A step-by-step guide on how to make crispy baked tofu!
Sometimes I feel like my mission is to make tofu appealing. Why? Well, it may be one of the most perfect foods. It’s naturally vegan and gluten-free, high in plant-protein and study after study has found that 1-2 servings a day is beneficial in reducing the risk of heart disease, certain types of cancer, protecting bones and reducing the occurrence of hot flashes in menopausal women.
However tofu, like tempeh, can be gross if you don’t prepare it properly. I know, I’ve been there. I spent most of my first year as a vegetarian with soggy, bland tofu dishes. In fact, the first block of tofu I ever bought I ended up throwing away because I couldn’t force myself to actually cook with it.
Well, not anymore. Now I put tofu on just about everything: salads, sandwiches, stir-frys or simply to snack on during the day. Here’s how to make crispy baked tofu without frying.
How to Make Crispy Baked Tofu
For crispy baked tofu, it needs to be pressed first. To do this, wrap the tofu in a kitchen towel or paper towels and place a heavy object on top, like a pan or canned goods. Alternatively, you can use a tofu press specifically designed for getting the excess water out of tofu. You’ll want to let the tofu drain for at least 15 minutes.
2. Cut Tofu
You can cut the tofu into any shape you’d like. For salads and stir-fries, I typically cube it. However, you can slice into triangles or slabs depending on your needs.
3. Toss with cornstarch, soy sauce and seasoning
Next, toss the tofu cubes with cornstarch, soy sauce and seasoning. The cornstarch gets the tofu texture extra crispy and the soy sauce and optional seasonings bring in flavor. You’ll want to add some type of seasoning if you are going to enjoy this tofu on it’s own. If you plan on adding it to a dish with a sauce, like a stir-fry, buddha bowl or pad thai, you don’t have to add any additional seasonings as the tofu will absorb the sauce once it’s added. Not a fan of cornstarch? Use arrowroot powder instead.
4. Bake until crispy
Lastly, place the cubes (or other shape) in a single layer on a baking sheet and cook until crispy, about 25-30 minutes. You’ll want to bake in a single layer so that the tofu doesn’t steam when stacked on top of each other.Print
How to Make Crispy Baked Tofu without deep-frying! If you’ve wanted to know how to make crispy baked tofu without frying, you’ve gotta save this recipe. Vegan and easily gluten-free.
- 1 (14 ounce) package organic, firm or extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free version)
- 1 tablespoon arrowroot starch or cornstarch
- 2 teaspoons seasoning of choice (optional, to fit in with the recipe you are using this for. Keep it plain to add to stir-fries or try chili powder to add to grain bowls and salads)
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- For crispy tofu, it needs to be pressed first. Wrap the tofu in a kitchen towel or paper towels and place a heavy object on top, like a pan or cans. Let drain for at least 15 minutes.
- Unwrap the tofu and cube, then place in a large bowl. Toss with olive oil, soy sauce, arrowroot starch and seasoning, if using, until the tofu is evenly coated.
- Place on the baking sheet and bake for 25-30 minutes until golden brown and crispy.
- Serving Size: 1/4th recipe
- Calories: 133
- Sugar: 1 g
- Sodium: 282 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g