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    Home » All Recipes

    Author: Donna | Published: Oct 13, 2017 | Modified: Jun 19, 2018

    Crispy Asian Baked Tofu

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    Crispy Asian Baked Tofu

    Crispy on the outside and soft on the inside, these little bites of Crispy Asian Baked Tofu add great texture to salads (like my rainbow brown rice sesame bowl), stir-frys, or sandwiches. I like to make a big batch and keep them in the fridge for easy meal prep throughout the week.

    Crispy Asian Tofu

    Truly Tasty Crispy Tofu

    Getting tofu to taste good enough that non-believers really enjoy it can be one of those hard nuts to crack.

    It can take a while for someone to become a fan, and you really have to figure out how to do it right to get over that hurdle.

    The trick is ALL in the marinade!


    I have experimented with tofu a lot over the years to get it to the point where kids and adults alike will enjoy it.

    This has involved baking it, frying it, sauteeing it, scrambling it (like in this Spicy Chipotle Tofu Burrito Bowl), and making various creams with it.

    Conclusion: tofu is pretty freakin versatile stuff, you just need to know how to work with it.

    Crispy Asian Baked Tofu

    Tips and Tricks

    Once you get going, making delicious tofu is pretty simple.

    I have two main tips that must be followed at all times when making this style of crispy baked tofu though:

    1. Press the tofu until you get as much liquid as possible out of it. You can do this by using a tofu press, or use the cheats version (this is what I do as I cannot justify another gadget): slice the tofu block in half, place paper towels or clean dishclothes on top and on bottom, pop a really heavy chopping board on top, and allow it to sit for a while until all of the liquid has been removed;
    2. Give the pressed tofu time to sit in a delicious marinade. I would recommend at least a couple of hours, or overnight. This allows the tofu to really soak in and develop the flavor of the marinade, and makes all the difference in the end result.

    Removing all of the liquid from the tofu is KEY as this allows the tofu to then absorb the marinade and really become flavorful.

    Crispy Asian Tofu

    How To Serve Baked Tofu

    This Crispy Asian Baked Tofu is fantastic for throwing on top of salads like my Rainbow Brown Rice Sesame Bowl, or into stir-fries in place of other protein varieties.

    Why not branch out and cut it into thick strips and use it in a sandwich or a wrap for something a little different?

    I make a big batch and keep them in the fridge for easy meal preparation throughout the week.

    They can be reheated in the air fryer to keep them crispy, or simply thrown into whatever dish you are making.

    Check out some more recipes using tofu here:

    Truly Crispy Lemongrass and Ginger Tofu

    Truly Crispy Baked Lemongrass and Ginger Tofu

    Spicy Chipotle Tofu Burrito Bowl

    Spicy Chipotle Tofu Burrito Bowl

    Recipe

    Crispy Asian Baked Tofu

    Crispy Asian Baked Tofu

    Whole Food Bellies
    Crispy on the outside and soft on the inside these little bites add great texture to salads (like my rainbow brown rice sesame bowl), stir-frys or sandwiches. I make a big batch and keep them in the fridge for easy meal prep throughout the week.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 servings
    Calories 200 kcal

    Ingredients
      

    • 1 pound firm tofu look for non GMO project verified
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon tamari
    • 1 tablespoon red wine vinegar
    • 1 tablespoon apple cider vinegar
    • 1 clove garlic peeled and finely chopped
    • 2 teaspoon minced fresh ginger
    • 2 tablespoon water
    • 1 teaspoon Sriracha
    Prevent your screen from going dark

    Instructions
     

    • Drain the tofu. If you have a tofu press then press that tofu. If you don't, like me, then just wrap it in a paper towel, put it on a plate and place something heavy on top (i.e. a really heaving chopping board). Leave for 30 minutes to get rid of all the excess liquid
    • Cut the tofu into cubes (think chicken nugget like) and place into a glass storage container with a lid
    • Mix all the marinade ingredients together and pour over the tofu. Cover and pop in the fridge for at least 2 hours and up to 8. Give it a bit of a shake occasionally to redistribute the marinade
    • Preheat the oven to 350
    • Drain the tofu cubes (keep the marinade - it makes a great salad dressing - it's the same dressing I use for my Rainbow Brown Rice Sesame Bowl) and place on a baking sheet lined with parchment paper. Pop in the oven for 45 minutes or until they are brown and crispy. Turn occasionally
    • Once brown and crispy remove from the oven and enjoy! Or, store in an airtight container in the fridge for 3-4 days

    Notes

    Kept covered in the fridge, these will last about 3-4 days

    Nutrition

    Calories: 200kcalCarbohydrates: 6.1gProtein: 18gFat: 13.2gSaturated Fat: 1.9gSodium: 200mgFiber: 2.7gSugar: 0.1g
    Tried this recipe?Leave a comment HERE and let us know how it was!
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    Reader Interactions

    Comments

    1. iris says

      May 16, 2015 at 2:57 am

      I don't think I've ever tried tofu at least not like this. I think I'll try this recipe with dinner soon. Thanks for the recipe.

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 6:51 pm

        You are very welcome! I hope you enjoy 🙂

        Reply
    2. annabelt - geeks diet says

      May 16, 2015 at 12:34 am

      Pinned and I want to try this later, because every time I've made tofu it's disintegrated!

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 6:52 pm

        Mushy tofu - Yuck! Yeah it took me a while to get it to work the way I like it - the trick is to get as much water out of it as possible! Good luck 🙂

        Reply
    3. Homestead Wishing says

      May 15, 2015 at 9:04 pm

      My mouth is watering. Your pictures are just too good. Thanks for this great recipe, I am going to save it for later 😉

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 7:00 pm

        Awww thanks 🙂 I hope it works well for you!

        Reply
    4. Kat from curlsnchard.com says

      May 15, 2015 at 4:49 pm

      I've never baked tofu in the oven before, this sounds wonderful!

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 7:00 pm

        Thanks Kat 🙂

        Reply
    5. Ashlyn {A Mom In Training} says

      May 15, 2015 at 4:45 pm

      this looks amaze balls! You're right.. Tofu is definitely something one must get used to.

      Crispy outside and soft inside is the best in my opinion! And with those tasty ingredients you listed, I may just make that as a side dish for dinner tonight!

      Thanks for sharing!

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 6:59 pm

        I hope it worked wonderfully for you Ashlyn!

        Reply
    6. Kimberly Bonham says

      May 15, 2015 at 4:17 pm

      This looks so yummy! Thanks so much for sharing!

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 6:59 pm

        Thanks for popping by Kimberly!

        Reply
    7. Joanna says

      May 15, 2015 at 3:24 pm

      Yum! Baked tofu is one of my favorites:) I'll have to try your version because it looks delish!

      Reply
      • Whole Food Bellies says

        May 17, 2015 at 6:58 pm

        Thanks Joanna, hope you enjoy!

        Reply

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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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