Our Gluten-Free Crispy Baked Tofu is for lovers of the cronch. No gluten, no frying, no kidding. Dress it up or down, serve it with your favorite soup, salad, or side. Heck, pop it on skewers and serve with dipping sauce at your next party. Why not?Print
Gluten-Free Crispy Baked Tofu
Our Gluten-Free Crispy Baked Tofu is healthier than frying and has all the cronch!
- Total Time: 40 minutes
- Yield: Serves 4
- 1 14-ounce block extra-firm tofu, frozen and thawed*
- 3 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tbsp chili crisp oil with bits (we used Fly by Jing Sichuan Chili Crisp, which is gluten-free and vegan)
- 2 tsp arrowroot flour
- 1/2 to 1 tsp sriracha sauce (depending on heat preference)
- 1/2 tsp garlic powder
- 1/4 tsp umami seasoning (we used Trader Joe’s)
- 1/4 tsp onion powder
- Drain liquid from package, gently pressing the top of the tofu down with your palm to release more liquid. Cut the tofu block into uniform cubes, about 1/2″.
- Line a large, rimmed baking tray with a clean cotton kitchen towel or paper towels, then place tofu cubes in an even layer. Place another cotton/paper towel on top of the tofu, then place a second tray on top. Add weight to the second tray with nearby objects like heavy pans, books, or canned goods. Press the tofu for 20-30 minutes. Alternately, press the block and then cube. Whatever floats your boat.
- When the tofu is done resting, place oven rack at center position and preheat oven to 400 degrees F. Remove and clean the top (rimmed) baking sheet, line it with parchment paper, and set aside.
- To a large mixing bowl add coconut aminos, sriracha sauce, olive oil, chili crisp (we do 50/50 bits and oil consistency), umami seasoning, garlic powder, and onion powder. Add the tofu and toss gently to coat evenly. Slowly sprinkle the arrowroot flour over the tofu while tossing gently to ensure even coating. Using a small fine mesh sieve is helpful here.
- Transfer coated tofu to the prepared baking sheet a in a single layer. The bigger the sheet, the better to allow for space between the cubes. Bake for 25 to 30 minutes, tossing every ten minutes, until deep brown and crispy on the edges. Watch carefully after 25 minutes. Remove any tofu bits that break off from the cubes as soon as they are ready to prevent burning. Serve immediately as desired with soup, noodles, rice, veggies, or dipping sauces.
- Refrigerate in a glass airtight container for up to four days. Heat gently in a pan.
- Total/active time does not include pressing.
- * Freezing tofu changes its texture resulting in a firmer, more meat-like texture that holds up better during the cooking process.
- Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 173, Fat: 10.8g, Saturated Fat: 3g, Trans Fat: 0g, Polyunsaturated Fat: .2g, Monounsaturated Fat: 2.3g, Cholesterol: 0mg, Sodium: 323mg, Potassium: 154mg Carbohydrates: 5.6g total/4.5g net, Fiber: 1.2g, Sugar:2.3, Protein: 10g, Vitamin A: .5%, Vitamin C: 0% Calcium: 11%, Iron: 9% (based on 2,000 calorie diet).
- Prep Time: 10
- Cook Time: 30
- Category: Entrée, Main Course
- Method: Oven Roasting
- Cuisine: Plant-Based, Asian, Chinese
- Diet: Vegan
Keywords: BAKED TOFU, SEASONED TOFU, CRISPY TOFU, GLUTEN-FREE, PLANT-BASED PROTEIN, VEGAN, KETO, VEGETARIAN, LOW-FAT, CHOLESTEROL-FREE, PLANT-BASED, HIGH-PROTEIN, EASY TOFU, LOW-CARB, CHILI CRISP TOFU