Baked Tofu Bites Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
• Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
• In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
• Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu.
• Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.
• Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
• Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.

Steps:

• Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
• Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
• Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.

Steps:

• Wrap the tofu in paper towels and press under a heavy skillet for 15 minutes. If it's still pretty wet, replace the towels and press it again.
• Mix the soy sauce, vinegar, and oil in a container that is small but big enough for all the tofu.
• Cut the tofu in half inch slices and place in marinade.
• Turn it over after about 15 minutes.
• Preheat oven to 350°F.
• Wipe some of the oil from the marinade on your baking sheet.
• Arrange the tofu slices in one layer and bake for 15 minutes.
• Turn them over and bake another 15 minutes.

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

Steps:

• Cut each block of tofu in three slices that are about 1/2 inch thick.
• Stack the slices, then cut through all the layers diagonally, making an 'x' (The resulting shapes will look like triangles),.
• Combine the curry paste and soy sauce.
• In a lightly oiled baking dish, arrange the tofu triangles; cover them with the curry paste and soy sauce mixture (I like to skip the oil and line my dish with parchment paper. It helps with the clean up, too) .
• Bake at 350F for 45 minutes, turning twice during the baking process.

Steps:

• Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
• Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
• Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Steps:

• PlateTofu (very important for texture): place block of tofu in between 2 plates with paper towels on top and bottom. Place some thing heavy on top plate (whatever will stay put, I use a big peanut buuter jar or bananas). Alow to sit for at least 20 min, the longer it sits, the "meatier" the tofu.
• Preheat oven to 400.
• Slice block in half from left to right so you have two pieces the same as the original block's width and length.
• Mix remaining ingredients together (adjust anything to taste - sometimes I use lemon juice in place of soy sauce or add minced ginger).
• Baste top, bottom and sides of each tofu block and place onto pan sprayed with cooking spray (I use olive oil spray).
• Bake for 40 minutes, flip halfway through and rebaste if desired.

Steps:

• Rinse the tofu.
• Place tofu on a plate, cover with two large heavy plates and let drain for 30 minutes.
• Dry the tofu and cut into small bite-sized cubes.
• (3/4 inch or less).
• In a large bowl, mix the flour, cornstarch and seasoning salt.
• Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated.
• Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy.
• Repeat with other half of the tofu.
• Best eaten piping hot as soon as they are cooked.
• May be eaten plain, dipped into liquid honey, or they go very well with red Thai curry.