Baked Tofu
Published May 20, 2025
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1(14- to 16-ounce) package firm or extra-firm tofu, drained
- 2tablespoons tamari or reduced-sodium soy sauce
- 1tablespoon vegetable oil, plus more for baking sheet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2tablespoons cornstarch
Nutritional analysis per serving (4 servings)
135 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Arrange a rack in the middle of the oven and heat to 400 degrees.
- Step 2
Remove excess moisture from your tofu by placing it between two clean kitchen towels or paper towels on top of a cooling rack or cutting board in the sink, and then placing another flat heavy thing on top such as another heavy cutting board, a cast-iron skillet, or both. Allow the tofu to drain for at least 10 minutes.
- Step 3
In a medium bowl, combine the tamari, oil, and garlic and onion powders, and whisk to combine. Cut your pressed tofu into equal-sized pieces ( ¾- to 1-inch cubes). Place the tofu into the bowl with the tamari mixture and toss, making sure the tofu is evenly coated. Sprinkle the cornstarch over and toss until the cornstarch is no longer powdery and has adhered to the tofu.
- Step 4
Lightly oil a metal baking sheet and arrange tofu pieces in one layer. Bake for 25 to 30 minutes, using a thin metal spatula to flip halfway through, until browned and crispy on the edges. Allow to cool for about 3 minutes before biting into them, as they will be very hot. Use immediately or cool completely and store in an airtight container in the fridge for up to 5 days.
Private Notes
Comments
This is the only way I cook tofu. It's so easy and comes out perfectly every time. Even my husband and son like it because it's so crispy. I find there's no need to press extra firm tofu, by the way. Try making the tofu this way with the NYT recipe for Kung Pao tofu: https://approvedpromo.info/recipes/1025397-kung-pao-tofu?q=kung%20pao%20tofu You're welcome!
You can cut down on the oil by baking the tofu pieces on parchment paper. Olive oil adds better flavor than plain cooking coil. Smoked paprika is a great substitute for the garlic and onion powders.
I combine peanut butter, tamari and sriracha ( to taste) and mix until creamy. Using a brush, paint on all sides of tofu baking at 385 degrees for 35 minutes. No need to flip. Delicious every time!
I’m surprised the frozen tofu method is not working for other people — I empty the water first, freeze the tofu, let it thaw completely, slice it and bake it at 425 for 21 minutes with a bit of avocado oil (no starch or salt or anything else), flip it and bake for another 21, and it comes out crispy and perfect for dipping. The texture is actually crunchy yet a bit airy, allowing it to hold the flavor of whatever sauce it is in. It’s incredibly easy, and with only two ingredients (tofu and oil).
I riffed off @Parnell 's idea and used light soy sauce, gochujang and peanut butter mixed with sesame oil and a bit of neutral vegetable oil to loosen the mixture. Tossed the tofu cubes in this, then sprinkled the cornstarch and tossed again, then baked. Really good.
What could you substitute for corn starch if you can't eat corn? Would tapioca starch work and if so equal amounts?
@Mary Try it! I think it would work using the same amounts. Please share with us how it turns out!
Advertisement