Fail-proof Crispy Baked Tofu

I got to admit: I’ve never been a tofu person and I doubt I ever will become one. Tofu seems to constantly remind me of those cheap Asian food places in dodgy corners and cinemas. Despite the obvious health benefits of tofu such as

• good source of protein
• containing all nine essential amino acids.
• a valuable plant source of iron and calcium
• providing you with the minerals manganese, selenium and phosphorous.
• good source of magnesium, copper, zinc and vitamin B1.

Funny enough, I had desert plans with the tofu I recently bought. But as things go down sometimes, I eventually gave the tofu another try and made this fail-proof crispy baked tofu. And I got to say: I love tofu now (at least this recipe here).

Now, let’s get out your tofu, squeeze out as much moisture as you can, cut into cubes, pack in a bag with starch. Shake and bake – it’s as easy as that.

This crispy baked tofu recipe requires very little equipment:

• Parchment paper such as Reynolds Kitchens Unbleached Parchment Paper (affiliate link)
• Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)
• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Baking dish such as Pyrex Easy Grab Glass Oblong Baking Dish with Red Plastic Lid (affiliate link)

Also, I like to list ingredients that are slightly uncommon – especially if you’re new to vegan recipes or don’t consider yourself a foodie just yet:

• Arrowroot flour (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Fail-proof Crispy Baked Tofu

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Appetizer, Side Dish

Cuisine: Asian, gluten-free, Vegan

Keyword: 10 ingredient or less, asian tofu, dairy-free, egg-free, elaborate vegan panzanella, entree, gluten-free, recipes, refined sugar-free, savory, sides, soy-free, spring, summer, winter

Ingredients

• 14 ounces firm tofu
• 3 tbsp tamari sauce sub: soy sauce
• 1 tsp chili sauce
• 1 tsp toasted sesame oil
• 1 tbsp maple syrup
• 4-5 tbsp arrowroot flour

Instructions

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  
  
• Wrap tofu in a clean, absorbent towel and press (e.g. by putting underneath books or a chair) in order to get out moisture. Let it be pressed for about 15-20 minutes.
  
  
• Cut pressed tofu into 3/4-inch cubes and add to a large bowl. Pour in sauce, chili sauce, sesame oil, and maple syrup. Use a spoon or hands to combine. Let marinate 2-3 minutes, stirring occasionally.
  
  
• Transfer tofu to a large freezer bag. Add 1 tbsp arrowroot at a time and toss to coat. Continue adding more arrowroot and tossing until tofu is coated in a gummy, white layer.
  
• Place tofu onto the baking sheet and bake for about 20-25 minutes. Flip at 18 minutes. Once removed from the oven, it should be firm to the touch, firm on the edges, and slightly browned on the exterior. Depending on your oven you might need to alter baking time a little bit.