How to Cook Tofu
Crispy baked tofu tossed in a savory-sweet sauce for an easy, versatile protein.
Equipment
- tofu press (optional)
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- spoon or tongs
Ingredients
- 14 ounces extra-firm tofu patted dry and cubed
- 1/2 tablespoon extra-virgin olive oil
- 2 tablespoons tamari
- 1/2 teaspoon sriracha
- 1 tablespoon cornstarch optional, for extra crispiness
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the olive oil, tamari, and sriracha.
- Add the cubed, patted-dry tofu to the bowl and gently toss until evenly coated with the sauce.
- If using cornstarch, sprinkle it over the sauced tofu and toss gently to coat each piece for extra crispness.
- Spread the tofu in a single layer on the prepared baking sheet so pieces are not touching.
- Bake for 20 to 25 minutes, turning once if desired, until the edges are browned and the tofu is crisp.
- Remove from the oven and serve warm.
Notes
- Pressing tofu before cubing improves texture.
- Use cornstarch only if you want extra crispiness.
- Spread tofu in a single layer for even browning.
- Adjust sriracha to taste for spice level.