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.
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.
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:
- 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;
- 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.
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:
Crispy Asian Baked Tofu
- 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
- 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