Crispy Baked Tofu Cubes
Golden, crispy baked tofu cubes that are soft on the inside and crunchy outside. High in protein, low in carbs, and perfect for salads, grain bowls, or as a snack.
Equipment
- 1 medium plate
- Paper towels for pressing tofu
- 1 heavy object (can of tomatoes or similar)
- 1 medium bowl
- 1 Whisk or Fork
- 1 Baking sheet
- Parchment paper or nonstick aluminum foil
- 1 spatula or tongs
Ingredients
- 1 block 14 oz extra-firm tofu
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
Instructions
- Press the Tofu: Start by removing the tofu from its packaging and patting it dry with paper towels. Place the tofu block on a plate lined with paper towels. Cover the tofu with an additional folded paper towel, then place a second plate on top. Add weight, such as a can of tomatoes or another heavy object, to gently press out excess water. Allow the tofu to sit for 10–15 minutes. Pressing the tofu is essential to achieve a firm, crisp exterior while keeping the inside tender.
- Pat Dry Again: After pressing, remove the top plate and paper towels. Pat the tofu again with fresh paper towels to ensure it is as dry as possible. Removing moisture prevents the tofu from steaming while baking, which ensures a crispy, golden crust.
- Cut the Tofu: Slice the tofu block into uniform ¾-inch to 1-inch cubes. Consistent sizing ensures even cooking and a perfect balance of crunchy exterior and creamy interior. Set the cubes aside on a plate while preparing the seasoning mixture.
- Prepare the Seasoning Mixture: In a medium-sized bowl, combine 1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 tablespoon cornstarch, ¾ teaspoon kosher salt, and ½ teaspoon garlic powder. Stir or whisk until the cornstarch is fully dissolved and the mixture forms a smooth, slightly thick paste. This mixture will coat the tofu and create a crisp outer layer during baking.
- Coat the Tofu: Add the cubed tofu to the bowl with the seasoning mixture. Using your fingers or a spatula, gently toss the tofu to ensure each piece is evenly coated. Avoid breaking the cubes; a light touch is key to maintaining their shape while fully covering each cube with the flavorful coating.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or nonstick aluminum foil. Spread the coated tofu cubes evenly across the tray, leaving space between each piece. This spacing allows hot air to circulate around the cubes, ensuring even crisping without sogginess.
- Bake the Tofu: Preheat the oven to 425°F (220°C). Place the baking sheet in the oven and bake for 15 minutes. After 15 minutes, carefully remove the tray and turn each tofu cube over using a spatula or tongs. This ensures even browning on all sides. Return the tray to the oven and bake for an additional 5–10 minutes, or until the tofu is golden-brown and crispy.
- Serve the Tofu: Once baked, remove the tofu from the oven and allow it to cool for a few minutes. Serve warm as a protein-packed addition to grain bowls, salads, stir-fries, or enjoy as a crunchy snack. The exterior should be delightfully crisp while the interior remains soft and creamy.
- Optional Tips for Extra Crunch: For an even crunchier texture, lightly spray the tofu with a small amount of oil before baking or increase the cornstarch coating slightly. For flavor variations, sprinkle smoked paprika, chili powder, or sesame seeds over the tofu before baking.
Notes
- Pressing the tofu is essential to achieve a crispy exterior while keeping the interior soft and creamy.
- Cut tofu into uniform cubes for even baking and consistent texture.
- Toss gently with the seasoning mixture to avoid breaking the cubes.
- Use parchment paper or nonstick foil to prevent sticking and make cleanup easier.
- Adjust seasoning to taste; add spices like smoked paprika, chili powder, or sesame seeds for variety.
- Serve immediately for the best crunch, or reheat carefully to restore crispiness.
- This recipe is naturally gluten-free if using gluten-free soy sauce.