Baked Tofu Recipe

Tofu: Extra-firm tofu is essential for this recipe as it holds its shape well and has a satisfying texture when baked.

Soy sauce: Adds a rich, umami flavor to the marinade, enhancing the taste of the tofu.

Olive oil: Helps to crisp up the tofu in the oven and adds a subtle richness to the dish.

Maple syrup: Provides a touch of sweetness that balances the savory elements of the marinade.

Garlic powder: Adds a depth of flavor and a hint of garlic without the need for fresh garlic.

Onion powder: Complements the garlic powder and adds an additional layer of flavor to the tofu.

For extra crispy tofu, make sure to press it thoroughly to remove as much moisture as possible. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object, like a cast-iron skillet, on top for at least 15-20 minutes. This will help the tofu absorb the marinade better and achieve a crispier texture when baked.

• extra-firm tofu - Substitute with tempeh: Tempeh has a firm texture and can absorb flavors well, making it a good alternative to tofu.

• extra-firm tofu - Substitute with seitan: Seitan has a chewy texture and is high in protein, providing a similar mouthfeel to tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making them a good soy-free option.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, ideal for baking and cooking at high temperatures.

• maple syrup - Substitute with agave nectar: Agave nectar is a sweetener with a similar consistency to maple syrup, making it a good alternative.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and can be used in the same quantity as maple syrup.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense flavor and can be used in place of garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder provides a milder, slightly sweet garlic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and texture to onion powder.

• onion powder - Substitute with scallion powder: Scallion powder provides a milder onion flavor and can be used as a substitute.

• Allow the baked tofu to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.

• Transfer the cooled tofu cubes into an airtight container. For best results, use a container that fits the tofu snugly to minimize air exposure.

• Store the container in the refrigerator. The baked tofu will stay fresh for up to 5 days, making it a convenient option for meal prep.

• If you wish to freeze the tofu, place the cooled cubes on a baking sheet lined with parchment paper. Ensure the cubes are not touching each other to prevent sticking.

• Freeze the tofu cubes for about 1-2 hours or until they are solid. This initial freezing step, known as flash freezing, helps maintain the tofu's texture.

• Once the tofu cubes are frozen, transfer them into a freezer-safe bag or container. Label the container with the date to keep track of freshness.

• When ready to use, thaw the tofu in the refrigerator overnight. For a quicker option, you can also thaw it at room temperature for a few hours.

• To reheat, spread the thawed tofu cubes on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally, until warmed.

• Enjoy your baked tofu as a protein-packed addition to salads, stir-fries, grain bowls, or even as a snack on its own.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover baked tofu on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until heated through and slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or sesame oil. Add the tofu cubes and cook for 5-7 minutes, stirring occasionally, until heated through and crispy on the edges.

• Microwave Method: Place the tofu cubes on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the baked tofu in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until the tofu is heated through and crispy.

• Steaming Method: Place the tofu cubes in a steamer basket over boiling water. Cover and steam for 5-7 minutes until heated through. This method will keep the tofu moist but won't retain the crispiness.

• Oven: Used to bake the tofu at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to spread the tofu cubes evenly for baking.

• Parchment paper: Lining for the baking sheet to prevent the tofu from sticking.

• Mixing bowl: A bowl to toss and coat the tofu cubes with the marinade.

• Small bowl: Used to whisk together the marinade ingredients.

• Whisk: A tool to mix the soy sauce, olive oil, maple syrup, garlic powder, and onion powder into a smooth marinade.

• Knife: For cutting the pressed tofu into cubes.

• Cutting board: A surface to safely cut the tofu.

• Tongs: Useful for flipping the tofu cubes halfway through baking.

• Measuring spoons: To accurately measure the soy sauce, olive oil, maple syrup, garlic powder, and onion powder.

Prepare the marinade in advance: Mix the soy sauce, olive oil, maple syrup, garlic powder, and onion powder the night before to save time.

Use pre-pressed tofu: Purchase pre-pressed tofu to skip the draining and pressing step.

Cut tofu uniformly: Cutting the tofu into even cubes ensures they cook evenly, saving you from checking and flipping uneven pieces.

Line the baking sheet: Use parchment paper to avoid sticking and make cleanup faster.

Batch cooking: Double the recipe and store extra baked tofu for quick meals throughout the week.