Crispy (And Spicy) Keto Baked Tofu
If you love tofu, then you need to try this crispy (and oh so spicy) keto baked tofu recipe ASAP. The homemade spicy sauce is out of this world good and it pairs beautifully with tofu cooked to crispy perfection.
(Learn more: Is Tofu Keto?)
How to Make Crispy Keto Baked Tofu
You’ll first need to drain all of the moisture out of your tofu before you turn your attention to prepping the homemade spicy sauce.
- Drain moisture out of the tofu. Place the extra firm tofu between paper towels and then put a cutting board on top of the paper towels. You can then weigh it down with a cast iron pan in order to drain out the moisture.
- Wait. Let the tofu sit for a minimum of 30 minutes.
- Cut. Unwrap the tofu and cut it into 1 inch cubes.
- Prepare the sauce. Add the soy sauce, sesame oil, and a hot pepper sauce like Sriracha sauce to a shallow dish and mix to combine.
- Toss. Add the tofu and toss to coat.
- Marinate. Marinate the tofu for a minimum of 30 minutes, turning occasionally.
- Preheat the oven. While your tofu is marinating, preheat your oven to 400℉.
- Prepare the tofu for baking. Arrange the tofu evenly on a lightly greased baking sheet.
- Bake. Bake the tofu for approximately 30-35 minutes, flipping once about halfway through.
- Serve. Serve warm.
3 Helpful Tips to Make Sure Your Tofu Is Perfectly Crispy
If you aren’t used to cooking tofu in the oven, here are a few tips that you can keep in mind to help make sure that your tofu is turning out perfectly crispy every time:
- Size matters. Be careful that you’re cutting your tofu into approximately 1 inch sized cubes. This will help to ensure that they cook evenly and end up with that crispy texture that you’re looking for.
- Drain the tofu properly. It’s absolutely essential to make sure that you’re taking the time to properly drain the tofu before cooking it. You’re going to want to make absolutely certain that you’re waiting the recommended minimum of 30 minutes.
- Extra firm tofu only. Last but not least, you need to make sure that the tofu that you’re using is extra firm. Anything less than extra firm won’t crisp up nearly as well.
Can I Freeze Keto Baked Tofu?
You can easily freeze any leftover baked tofu that you have on hand.
I would recommend flash freezing your tofu cubes first by arranging them all evenly on a baking sheet. After flash freezing, you can then add the tofu to a heavy duty freezer-safe bag or airtight container and keep them stored in the freezer for up to 3 months.
Best Way to Reheat Baked Tofu
When you’re ready to reheat your baked tofu, you’ll first want to leave it to thaw out a bit in the refrigerator. I usually just take it out and toss it in the fridge overnight.
Alternatively, you can also either leave the tofu to sit out at room temperature in the sink; you can also run the tofu under running water until it thaws out as well.
(You may also like: Twice Baked Keto Cauliflower Casserole)
Crispy (And Spicy) Keto Baked Tofu
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutea
- Yield: 4 1x
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- 8 ounces extra firm tofu
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp hot pepper sauce, (like sriracha), or to taste
- Place the tofu between paper towels.
- Put a cutting board on top of the paper towels and then weigh it down with cast iron pan.
- Let the tofu sit for at least 30 minutes.
- Unwrap the tofu and cut it into 1 inch cubes.
- In a shallow dish, combine the soy sauce, sesame oil and hot pepper sauce.
- Add the tofu and toss to coat.
- Marinate for minimum 30 minutes, turning occasionally.
- Preheat oven to 400°F.
- Arrange the tofu on a lightly greased baking sheet.
- Bake for 30-35 minutes, flipping once halfway through.
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