Description
This crispy baked tofu is a healthy, plant-based protein that’s crunchy on the outside, tender inside, and perfect for bowls, salads, stir-fries, or snacking. It’s baked instead of fried, making it a lighter yet flavorful option.
Ingredients
- 1 block firm or extra-firm tofu (14 oz), pressed
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon smoked paprika or chili flakes
Instructions
- Press the tofu by wrapping it in a clean towel or paper towels and placing a heavy object on top. Let it sit for at least 20 minutes to remove excess moisture.
- Cut the tofu into cubes or bite-sized pieces.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the tofu cubes with soy sauce, oil, garlic powder, onion powder, black pepper, and optional seasonings.
- Sprinkle the cornstarch over the tofu and gently toss until evenly coated.
- Spread the tofu in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and serve immediately or allow to cool and store for later.
Notes
- For extra crispy tofu, be sure to press it well and avoid overcrowding the baking sheet.
- Store leftovers in an airtight container for up to 4 days.
- Reheat in an oven or air fryer at 375°F (190°C) for 5–10 minutes for best texture.
- Customize the flavor by adding different spices or sauces before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 0g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 0mg
