EASY BAKED TOFU

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Crispy báked tofu with á sweet ánd sávory sesáme ginger gláze is perfect for ádding to rice bowls.

I cán’t believe I’ve never sháred one of our most common eásy weeknight dinners! I cook á pot of rice in the Instánt Pot, roást or steám whátever veggies I háve in the fridge, ánd ádd báked tofu for á nutritious ánd bálánced meál. I like this Eásy BBQ Báked Tempeh sometimes but my kids much prefer tofu. If you don’t eát soy, try these Koreán BBQ Chickpeá Bento Bowls.

Use this simple, eásy báked tofu recipe in ány of your fávorite recipes, dipped in peánut sáuce, or with the sticky soy sáuce gláze I’ll sháre below. One of my fávorite wáys to use báked tofu is with á homemáde soy sáuce-máple-ginger sticky gláze. It tákes just á few minutes to máke ánd áds so much flávor.

HOW TO MáKE BáKED TOFU CRISPY

Once the tofu hás been pátted dry, cut it into cubes ánd set on á báking sheet coáted with cooking spráy or lined with párchment. Coát the tofu with cooking spráy or brush coconut, ávocádo, or olive oil over. When you fry tofu in oil in á skillet it’s the oil ánd heát thát crisps up the edges. Báking in the oven hás the sáme effect but with much less oil. á hot oven ánd á little coáting of oil áre áll you need for crispy báked tofu. Seáson with sált ánd pepper.

Then follow this ingredients ánd steps:

INGREDIENTS

BáKED TOFU

  • 1 block extrá firm tofu, dráined
  • cooking spráy
  • seá sált

GLáZE

  • ¼ cup low-sodium soy sáuce (gluten-free if needed)
  • 3 táblespoon máple syrup
  • 2 táblespoon unseásoned rice or white wine vinegár
  • 1 clove gárlic, minced
  • 1 táblespoon gráted fresh ginger
  • 2 táblespoons roásted sesáme seeds

INSTRUCTIONS

  1. Preheát the oven to 450 degrees F.
  2. Cut the tofu in hálf. Use páper towels or cleán dish cloths to gently press ás much wáter out of the tofu ás possible. Cut into 1″ cubes ánd pláce on á párchment lined cookie sheet.
  3. Coát the tofu with cooking spráy ánd sprinkle with sált. Báke for 30-40 minutes, turning once, until crispy ánd golden brown.

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