Crispy Baked Tofu
This crispy baked tofu is golden, chewy, and crisp around the edges, and it’s perfect for adding to bowls, salads, wraps, or tossing with sauce.
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Servings: 4
Ingredients
- 1 block Extra-Firm Tofu pressed and ripped into chunks
- 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
- 2 tablespoons Cornstarch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch of Kosher Salt see note
- Pinch of Black Pepper
- 1 tablespoon Avocado Oil or olive oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Press the tofu to remove excess moisture for at least 15 minutes, then carefully pull it apart lengthwise. Gently tear each half into evenly sized chunks for more texture.
- Transfer the tofu to a bowl and toss with soy sauce until evenly coated.
- Sprinkle in the cornstarch, garlic powder, onion powder, salt, and pepper. Toss until the tofu is well coated and no dry spots remain. For best results, use a bowl with a lid and gently shake to coat the tofu. This helps prevent the pieces from breaking apart, which can happen when using a spatula.
- Drizzle oil over the tofu and gently toss again to evenly coat.
- Spread the tofu out on the prepared baking sheet in a single layer, making sure they are not touching.
- Bake for 35-45 minutes, tossing 2-3 times, until the tofu is golden and crispy to the touch.
Notes
Note about Salt: If not coating in sauce, add a heavier pinch of salt.
For best results, use a tofu press to remove excess water. If you don't have one, you can press it using a clean towel and something heavy.
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