This recipe comes courtesy of Lindsay, the genius behind Pinch of Yum. It’s our tried-and-true method to get perfectly crisp tofu cubes for stir fry, soups, and Buddha bowls.
Our favorite tofu to use is Nasoya’s Super Firm tofu in the vacuum pack. There’s no need to press the tofu, so it’s super convenient for fast meal prep! It also holds its shape really well and doesn’t crumble when you toss it in marinades, like some less-firm tofus.
Oven-baked tofu that's crisp, chewy, and perfect for stir-fry, soups, and Buddha bowls!
- 1 16-oz package Nasoya Super Firm tofu
- 1 tbsp cornstarch
- drizzle oil and soy sauce
Preheat your oven to 425°. Line baking sheet with parchment paper.
Cut the tofu into cubes and place in a large mixing bowl.
Sprinkle the cornstarch over the tofu, 1 teaspoon at a time, tossing gently after each spoonful. The cubes should be well coated with cornstarch, and you may not need the full tablespoon.
Drizzle the cubes with oil and soy sauce, and toss gently. Spread onto baking sheet. Make sure there's no overlap or crowding.
Bake for 30-40 minutes, until golden-brown and crisp.
Optional: toss with 2 tbsp of hoisin sauce
If you opt for extra firm tofu that’s packaged in water, be sure to press it well so you get most/all of the water out. This will help ensure a nice texture and reduce crumbling when you are tossing the tofu cubes!