- By Jessica DeGore
- In Uncategorized
- April 22, 2020
How To Make Delicious Baked Tofu
By Deanna Segrave-Daly, RDN
Want to eat more tofu but can’t just seem to get it to taste great? Here are Teaspoon of Spice’s favorite tricks get extra-crispy tofu on the outside with soft pillow-y insides!
- Cut tofu block vertically into long pieces – this helps to remove more moisture vs. pressing one big condensed block, which leads to crispier tofu.
- Press tofu for at least 15 minutes. The longer you press, the more moisture is removed.
- Dust with cornstarch (or arrowroot) and your favorite spices!
- Preheat your baking sheet and then add the oil.
Here’s the main recipe – serve with your favorite grains, over salad greens or as a filling for tacos shells!
Crispy Baked Tofu
1 (14 ounce) block extra-firm tofu
1 tablespoon cornstarch (or arrowroot starch)
1 teaspoon curry powder
1/4 teaspoon salt
1 tablespoon canola oil
Cut tofu block vertically into five rectangle pieces. Wrap tofu in a layer of paper towels, then a kitchen towel. Place beneath a heavy pan or tin cans. Press for 15 to 30 minutes. With a clean towel, blot the outsides of tofu dry.
Meanwhile, place a large rimmed baking sheet into oven and preheat to 400 degrees Fº.
After the tofu has been pressed, slice each of the five pieces horizontally in half, and then into five pieces for a total of 50 squares. Place into a large bowl.
In a small bowl, combine cornstarch (or arrowroot), curry powder, and salt. Through a mesh strainer, sprinkle half of cornstarch mixture over the bowl of tofu. Gently toss the tofu using two spoons, so cornstarch covers evenly. Sprinkle remaining cornstarch over tofu and toss gently.
With oven mitts, carefully remove the hot baking sheet from oven and pour on oil. Spread oil evenly by tipping the pan. Shake tofu onto hot pan, tossing it in the oil to coat using a metal spatula, and immediately place pan back in the oven. Bake for 20 to 25 minutes until outsides are crispy. Don’t bake too long or tofu will get tough.
Deanna Segrave-Daly, RDN is a food-loving dietitian from Philadelphia who shares nutritious family recipes, healthy kitchen hacks and culinary tips at Teaspoon of Spice. She is the co-author of the best-selling The 30-Minute Mediterranean Diet Cookbook.