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Spicy Roasted Tofu

This dish features firm tofu roasted until crispy and golden, coated in a bold, smoky chili paste marinade. The final texture is irresistibly crunchy on the outside with a tender interior, bursting with spicy and savory flavors. It’s a hands-off, flavorful way to enjoy plant-based protein with a satisfying charred edge.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm or extra-firm tofu pressed and cut into cubes
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon chili paste smoky and fiery, adjust to taste
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil optional for extra flavor
  • 1 lime lime juiced, just before serving

Equipment

  • Baking sheet
  • Parchment paper
  • spatula or tongs
  • Mixing bowl
  • Measuring spoons and cups

Method
 

  1. Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Cut the pressed tofu into 1-inch cubes or slabs, then gently press out excess moisture with a clean towel to help it crisp up during roasting.
  3. In a mixing bowl, whisk together soy sauce, chili paste, minced garlic, and sesame oil until well combined. This spicy marinade will cling to the tofu, infusing it with smoky heat and savory depth.
  4. Add the tofu cubes to the bowl and toss gently to coat each piece thoroughly in the marinade. Let it marinate for at least 20 minutes, or up to 2 hours if you have time, to develop maximum flavor.
  5. Preheat your oven to 200°C (392°F). Once hot, arrange the marinated tofu pieces on the prepared baking sheet in a single layer, ensuring they aren’t crowded to allow even crisping.
  6. Bake the tofu for 25-30 minutes, flipping or turning them halfway through with a spatula or tongs. Keep an eye out for edges turning dark and slightly charred—this is a sign they’re reaching that irresistible crunch.
  7. Once golden and crispy on the edges, remove the tofu from the oven and let it rest for about 5 minutes. This helps the exterior set and crackle when pressed.
  8. Squeeze fresh lime juice over the roasted tofu for a bright, citrusy finish that balances the smoky spice. Serve immediately, garnished with herbs or extra hot sauce if desired.

Notes

For an extra smoky flavor, briefly pan-fry the tofu before roasting. Adjust spice levels by varying chili paste, and always press tofu well for maximum crispiness.