Spicy Baked Tofu Recipes

SPICY BAKED MARINATED TOFU

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

SPICY BAKED TOFU

Steps:

• Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
• Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
• Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

MAGIC GARLIC TOFU

Steps:

• Prepare your baked tofu according to recipe instructions.
• Meanwhile, as your baked tofu (above) is draining and later baking, prep all of your ingredients for the black pepper sauce. In a small bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch and ground ginger until combined. Set aside.
• In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
• Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
• Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.
• Serve warm, garnished with lots of toppings as desired.

CRISPY BAKED TOFU WITH GOCHUJANG SAUCE

Steps:

• Drain tofu and cut into roughly 3/4″ to 1″ cubes. Lay down a clean kitchen towel and arrange tofu cubes on one half of the towel. Fold the other half of the towel over the tofu and place a cutting board on top to help press out the excess water. Press for 15-20 minutes.
• Preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.
• Transfer the pressed tofu to a large bowl. Drizzle with olive oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle with the tofu so that the cubes stay intact. I find using a big rubber spatula helps.
• Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl.
• Arrange the tofu on your prepared baking sheet so that the pieces aren't touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu.
• While your tofu bakes, you can prepare the gochujang sauce.
• In a saucepan over medium heat, whisk together all ingredients and bring to a gentle simmer.
• Reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Remove from heat.
• Serve crispy tofu hot out of the oven with sauce on the side, or add tofu to a mixing bowl, drizzle on desired amount of sauce, and toss to coat. Garnish as desired and serve.