By using cornstarch and baking for 30-40 minutes, this crispy baked tofu is in fact crispy and is a great option for eating something healthy. Yes crispy tofu is actually possible!
The month of eating healthy during January continues! I know I know, crispy and tofu don’t really go together but you’ve just got to trust me on this one. By adding the cornstarch and baking for quite some time, this baked tofu is in fact – crispy!
I always have to laugh at myself when I make something with tofu. I actually don’t think I had ever even had tofu until I met Lauren. My father-in-law is vegetarian so when I was cooking I needed to make alternatives for him, so tofu was the natural choice. I’m someone who likes to eat things with texture so the first couple of times I had tofu I wasn’t the biggest fan. But then one day I was looking for a healthy taco recipe and came across these crispy tofu tacos, which I’ve made numerous times since! Oh and in case you were wondering, there are a ton of healthy benefits of tofu!
Now what can you use this tofu for? Well almost anything that would have had chicken or meat. And no you don’t need to be vegetarian/vegan to enjoy tofu. Lauren and I aren’t and we still have tofu every couple of months for something different. But no matter what, I make sure I get it crispy and this crispy baked tofu is the easiest way to do it.
What Ingredients are in Crispy Baked Tofu?
- Olive oil
- Soy sauce
Why do I Need to Use Cornstarch?
Fun fact. Most fried chicken recipes that are secret include a combination of flour and cornstarch. And most Asian dishes use just cornstarch. They make the tofu crispy, but not like you’re dipping in a large amount of flour. Trust me it works. You just have to be patient when baking the tofu.
Recipes To Use Tofu With:
By using cornstarch and baking for 30-40 minutes, this crispy baked tofu is in fact crispy and is a great option for eating something healthy.
- 1 block extra-firm tofu (12-15 oz)
- 1 tbsp olive oil
- 1 tbsp low-sodium soy sauce
- 2 tbsp cornstarch
Preheat oven to 400F. Drain the water from the tofu and place on a paper-towel lined plate. Press down for 15-30 minutes with something heavy. I have a panini press that I use but also have heard tofu presses are great as well.
Slice the tofu in thirds lengthwise so you have 3 even slabs. Stack them on top of each other and slice lengthwise again to make 3 more columns. Slice each to make 5 even cubes. After all of the cuts you should have 45 pieces.
In a medium bowl, toss the tofu with olive oil, soy sauce and cornstarch. Toss until everything is evenly coated, being careful to not break the tofu. Place evenly in a parchment-lined baking sheet and bake for 35-40 minutes, tossing halfway through, until the tofu is golden brown. Enjoy!