Forget about the bland tofu of the past. Make perfectly crispy, flavorful baked tofu that will put all other tofu recipes to shame!
I had all but given up on tofu. No matter which way I made it, I just found it bland and flavorless, with the occasional exception for deep-fried tofu, which I’m not about to replicate at home. Fellow deep-frying haters, where u at?
But when I stumbled across a tofu recipe in the Thug Kitchen cookbook, I figured I’d give it one more shot. And MAN. I’m living my best tofu-lovin’ life now. Unfortunately, tofu still has a reputation for being sad and rubbery, like chewing on a pencil eraser. But it DOES NOT HAVE TO BE THAT WAY!
Allow me to share my best tofu tips with you so you can enjoy flavorful, satisfying plant-based protein any day of the week.
Tip #1: Buy firm or extra-firm tofu.
Do not make the same mistakes I’ve made. Do not attempt to make your first foray into tofuland by buying silken tofu. While I’ve grown to love it now, it ain’t what you’re looking for here. The key to perfectly crispy, chewy baked tofu is the firmest block you can buy.
Tip #2: Press out allllllll the water.
Part of what makes tofu so bland is its high water content. It’s literally just a block of soybeans and water, after all! But to get a bunch of flavor in, you need to get all that water out. You don’t need a fancy tofu press for this! My favorite method is simple and kinda wonky and looks a little something like this:
Slice open the package, drain the water, and place your tofu block on a plate between some clean towels. Put something heavy on top of it, like a cast-iron skillet, or just another plate weighed down with a can of beans. And then all you’ve gotta do is leave it there for a while! I typically forget about mine for at least 30 minutes.
Tip #3: Marinate, marinate, marinate!
You just can’t get the same depth of flavor by sprinkling on some seasonings in the pan. I like to stir together a simple marinade, then chop my tofu up into thin planks and lay it in that pool of deliciousness. Pop it in the fridge and let it soak up all those flavors for a couple of hours, flipping it when you remember to. This does require some planning, yes, but it’ll really take you to Flavortown. I’ve included a couple of my favorite marinades in the recipe below!
Tip #4: Bake and baste!
It wouldn’t be baked tofu without baking it… duh. Pan-fried tofu is good and all, but baking is so much simpler and the cleanup is almost nonexistent. Plus, it’s almost oil-free! Before marinating, I slice my tofu lengthwise into half-inch planks, and then again into smallish rectangles.
Not only does this help expedite the marinating process, it also ensures you’ve got perfect, crispy lil cubes coming out of the oven. I lay them out on a parchment-lined baking sheet, bake ’em for 15 minutes, then flip, baste with extra marinade, and stick ’em back in for another 15 minutes.
I’m overjoyed to report that they come out perfectly golden-brown and crispy every time.
Some serving suggestions for this here crispy baked tofu:
- Tangled in a bowl of noodles.
- Dipped in an Asian marinade and layered onto a banh mi sandwich, à la this Portobello Mushroom Banh Mi.
- Tossed into a salad for some extra protein at lunch.
- Literally just right off the sheet tray.
IF YOU MAKE THIS PERFECTLY CRISPY BAKED TOFU, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!
Perfect Crispy Baked Tofu
Forget about the bland tofu of the past. Make perfectly crispy, flavorful baked tofu that will put all other tofu recipes to shame!
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Ingredients
1 (14 ounce) block firm or extra-firm tofu
Sesame Ginger Marinade
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Chipotle Lime Marinade
- 1/2 cup lime juice
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- A big handful of cilantro, chopped
- 2 teaspoons chipotle chili powder
- 2 cloves garlic, minced
Coconut Curry Marinade
- 1/2 cup full-fat coconut milk
- 2 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1/2 tablespoon minced fresh ginger
- Optional: pinch of red pepper flakes
Instructions
- Drain the tofu: Place the block of tofu on a plate between two clean towels (or paper towels). Place something heavy on top to weigh it down, like a cast-iron skillet or another plate weighed down with a can of beans. Allow all the liquid to press out for at least 30 minutes.
- Make a marinade: While the tofu is draining, grab a small bowl and whisk together all the ingredients for your favorite tofu marinade (I’ve listed three of mine above). Set aside.
- Slice the tofu: Cut the tofu crosswise into 10-12 half-inch planks, then cut each of those planks into two or three rectangles.
- Marinate: Place the tofu in a shallow dish or resealable bag, then pour over the marinade. Make sure each piece of tofu gets some of the marinade, then place it in the fridge for at least an hour and a half, and up to 8 hours. Toss the tofu around in there to evenly distribute the marinade whenever you happen to remember.
- Bake!: Shortly before you’re ready to pull the tofu out of the fridge, preheat the oven to 400°F and line a baking sheet with parchment paper. Remove the tofu from the marinade, setting the extra marinade aside, and arrange the tofu in an even layer on the baking sheet. Bake for 15 minutes, then flip the tofu over and spoon a little extra marinade on top. Bake for 10-15 more minutes, or until it’s nice and golden brown. Allow to cool for a few minutes before digging in, as it will crisp up a bit more as it cools.
