How to: Crispy Baked Tofu - Bravabod
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How to: Crispy Baked Tofu

Valentina

Crispy tofu needs two things: a good ol' press to drain the liquid, and high heat. That's about it. This is my go-to method, it yields tofu with crispy edges and a soft center. No frying or tons of oil required. The starch here is optional, as I find it doesn't create a big difference in the crisp factor. After cooking, slather the tofu in your favorite sauce or tuck it into a tasty curry.

How To MakeDiet Type: Plant-based

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Shopping List
  • 1 (15 ounce) block extra-firm tofu
  • 2 tablespoons high-heat cooking oil (avocado, grapeseed, safflower, etc)
  • 1 tablespoon tapioca starch or corn starch (optional, for extra crisp)
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat oven to 425°F. Optionally line a baking sheet with foil.
  2. Step 2: Remove the tofu from the packaging, draining out the liquid inside. Press the tofu using a tofu press, or cut it in half lengthwise and wrap each half in clean, absorbent towels. You can use paper towels or clean reusable ones. Set the wrapped tofu on a cutting board and then set something heavy on top of it. A heavy pan or book would work. Press out the moisture in this way for 15 to 20 minutes.
  3. Step 3: Remove the wet towels or the press from the tofu. Cut the tofu into cubes or triangles, about 1" inch large. You should get anywhere between 8 to 16 pieces per block.
  4. Step 4: Place the tofu in a bowl and gently toss it with the oil, coating all sides. If using, add the optional starch and coat all sides until no white starch patches remain.
  5. Step 5: Transfer the oiled tofu to the baking sheet in a single layer. Roast the tofu for 30 minutes, flipping them over after the first 15 minutes. Before flipping, set the baking sheet on a cooling rack/oven top and let the tofu rest for 1 to 2 minutes. Giving the tofu a little time to cool off before flipping will help it not stick and tear on the baking sheet. After flipping, place the tofu back in the oven to finish cooking.
  6. Step 6: After the 30 minutes, the sides should look golden and firm. Reduce the heat to 350°F and cook another 5 to 10 minutes. It should be crisp on the sides and soft in the middle. Set aside to cool.
  7. Serve: Enjoy the tofu as is, tucked into soups, or slathered in a tasty sauce.
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How to: Crispy Baked Tofu

PT45M 1 (15 ounce) block extra-firm tofu 2 tablespoons high-heat cooking oil (avocado, grapeseed, safflower, etc) 1 tablespoon tapioca starch or corn starch (optional, for extra crisp) salt and pepper, to taste Gluten Free Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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