This Baked Tofu is irresistibly crunchy and perfectly seasoned! Use in stir-fries, bowls and more.
Baked tofu has eluded us for years: no matter what recipe we tried, we couldn’t find one we liked…until this one came along. Try the crispy Tofu in the oven! With this one, you won’t be able to resist the urge to pop bites out of the pan. It’s irresistibly flavorful and perfectly flavored, with a satisfying crunch in every bite. Even better, there’s no 30-minute wait while you’re squeezing that tofu (our pesky pet in tofu recipes). Discover the magic of really easy and really crunchy tofu.
How to bake tofu
This baked tofu recipe is streamlined and easy: you quickly blot the tofu with napkins, season, and toss with cornstarch for a crispy exterior. Here are some tips on the details:
- Use extra firm tofu. Make sure you have the right type of tofu: look for the “extra firm” label on the package and don’t miss it!
- Cut the tofu into 3/4 inch pieces. This is where size matters: we’ve found that 3/4-inch pieces give the perfect bite. Instructions: Cut the tofu into 2 large rectangles, then into 6 long slices and 5 across, for a total of 60 pieces. Note that the exact size may vary by brand.
- No pressing necessary! Dry with towels. Many tofu recipes make you wait 30 minutes to squeeze the liquid out of the tofu. No need here! We’ve tweaked this recipe to skip this step; just dry it with clean tea towels.
- Mix in spices and cornstarch. Cornstarch is the magic that makes an exterior crispy.
- Bake in a 425 degree oven for 30 minutes. Stirring is not necessary! The oven does the hard work here.
Alternative to corn starch
Need a substitute for cornstarch in this baked tofu recipe? Attempt arrowroot starch In place! It’s the starch derived from arrowroot and is commonly used in gluten-free baking to add light texture to baked goods. It’s a great cornstarch substitute suitable for those with corn allergies and it offers that nice glossy shine just like cornstarch. Replace arrowroot starch 1:1 with cornstarch.
Is tofu healthy?
There is a lot of misinformation circulating about tofu and soy products. We often ask the question: is tofu healthy? Here’s what you should know about eating tofu and other soy products like tempeh and edamame:
- Tofu consumed in moderation is part of a healthy diet (several times a week). According to the Harvard School of Nutrition, soy is a nutrient-rich source of protein that’s safe to eat several times a week.
- Tofu probably has health benefits, especially if you consume it as an alternative to red meat and processed meats. See Straight Talk About Soy and Is Tofu Good for You? for more informations.
Ways to serve baked tofu
Did you take your cooked tofu out of the oven? Try to resist sneaky bites so you can serve it as part of a meal! (We know this is too difficult.) Here are some ways to serve cooked tofu:
How are you going to serve this baked tofu? Let us know in the comments below!
Prepare tips and leftovers in advance
Can you prepare cooked tofu in advance? Yes! You can make it up to 3 days in advance and store it in the fridge. However, it gets sweeter in the fridge and a lot less salty over time. To crisp it up before serving, place on a baking sheet, sprinkle with a few pinches of salt and bake at 350 degrees for 5 minutes, until heated through and crispy. Outside.
More tofu recipes
Are you a tofu fan? Here are some of our best tofu recipes that make consuming this plant-based protein irresistibly tasty:
This baked tofu recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This Baked Tofu is irresistibly crunchy and perfectly seasoned! Use in stir-fries, bowls and more.
- 1 15 ounce block of extra firm tofu*
- 2 tablespoons olive oil
- 2 tablespoons soy pasture
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- ½ teaspoon Sriracha (or other hot sauce)
- ¼ teaspoon kosher salt
- ¼ cup corn starch (or arrowroot starch)
- Preheat an oven to 425 degrees Fahrenheit.
- Cut the tofu into 3/4-inch cubes (cut the tofu into 2 large rectangles, then into 6 long slices and 5 times, for a total of 60 pieces; exact size may vary by brand). Place the cubes on a clean dishtowel, then gently pat with a second dishtowel to remove excess moisture.
- In a large bowl, whisk together olive oil, soy sauce, garlic powder, liquid smoke, sriracha, and salt. Add the tofu cubes and gently toss with a spatula until coated.
- Place 2 tablespoons of cornstarch on a plate and add 1 handful of diced tofu and stir until coated. Place the cubes on a baking sheet lined with parchment paper. Continue adding handfuls of diced tofu until all are covered, adding additional cornstarch as you go. It doesn’t have to be perfect: just make sure the parts are mostly lightly coated.
- Cook without stirring, 30 to 35 minutes, until tofu is golden brown and crispy on the outside. Allow to cool for 3 to 5 minutes before serving. (Prep or refrigerate leftovers for up to 3 days. Texture will soften in the refrigerator and become less salty over time. To crisp it up before serving, place on a baking sheet and sprinkle with a few pinches of salt. , and bake at 350 degrees for 5 minutes, until warmed through and crispy on the outside.)
Remarks
*Make sure the tofu for this recipe is very firm (firm or soft doesn’t work here).
- Category: main course
- Method: Cooked
- Kitchen: vegan
- Diet: vegan
Keywords: Baked tofu, baked tofu recipe, crispy baked tofu, how to cook tofu
