Crispy baked tofu

This simple recipe is lighter than pan-frying but equally tasty.

Many dieticians recommend soy as part of a heart-healthy diet andtofu is one of the best sources. This easy preparation from Denver-based recipe developer Julia Heffelfinger gets a touch of heat thanks to crushed red pepper.

Yields 1½ cups

photo by: Christine Han
food styling by: Olivia Anderson


1 16-ounce block extra-firm tofu, cut into ¾-inch cubes
1 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon distilled white or rice vinegar
½ teaspoon crushed red pepper
¼ teaspoon kosher salt


Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper or a silicone baking mat.
Line a large plate with paper towels. Spread the tofu in a single layer and top with another layer of paper towels. Set a second plate on top of the tofu and weigh it down with a few cans or other heavy objects. Let sit for 30 minutes.
In a medium bowl, whisk the oil with the soy sauce, vinegar, crushed red pepper, and salt. Add the tofu and toss with the marinade. Refrigerate for 30 minutes.
Remove the tofu from the fridge and spread in a single layer on the prepared baking sheet. Bake, tossing every ten minutes, until the tofu is slightly puffed and golden, about 40 minutes.
Let the tofu cool completely then place in an airtight container and store in the fridge for up to one week.