Baked tofu used to be a gamble in our house, with my family either disliking the texture or finding it bland. But this recipe has been a total game-changer, winning over the whole family! The secret lies in a quick marinade that infuses the tofu with incredible flavor. Then, it is tossed in cornstarch for a perfectly crispy exterior. Trust me, this crispy baked tofu recipe will turn anyone into a tofu lover!
Key Ingredients
Tofu: I recommend extra-firm tofu (firm works, too!). Press it before marinating to remove excess moisture for maximum crispiness. You can use a tofu press or follow my instructions in the recipe. Tofu Marinade: This simple marinade packs a flavorful punch with soy sauce (or tamari), maple syrup, and a touch of oil. It’s a game-changer for tofu! Cornstarch: This is my secret ingredient for crispy baked tofu! Arrowroot works as a substitute, but cornstarch holds up better over time.
How to Make Crispy Baked Tofu
Whenever I bake tofu, I start with extra-firm or firm tofu and press it to remove excess moisture. You can use a tofu press, or for a quicker method with no special equipment, see the recipe below. I cut the tofu into thick slabs and lay them on a clean dishcloth. After covering it with another cloth, I place something flat (like a cutting board or baking sheet) on top of the tofu and then weigh it down with cans or a skillet. After 15 minutes, you should be good to go. Next, use my easy tofu marinade to add flavor to the tofu. It’s soy sauce, maple syrup, and oil. You only need a few minutes. Finally, scatter over some cornstarch, which adds a lovely crisp exterior to the tofu, before baking until golden brown and crispy. Easy!
What to Serve with Baked Tofu
I love tossing this baked tofu onto salads and rice bowls. A few favorites are a salad with this carrot ginger dressing, our tahini lemon quinoa bowls, and this creamy tahini kale salad. It’s also great for stir-fries, curries, or served with rice. Try this garlic ginger veggie stir fry, coconut ginger vegetable curry, or this coconut rice. 1 tablespoon low sodium soy sauce or tamari 1 tablespoon maple syrup 1 tablespoon avocado oil or vegetable oil 1 tablespoon cornstarch, optional for crispy tofu 2Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or use a silicone baking mat. 3Uncover the tofu and cut it into 1-inch cubes. Pat the cubes dry and add them to a bowl. 4Add the soy sauce (or tamari) and maple syrup. Toss well, then set aside for 5 minutes to allow the tofu to absorb the marinade. 5Add the oil and toss well. Scatter one tablespoon of cornstarch over the marinated tofu (this helps the tofu to become crispy). 6Spread the tofu cubes onto the prepared baking sheet and spread them into one layer. 7Bake for 10 minutes, stir, and then bake until golden brown and crisp, 10 to 15 minutes more.
