Crisp Baked Tofu

Name: Crisp Baked Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound firm or extra-firm tofu, drained and pressed; 1 tablespoon toasted sesame oil; 1½ tablespoons soy sauce or tamari; 1½ tablespoons rice vinegar or cider vinegar; 2 garlic cloves, peeled and minced; 2 teaspoons peeled minced fresh ginger; 2 tablespoons water; 2 teaspoons Sriracha or Asian chili paste; 1 teaspoon sea salt or kosher salt; 1½ tablespoons cornstarch

Recipe GLPR7daaf5e3a85fc5

Asian

Main Course

45 min

100 cal

Servings: 4

Oven

SNAP eligible

Golden-brown baked tofu cubes coated in a savory Asian-inspired glaze with ginger, garlic, and a hint of chili heat. This dish delivers crispy exteriors and tender interiors with minimal oil, making it a satisfying plant-based protein for any meal.

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Ingredients

1 pound firm or extra-firm tofu, drained and pressed

1 tablespoon toasted sesame oil

1½ tablespoons soy sauce or tamari

1½ tablespoons rice vinegar or cider vinegar

2 garlic cloves, peeled and minced

2 teaspoons peeled minced fresh ginger

2 tablespoons water

2 teaspoons Sriracha or Asian chili paste

1 teaspoon sea salt or kosher salt

1½ tablespoons cornstarch

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Press your tofu to remove excess moisture: wrap it in a clean kitchen towel and place it on a plate. Set another plate on top and weigh it down with a heavy object for about 10 minutes, or use a tofu press according to manufacturer instructions.
Once pressed, cut the tofu block into ¾-inch cubes and spread them evenly on the prepared baking sheet.
In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, water, minced garlic, minced ginger, Sriracha, and salt until well combined.
Sprinkle the cornstarch over the tofu cubes and gently toss to coat all sides evenly. The cornstarch will adhere to the moisture still on the surface of the tofu.
Drizzle the glaze mixture over the cornstarch-coated tofu and toss gently but thoroughly, ensuring all pieces are well coated.
Spread the tofu cubes in a single layer on the baking sheet, leaving a little space between each piece for optimal crisping.
Bake for 25-30 minutes, stirring halfway through cooking, until the tofu is golden brown and crispy on the edges. The exterior should have a firm, caramelized crust.
Remove from the oven and let cool for 2-3 minutes before serving. The tofu will continue to crisp slightly as it cools.

Comments

Grocery List Plus Editorial Staff4.25

Crisp Baked Tofu hits Charlotte affordably—tofu, sesame oil, soy sauce, and rice vinegar are staples at every major chain from Walmart to Harris Teeter, and cornstarch runs under a dollar. The 45-minute time is honest, though pressing and marinating the tofu add real hands-on work beyond a typical sheet-pan dinner. The dish reheats decently and feeds four as a main or component, but it's quiet protein rather than a showstopper, best paired with rice and vegetables to make a full meal. This is solid weeknight cooking for the soy-sauce-and-ginger household, with no special stops and no budget surprises.