This Crispy Baked Tofu recipe is a jumping-off point for so many delicious meals. Make it as-is or use some of the suggested variations to mix things up.
Servings 4servings
Author Becky Striepe
Ingredients
1blockextra firm tofupressed and cut into 1" cubes
1tablespoonolive oil
1tablespooncornstarch
1 ½teaspoonsgarlic powder
½teaspoonsalt
½teaspoonblack pepperor more, to taste
Instructions
Preheat the oven to 400° F.
In a large bowl, toss together the tofu and olive oil.
In a small bowl or mug, whisk together the cornstarch, garlic powder, salt, and pepper.
Add the cornstarch mixture to the bowl of tofu, tossing gently to coat well.
Transfer the coated tofu to a baking sheet lined with parchment paper. Bake for 40 minutes, no need to flip.°
Serve hot.
Video
Notes
The cooked tofu will keep in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months.To reheat refrigerated tofu, preheat the oven to 350º F, and arrange the cubes on a lined baking sheet. Bake for 10-12 minutes, until heated through.To reheat from frozen, preheat the oven to 400º F, and arrange the cubes on a lined baking sheet. Bake for 15-20 minutes.