Baked Tofu
Published May 20, 2025
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) package firm or extra-firm tofu, drained
- 2tablespoons tamari or reduced-sodium soy sauce
- 1tablespoon vegetable oil, plus more for baking sheet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2tablespoons cornstarch
Nutritional analysis per serving (4 servings)
135 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the middle of the oven and heat to 400 degrees.
- Step 2
Remove excess moisture from your tofu by placing it between two clean kitchen towels or paper towels on top of a cooling rack or cutting board in the sink, and then placing another flat heavy thing on top such as another heavy cutting board, a cast-iron skillet, or both. Allow the tofu to drain for at least 10 minutes.
- Step 3
In a medium bowl, combine the tamari, oil, and garlic and onion powders, and whisk to combine. Cut your pressed tofu into equal-sized pieces ( ¾- to 1-inch cubes). Place the tofu into the bowl with the tamari mixture and toss, making sure the tofu is evenly coated. Sprinkle the cornstarch over and toss until the cornstarch is no longer powdery and has adhered to the tofu.
- Step 4
Lightly oil a metal baking sheet and arrange tofu pieces in one layer. Bake for 25 to 30 minutes, using a thin metal spatula to flip halfway through, until browned and crispy on the edges. Allow to cool for about 3 minutes before biting into them, as they will be very hot. Use immediately or cool completely and store in an airtight container in the fridge for up to 5 days.
Private Notes
Comments
You can cut down on the oil by baking the tofu pieces on parchment paper. Olive oil adds better flavor than plain cooking coil. Smoked paprika is a great substitute for the garlic and onion powders.
I combine peanut butter, tamari and sriracha ( to taste) and mix until creamy. Using a brush, paint on all sides of tofu baking at 385 degrees for 35 minutes. No need to flip. Delicious every time!
This is the only way I cook tofu. It's so easy and comes out perfectly every time. Even my husband and son like it because it's so crispy. I find there's no need to press extra firm tofu, by the way. Try making the tofu this way with the NYT recipe for Kung Pao tofu: https://body-change.today/recipes/1025397-kung-pao-tofu?q=kung%20pao%20tofu You're welcome!
Regarding the note that you don't have to press extra firm tofu: Well, yes, you don't *have* to press tofu of any firmness. In fact, it would be much more difficult to press soft or silken tofu because it's too soft to withstand the weight you place on top of it. People press the excess water out of tofu because it makes it better - giving it a better texture and helping it brown. You don't have to do it here (or in any other recipe), but you should.
Add liquid smoke - 2tsp. Delish in taste and exquisite contrast between the savory, crisp exterior and the mild, creamy interior.
I create a Tonkatsu dipping sauce. 1/2c catsup, 1/4c Worcestershire sauce, 2T brown sugar or maple syrup, 2T soy sauce, pinch of garlic powder. Dip cooked tofu squares and enjoy. I also make Japanese Coleslaw : Wash and chop 1 green cabbage into strips. Mix 1/2c mayonnaise with 2t soy sauce, 2t sesame oil, 1-2t rice vinegar, 2-3 t mirin or sugar. Pour on cabbage and stir to coat. Top with sesame seeds. You have a nice healthy, quick dinner with room for dessert!