I’ve always been a fan of tofu. Even before I went vegan, my mom would regularly incorporate it into our family meals. She would crumble it and use it as a filling for yakimandu (a decidedly not vegan fried Korean dumpling), or she’d add it to stir-fries and soups. To us, tofu was just another vegetable.
I’m always surprised when people turn their noses up at tofu. It doesn’t make sense to me because tofu is just beans. Soy milk is thickened and the resulting curds are pressed into a block. Slice it, cube it, or crumble it. Tofu is versatile! And since soybeans are practically flavourless, tofu is the perfect vehicle for your favourite sauce or marinade.
Prior to cutting out oil from my diet, my favourite way to eat tofu was fried. Fortunately, baked tofu has the same crispy texture even without the oil. The baked version is healthier, easier to make, and clean-up is a snap.
Serve crispy baked tofu cubes in a rice bowl, on top of a salad, or cut the tofu into strips and use them as a sushi filling. (We tried this in our sushi yesterday along with avocado and cucumber. Delicious!) Baked tofu also makes a tasty snack on its own.
If you’ve never tried tofu before, give this recipe a try. In fact, you might want to double this recipe. Baked tofu never lasts long in our kitchen!
Feel free to check out my quick how-to video:
What’s your favourite way to eat tofu?
Baking instead of frying makes this tofu healthy and low in fat and calories. Serve with rice, in veggie sushi, as a salad topping, or on its own as a snack.
- 1 block firm tofu (200 g)
- 1/2 Tablespoon soy sauce
Preheat the oven to 220℃/425℉ and line a cookie sheet or baking pan with parchment paper. Set aside and prep your tofu.
Cut plastic packaging, drain and squeeze tofu over the sink to remove as much liquid as you can. Cut tofu into cubes or strips, approximately 1.5 cm (or a half inch) thick. Place into a shallow dish or bowl and drizzle with half a Tablespoon of soy sauce. Mix well to coat and let rest for 15 minutes so the tofu soaks up the soy sauce.
Spread into the pan in an even layer making sure the cubes don't touch each other. Bake for 30 minutes or until the tofu is crispy on the edges, flipping the cubes halfway through baking.
- One serving (1/2 of the recipe) is approximately 97 calories.
- Smaller tofu cubes or strips will bake faster than larger ones.
- Firm or extra firm tofu will work fine in this recipe.
- Double-check ingredients in the soy sauce. Some contain fish! I prefer Kikkoman brand.
- Letting the tofu rest for 15 minutes (or longer) isn't necessary if you are in a hurry. You can also let it rest for longer if you have other foods to prepare.
- Feel free to add ground ginger, garlic, and/or sriracha to the marinade if you like them!