If you think tofu is boring, this baked version might surprise you. With just a few pantry items and a hot oven, you’ll get sweet, spicy, and crunchy tofu pieces that taste great in many dishes.
Active time: 15 minutes | Total time: 50 minutes
Ingredients
- 1 block (12 oz) extra‑firm tofu
- 2 tsp liquid aminos
- 1 tbsp pure maple syrup
- 2 tbsp unseasoned rice vinegar
- ½ tsp crushed red‑pepper flakes
- 1 ½‑inch piece of ginger, grated
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1–2 tbsp cornstarch
Directions
- Press the tofu between several layers of paper towels for 10–20 minutes to soak up extra water. Then cut it into bite‑size cubes.
- In a small bowl, whisk together the liquid aminos, maple syrup, rice vinegar, pepper flakes, grated ginger, olive oil, and sesame oil.
- Put the tofu cubes in the bowl and toss them until every piece is coated with the sauce.
- Sprinkle the cornstarch over the tofu and toss again so the powder sticks evenly.
- Spread the coated tofu on a parchment‑lined baking sheet. Bake at 375 °F (191 °C) for 20–30 minutes, shaking the pan halfway through, until the pieces turn golden and crisp.
- Serve the tofu warm in rice bowls, salads, or any dish you like.
Serves: 2 (about ¾ cup per serving)
Nutrition (per serving)
- Calories: 353
- Total Fat: 23 g
- Saturated Fat: 3 g
- Monounsaturated Fat: 10 g
- Polyunsaturated Fat: 9 g
- Sodium: 319 mg
- Carbohydrates: 19 g
- Fiber: 2 g
- Sugar: 7 g
- Protein: 18 g
- Potassium: 35 mg
- Iron: 16 % DV
- Vitamin A: 4 % DV
- Calcium: 14 % DV