Description
Learn how to make crispy baked tofu without pressing it! This easy tofu recipe uses arrowroot powder and a boiling method before baking.
Ingredients
Scale
- 1 pack extra firm tofu (14–16 oz), cubed
- 2 tbsp soy sauce
- 2–3 tbsp arrowroot flour (best for baking tofu)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- pinch of salt, to boil
- Optional: nonstick spray oil for extra crispiness
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Boil the tofu: Bring a pot of salted water to a boil. Add cubed tofu and boil for 10 minutes.
- Drain tofu in a strainer and let sit for a few minutes to steam off any remaining moisture.
- Season: Add tofu to a bowl with soy sauce, onion powder, garlic powder, and paprika. Toss to coat.
- Coat with arrowroot: Add arrowroot powder and toss again until tofu is evenly coated and slightly sticky.
- Bake: Spread tofu on the baking sheet, spacing pieces apart. Bake for 25 minutes or until crispy and golden, flipping halfway if desired.
- Serve with sushi bowls, stir-fries, salads, or grain bowls. Garnish with green onions, sesame seeds, or dipping sauce.
