Baking tofu gives it a firm, crisp crust, while its interior turns custardy, almost egglike. It’s easier, leaner, and less messy than deep frying but with a similar texture. Once sliced or cubed, baked tofu can be used anywhere: sandwiches, salads, stir-fries—and bowls. To vary its flavor, before putting it in the oven, brush it with soy sauce, miso thi…