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Wholesome and scrumptious crispy baked tofu with sticky candy chili, honey and garlic sauce, served over fluffy rice. A easy vegetarian recipe for weeknights.
Bounce to: ℹ️ Overview | 🛒 Substances | 📷 How To Make | 👩🍳 Recipe Suggestions | 🥗 Serving Ideas | 📝 Full Recipe Card | 🍽 Extra Vegetarian Recipes
This crispy baked tofu recipe is a kind of straightforward wins I preserve coming again to after I need one thing with out meat, wholesome, filling, and quick.
The tofu will get tossed in cornstarch and baked till it’s tremendous crispy on the surface however nonetheless tender inside. Then it will get hit with a candy and savory, and barely spicy honey garlic ginger sauce that turns sticky and golden within the oven — actually, higher than takeout.
The flavors are daring however tremendous balanced. You’ve received crispy, sticky, spicy, and candy in each chew. And it’s vegetarian (straightforward to make vegan), excessive in protein, and weeknight-friendly.
👩🍳 You may also like my tempeh salad bowls, lemongrass tofu (with coconut sauce), quinoa bowl recipes, or strive these Sriracha recipes.
What You’ll Want
Here’s what you’ll want for this crispy baked tofu recipe. Discover the total measurements within the recipe card beneath.
- Agency tofu: Must be pressed so it could really crisp up. Gentle tofu is not going to work for this recipe.
- Cornstarch: Offers the tofu that crunchy outer layer. When you don’t have cornstarch, you should use plain flour, tapioca, and even rice flour.
- Garlic and ginger: Traditional aromatics so as to add heat and punch to the sauce.
- Honey: For that caramelized stickiness. Maple syrup or agave works too for vegan choice.
- Chili sauce: I really like Sriracha sauce, however common chili sauce or paste may very well be used. You’ll be able to completely modify the warmth right here.
- Oil: A bit of goes a good distance — both spray or drizzle. You should utilize impartial oil, however I just about solely prepare dinner with olive or avocado oil, in order that’s what I take advantage of.
- For rice facet dish: Quick or medium-grain white rice or brown rice. My directions are for white rice, however you may search for brown rice if wanted. To hurry issues up, be at liberty to make use of pre-cooked, reheatable rice. Plus, water and salt.
- For salad: uncooked or roasted bell peppers (capsicum), shredded cabbage, carrots, recent cilantro—no matter’s in your fridge. It’s all about shade and crunch. Gown with a store-bought Asian dressing of selection or make a easy mixture of lime juice or rice wine vinegar with sugar/honey, salt, and oil.
How To Make Crispy Baked Tofu
Discover the total recipe and dietary data beneath. Listed below are some useful step-by-step images for how one can bake crispy tofu.
- Press the agency tofu down with paper towel to soak up a number of the moisture.
- Minimize tofu into bite-sized rectangles.
- Toss with salt, pepper, and cornstarch till coated.
- Bake on a greased tray at 395°F (200°C) for 15–20 minutes, flipping midway. Spray with oil first!
- Combine up the honey, garlic, ginger, and chili sauce.
- Pour it over the tofu and bake one other 5 minutes till sticky.
- In the meantime, prepare dinner rice: rinse properly, then simmer for 10 minutes, relaxation for 10 minutes.
- Assemble bowls with rice, tofu, and recent veggies.
Recipe Suggestions
- Further crispy tofu: Press your tofu for no less than 10 minutes. Even higher if you happen to do it forward. See notes within the recipe card for extra particulars on how to do that.
- Make it vegan: Sub honey for maple syrup or agave.
- Add crunch: High with toasted sesame seeds or crushed peanuts.
- Make it a meal prep star: Every thing retains properly, and it’s excellent for lunches.
- Spice stage: Alter the chili sauce to your warmth tolerance. I normally go medium-spicy and let individuals add extra on the desk.
- Storage suggestions: Leftovers preserve properly for as much as 2 days (for rice) and 4 days (for tofu) within the fridge. Reheat within the oven or air fryer to maintain the tofu crispy-ish. You can freeze the tofu as soon as cooked, however texture modifications a bit.
- Make-ahead suggestions: Press and reduce the tofu forward of time and retailer within the fridge. Sauce will be made as much as 3 days forward. Rice will be cooked prematurely and reheated (or use pre-cooked rice from the freezer).
Serving Ideas
Serve crispy tofu with rice, noodles or cauliflower rice for a low-carb tofu bowl. For a vegetable facet dish, you may strive my easy facet salad, garlic broccoli, sauteed Asian-style cabbage, Japanese cabbage salad, or kohlrabi slaw. For further protein, add edamame beans, or a soft-boiled egg on high. Leftover tofu is nice in wraps or tossed right into a salad, too.
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Crispy baked tofu – candy, sticky and just a little spicy. Served with rice and crunchy veggies on the facet— this vegetarian meal is quick, wholesome, and scrumptious. Diet label is for the entire meal. Discover step-by-step images and extra recipe suggestions above.
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Preheat the oven to 395°F (200°C). Line or grease a baking tray.
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For further crispy tofu, press the liquid out first (see notes beneath). In any other case, open tofu and pat it dry. Minimize tofu into bite-sized rectangles. Add to a bowl with salt, pepper, and cornstarch. Toss till properly coated.
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Organize tofu on the baking tray, spaced aside. Spray or drizzle with olive oil. Bake for 15–20 minutes, flipping midway.
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In a small bowl, whisk collectively honey, garlic, ginger, and chili sauce.
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Pour sauce over the baked tofu and gently toss to coat. Bake for an additional 5 minutes till sticky and shiny.
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Rinse rice properly (no less than 4–5 occasions), then drain. In a saucepan, add rice, water, and salt. Carry to a boil, then cut back warmth, cowl, and simmer for 10 minutes. Flip off warmth and let sit (nonetheless coated) for 10 extra minutes.
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Assemble bowls with rice, crispy tofu, and veggies. Add garnishes if you happen to like.
- Diet label above is for tofu with rice and salad.
- Learn how to press tofu for further crispiness: Open the bundle and pour out the water. Pat the tofu block dry with a number of paper towels or a clear kitchen towel. Wrap the tofu block in a number of layers of paper towels or a clear tea towel. Place on a plate or chopping board and stack one thing heavy on high — like a forged iron skillet, a number of cookbooks, or a canned-goods tower. Go away it for 5-10 minutes. You’ll see liquid beginning to pool round it—simply blot that up if wanted. As soon as it’s pressed, it’s firmer, drier, and prepared to take in sauce and crisp up fantastically within the oven or pan.
- What sort of tofu works greatest? Agency or further agency tofu is greatest. Keep away from silken or mushy tofu — it simply falls aside on this recipe.
- Can I take advantage of an air fryer as a substitute of baking? Sure! Air fry at 390°F (200°C) for 12–15 minutes, shaking midway.
- Is that this tofu bowl vegan? Nearly—simply swap the honey for maple syrup or agave.
- Why isn’t my tofu crispy? Ensure you’re urgent it properly and never overcrowding the baking tray. A bit of house = extra crisp.
- Can I take advantage of brown rice? Completely! It takes a bit longer to prepare dinner, but it surely’s scrumptious right here.
- Make it a meal prep star: Every thing retains properly, and it’s excellent for lunches.
- Spice stage: Alter the chili sauce to your warmth tolerance. I normally go medium-spicy and let individuals add extra on the desk.
- Storage suggestions: Leftovers preserve properly for as much as 2 days (for rice) and 4 days (for tofu) within the fridge. Reheat within the oven or air fryer to maintain the tofu crispy-ish. You can freeze the tofu as soon as cooked, however texture modifications a bit.
- Make-ahead suggestions: Press and reduce the tofu forward of time and retailer within the fridge. Sauce will be made as much as 3 days forward. Rice will be cooked prematurely and reheated (or use pre-cooked rice from the freezer).
Energy: 432kcal | Carbohydrates: 73g | Protein: 15g | Fats: 9g | Saturated Fats: 1g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 4g | Sodium: 791mg | Potassium: 105mg | Fiber: 2g | Sugar: 18g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg