Crispy baked garlic black pepper tofu. If you’re eating tofu, this is the way to do it. You can add this to stirfries, sandwiches, wraps, noodles, salads or do like I do, and it eat it straight up as a snack!
Crispy Baked Garlic Black Pepper Tofu
- super crispy
- light and puffy
- perfect for adding protein to salads
- amazing with peanut dipping sauce
- high in plant-based protein
- add to noodle dishes
- use as “bacon” in sandwiches and wraps
- take it as a high protein snack to-go
The secret to getting your tofu all perfect and crispy as can be is pressing it before use. It’s not totally necessary to press tofu before using it but you’ll get much better results if you do, especially for baking, frying and scrambles.
How to Press Tofu
- Remove tofu from packaging and shake off any excess liquid.
- Wrap the whole block of tofu in a dish towel and set on the counter.
- Stack some heavy objects on top. I usually just use a few heavy books or a frying pan with some canned goods placed on it.
- Let sit for at least 30 minutes.
- Unwrap and it’s ready for use in scrambles, frying, baking and more!
This “recipe” for crispy baked garlic black pepper tofu is more of a how-to than anything. There really isn’t much to it! Basically just coat your sliced tofu in garlic powder, black pepper and a splash of soy sauce and bake until crispy!
The longer you cook it the chewier it will be, so try to find fine line between crispy and overcooked. Once you see it getting a little puffy and browned, it’s probably ready. Err on the side of undercooked if you’re unsure!Print
- 1 block extra-firm tofu, pressed for at least 30 minutes
- generous amount of garlic powder to coat
- generous amount of black pepper (preferably fresh ground black peppercorns) to coat
- soy sauce to coat
- Slice the pressed tofu into thin strips and place in a bowl. Try to keep all the pieces as even as you can for best results. Alternatively, you can cut into cubes or triangles.
- Add the garlic powder, black pepper and soy sauce and toss to combine. If you have time, you can let it marinate for 30 minutes for extra flavour, but that’s optional.
- Lay the strips on a parchment paper-lined baking sheet.
- Bake at 400 degrees for about 15-20 minutes, flip then continue cooking until puffy and crispy. The longer you bake it, the chewier it will be when it cools. When it’s starting to puff up, that’s usually a good indicator that it’s done.