Crispy Baked Tofu
Baking tofu on parchment paper results in a crispy baked tofu that has an amazing crispness on the outside while maintaining its soft, creamy interior.
Prep Time10 minutes mins
Cook Time40 minutes mins
Draining time1 hour hr
Total Time1 hour hr 50 minutes mins
Course: Main Course
Cuisine: Unspecified
Servings: 4
Calories: 100kcal
- 1 block (14 ounces) extra firm tofu
- 2 tablespoon soy sauce regular or low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon Chinese five spice powder
Drain the tofu for about an hour. Use a tofu press if you have one, or put the block of tofu in a strainer, top with paper towels, and a mortar or other weighty object (protect it from getting wet from the paper towels, if necessary)
1 block (14 ounces) extra firm tofu
Preheat the oven to 400°F.
Cut the tofu into ½ inch cubes.
In a bowl, mix soy sauce and sesame oil. Gently toss tofu to coat, then add the five spice powder and cornstarch and again gently toss.
2 tablespoon soy sauce, 1 tablespoon sesame oil, ½ teaspoon Chinese five spice powder, 1 tablespoon cornstarch
Lay tofu out on parchment-lined baking sheet so pieces are not touching. Bake for 30 to 40 minutes, stirring once or twice, until toasty in color.
It's helpful to taste the tofu after it has baked for about 30 minutes to determine when it has achieved your desired level of crispness.
Nearly any other marinade and spice combinations can be substituted in this crispy baked tofu recipe.
Calories: 100kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 565mg | Potassium: 179mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg