Crispy Baked Tofu is our absolute go-to favorite recipe for tofu! We have it at least once a week, and it goes well with so many other side dishes or is amazing by itself hot out of the oven. Once the tofu is pressed/marinated, there is very little active cooking time. Just flip the tofu half way through cooking, and let the oven do its magic.
I love this tofu alongside veggie curry, with a side salad & baked potato, with risotto… or I just pack it and eat it plain for lunch the next day! Its that good!
Whats great about this Crispy Baked Tofu is that you can marinate it in almost anything you want. But you will want to have the following in your marinade and coating:
- A salty element: like tamari, soy sauce, or coconut aminos
- A sweet element: such as honey, agave syrup, brown sugar, or BBQ sauce (the sugar makes the tofu crisp in the oven)
- A tangy element: any vinegar will do, mirin
- An oil: I like sunflower oil, olive oil, & occasionally a few drops of sesame oil
Once the tofu is marinated, coat it with an thickener like corn starch or arrowroot powder. Then place on a baking sheet covered in parchment paper. Place in the oven and turn half way during cooking. And voila – you have perfectly flavorful and crispy baked tofu without using a fryer!
Perfect Crispy Baked Tofu (Vegan, Gluten Free, Sheet Pan Meal)
- 1 (16 ounce) package package of extra firm tofu drained and pressed
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh ginger root peeled and grated
- 1 tablespoon agave syrup or sweetener of choice
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil divided
- 2 tablespoons corn starch or arrowroot powder
- Pinch Himalayan sea salt To taste
- Drain and press the tofu, and slice it into slices or cubes
- In a large plastic bag** place sliced tofu in and add the marinade: soy sauce/tamari, ginger root, agave syrup, rice vinegar, and 1 tablespoons of olive oil. Let sit for at least 20 minutes (overnight is best!) so the tofu can absorb the flavors. **Note: I hate using plastics in cooking, but this is the best method I found. If you get a heavy enough gallon-sized plastic bag, it can be rinsed and recycled when you are through with it!
- Preheat oven to 400 degrees
- Drain excess liquid from marinaded tofu and then add the corn starch to the bag and shake to coat the tofu.
- Cover a large baking sheet with wax paper, and spread 1 tbsp of oil on the surface of the wax paper. Place the tofu on the baking sheet, spacing the pieces to they don’t touch.
- Place tofu in oven and bake for 20 minutes. Flip tofu to the other side, and bake for an additional 20 minutes until tofu is crispy and beginning to brown.
- Remove tofu from the oven, sprinkle with some salt while it is still hot, and serve!