Tofu on its own is admittedly quite bland, but this recipe for crispy tofu takes it to the next level. Featuring a delicious blend of salt and spices, it adds a whole new dimension to this humble source of protein. You’ll want to use extra-firm tofu for this recipe, and to really try to get all of the water out, so that it turns out as crispy as possible. It takes five minutes to toss everything together, thirty minutes in the oven, and before you know it, you have a flavorsome addition to any meal. The hardest part is waiting for it to bake and cool, but trust me, it’s worth it. Add this crispy baked tofu to Thai red curry, your favorite stir-fry, or just eat it plain as a snack — I won’t tell.
Want more memorable sides to go with great meals? Make Sweet Potato Patties or Zucchini Parmesan Sticks for something quick and simple, or try Mini Spinach and Paneer Empanadas for a challenge!
Crispy Baked Tofu
Course: SidesCuisine: Thai4
servings10
minutes30
minutesIngredients
1 block of extra firm tofu
1 tsp salt
1 tsp chaat masala
1 tsp cumin powder
1 tbsp cornstarch
1 tbsp olive oil
Directions
- Wash the block of tofu and drain the water from it. If you can, I recommend emptying out the water from the package, standing the block upright, and leaving it open in the fridge overnight. But if not, squeeze the block lightly between a paper towel to get as much water out as possible.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Cut the tofu into approximately 1/2-inch cubes and transfer to a large mixing bowl. Add the salt, chaat masala and cumin powder. Use a spatula to gently mix everything together.
- Add the cornstarch and mix gently again.
- Drizzle the olive oil and mix gently again so that all pieces are coated. Spread the tofu out on the baking sheet. Bake at 350 for 15 minutes, then flip the pieces over, then bake for another 15 minutes. Serve warm!
