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Crispy Baked Tofu

Tasty marinated tofu baked until crispy on the outside and creamy and soft in the inside. This tofu recipe is simple, quick and a great vegan protein addition to any meal. Serve it with mouthwatering creamy Peanut Dipping Sauce for the perfect vegetarian party appetizer!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 338 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Asian

Ingredients

  • 1 block (12-15 ounces) Organic Firm or Extra Firm Tofu
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 tablespoon soy sauce (use tamari if following a gluten free diet)
  • 1 tablespoon vegetable, canola or avocado oil
  • 1/2 teaspoon Asian sesame oil
  • 1/4 cup cornstarch or arrowroot powder
For the Peanut Dipping Sauce
  • 1/2 cup peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon Asian sesame oil
  • 1 garlic clove, grated
  • 1/2 teaspoon grated ginger
  • sesame seeds (optional)
  • chopped peanuts (optional)

Instructions

To Make the Peanut Dipping Sauce
    Cup of Yum
  1. In a small bowl mix all the dipping sauce ingredients until well combined. Garnish with sesame seeds and/or chopped peanuts (optional).
To Make the Baked Tofu
  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Drain the tofu and gently press it to squeeze out as much moisture as possible. I use a small cutting board topped with a couple of cans and let it sit for no longer than 10 minutes. Tofu is delicate so be gentle. You can also press it with the palms of your hands if you prefer or if you are short in time.
  3. Pat the tofu dry with paper towels or a kitchen towel and cut it into thirds lengthwise. You will have 3 even slabs. Cut the slabs into cubes. You will get 5 cubes per slab..
  4. Transfer the tofu to a medium size bowl and season it with the garlic powder, dried ginger, soy sauce (or tamari), vegetable oil and sesame oil. Gently mix to combine. Marinate the tofu for 10 minutes or up to 30 minutes.
  5. Remove the tofu from the marinade and place the tofu cubes on a plate or platter. This will help get rid of any excess marinade (liquid). The tofu doesn't need to be completely dry.
  6. Place the cornstarch (or arrowroot) in a zip top bag. Working in batches, transfer the tofu to the bag and toss to coat.
  7. Arrange the coated tofu in a single layer on the baking sheet. Bake for 25 to 30 minutes or until the tofu is golden brown, flipping once halfway through the baking process. Remove from the oven and serve immediately with the Peanut Dipping Sauce or use as desired.

Notes

  • Nutrition information provided is just an estimation and will vary depending on the brands of ingredients used.
  • Nutrition information includes the baked tofu and the dipping sauce.
  • If short on time, press the tofu with the palms of your hands to squeeze as much moisture as possible.
  • Use mirin instead of soy sauce if you are following a gluten free diet.
  • Arrowroot is gluten free and grain free.
  • Use creamy or crunchy peanut butter for the dipping sauce. 
  • Asian sesame oil is also known as toasted/roasted sesame oil. It is darker in color and has a toasty nutty smell.
  • Check the post above for step by step photos on how to make this recipe.

Nutrition Information

Calories 338kcal (17%) Carbohydrates 17g (6%) Protein 17g (34%) Fat 24g (37%) Saturated Fat 7g (35%) Sodium 655mg (27%) Potassium 228mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin C 1.3mg (1%) Calcium 120mg (12%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 338

% Daily Value*

Calories 338kcal 17%
Carbohydrates 17g 6%
Protein 17g 34%
Fat 24g 37%
Saturated Fat 7g 35%
Sodium 655mg 27%
Potassium 228mg 5%
Fiber 3g 12%
Sugar 3g 6%
Vitamin C 1.3mg 1%
Calcium 120mg 12%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.