This is the recipe to make for anyone who says they don't like tofu. Pressing, a light cornstarch coating and a hot oven give you golden, crisp edges and a tender middle, with no frying.
The key is water. Extra-firm tofu holds a lot of it, and if it stays in, the tofu steams instead of crisping. Press it for 20 minutes first and you'll get a completely different result.
Cornstarch does the rest. A spoonful dusted over the soy-coated tofu dries into a thin, crackly shell in the oven. Smoked paprika and garlic powder give it a savory, slightly smoky flavor that goes with almost anything.
Serve it with rice and greens, add it to a grain bowl, or stir it into a curry like our chana masala just before serving so it stays crisp.
Crispy Baked Tofu
Ingredients
- 1 block (400 g / 14 oz) extra-firm tofu
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil or another neutral oil
- 1 tbsp cornstarch (cornflour)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- A pinch of black pepper
Method
- Heat the oven to 220°C (200°C fan) / 425°F and line a baking tray with baking paper.
- Drain the tofu and press it for 20 minutes.
- Cut the tofu into 2 cm (¾ inch) cubes, or tear it into rough bite-size pieces for crunchier edges.
- Toss the tofu in a bowl with the soy sauce and oil until coated.
- Sprinkle over the cornstarch, garlic powder, smoked paprika and pepper, and toss gently until there's no dry powder left.
- Spread the pieces out on the tray so none of them touch.
- Bake for 25 to 30 minutes, turning once halfway, until golden and crisp at the edges.
- Rest for 2 minutes on the tray; the coating firms up as it cools.
Air fryer: cook at 200°C / 400°F for 12 to 15 minutes, shaking the basket twice.
Storage: keeps in a sealed container in the fridge for up to 4 days.
Flavor swaps: try curry powder instead of smoked paprika, or toss the baked tofu in a little sweet chili or barbecue sauce straight out of the oven.