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Crispy Baked Tofu Recipe

Emily Parker
Crispy baked tofu cubes on a blue-gray plate with one tender center exposed
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Extra-firm tofu cubes with a light cornstarch coating, savory garlic flavor, golden edges and tender centers.
Estimated Recipe CostEstimated US $3.25 for the whole recipe; about $0.81 per side serving (4 servings). Prices vary.
Prep Time 10 minutes
Cook Time 35 minutes
Pressing 15 minutes
Total Time 1 hour
Servings: 4 side servings
Course: Side Dish
Calories: 145
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Tofu and coating
  • 1 14-ounce package extra-firm tofu refrigerated, about 397 g; not silken
  • 1 tablespoon olive oil 15 ml
  • 1 tablespoon reduced-sodium soy sauce 15 ml
  • 1 tablespoon cornstarch about 8 g
  • 1/2 teaspoon garlic powder about 1.5 g

Equipment

  • 2 plates for pressing
  • 1 Clean kitchen towel absorbent
  • 1 heavy can for pressing
  • 1 large rimmed baking sheet about 18 by 13 inches
  • Parchment paper oven safe at 400°F
  • 1 Cutting board and chef’s knife
  • 1 Large mixing bowl
  • 1 Silicone spatula
  • Measuring spoons

Instructions
 

Press, coat and bake
  1. Drain the tofu. Wrap it in a clean kitchen towel, place between two plates and set a heavy can on top. Press for 15 minutes. Meanwhile, heat the oven to 400°F (205°C) and line a large rimmed baking sheet with oven-safe parchment.
  2. Unwrap the tofu, blot away surface moisture and cut into roughly 3/4-inch (2 cm) cubes. Put in a large bowl, add the oil and soy sauce, and fold gently until coated.
  3. Sprinkle the cornstarch and garlic powder evenly over the tofu. Fold gently until no loose powder remains; keep the coating thin.
  4. Spread the cubes in one layer on the prepared baking sheet, leaving space between them. Bake for 30–35 minutes, carefully turning after about 20 minutes, until the surfaces are dry and the edges are golden. Ovens vary; watch the browning.
  5. Serve promptly with any sauce alongside, adding it only when ready to eat. The recipe makes four side servings; rice, vegetables and sauces are separate accompaniments.

Nutrition

Calories: 145kcal

Video

Notes

Nutrition is an ingredient-based estimate per quarter of the recipe, assuming all measured oil and coating are eaten. It uses a 397 g block and Nasoya's extra-firm tofu label, plus USDA reference values and ingredient-label data; brands and portions vary. Accompaniments are excluded. The cost estimates the amounts used, not full package purchases. Refrigerate leftovers in a shallow container within 2 hours, or 1 hour above 90°F (32°C); use within 3–4 days and reheat to 165°F (74°C). Video credit: Cookie and Kate demonstrates the same cornstarch-coated oven-baked tofu technique. Her video presses cut pieces; this recipe presses the whole block before cutting and adds garlic powder.

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