Ingredients
Tofu and coating
- 450 g extra-firm tofu drained
- 20 g cornstarch
- 1 tablespoon olive oil 14 g
- 1 tablespoon reduced-sodium soy sauce 15 ml
- 1/2 teaspoon garlic powder about 1.5 g
- 1/2 teaspoon smoked paprika about 1 g
Equipment
- Tofu press or stable weighted plate
- Clean towel or paper towels
- Large mixing bowl
- Large rimmed baking sheet
- Oven-rated parchment paper
- Wide spatula
Instructions
Press, coat and bake
- Wrap the drained tofu in a clean towel or paper towels. Press gently under a stable weighted plate, or use a tofu press, for 20 minutes. Avoid crushing the block.
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment rated for that temperature.
- Cut the pressed tofu into 3/4-inch (2 cm) cubes and pat the surfaces dry. Toss gently in a bowl with the oil, soy sauce, garlic powder and paprika.
- Sprinkle over the cornstarch and fold gently until a light, even coating clings to the pieces. Break up any dry starch pockets without crushing the cubes.
- Arrange on the baking sheet in a single layer with space between pieces. Bake for 30–35 minutes, turning carefully about halfway, until the edges are golden and the coating is set. Allow a little extra time if needed, watching to prevent scorching.
- Serve promptly in 4 side portions, with any sauce alongside or added just before eating. Rice, vegetables and dipping sauces are optional and excluded from the estimate.
Nutrition
Calories: 160kcalCarbohydrates: 8gProtein: 11gFat: 9.6gFiber: 2.8g
Video
Notes
Nutrition is estimated per one-quarter of the batch using representative House Foods extra-firm tofu label values plus the full oil, starch, soy sauce and spices. Tofu brands, retained water and condiment labels vary. Rice, vegetables and dipping sauces are excluded. Contains soy; soy sauce may contain wheat.
Instructional video credit: Veganleonora, How To Make Crispy Baked Tofu. The demonstration uses a smaller tofu batch, a longer marinade with ginger and chili, and a 400°F/200°C oven. This recipe uses 450 g tofu, different seasoning and starch proportions, no extended marinade, and a 425°F/220°C oven; follow this card's quantities and cues.
Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C), at 40°F/4°C or below. Use within 3 days and reheat to 165°F/74°C. The coating softens after storage or saucing.