Crispy Baked Tofu Recipe
Tofu is an extremely versatile plant-based food that can take on many flavors and forms. For this reason, it can be a strong component of any vegan or vegetarian — or omnivorous — diet. This crispy baked tofu recipe is easy and simple, but best of all, it tastes delicious. Even your non-veg friends are going to ask for seconds.
As created by Sher Castellano, each bit of this crispy baked tofu recipe is like a crunchy little explosion of flavor. Plus, since this recipe is so simple, it can easily be added to your rotation of busy weeknight meals. And better yet, the baked tofu will keep for several days if refrigerated — just don't add the sauce before refrigeration, or the cubes might become soggy. Who doesn't love a recipe that's this versatile for your busy life?
Are you excited to try out this simple and easy recipe for yourself? Let's get started.
Gather the ingredients for crispy baked tofu
This simple recipe is luckily also very easy to shop for. Of course, the key ingredient to this crispy tofu recipe is the tofu. Therefore, your first ingredient might as well be the 15-ounce package of extra firm tofu. Then, you will need a high-heat vegetable oil spray to ensure the tofu does not stick to the parchment. Next, you will need to pick up some tamari, a low-sodium soy sauce substitute, as well as a jar of honey. You only need one tablespoon of each, though, so if you have bottles of them at home, you will probably be okay.
Next, get a small jar of sesame seeds. You only need a teaspoon for this recipe, but you may want to add some more for garnish. You will also need a bundle of green onions. Finally, you can add black pepper to this dish if you have it at home, but it's not necessary.
Prep the tofu
Open the tofu package and drain all the liquid out. Then place the block between two plates and put a can on top. This step is known as pressing tofu. "Tofu comes packed in water, and too much moisture inhibits the tofu from getting crispy," says Castellano. "Pressing is a method of preparing tofu in many dishes where you want a seared or crispy tofu finish."
While the tofu is pressing, preheat the oven to 425 F. You can also take this opportunity to line a sheet pan with parchment paper to prepare it for the cooking process.
Slice the tofu, and place it in the oven
After the tofu block has been pressed, take off the top plate and can, and pour out any residual liquid. Wrap the tofu block in a clean tea towel and pat dry. Again, remember that too much fluid will prevent it from getting crispy. Once dry enough, slice the tofu into one-inch cubes.
Now spray the parchment in the baking tray with the oil spray. Once it's completely covered, place the tofu cubes on the tray, arranged so that they're not touching, and spray the whole tray of cubes once more. Now simply place the oiled tofu cube tray into your preheated oven and bake for 40 minutes.
Make the sauce
Halfway through the 40 minutes of baking, flip the tofu. While the cubes are baking, work on your sauce. Pour the tamari, honey, and sesame seeds into a small bowl. Add some black pepper if you've decided to use it. Whisk these ingredients together to make one well-blended sauce.
When the tofu is finished cooking, pull it out of the oven, but leave the cubes in the tray. Again, if you want to save some crispy tofu cubes, take them out before adding the sauce. For the ones you want to eat tonight, pour the sauce onto the tray and toss the tofu cubes until they're well-coated.
"Pouring the sauce on the pan skips having to use another dish to heat the sauce as the hot pan heats it up as you stir to combine," explains Castellano. Now you can fill your dish with the sauce-covered cubes, with the green onions sprinkled on top as a garnish. Simple yet delicious.
- 1 (15-ounce) package extra-firm tofu
- 2 tablespoons tamari
- 1 tablespoon honey
- 1 teaspoon sesame seeds, plus more to garnish
- ¼ cup green onions, sliced thin
- ¼ teaspoon black pepper
- Preheat the oven to 425 F.
- To prepare the tofu, remove it from its container and pour out the liquid. Put the block between two plates and place a heavy can on top for 15 minutes. Then remove the can and top plate and pour the liquid off the plate.
- Line a sheet pan with parchment paper.
- Wrap the pressed tofu in a clean tea towel gently pat dry. Then slice into 1-inch cubes.
- Spray the parchment with oil spray, place the tofu on the try, and spray again. Arrange the cubes so they are not touching.
- Bake for 40 minutes, flipping halfway through.
- In a small bowl, whisk together the tamari, honey, sesame seeds, and black pepper (if using). Pour the sauce onto the tray and toss the cubes.
- Serve hot with green onions.
| Calories per Serving | 202 |
| Total Fat | 9.6 g |
| Saturated Fat | 1.9 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 14.1 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 10.4 g |
| Sodium | 1,032.6 mg |
| Protein | 19.7 g |
