How To Prepare Baked Tofu? Crispy, Tasty

• Food: Baked Tofu

• Writer: Alice

• Content-type: Food Blog

Firmer or silkier? Pressing or not pressing? Your ability to prepare tofu like a pro will be enhanced by this simple baked tofu recipe and my insider advice.

Everyone has an opinion about tofu, and this is mine: When it’s prepared properly, I adore it. Cooking baked tofu can be intimidating if you’ve never done it before.

But if you know a little bit about it, making tofu is simple! You may find my favorite cooking advice for tofu, along with my go-to sriracha baked tofu dish, below.

WHAT EXACTLY IS TOFU?

Soy milk is curdled and then shaped into a firm block to create tofu, a soy-based cuisine. It can be used in a variety of ways and is a good source of plant-based protein.

Even if you eat meat, I strongly encourage you to give it a try because it’s a fantastic addition to vegetarian and vegan diets. I use tofu in my recipes as a unique and tasty meat alternative, not as a substitute entirely.

HOW TO BAKE TOFU?

Although it sometimes has a bad rap as a meat substitute, tofu is a very adaptable food. It is necessary to make a creamy ricotta substitute for my lasagna and vegan stuffed shells since it has a fantastic creamy texture when mixed.

You can use it in vegan mousse or pudding as well. I bake it most frequently to add protein and a substantial texture to bowls, noodles, and salads.

Although it’s simple to use, there are a few things you should know before you begin using it in the kitchen. Here are my top suggestions for preparing tofu:

1. Make careful to pick the appropriate texture. It might be silky, firm, or extra-firm at grocery stores. Extra-firm silken tofu will work best if you’re serving it as a main dish or topping it onto bowls. Soft silken tofu would be my preference for blending into desserts or slicing into miso soup. Compared to other varieties of tofu, it has a heartier, denser texture and less water. Note: I prefer to use organic tofu made from non-GMO soybeans.
2. Toggle it. Since tofu has a lot of water in it, you should press the majority of it out before baking, grilling, or frying it. Although tofu presses are sold in stores, owning one is not required. You can use a stack of books or simply use your hands to gently press it between paper towels or a kitchen towel, as I do. (Be careful not to press too firmly or it may collapse.)
3. Enhance. It. Tofu receives criticism for being bland for a reason, and that reason is that it is! Be sure to season it well. Use the crispy baked tofu recipe below to make it or marinade it.

MY GO-TO RECIPE FOR BAKED TOFU

My go-to way of preparing tofu is baking. It produces tasty, crisp cubes that are ideal for putting in a salad, stir fry, or bowl! Here’s what I do:

Drain the tofu first, then gently press it between paper towels or a kitchen towel over the sink.

Although pressing tofu for 30 minutes or longer is recommended in many baked tofu recipes, I don’t think it’s necessary. The results are excellent, and this way is SO much faster!

Then, cut it into 1-inch cubes and arrange them in a single layer on a baking sheet covered with parchment paper. Toss the cubes with olive oil, sriracha, tamari, or soy sauce.

To make it crispier, you might also choose to add cornstarch. Both methods work well, but I like mine without cornstarch. The middles of the cubes remain lovely and chewy while the corners turn golden brown and caramelize.

Lastly, bake! Cook the cubes until the edges of the baking sheet are browned in a 425-degree oven. Enjoy!

BAKED TOFU

INGREDIENTS

• 14 ounces extra-firm tofu, patted dry and cubed
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons tamari
• 1/2 teaspoon sriracha
• 1 tablespoon cornstarch, optional

INSTRUCTIONS

1. Place parchment paper on a baking pan and preheat the oven to 425°F.
2. Toss the cubed tofu with the tamari, sriracha, and olive oil. Sprinkle the cornstarch over the tofu and gently toss to coat for additional crispy tofu.
3. Onto the baking pan, distribute the tofu evenly. Bake for 20 to 25 minutes, or until the edges are golden. Remove and warmly serve.