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Crispy Asian Baked Tofu
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5 from 1 vote

Crispy Asian Baked Tofu

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.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Calories: 200kcal
Author: Whole Food Bellies


  • 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


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


Calories: 200kcal | Carbohydrates: 6.1g | Protein: 18g | Fat: 13.2g | Saturated Fat: 1.9g | Sodium: 200mg | Fiber: 2.7g | Sugar: 0.1g