Crispy Baked Tofu Recipe

Introduction

Crispy baked tofu is a delicious and healthy way to enjoy this versatile plant-based protein. With a simple marinade and a light coating, the tofu comes out golden and crunchy on the outside while staying tender inside. It’s perfect for adding to salads, bowls, or enjoying as a snack.

Ingredients

• 1 block (12 to 15 ounces) organic extra-firm tofu
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch or arrowroot starch

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
2. Step 2: Drain the tofu and gently squeeze out some water using your palms. Slice the block into 3 even slabs lengthwise. Stack them and slice lengthwise again into 3 columns, then slice across to make 5 rows, creating tofu cubes.
3. Step 3: Place the tofu cubes on a cutting board lined with a lint-free tea towel or paper towels. Fold the towel over the tofu and place something heavy on top, like another cutting board with a cast iron pan or cans. Let it press for at least 10 minutes, preferably 30.
4. Step 4: Transfer the pressed tofu to a medium bowl. Drizzle with olive oil and tamari, tossing to coat evenly. Sprinkle the starch over the tofu and toss again until fully coated with no clumps.
5. Step 5: Spread the tofu in an even layer on the prepared baking sheet. Bake for 25 to 30 minutes, tossing halfway through, until the edges turn deeply golden and crisp. Use as desired.

Tips & Variations

• Pressing the tofu thoroughly is key to crispiness; if you have extra time, let it press for 30 minutes or longer.
• Use arrowroot starch for a slightly lighter crust or cornstarch for a classic crisp texture.
• For extra flavor, marinate the tofu in garlic, ginger, or your favorite spices before coating with starch.
• Try baking with a sprinkle of smoked paprika or chili powder for a smoky, spicy twist.

Storage

Store leftover baked tofu in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350-degree Fahrenheit oven for 10 minutes or until warmed through and crispy again, or reheat briefly in a skillet over medium heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm?

Extra-firm tofu holds its shape best and crisps well, but firm tofu can work if pressed thoroughly to remove excess moisture.

Do I need to flip the tofu while baking?

Yes, tossing or flipping the tofu halfway through baking ensures even browning and crispiness on all sides.

Crispy Baked Tofu Recipe

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Learn how to make crispy baked tofu with this simple and healthy recipe. Using extra-firm tofu, olive oil, tamari, and cornstarch, this method creates golden, crunchy tofu perfect for salads, bowls, or as a satisfying snack. Baking ensures a lighter, oil-controlled outcome that’s full of flavor and texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 1 block (12 to 15 ounces) organic extra-firm tofu

Seasoning & Coating

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch or arrowroot starch

Instructions

1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and prepare a large, rimmed baking sheet by lining it with parchment paper to prevent the tofu from sticking.
2. Prepare the Tofu: Drain the tofu and gently press it with your palms to remove some water. Slice the tofu into three even slabs lengthwise. Stack these slabs and slice lengthwise again into three columns, then slice across into five even rows to create uniform cubes.
3. Press the Tofu: Place the tofu cubes on a cutting board lined with a lint-free tea towel or paper towels. Fold the towel over the tofu and place a heavy object (like another cutting board topped with a cast iron pan or cans) to press out excess moisture. Let it sit for at least 10 minutes, ideally 30 minutes for best results.
4. Season and Coat: Transfer the pressed tofu to a medium mixing bowl. Drizzle with olive oil and tamari, then toss to combine. Sprinkle the cornstarch or arrowroot starch evenly over the tofu and toss again until all pieces are coated without any powdery spots.
5. Bake the Tofu: Spread the coated tofu cubes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping or tossing the tofu halfway through, until the edges are deeply golden and crispy. Use immediately or incorporate into your favorite dishes.

Notes

• Pressing tofu properly is key to achieving a crispy texture; the longer you press, the better.
• If you don’t have tamari, use soy sauce, but opt for low-sodium if available.
• Arrowroot starch can be used as a gluten-free alternative to cornstarch.
• For extra flavor, marinate the tofu in the olive oil and tamari mixture for up to an hour before coating with starch.
• Ensure even coating of starch to help create a crispy crust during baking.

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