Ingredients
Method
- Preheat the oven to 425 degrees Fahrenheit.
- Press the liquid out of the tofu using a tofu press, or by wrapping it in a towel and placing a heavy pan on top for 10-15 minutes. Cut the pressed tofu into cubes.
- In a bowl, mix the cornstarch, brown sugar, smoked paprika, chili powder, onion powder, garlic powder, and kosher salt together. Gently toss the cubed tofu with the spice mixture to coat thoroughly, being careful not to break the tofu cubes. Transfer the coated tofu to a baking sheet and drizzle with a tiny bit of olive oil to prevent sticking. Bake for 30-45 minutes, or until the exterior is lightly golden and dry to the touch, achieving a crispy texture.
- While the tofu bakes, prepare any desired extras for serving, such as rice, roasted vegetables, or a fresh salad. Arrange the crispy BBQ tofu beautifully in a bowl and serve immediately.
Notes
- For the crispiest BBQ tofu, always press your tofu thoroughly. Excess water is the enemy of crispiness! Aim for at least 15-20 minutes under a heavy weight.
- Don't overcrowd the baking sheet. Give each tofu cube space to breathe and crisp up. If necessary, use two baking sheets.
- Ensure the tofu reaches an internal temperature of 160°F (71°C) for optimal texture and food safety, especially if you're new to cooking tofu. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the baking sheet. Give each tofu cube space to breathe and crisp up. If necessary, use two baking sheets.
- Ensure the tofu reaches an internal temperature of 160°F (71°C) for optimal texture and food safety, especially if you're new to cooking tofu. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.