Your Go-To Golden, Baked Tofu Recipe (2024)

FAQs

Why is my baked tofu not crispy? ›

First things first — even the most firm varieties of tofu contain lots of extra water. So in order to get our tofu nice and crispy, we need to drain some of that our first. To do so, slice your block of tofu into 2 or 3 slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick).

Baked, Not Fried.

A lot of restaurant-style tofu is deep-fried, which is how it gets that irresistibly crispy, chewy texture. My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

Combine baked tofu with pasta to make a simple and tasty cold dish like this Pasta and Tofu Salad. Try also Mixed Greens Salad with Avocado, Apples, and Baked Tofu. What is this? Vegan Fajitas: Made with baked tofu, Super-Easy Tofu Fajitas is a good way to get the bird out of chicken-style fajitas.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said. He and his family eat "probably three servings per week," Sun said.

As a general rule of thumb, though, it's okay to eat tofu every day. "The Food and Drug Administration has recognized that 25 grams of soy protein per day may help reduce cholesterol levels," says Manaker. "Some experts recommend eating four soy servings a day for heart health, which can include tofu.

This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.

What is the secret to cooking tofu? ›

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

Place baking sheet on center rack of oven and bake 30 minutes, flipping tofu halfway through cooking. Remove from oven and let cool slightly before serving. Add to salads, curries, soups, or anywhere you'd like the taste of tofu!

BAKE OR AIR-FRY YOUR MARINATED TOFU

Don't discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness. Serve and enjoy hot! You can also enjoy this cold if desired.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

If the cubes are too crowded in the basket, they won't crisp up as they cook. Feel free to work in batches if necessary! Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. The tofu is ready when it's crisp and browned around the edges.

Do You Need to Press Tofu? Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed. Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.

Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press. Let it dry for about 15 minutes, changing your towels if they get too wet.