Crunchy, crumbed tofu is hard to beat but I don’t make it that often as I don’t love frying things. That’s why I particularly love this crispy baked tofu recipe – you get all the deliciousness without all that oil! It’s so versatile too, trust me you’ll want to add this to your kitchen rotation.
- 400g firm tofu
- 1/2 cup flour
- 1-2tbs chilli sauce (I use sriracha)
- 2 tsp garlic powder
- Salt and pepper
- 1/2 cup or more of water
- 1 cup breadcrumbs
- 1/4 tsp salt
- Spray oil
- Preheat oven to 200C and line a baking tray
- Press the tofu for as long as you can leave it to remove as much liquid as possible
- Meanwhile, whisk together the flour, chilli sauce, garlic powder, salt and pepper with the water until you get a thick batter
- In a separate bowl combine the breadcrumbs and salt
- Cut the tofu into batons and dip to coat in the batter, then with your other hand coat in the breadcrumbs then place on the baking tray
- Repeat with the remaining tofu batons then lightly spray with the cooking oil
- Bake for 30-40 minutes, until crispy and golden
I seriously love these crispy baked tofu batons – the tofu on the inside is slightly chewy, the outside is crunchy and there’s a little kick of chilli to boot. There’s so many different ways to serve them as well! An obvious, but definitely excellent, option is to pop them on a platter with a dipping sauce for a party. However they also work really well in a wrap for lunch, or served with a salad for dinner.
I pretty much always use panko as my breadcrumbs for these kinds of dishes – they just crisp up better than any others I have tried. However, really any breadcrumbs will work well, they’ll still turn up crunchy and delicious!
If you think you might want to use the tofu mixed through a salad then cut it into cubes rather than batons before coating and baking. You won’t need to bake them for quite as long, but you’ll end up with an even crunchier outcome for your salad!