I can’t wait ’till I get some more tofu and not put it in the freezer before using this. Hi Lyndsay! This is my first time making this recipe. Bake for 20 minutes *Enjoy! Balsamic maybe? I am not a tofu lover at all but I think it’s because I’ve never had well-prepared tofu. I cut my pieces too small but it was tasty. I appreciate you taking the time to review. Hi and I’m hearing impaired, love bake tofu so delicious because it so good n crispy thanks, This was a great recipe, thanks for sharing, kids loved it! I used coconut aminos instead of tamari and white rice flour instead of the starch. Thank you for sharing! You can then add some of the Tofu back to the pan and flip around the sauce or simply pour the sauce over the finished Tofu. Slice the tofu into thirds lengthwise so you have 3 even slabs. Can I substitute toasted sesame oil in place of olive oil for flavor? Let’s talk about tofu! Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. I like the texture and crust that forms with this method, and it is super easy to use in a stir fry dish, add protein to a salad, or just eat with steamed rice and vegetables. When I have the time to let the tofu rest a bit after cooking or plan ahead to serve it cold or at room temperature, I much prefer it cooked this way. The next time I will add some spices or garlic to add more flavor to the tofu. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn). I don’t have any issues with parchment paper. I hope you love it. Tossed it before baking with the cornstarch, tamari, olive oil and lots of garlic powder and it was delicious all by itself! I baked it at the temperature it said in the recipe for the time it stated too. How’d you figure to use that? Highly recommend. To cook: If pan searing, heat a non stick 12 inch skillet over medium heat coated with a bit of Canola (or other light) Oil. With a bed of greens, corn, chopped cucumbers, avocado, mushrooms, and sweet and sour tofu. I just love how beautifully browned the tofu gets in the oven, and with so little hands-on time. I don’t know what it is, but they just hit different. Hello! So I can’t say if balsamic works for the baking part, but it was wonderful on the final product. I didn’t realize cornstarch works better than flour! Coat chickpeas evenly with olive oil. I’m glad it worked out. This recipe has turned me into a hero in our family. My oven seems to be a bit strong at times even when I use the correct temperature setting but didn’t except them to be “done” so soon. Didn’t even last 5 minutes. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. You can prepare it in the morning and it’s ready to go when you get home from work. I believe others have tried it without it and didn’t mind the results and used other seasonings. When all the Tofu has been pan seared and placed on a serving platter, pour the saved marinade into the hot skillet, lowering the heat to avoid splattering. Newbie tofu cook here — can you make a batch of crispy tofu, store it in the fridge, and reheat it throughout the week with various dishes? I’ll let you know what happens! Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking. More about Cookie and Kate », Follow us! This is excellent, I probably put less than half the recipe on my tofu and it was still amazing. That’s exactly the recipe that I wanted to know. Great way to change this one up! Leave a comment below and share a picture on. But, you can try to reheat on the stovetop or oven to hopefully avoid some of the chewy refrigerated result. Amazing. I added a little bit of Szechuan spice to it before baking. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu. Hi! I’m sorry to hear hat, Cheryl. Place in a rimmed plate or pie dish (to catch any liquid that releases) wrapped in a few paper towels and top with a heavy object (book, cast iron skillet, etc). I’ve made it a few times to go on your veggie sesame noodles. Just made it using garlic hot sauce, a dash of HP sauce and olive oil for my solo supper, but it’s going near the top of the list of things served special folks on special occasions…. Enter your email address to follow this blog and receive notifications of new posts by email. It’s the perfect sauce to use for not only meal prep, but in other Asian-inspired dishes as well! This recipe is easy and turns out perfect every time. It is best consumed right away. Divide among serving bowls with rice and mushrooms. Have you tried that? Enjoy! Thank you for figuring this out and sharing your recipe. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. I’m glad you are loving them. If you made the recipe, please choose a star rating, too. Turned out perfectly, just as you described. I wonder if your oven it on the hotter side. Yum! Delicious. Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed by Deborah Madison, via Serious Eats). This was absolutely the best tofu I’ve ever tasted! I’m glad it still turned out for you. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Have you ever tried pressing a whole block, or even two halves? I found your recipe, made your recipe, loved your recipe, and lost your recipe….but I found it again today, made it again today, and bookmarked it. It tasted good as it was but I drizzled some balsamic over the whole thing and sauteed it some more, and it really did make it excellent! I can NEVER get my tofu to not stick to the parchment paper. Also, pan frying requires a bit more of your time and presence as you need to keep an eye on things, whereas if you oven bake, you can just pop it in and forget about it for a little while. Sonia, Scotland. I’ve used this so many times that I have it memorized!