Baked Thai Tofu Bites

Baked Thai Tofu Bites You may remember when I spoke about the virtues of having easy tofu recipes in your repertoire in my adaptation of Savoring Spoon's caramelized tofu recipe. And I was amazed at the level of crispiness you can reach by sautéing your tofu. I decided about two weeks ago that I needed to find other ways to use this ultra-cheap (at least in China) and versatile vegetarian source of protein (and calcium!). Baked Thai Tofu Bites You see, because of this blog...all right, and also because of our stomachs, we sometimes spend quite a bit of money for Western food: including cheese, butter, balsamic vinegar, olive oil, canned tomatoes, and Snickers. I love to cook and I find it easier most of the time to get inspired by what I know. So obviously, I try to cook with ingredients I find locally, but every so often grilled cheese sandwiches and tomato soup just sound so inviting. Spaghetti and meatballs…yes, please. I take comfort in knowing that the quality of my soup is way better than if I were to go to a western restaurant and that it probably only costs a fraction of what it would in said restaurant. Baked Thai Tofu Bites But, I challenged myself to make a few compromises. And for two weeks we went sans Carrefour (French supermarket chain) splurges. This recipe was a product of that time. And I’ve made it once a week for the past three weeks. It’s just so easy to throw together and set aside. And yes, this will take some time and interaction while baking. But you can make this in double or triple batches and have snacks and healthy dinners for the next week if you are single (2-4 meals depending on if you double or triple it for a family of 3). I’ve heard you can also freeze them if eating that much tofu in such a short amount of time isn’t your thing. Baked Thai Tofu Bites Although honestly, if I leave a batch of these on the counter every time an adult (ie-my husband) walks by you can be sure to see a hand shoot out and discretely pop one of these suckers into their mouths. Baked Thai Tofu Bites There are three really big factors in obtaining these irresistible little Thai Tofu Nuggets.
  1. Use firm or super firm tofu. This is non-negotiable.
  2. Marinate these as long as you can. I recommend throwing the marinade together before work (under 20 minutes prep time for marinade and tofu) and leaving to sit in the refrigerator. If you only have 30-45 minutes, that’s okay too. In a pinch that’ll do.
  3. Bake on low heat for as long as you can. Slow and low=crisp and chewy. If you are presenting these to a crowd that might not be used to tofu, baking the heck out of these little guys will give you the highest chance of converting even the most carnivorous of friends. By baking the moisture out of the tofu, you’ll get rid of the texture that some people find unappealing.
And that’s about it. If you have lemongrass available to you, you can add a bit to the marinade for a more “authentic” Thai influence. If you’ve got limes you can use those instead of lemon. And if you want to up the heat, feel free to chop up a little, red Thai chili pepper. They’re packed with heat though, so easy on the heavy hand. Baked Thai Tofu Bites Eat these as a snack (I can only imagine with a Tzaziki dip – alas, we cannot find plain yogurt here). Use them on a salad. Or serve them warm with veggies and rice. Baked Thai Tofu Bites  
5.0 from 2 reviews
Baked Thai Tofu Bites
These healthy, tangy tofu bites are a treat that is sure to please both vegetarians and non-vegetarians alike!
Recipe type: Tofu
Cuisine: Vegetarian
  • 1 teaspoon green Thai curry paste
  • 1½ teaspoons fish sauce
  • 2 teaspoon soy sauce
  • 2 teaspoon lemon juice
  • 3 tablespoons sesame oil
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 block firm (extra-firm if available) tofu
  • option: lemongrass, Thai chilies
  1. Cube your tofu. I take the time to lay them out one by one in one or two recipients (glassware, 8X8 or 9X9 baking dish) and then pour the marinade over them trying to get marinade on each and every cube because flavor counts with tofu...
  2. Let sit for 1-2 hours on the counter, or chill and marinate overnight in the refrigerator.
  3. Try to rotate the cubes once during the marinating process.
  4. Give yourself 1-2 hours for the baking process.
  5. ' before you are ready to start baking the tofu, preheat the oven to 350°F. Use a pastry brush to lightly coat a cookie tray with olive or vegetable oil, and then transfer the cubes, one by one onto the tray. They can be close to each other, but they should not be touching.
  6. The actual cooking time will vary depending on how your oven heats and requires a little hands-on action.
  7. After 40', slide the tray from the oven and rotate the cubes. Then, keep an eye on it every 20', flipping each time until the tofu is crispy and golden brown on the outside.
  8. Eat as an appetizer, use as croutons on soup or salads, or serve as a main course with your favorite Asian-inspired sides.
  9. You can easily reheat these in your oven the next day.


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    • sircserreb says

      We ate it so many times while I was developing the recipe that the very last time we had it my son was *finally* saying, “No tofu. Don’t want tofu.” But I definitely didn’t tire of it. We are trying other meatless options I can’t wait to share:) I’ll head over and check yours out now!

  1. says

    Interesting. I grew up eating tofu and never had it baked. Will give this a try. Would love for you to share this on The Yuck Stops Here! recipe link that is now live. Came over from the Monday Mingle and following on Twitter & G+.

    • sircserreb says

      I love the name of your link up. I did not grow up eating tofu, but am glad I got there on my own;) Heading over now to check it out! Thanks for following!


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