Oven Baked Ultra-Crispy Sesame Tofu Cubes
Golden crunchy baked extra-firm tofu cubes tossed in cornstarch and toasted sesame oil for salads and bowls.
oven Timer
Set for 25 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Press 16 oz extra-firm tofu for 10 minutes to remove excess moisture; cut into 3/4-inch cubes.
Toss cubes with soy sauce, toasted sesame oil, garlic powder, and 1.5 tbsp cornstarch.
Spread cubes on a parchment-lined baking sheet with space between each piece.
Bake at 425°F for 25 minutes (flipping at 15 mins) until deep golden and crunchy on all sides.
Step-by-Step Guided Instructions
Drain a 16-oz block of extra-firm tofu. Wrap in a clean kitchen towel or paper towels and place a heavy skillet on top for 10 minutes to expel excess liquid. Cut into uniform 3/4-inch cubes.
Removing excess water is the single most critical step for making tofu crispy rather than soggy.
In a bowl, toss tofu with 1 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 1/2 tsp garlic powder, and 1/2 tsp kosher salt. Sprinkle 1.5 tbsp cornstarch over top and toss until a powdery white coating covers every cube.
Cornstarch binds to residual surface moisture and fries into a crunchy crust in the hot oven.
Arrange tofu cubes on a parchment-lined sheet pan, ensuring no cubes touch each other.
Touching cubes will fuse together and steam at the contact points.
Bake at 425°F for 25 minutes, flipping cubes with a spatula at the 15-minute mark. Tofu is done when light golden brown, puffed, and audibly crunchy when tapped.
Toss hot crispy cubes into your favorite teriyaki, peanut, or sweet chili sauce right before serving.
Meal-prep these crispy tofu cubes on Sunday to add instant 15g plant-based protein to lunch bowls and salads all week.
Kids love dipping these crunchy golden cubes into sweet teriyaki or sweet and sour sauce.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Re-crisp in an air fryer or toaster oven at 390°F for 3 minutes.