Baked Tofu Cubes

Where This Goes Wrong

Press the tofu properly; this one step does more for crispness than any seasoning.

If your tray is small, use two so the cubes are not touching.

Toss gently when coating, since pressed tofu is fragile and breaks into crumbs.

Cooking Baked Tofu Cubes

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line a large baking tray with parchment paper. Press the tofu for 10 minutes between paper towels under a heavy pan, then cut it into cubes.

   Mark done Start 10 min timer

2. Toss the cubes gently with the cornflour, sunflower oil and pepper, and spread them in a single layer on the tray with space between them.

   Mark done

3. Bake for 25 minutes, turning once halfway, until golden and crisp at the edges.

   Mark done Start 25 min timer

4. Whisk the soy sauce, rice vinegar, garlic, ginger and sesame oil together, pour over the hot tofu and toss. Bake for 5 minutes more. Scatter with the spring onion and sesame seeds.

   Mark done Start 5 min timer

After You've Cooked It

Keeps in the fridge for up to 4 days. Reheat in a hot oven or eat cold in salads.

If You're Missing Something

• Out of spring onion? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Steamed broccoli
• A cabbage and carrot slaw
• Cauliflower rice

Questions and Answers

Baked Tofu Cubes Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.