Crispy Baked Tofu (Oil-Free)

5 from 3 votes

Crispy baked tofu recipe - no oil? Get your plant-based protein crispy, low fat, delectable, and ready for curries, soups, and your favorite dips.

Prep Time25

Cook Time25

Total Time50

Course: Appetizer, Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 66kcal

Remove the block of tofu from the package and rinse. Press the tofu for 15-20 minutes using a tofu press. Alternatively, wrap the tofu in paper towels and place it between 2 flat surfaces. Weigh down the top surface with something heavy.
Preheat the oven to 425 degrees F (220 C). Line a baking tray with parchment paper or a baking mat.
Once the tofu has been pressed, cut it into bite-sized pieces that are ¼ - ½ of an inch thick and add them to the bowl.
Toss the tofu pieces with soy sauce, lemon juice, and maple syrup. Turn them several times to ensure they are covered. Let the sit for about 5 minutes.
RIght before baking, toss the tofu with cornstarch. Turn the pieces several times so all sides are covered and the cornstarch is absorbed. Add the tofu to the baking tray, keeping the pieces separated.
Place the tofu in a single layer, separated, on the baking sheet. Place the tray in the oven and bake the tofu for 15 minutes or until they start to brown. Flip each piece and bake another 5-10 minutes.

If you add too much cornstarch, add a drop of lemon juice or soy sauce to absorb the excess.
Sometimes, unabsorbed cornstarch will form on the outside of the baked pieces. They are harmless and do not impact the flavor. You can spray the tofu with a little water and allow it to bake for another minute. Flipping the pieces a few extra times will also help.
If you want to add more flavor, marinate the tofu before tossing it with cornstarch.
Add garlic or onion powder to the cornstarch or arrowroot for a quick flavor boost.
You can use cornstarch or arrowroot as the coating. Arrowroot is a less processed product; however, it can sometimes leave a slippery surface when tofu is added to sauces or curries.
Store crispy tofu in an airtight container for 5 days in the refrigerator. Wrap it in foil and reheat it in the oven. Open the foil for the last few minutes to crisp it.
Freeze crispy tofu for 3 months. Thaw before reheating. Toss it with a little cornstarch to absorb excess moisture and make it even crispier.