Serves 4
45 min
Crisp Baked Tofu
Recipe GLPR7daaf5e3a85fc5
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.
