How to make crispy baked tofu
A simple recipe for how to make crispy baked tofu that's golden, crispy, and full of flavour. Made with just 6 ingredients, and ready in less than 30 minutes. Enjoy tossed into salads and buddha bowls. Or simmered in sauces.
Servings 4 people
- 16 oz extra-firm tofu 450g
- 2 tbsp neutral oil avocado oil or coconut oil melted
- 2 tbsp corn starch or arrowroot powder
- 1 tsp sea salt finely ground
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Preheat oven to 400F/200C. Drain extra firm tofu and rinse well. Wrap in a tea towel and press tofu by wrapping in a clean tea towel and placing a few heavy books on top. Use your backsplash to secure books in place. Press for 10 minutes. Then unwrap tofu and cut into bite-sized cubes.
In a mixing bowl combine tofu, oil, corn starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking tray with parchment and transfer tofu cubes onto tray spreading out so there aren't any clumps. Bake for 20-25 mins, or until golden and crispy.
Try this baked tofu in my Vegan Butter Chicken recipe!
Corn starch can be replaced with arrowroot powder for a healthier option. It works great for baked tofu. The result is slightly less crispy, but only slight. However, consistency may be affected if adding the tofu to sauce or stew after baking, since arrowroot powder is more gelatinous when wet.
Nutritional information is a rough estimate.
Calories: 141kcal | Carbohydrates: 6g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Calcium: 35mg | Iron: 1mg