Crispy Baked Tofu

My family loves this crispy baked tofu as a meat-free alternative or protein-packed topping. It's crisp on the outside and fluffy and soft in the middle.

Course Main Course

Cuisine Asian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 123kcal

Author Arman Liew

Ingredients

14 ounces firm tofu
1 tablespoon sesame oil
1 tablespoon tamari
1 tablespoon soy sauce
1 tablespoon cornstarch or coconut flour

Instructions

Preheat your oven to 180C/350F. Line a large baking sheet with parchment paper.
Chop your tofu into bite-sized pieces. Place in a shallow container.
In a small mixing bowl, combine your tamari, soy sauce, and sesame oil and whisk together, until combined. Pour over the tofu and mix well, ensuring all the tofu is covered in the sauce. Add the cornstatch and mix until combined.
Transfer your tofu onto the baking dish, ensuring they are evenly spaced apart. Bake for 30 minutes, flipping once halfway through.

Notes

Stovetop instructions: Similar to my pan fried tofu, once the tofu is seasoned, add it to a hot skillet over medium-high heat. Cook each side for 3-4 minutes, or until crispy.

Air fryer instructions: It's almost identical to my air fryer tofu, minus a few ingredient tweaks. Air fry at 375F for 10-12 minutes, stopping halfway through to shake the basket. Keep in mind you may have to work in batches so as not to crowd the basket.

TO STORE: Leftover baked tofu can be stored in an airtight container and kept in the refrigerator for up to 3-4 days.

TO FREEZE: Store leftover baked tofu in a freezer-safe container and freeze for up to 6 months. Let it thaw overnight in the fridge before reheating.

TO REHEAT: Reheat baked tofu in the microwave in 30-second intervals, in an oven set to 325F for 8-10 minutes, or in the air fryer at 350F for 3-4 minutes.

Nutrition