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  • sherrydewalt

Crispy Baked Tofu

Afraid to try tofu? It's easy! Here's a little "Tofutorial" and an easy recipe to get you started.


1 12 oz. block refrigerated extra firm tofu

1 Tablespoon extra-virgin olive oil

1 Tablespoon low sodium soy sauce

1 Tablespoon cornstarch

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Preheat oven to 400 degrees F. Drain tofu and pat dry with paper towels. Slice in half lengthwise and stack the two halves. Slice lengthwise into quarters and then slice crosswise into cubes (4 or 5 slices depending on the size of cube you want.) Place a folded tea towel or layers of paper towel on a cutting board and spread the tofu cubes on the towel in one layer. Cover with another towel layer. Place another cutting board or cookie sheet on top and weight it down with something heavy (cast iron pan, large cans, etc.) Let the tofu press for at least 20 minutes but not longer than 1 hour (it would need to be refrigerated to press longer.) After pressing, add the tofu cubes to a bowl. Drizzle the olive oil and soy sauce over the cubes and toss gently. Combine the cornstarch with the spices and sprinkle the mixture over the tofu. Stir and toss until all of the cornstarch is absorbed. Line a baking sheet with parchment paper and spread the tofu cubes out on the sheet. Leave space between each cube for the best results. Bake for 25 minutes, turning the cubes over halfway through the baking time. Makes 4 servings: 125 kcal, 9g protein, 4g carbohydrate, 8g fat.

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