces while moving the tofu around in the bowl for even distribution.
10. Place the tofu cubes in rows on the parchment paper and baking, turning the cubes 90 degrees every 15 minutes, until they are crisp and browned, about 45 minutes.
11. Toss the baked tofu with cilantro pesto and serve immediately.