Crispy Baked Tofu Recipe – Soy-Garlic & Chilli Flavors

Last Updated on 3 months by Neha Deshmukh

Crispy Baked Tofu Recipe – Soy-Garlic & Chilli Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for easy, flavorful ways to get more plant-based goodness into your life. And let me tell you, this crispy baked tofu recipe is a total game-changer. I first stumbled upon this when I was trying to find a quick protein source for busy weeknights, and it’s been a staple ever since. It’s seriously addictive – the perfect balance of savory, garlicky, and just a little bit spicy!

Why You’ll Love This Recipe

This isn’t your average tofu recipe. We’re going for seriously crispy on the outside, tender on the inside perfection. It’s incredibly simple to make, requiring just a handful of ingredients you probably already have in your pantry. Plus, it’s super versatile – perfect as a snack, in bowls, or even as a protein boost to your favorite curry. Honestly, even the most tofu-skeptical people end up loving this one!

Ingredients

Here’s what you’ll need to make this magic happen:

• 400gm firm tofu
• 1 tbsp light soy sauce
• 0.5 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp cornflour
• 1 tsp red chilli powder
• 0.25 tsp black pepper powder
• 0.5 tsp salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Firm Tofu: This is key. You really want firm or extra-firm tofu for baking. Silken or soft tofu just won’t hold its shape. Pressing the tofu is also important to remove excess water – I usually wrap it in paper towels and put something heavy on top for about 20-30 minutes.
• Olive Oil: A good quality olive oil adds a lovely flavor. You can use extra virgin, but regular olive oil works just fine for baking.
• Red Chilli Powder: Now, this is where you can get creative! I love using Kashmiri chilli powder for a vibrant color and mild heat. But if you like things spicier, feel free to use a hotter variety like cayenne pepper. You can adjust the amount to your liking, of course!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, preheat your oven to 200°C/390°F. While that’s heating up, line a baking sheet with foil and place an oiled grilling rack on top. This is what’s going to give us that lovely crispy texture.
2. Drain your pressed tofu and cut it into 1-inch cubes. Don’t worry about making them perfectly uniform – a little variation is fine!
3. In a bowl, combine the tofu cubes with the soy sauce, garlic powder, olive oil, cornflour, red chilli powder, black pepper, and salt. Gently mix everything together, making sure all the tofu pieces are nicely coated. Be gentle though – we don’t want to break them up!
4. Let the coated tofu marinate at room temperature for about 15 minutes. This allows the flavors to really penetrate the tofu.
5. Arrange the tofu in a single layer on the prepared grilling rack. Make sure they aren’t overcrowded.
6. Bake for 15 minutes. Then, flip the tofu pieces and bake for another 12 minutes, or until they’re golden brown and beautifully crispy.
7. Serve immediately with your favorite dips!

Expert Tips

• Don’t skip pressing the tofu! Seriously, it makes a huge difference in the crispiness.
• For extra flavor, you can add a dash of smoked paprika to the seasoning mix.
• Keep an eye on the tofu while it’s baking – ovens can vary, so you might need to adjust the baking time slightly.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan, but double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use tamari instead of soy sauce for a gluten-free version.
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a pinch of cayenne pepper. But feel free to reduce or omit the chilli powder if you prefer a milder flavor.
• Air Fryer Option: You can absolutely make this in an air fryer! Cook at 180°C/350°F for about 10-12 minutes, flipping halfway through.

Serving Suggestions

Oh, the possibilities! Here are a few of my favorite ways to enjoy this crispy tofu:

• As a snack with ketchup or vegan mayo.
• In a Buddha bowl with rice, veggies, and a flavorful sauce.
• Added to stir-fries for a protein boost.
• Tossed in a spicy peanut sauce.

Storage Instructions

Leftover tofu (if there is any!) can be stored in an airtight container in the refrigerator for up to 3 days. It will lose some of its crispiness, but it will still be delicious. You can try reheating it in the oven or air fryer to crisp it up again.

FAQs

Let’s answer some common questions:

• Is firm tofu the best for baking? Yes, absolutely! It holds its shape and gets nice and crispy.
• Can I marinate the tofu for longer? You can, but I wouldn’t recommend marinating it for more than 30 minutes, as the soy sauce can start to break down the tofu.
• What if I don’t have a grilling rack? You can use a regular baking sheet, but the tofu won’t get as crispy.
• Can I use a different oil instead of olive oil? Yes, you can use vegetable oil, canola oil, or even coconut oil.
• How can I make this tofu even crispier? Make sure you press the tofu well, don’t overcrowd the baking sheet, and use a grilling rack!