Simple Baked Tofu
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
161 kcal
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Course
Side Dish
Simple Baked Tofu
Description
This recipe uses one block of extra-firm tofu pressed by wrapping in a towel and weighing down with a heavy object for 10-15 minutes to remove moisture, which improves browning and texture. The tofu is sliced into slabs, then cubed into roughly half- to three-quarter-inch pieces. Tossing the cubes gently with olive oil, kosher salt, freshly cracked black pepper, and potato starch (or arrowroot powder as a substitute) ensures an even coating that crisps up during baking.
Baked at 425ºF on a parchment-lined sheet pan placed near the top third of the oven, the tofu comes out with a slightly crispy exterior while maintaining a tender, fulfilling bite. This baked tofu can serve as a protein addition to salads, stir-fries, or grain bowls.
Ingredients
- 1 (14- ounce/400g) extra-firm tofu block
- 1 ½ tablespoons olive oil or neutral-flavored oil
- 1 teaspoon kosher salt
- black pepper freshly cracked
- 2 tablespoons potato starch (can sub with arrowroot powder)
Instructions
- Preheat the oven to 425ºF/218ºC and arrange an oven rack in the top ⅓ of the oven. Line a rimmed sheet pan with parchment paper for easy cleanup.
- Slice tofu block into 4 slabs, lengthwise. Wrap the slabs in a thin dish towel or several paper towels. Place your heaviest cookbook on top and press for 10 to 15 minutes.*If your cookbook isn’t that heavy, you can weigh the book down with a few cans of beans/tomatoes or a skilletNOTE: If you are using a tofu press, just press the entire tofu block (don't slice it into 4 slabs). *I don't recommend pressing the tofu for more than 15 minutes, as it can dry out too much in the oven.
- Cube the tofu. I like to slice each of the four slabs in half vertically, then slice each of the 8 slabs into ½” to ¾” (1.25 to 2 cm) cubes.
- In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch and, as gently as possible, toss to coat the tofu.
- Arrange tofu on the pan in a single layer, spreading out the pieces so they don’t touch. Bake for 15 minutes. Flip with a spatula or carefully turn the tofu with your hands, working quickly*. Bake for another 15 minutes, or until the tofu is golden and crisp.*I work quickly when flipping with my hands, and it's fine/I don't burn myself, but use a spatula if you're new to this.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 601mg | 25% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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