Crispy Baked Tofu
Learn how to make crispy tofu every time with this foolproof recipe. This method gives golden-brown, crunchy tofu bites using simple ingredients — perfect for stir-fries, bowls, or meal prep.
Ingredients
Base
- 1 extra firm tofu block pressed for 15-30 minutes and cubed
- 2.5 tablespoons cornstarch
Seasonings
- 1 tablespoon avocado oil OR grapeseed oil
- 1.5 tablespoon tamari OR soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Generous pinch of sea salt
- ¼ teaspoon pepper
- Pinch of cayenne to taste
Instructions
- Place the tofu between two plates with a heavy object (like a cast iron pan) on top, or use a tofu press. Press for 15-30 minutes to remove excess liquid.
- Once pressed, cut the tofu into ¾-inch cubes.
- Meanwhile, preheat the oven to 425°F and prepare the ingredients while the tofu is pressing. Line a baking sheet with parchment paper and set it aside.
- Option 1: In a medium bowl, whisk together the oil, tamari, rice vinegar, and maple syrup. In a separate small bowl, mix the cornstarch, garlic powder, onion powder, salt, black pepper, and cayenne. Toss the tofu in the wet mixture first, then coat evenly with the dry mixture.
- Option 2: Add the wet ingredients to a large zip-top bag, then add the tofu. Seal and shake gently to coat. Open the bag, add the dry mixture, reseal, and shake again until evenly coated.
- Arrange the tofu in a single layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes.
- Remove from the oven and let it sit for 2–3 minutes before serving for maximum crispiness.
Nutrition
Calories: 126kcal | Carbohydrates: 11g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 659mg | Potassium: 191mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
