Tofu is baked until crispy and then tossed in a thick, Chinese-style stir-fry garlic sauce.
I’m pretty excited about the extra hour of daylight now that we’re on daylight saving time again. Though it actually feels much longer than one hour. It suddenly feels like I have so much more time. Instead of just cooking dinner after work, I now have time to garden, clean, organize and do a bunch of other house things before it gets dark. In fact, these scallions I used came from the garden.
Mr. K and I both love crispy baked tofu. It’s so weird seeing my husband excited by anything that is healthy, but every time he sees me making tofu he gets as excited as a kid. He kept asking me if the tofu was ready yet every ten minutes. You’d think I was making cookies.
I love baking tofu until the edges turn crisp. For a little variation, I decided to rework my go-to honey garlic sauce and made a more savory version. This sauce is super garlicky, with minced garlic in nearly every bite. But I really loved how it turned out and will definitely be making it again soon.
You might like my salt and pepper tofu, too!
Crispy Baked Garlic Tofu
- 1 (14-oz) block firm tofu cut into bite-sized cubes
- 4 garlic cloves minced
- 2 tbsp low sodium soy sauce
- 1 tsp onion powder
- 1/2 tbsp cornstarch + 5 tbsp water
- 1 1/2 tbsp light brown sugar
- 1 tsp sriracha sauce
- Preheat oven to 400°F. Place tofu pieces on a baking sheet lined with parchment paper or silicone baking mat. Bake tofu for about 35-40 minutes until golden and crisp around the edges, flipping tofu halfway through.
- When tofu is almost done, make the sauce. In a small saucepan over medium heat, add garlic, soy sauce, onion powder, brown sugar and sriracha. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add the saucepan. Bring to a gentle boil and stir until everything is completely mixed and sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water to thin it slightly.
- Add tofu to saucepan and coat with sauce. Serve while warm. You can serve with rice if desired. You can also garnish with fresh chopped scallions.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.