Your Go-To Golden, Baked Tofu Recipe

 

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CRISPY baked TOFU recipe

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HOW TO COOK TOFU | crispy baked tofu recipe

Video taken from the channel: Clean & Delicious


Your Go-To Golden, Baked Tofu Recipe STEP 1: DRY YOUR TOFU. As is the case with anything you try to sear, fry or render crispy and browned, starting with dry STEP 2: TOSS YOUR TOFU IN FLAVOR. Once the tofu is dr.

Golden Baked Tofu. Wednesday, December 20, 2017 Saturday, June 2, 2018 by Lisa Dawn. A basic baked tofu recipe that works on a blue plate special, in a sandwich, or diced up in a salad.

Course Main Course Servings 8 pieces of tofu. Ingredients. 1 package extra firm tofu; 1 tbsp grainy mustar. For baked tofu, the best kind to use is firm or extra firm; anything softer will likely crumble for this recipe.

Flavor it right. Let’s address the most popular complaint about tofu. In a wok, heat oil for deep-frying to 350° over medium-high heat. Add tofu and deep-fry, turning once, until golden on all sides, 3 to 4 minutes.

Remove from oil and drain on paper towels. Place the tofu cubes onto a lined baking sheet (photo 4) and bake for 15 minutes. Then remove the baking sheet from the oven and flip each of the tofu cubes (photo 5).

Bake for 15 minutes or until golden brown (photo 6). Enjoy immediately and serve with your favorite dishes!1/8 teaspoon black pepper. 1/4 cup thinly sliced red onion or shallot, rinsed in cold water and patted dry.

4 cups loosely packed watercress, arugula, or baby lettuce mix. There’s no complicated tricks to this Crispy Tofu Recipe. All you do is mix up the seasonings, coat the tofu and then mix in some arrowroot or corn starch. Then you spread out on a sheet pan and bake until crispy and perfect!

It’s made with healthy ingredients!Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated. Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy. Repeat with other half of the tofu. Best eaten piping hot as soon as they are cooked.

Instructions If using firm or x-firm tofu, press tofu between paper towels to remove excess water. Then cut into strips or cubes and In another bowl combine the remaining ingredients well. Coat tofu with dry herb mix and place. The tofu sets in about an hour and is soft and pillowy, with that slightly nutty chickpea flavour that I love.

The wonderful thing about this chickpea tofu recipe, apart from the fact that it’s a wonderful soy free alternative to tof.

List of related literature:

Add tofu and stir, cook until evenly coloured and still slightly moist (about 1–1½ minutes, do not let tofu dry out or overcook).

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Crumble the tofu using a fork and add to the skillet along with the broccoli; gently stir to blend; season to taste with salt and pepper.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to paper towel–lined plate and keep warm in oven.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add tofu and cook, turning as needed, until all sides are crisp and browned, about 8 minutes; transfer to paper towel–lined plate and keep warm in oven.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Heat 3 tablespoons vegetable oil in 12­inch nonstick skillet until shimmering, add tofu in single layer, and cook until golden brown, 4 to 6 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

The recipes (listed alphabetically) are: Baked tofu (with tamari sauce for marinade, bake at 350ºF for 30-35 minutes).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Add more oil if necessary, followed by two cups of cubed firm tofu and a tablespoon each of minced garlic and ginger; cook and stir about three minutes more.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Cut the tofu into 1­inch cubes, layer in a heatproof casserole or baking pan, then bake for 20 minutes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Flip and bake for another 8 minutes, or until the tofu is golden brown and slightly crisp on the outside but tender on the inside.

“The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes” by Lindsay Nixon
from The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
by Lindsay Nixon
BenBella Books, Incorporated, 2011

COOK the tofu in 2 tablespoons of the oil in a non​stick skillet over medium-high heat, tossing occasionally, until golden, 12 to 15 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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53 comments

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  • Wow, that is excellent. This is the first time I see your channel and the first time to see how to make crispy tofu. Thanks for sharing! I love it or better my husband (vegan) will love it and will thank you.

  • YOUTUBE! STOP FUCKING RECOMMENDING THIS VIDEO TO ME JUST BECAUSE I GOOGLED WHERE TO FIND TOFU THREE YEARS AGO! JESUS FUCKING CHRIST! TOFU IS TRASH AND ANYONE WHO EATS IT REGULARLY IS SUBHUMAN!

  • I’m new to the vegetarian lifestyle. I made tofu for the first time tonight and followed all of the directions! IT CAME OUT AMAZING!!!! I can’t wait to start exploring these new recipes ������

  • I lived overseas where I couldn’t find tofu. it’s been 8 months without and my mouth is watering so much I cannot watch anymore hahah

  • tofu hack from Japan…wrap in a few paper towels and microwave briefly. instant draining! For this recipe I would cut the block into thirds first and then microwave each individually. Trying this tonight!!

  • So many recipes call for pan frying the cubes, where they promptly fall apart and make a big ugly mess. Figured I’d try baking them, and now I have the time / temperature parameters I needed. Thanks!

  • Thanks for this recipe! It helps to show how to make tofu into simple and easy meals with very little ingredients, especially when your mind is overwhelmed with possibilities! (side note: I take the unhealthy approach and lather the shit out of them with sweet chilli sauce! lol)

  • Recently found C & D…. and I’m obsessed. I’ve tried several recipes, and they usually turn out awesome! Ha! And the ones that don’t are definitely my fault. ��Tonight we tried the tofu, and it turned out great. We actually made a double batch because we were so excited about the versatility. Keep the recipes coming!!!

  • Its amazing how much you can come to love tofu as the years go on after giving up meat. That’s my basic marinade except I find a little maple syrup to offset the saltiness of the tamari works the best.

  • Thank you Clean & Delicious I will make this one too. I also made a tofu nuggets @ and
    tofu in oyster sauce @ I hope you can check it.

  • Turned out awesome! I didn’t have any teriyaki so I replaced it with sweet and sour sauce mixed with thickened soy sauce and it turned out great!

  • after pressing marinate in
    1 tbsp soy sauce
    1 tbsp oil
    1/4 tsp salt pepper
    1/2 tsp garlic powder
    1tbsp cornstarch
    cook in 400F for 30 min (flip half way thru)

  • I have been vegan for 5 years and maybe I’ve forgotten what chicken tastes like but i made this and it smelled and tasted exactly how I remembered chicken. My roomate walked in (knowing full well that I am vegan) and said “are you making chicken?
    This is amazing! Thank you!!

  • I would eat this and I’ll admit I do like the taste of soy milk but I’m afraid I’ll become a soyboy but i guess in this point who cares right?

  • Just used this technique to bake one package of firm tofu. The tofu was marinated overnight. It was Yummy!�� My husband and I ate it all. We are not vegan but this recipe is making us consider it! Thanks for sharing the Delicious! ����

  • I turn to this recipe time and time again because it works every time and it’s absolutely delicious and the exact texture I was looking for. Very nicely presented video too! ��

  • I totally appreciate the time you took to explain things and just give us a very informative video. I learnt a lot in this 8 minute while enjoying your beautiful personality. I’m subscribing ^^

  • I’ll be honest when i first heard her say use a paper towel, I instantly looked down at the like and dislike bar to make sure this wasn’t a prank video

  • I just finished making this tofu and tossed it with a tomato red chili sauce. It is absolutely amazing! The tofu smells and tastes delicious and crispy. I highly recommend this technique for baking crispy tofu. Thanks Dani!!

  • Dani please take the LC sticker off your kettle! its so bad to heat up the LC products with the sticker and adhesive on it! not healthy!

  • I’m going vegetarian and needed to know how to cook this stuff! You were the first video I found and the last I watched! Awesome video and very informative! Thank you!:)

  • 400°F for 35min 40min? hmmmm 20 mins in I felt they were ready.. decided to wait just for the sake of following instructions.. but tbh.. feels like they are getting burnt ��

  • Thank you! Mine came out perfect & delicious!! I used Braggs amino acids instead of soy, and added turmeric and black pepper. ����

  • Good gravy, you must have asbestos fingers, you turned them all straight out the oven without gloves or anything! I’d be weeping tears of pain onto my boots if I tried doing that!

  • For us vegans who enjoyed the taste of scrambled eggs, simply add a dash of curry powder to your tofu scramble and voilà ��

    For avid tofu lovers, look up tofu chocolate pie. Tried it in LA and ate half the pie ��

  • Another way to add crispness and texture is to pat tofu block dry, slice into thirds in both length and width, making sticks or cubes. Put pieces on a tray not touching in the freezer, then after it’s solid, take out and thaw, then Just bakeit’s amazingly crunchy because the freezing expands tofu making pockets and when you defrost it those spaces make baking it come out crispy…..

  • This tofu recipe is really amazing. I tried this recipe at my home and it is really amazing. Best tofu recipe ever i had. Here is another vegan tofu scrambled recipe. Check it out here: https://www.foodybud.com/easy-vegan-tofu-scrambled-eggs-•-the-healthy-foodie/

  • I love baked tofu, but I don’t always like the ones you can buy. I have extra-firm in the fridge right now. Guess I know what I’m making tonight. Maybe I’ll use both blocks and freeze the extra.

  • hey handsome, big thumbs up!! that’s what i’m makin fer dinner tonight. will serve with br rice, kimchi and either roasted broccoli (likely, since the oven will already be on) or leftover spinach sauteed with garlic. mwah!

  • What is this parchment paper? I never seen this color before. Is this paper with oil already or I have to spray the paper with oil?

  • Guys, if you want delicious tofu, y’all really need to go talk to an Asian person. I’m sorry, white people. I love y’all but you guys have no idea how to cook this stuff

  • Instead of blue cheese dressing can I use vegan ranch to mix with my buffalo sauce…it’s what I have and I don’t wanna go to the store

  • I cannot thank you enough for the no nonsense, straightforward education you just handed me. For REAL. I wish you could teach everyone how to make videos.

  • I was happy to learn a few years ago after pressing tofu for 3o years that simmering it in water that covers it for 15 minutes does the same thing! Whewwhat a great hack.

  • Thank you, I brought tofu and had no idea how to cook it, Did it al sarten while watching your video. Easy and fast. Thanks for sharing.

  • In Japan they press the whole block before cutting, which I think would be easier, although maybe you get more water out after cutting into cubes? I am lazy so I press the solid block.

  • I am 2 yrs out from gastric bypass surgery and have digestive issues when I eat meat, it causes discomfort. I have been adding gentler sources of protein to my meal plans and I just made this with extra firm tofu. I marinated it overnight with soy sauce and Sriracha and baked it as indicated in your video. It came out crunchy on the outside and soft on the inside. I can’t wait to add this to my rice and veggie bowl tonight for dinner. Thank you for the work you put in to your content and sharing it with others. Cześć from Texas!

  • Thank you for the video. This looks like a great, easy way to have tasty tofu on hand. �� I searched for your Bahn Mi video tho and can’t seem to find it? Thanks again for all the Wicked Kitchen content. ��

  • I’ve used a very similar recipe pretty frequently over the past month or so. I do have a one question and would love to get your opinion.

    Do you ever use arrowroot powder/cornstarch in the marinade to help make this even crispier? Or is that something you usually omit?

  • This was delicious and my first time making tofu! I did cook it too long as my oven runs hot but thanks to you I will be eating Tofu

  • Thank you for just getting right to the main points right way. You have my respect. Very informative and just what I was looking for

  • Oh, man, you gotta hold the spray oil can farther away from the pan while spraying. You can see on the video how it didn’t cover the pan evenly.

  • This has been the most helpful video in learning to cook tofu! And learning to cook it in many different ways.Thank you sooooo much!

  • Yum looks delicious tell olive i love her soooooooooooooooooo much and i say hi to her love dogs tell olive she is my friend drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • I never got to use it in a recipe. It was so delicious that I kept eating a slice every time I went into the fridge. It’s REALLY delicious! I added garlic powder, onion powder and maple syrup to the mix. SOoooo good! THANK YOU!!

  • Fair warning for everyonethe non gmo project is bullshit. It costs a ton to be verified and they won’t release what their standards are. Plus almost all food is a gmo

  • I made tofu today with onions and seasoning and it tasted like an egg. An egg that needed more seasoning haha I’m so excited for sauce you mentioned and I’m definitely going to try. Thanks for the video!

  • 2:35 holy shite did she just seriously try to make examples of what can be used as a weight? You mean use stuff that has comparable weight? Damn how could we possibly live without this kind of enlightened insight

  • I really liked this recipe! It gave me a fantastic base for a bunch of recipes. I love these simple but necessary recipes that I usually don’t think of, so “thanks”!

  • I’m going to do this tonight. The family is coming over tonight to celebrate my mother’s birthday. I’m making chicken and shrimp teriyaki for dinner, but my granddaughter is a veggievore. I try to find new recipes for her, and this will fit in perfectly with tonight’s menu. Thank you!!

  • Thank you, this is the healthiest way to cook tofu I’ve see on YouTube. Why would people think tofu is healthy diet protein till…they deep fry the darn thing? Thanks again for the simple lovely recipe! Two thumbs up

  • I’ve been making this for decades! So simple and is a staple in my kitchen. I leave out the olive oil and add a sprinkle of onion powder then bake on parchment paper. Soooo good ��