- 12 ounces firm tofu (340 g), cubed
- 1 tbsp tamari or soy sauce
- 1 tsp extra virgin olive oil
- 1/2 tsp garlic powder (optional)
- 3–6 tbsp cornstarch, see notes
- Preheat the oven to 400ºF or 200ºC.
- Add the tofu cubes, tamari or soy sauce, oil and garlic powder to a large bowl, mix until well combined and let rest for at least 5 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
- Place the tofu cubes onto a lined baking sheet and bake for 15 minutes, then remove the baking sheet from the oven, and flip each of the tofu cubes, that way they can cook evenly on the other side. Bake for 15 minutes or until golden brown.
- Serve immediately or keep leftovers in an airtight container in the fridge for 4-5 days. Baked tofu is delicious just by itself, but you can accompany it with any sauce you like or use it to make other tofu recipes. It’ll work great with dishes like sweet and our tofu or general Tso’s tofu, and it’s also great to enjoy with stews, soups, salads, and more!
- I prefer to add 6 tbsp of cornstarch because I like my tofu cubes super crispy but feel free to use only 3 tbsp or even less quantity.
- Feel free to add any herbs and spices you want to.
- If you’re oil-free you can omit the oil, although the tofu will be crispier if you use it.
- You can also replace tamari or soy sauce with salt to taste.
- Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
- Garlic powder is optional, but I love my baked tofu with it. Onion powder will also work great.
- Serving Size: 1/4 of the recipe
- Calories: 129
- Sugar: 0.8 g
- Sodium: 264 mg
- Fat: 5.3 g
- Saturated Fat: 1 g
- Carbohydrates: 13.1 g
- Fiber: 1.1 g
- Protein: 8.7 g