Crispy Oven Baked Tofu

Crispy tofu pieces in a bowl with brightly colored cooked and raw veggies plus a peanut dipping sauce in a bowl.

4.93 from 41 votes

Crispy Oven Baked Tofu

This oven baked tofu is seriously crispy on the outside, soft on the inside and insanely delicious. Crispy baked tofu is low carb-high protein and awesome as a snack or part of a healthy dinner. Make it into a dinner bowl with veggies or salad....serve it with a dish of marinara sauce or this amazing almond butter dipping sauce for an appetizer everyone will love....it's versatile, tasty and easy to make.

Prep Time5

Cook Time30

Additional Time15

Total Time50

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 226kcal

Author: Debra Klein

Equipment

Ingredients

1 block 14-oz extra firm tofu

Marinade

1 Tablespoon toasted sesame oil*
1 Tablespoon tamari
½ teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon coarse sea salt
⅛ teaspoon cayenne pepper
2 Tablespoons arrowroot powder

Almond Dipping Sauce

¼ cup creamy almond butter*
2 Tablespoons tamari
2 Tablespoons lemon juice*
1 " knob fresh ginger* finely diced
1 clove garlic pressed
2 teaspoons pure maple syrup

Instructions

Prepare for pressing water out of tofu. Gather 2 clean dish towels, one cutting board, one rimmed baking sheet and something heavy (like a cast iron skillet) to place on top to weigh it down.
Start by slicing your block of tofu into 3 slabs (each will be around ¾" thick). Then, place slabs side by side on top of a clean tea towel (several paper towels can also be used). Cover with another layer of towel and then place a cutting board on top, followed by a heavy pot or some heavy cans. Set aside for 15 minutes.
Preheat oven to 425. Line small rimmed baking sheet with unbleached parchment paper.
MAKE MARINADE FOR TOFU: In a medium sized bowl, whisk together sesame oil and tamari. In a small dish, mix together arrowroot, garlic powder, ginger, salt and pepper.
After water has been pressed out of tofu, cut into bite sized cubes or triangles. Place tofu pieces into bowl with marinade and gently toss with your hands.
Sprinkle tofu with arrowroot mixture and mix again.
Place tofu pieces on prepared baking sheet and bake for a total of 30 minutes, flipping halfway through, until browned and crispy.
While tofu is baking, MAKE ALMOND BUTTER DIPPING SAUCE: Place all ingredients into a small bowl and whisk together. For a smoother dressing, use a microplane to zest ginger and garlic. OR, use an immersion blender. Set dressing aside.
Serve warm with dipping sauce for a fun appetizer. Serve on top of a salad and thin dipping sauce with 2 Tablespoons water to use as a salad dressing. Add to simple miso soup or teriyaki stir fry. Or use as the protein for a grain bowl.
Store any extra tofu in the fridge for up to 3 days. Reheat at 375 for 15 minutes to re-crisp.

Notes

Toasted Sesame Oil: Olive oil or avocado oil will also work well.

Lemon juice: sub with lime juice or unsweetened rice vinegar.

Ginger: If no fresh ginger, substitute ½ teaspoon ground ginger. Try storing your fresh ginger in the freezer so you'll always have some.

ALMOND BUTTER DIPPING SAUCE: optional: add a squirt of sriracha or a pinch of crushed red pepper for a bit of heat. Almond butter: Ok to substitute sunflower butter or tahini, if allergic to almonds. Peanut butter is another great choice.

Nutrition