Baked Tofu
Yield: 4 servings
Calories: 130kcal
Learn how to make crispy baked tofu with a few key preparation steps. Cut the bean curd into various shapes and serve with any sauce or sides.
Ingredients
- 14 ounces (397 g) extra firm tofu, or firm tofu
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon (3 g) kosher salt
- 1 tablespoon (7 g) cornstarch
Instructions
- Set the oven rack to the middle position. Preheat to 400ºF (204ºC).
- Line a baking sheet with a few layers of paper towel and set aside.
- Remove the tofu from the packaging, pouring off excess water. Drain tofu and dry excess moisture with paper towels.
- Cut tofu into cubes about ¾-inch in size, or slice into ¼-inch thick rectangular pieces.
- Arrange the tofu on the paper towel-lined baking sheet. Place a few layers of paper towel on top.
- Place another baking sheet on top of the tofu, then add some weights on top like a few cans of food to help press out the extra moisture.
- Allow tofu to express the excess moisture for 15 to 30 minutes.
- Transfer tofu to a medium-sized bowl. Drizzle with olive oil and sprinkle with salt. Gently use fingers to toss the cubes to combine or evenly coat the larger slices on each side by flipping over.
- Sprinkle the cornstarch over the tofu and gently combine until the outside of the tofu is evenly coated.
- Line a baking sheet with parchment paper.
- Arrange the tofu in a single layer, evenly spaced on the baking sheet.
- Bake for 15 minutes, and then use a spatula to flip over the pieces for even cooking.
- Cook an additional 15 to 25 minutes depending on the size of the tofu, until the surface is a light golden brown and crisp.
Notes
- Enjoy warm or refrigerate for up to 3 days.
- Potato starch can be substituted for cornstarch.
- Tofu can be baked without cornstarch, however, will not be as crispy.
Nutrition
Calories: 130kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 258mg | Fiber: 2g | Calcium: 180mg | Iron: 1.6mg
Recipe Link