Crispy Baked Tofu
Learn how to make crispy baked tofu with pantry staples for golden, flavourful bites perfect for bowls, wraps, salads, and easy meal prep.
Servings: 3 servings
Calories: 136kcal
Ingredients
- 225 g Tofu
- 1 tablespoon Olive oil
- 2 tablespoon Cornflour (corn starch)
- 1 tablespoon Soy sauce
- 0.5 tablespoon Garlic granules
- 0.5 tablespoon Paprika
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas6. Line a baking tray with baking paper if you want easier cleanup, or lightly oil the tray.
- Remove 225 g Tofu from the packaging and drain away the liquid.
- Wrap the block in kitchen paper or a clean tea towel, then place something heavy on top, such as a chopping board topped with a cast-iron pan or a few tins/books.
- Leave it to press for at least 20 minutes. If you have more time, 30 minutes is even better. This step helps remove excess moisture so the tofu bakes up crisp rather than steaming in the oven.
- Once the tofu has been pressed, cut it into bite-sized cubes. Try to keep the pieces fairly even so they cook at the same rate.
- Place the tofu cubes in a mixing bowl. Add 1 tablespoon Olive oil, 2 tablespoon Cornflour (corn starch), 1 tablespoon Soy sauce, 0.5 tablespoon Garlic granules, and 0.5 tablespoon Paprika. Gently toss everything together until the tofu is evenly coated. The coating should look light rather than wet. If the tofu still looks very damp, it may need a little more corn starch.
- Spread the tofu out on the baking tray in a single layer, leaving a little space between the cubes. If the pieces are too close together, they will steam instead of crisping.
- Bake for 15 to 20 minutes, turning the tofu once halfway through if you want more even browning. The tofu is ready when the edges are golden and crisp.
- Serve straight away while the outside is at its crispest.
Notes
- Make sure the tofu is properly pressed. If it still feels very wet, the coating will not cling as well and the tofu will not crisp as much.
- Use the pressing method mentioned above, or use a tofu press.
- Do not skip the corn starch. It is what gives the tofu its light, crisp coating and there isn't much in the recipe.
- Spread the cubes out on the tray. Crowding is one of the most common reasons tofu goes soft in the oven.
- Use enough oil to lightly coat the tofu, but not so much that it becomes greasy. You want just enough to help the edges brown.
- Turn the tofu halfway through baking if your oven has hot spots or if you want crispness on multiple sides.
- Serve it as soon as possible after baking for the best texture.
Nutrition
Serving: 1portion | Calories: 136kcal | Carbohydrates: 9g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 200mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 583IU | Vitamin C: 0.03mg | Calcium: 99mg | Iron: 1mg
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