Easy Oven Baked Crispy Tofu
You guys! I cannot quit eating this super easy oven baked crispy tofu! Like seriously, the first time I made this Justin and I ate the whole block. If you are not a tofu fan your minds are getting ready to be changed!
I am all about the snack foods. Usually, I eat small things throughout the day so having healthy snacks and small meals/leftovers on hand at all times is key for me. I also crave salty crunchy things (just ask my husband). And when I say crave I mean CRAVE! This tofu hits all my must-haves for a healthy snack. Full of protein...check. Salty....check. Crispy.....check. Irresistible....check!
There is one key step in this recipe. Tofu holds a lot of moisture and you want to get rid of as much of that as possible. That will help it crisp up nicely in the oven. Also, extra firm tofu is a must in this, the other types won't work. Drain the tofu and pat dry with a towel once you open. Place on a cutting board and grab a long knife. You are going to slice 3 different ways and times. Basically, you will be cutting the width, length, and height of the block. This picture below is how I found best to slice the block into 48 cubes.
Once you have cut the cubes place some paper towels out and arrange them out evenly over top. Then line with some more paper towels over the tofu. Place a cutting board over the top and a heavy object to sit on top. Something like a cast iron skillet or an object that has some weight. The point of this is to let time and gravity compress out most of the moisture in the tofu. Let this sit for at least 30 minutes.
Once the tofu is ready to go dump in a large bowl and drizzle over the olive oil and soy sauce. Gently toss with a rubber spatula (the tofu is still pretty tender so you will want to toss gently and I found the rubber spatula works best for mixing). Then sprinkle cornstarch over 1 tablespoon at a time. I have used anywhere from 1 to 1.5 to 2 tablespoons. You will need just enough to absorb the excess olive oil and soy sauce and coat each cube.
Spread the tofu cubes out onto a baking sheet lined with parchment paper and bake for 25-30 minutes. Halfway through I like to take the sheet out and give a little shake to make sure they are getting baked evenly. Once they are finished remove from the oven and let cool before you eat them (trust me, I have also burnt my tongue on them because I couldn't wait to eat .... that is never a good idea....patience patience).
I like to top them off with a sprinkle of Costco Pink Salt and then consume like I have never eaten before in my life. I think these are the best eaten as a snack hot and fresh. But you can also toss on a salad or in a grain or broth bowl. These will keep in an airtight container for up to a week but will lose its crispiness once refrigerated. I am sure you can toss them back in a heated oven to crisp up again but I haven't tried that yet. But not to worry, I still love them as a cold protein filled snack. These easy oven-baked crispy tofu bites haven't disappointed me yet!
My favorite tofu to use is Trader Joe's Extra Firm block. So next time you are there buy 2 and just go ahead and make a double batch! Happy Monday friends!
In the mood for more crunchy & salt snacks?! Check out my Roasted Chick Pea recipe. One of my all-time most favorite snacks to have on hand!Print
Easy Oven Baked Crispy Tofu
- Total Time: 55 minutes
- Yield: 4 1x
This recipe will turn you into a tofu no matter if you are one or not. This Easy Oven Baked Crispy Tofu satisfies all the snack cravings and it so easy to make! Say hello to your new favorite snack!
- 1 - 15-ounce block of Extra Firm Tofu
- 1 Tablespoon Olive Oil
- 1 Tablespoon Soy Sauce
- 1-2 Tablespoons Cornstarch
- Pinch of Sea Salt
- Preheat oven to 400 degrees.
- Drain your tofu and press excess water out on a towel.
- Cut tofu into cubes (see picture attached in the post to see how to slice). It will make 48 large cubes.
- Line a cutting board with a couple paper towels then lay each cube out onto the towels. Place more towels on top of the cubes. Then place another cutting board on top of tofu lined with paper towels. Place a heavy object on top of the boards (like a cast iron skillet) and let sit to drain for 30 minutes.
- After the tofu has time to drain put in a large bowl. Add olive oil and soy sauce and gently toss till all pieces are covered.
- Add in cornstarch, 1 tablespoon at a time. Gently stir so that the cornstarch is distributed over each cube. Add enough that all excess liquid is absorbed.
- Place tofu on the baking sheet lined with parchment paper and place in oven for 25-30 minutes. Halfway through baking time remove and gently toss around the baking sheet to ensure even browning.
- Once cooked, remove from oven and let cool for 5 minutes. Sprinkle with sea salt or pink Himalayan salt and enjoy! Best enjoyed hot and fresh.
- Tofu can be stored in an airtight container in the fridge for up to a week. It will not be as crispy once refrigerated.
- Prep Time: 30 Minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Cooking
- Cuisine: Asian
- Serving Size: ⅕ block
- Calories: 139
- Sugar: 0.2 g
- Sodium: 92 mg
- Fat: 7.8 g
- Carbohydrates: 4.4 g
- Fiber: 0 g
- Protein: 12.3 g
- Cholesterol: 0 mg
Keywords: Easy Oven Baked Crispy Tofu