Sweet Soy Baked Tofu Bites Recipe
Crisp-edged baked tofu bites coated in a glossy sweet soy glaze with maple, ginger, garlic and sesame.
Contains: Soy · Wheat · Sesame
Soy sauce contains soy and commonly contains wheat, while the sesame oil and sesame seeds contain sesame. Check the labels of the products you use. For the gluten-free adaptation, use tamari specifically labeled gluten-free.
WHY IT WORKS
Why This Recipe Works
01
Bake Before Glazing
Baking the tofu until the edges are golden before adding the sauce keeps the bites firmer and helps the glaze cling instead of soaking straight in.
02
Use Cornstarch Twice
A light coating of cornstarch helps the tofu crisp in the oven, while a small amount in the sauce turns the sweet soy mixture glossy and clingy.
03
Add the Glaze Late
The maple-sweetened sauce goes on near the end so it can caramelize around the tofu without spending long enough in the oven to scorch.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Tofu
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- Sweet Soy Glaze
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- To Finish
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Method
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Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Wrap the drained tofu in clean paper towels or a clean kitchen towel. Set a plate or cutting board on top and add a moderate weight. Press for 10 minutes, then pat the tofu dry.
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Cut the tofu into roughly 1-inch cubes. Put the cubes in a large bowl, drizzle with the neutral oil and toss gently. Sprinkle over 1 tablespoon (tbsp) cornstarch and the black pepper, then toss again until the pieces are lightly coated.
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Spread the tofu on the prepared baking sheet in a single layer. Bake for 20 minutes, turn the pieces, then bake for another 5 to 8 minutes, until the edges are golden and lightly crisp.
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While the tofu bakes, whisk the soy sauce, maple syrup, rice vinegar, sesame oil, ginger and garlic together in a small saucepan. In a small cup, stir 1 teaspoon (tsp) cornstarch with 1 tablespoon (tbsp) water until smooth. Whisk the slurry into the saucepan, bring to a gentle simmer and cook for 1 to 2 minutes, stirring, until the sauce is glossy and lightly thickened. Remove from the heat.
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Transfer the baked tofu to the bowl, pour over the sweet soy glaze and toss gently to coat. Return the tofu to the baking sheet and bake for another 3 to 5 minutes, until the glaze clings to the cubes and darkens slightly.
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Transfer the tofu bites to a serving dish and sprinkle with the sesame seeds and sliced green onions. Serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Press and cube the tofu and whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger and garlic up to 24 hours ahead. Refrigerate the tofu and sauce separately, then add the cornstarch coating and sauce thickener just before cooking.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredient:
Replace3 tablespoons (tbsp) reduced-sodium soy sauce
With3 tablespoons (tbsp) gluten-free tamari
Replace45 millilitres (ml) reduced-sodium soy sauce
With45 millilitres (ml) gluten-free tamari
Use tamari specifically labeled gluten-free in place of the soy sauce. This preserves the savory soy flavor and keeps the glaze structure unchanged.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Extra-firm tofu gives the best balance of a firm center and crisp edges. Pressing out excess water before coating helps the cornstarch and oil adhere more evenly. Reduced-sodium soy sauce keeps the glaze savory without making the finished bites excessively salty.
Useful Substitutions
Firm tofu can replace extra-firm tofu, but press it thoroughly and handle the cubes gently because they may be more fragile. Agave syrup can replace the maple syrup in the same quantity. Tamari can replace the soy sauce; use a product labeled gluten-free if you are making the gluten-free adaptation.
INGREDIENT QUALITY
Quality Note
For the firmest texture, use extra-firm tofu and press it before coating. Arrange the cubes with space between them so they bake rather than steam, then add the sweet soy glaze only after the tofu has browned.
SPEND LESS
Cost-Saving Tip
Plain extra-firm tofu is all you need here; there is no need to buy pre-marinated tofu because the homemade sweet soy glaze provides the flavor.
COOKING TIPS
Tips
Press the Tofu
Even a short press removes surface and internal moisture that would otherwise slow browning and make the coating less crisp.
Leave Space on the Pan
Spread the tofu in a single layer with a little room between the pieces so hot air can circulate around the cubes.
Turn Before Glazing
Turning the cubes after the first bake helps more than one side brown before the sticky sauce is added.
Watch the Final Bake
The sweet glaze can darken quickly once it is on the tofu, so remove the bites when the sauce looks glossy and clings to the cubes.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftovers promptly, refrigerate them in a covered container within 2 hours and use them within 3 to 4 days. The glaze will soften the crisp coating during storage.
Freezing
The cooked tofu can be frozen, but the texture becomes chewier and more porous and the coating will not stay crisp. Freeze cooled portions airtight for up to 2 months and thaw in the refrigerator before reheating.
Reheat in the Oven
Spread the tofu on a baking sheet and warm at 400°F for about 8 to 10 minutes, until hot throughout. The dry oven heat restores more texture than the microwave.
Reheat in the Microwave
Microwave covered portions in short intervals until hot throughout. This is the quickest option, but the tofu will be softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Sweet Soy Baked Tofu Bites FAQs
Do I need to press the tofu before baking it?
Yes. Pressing removes excess water so the tofu browns more readily and the oil-and-cornstarch coating adheres better. About 10 minutes is enough for this recipe if you start with extra-firm tofu.
Can I use firm tofu instead of extra-firm tofu?
Yes. Firm tofu works, but press it well and turn the cubes carefully because they are more likely to break than extra-firm tofu.
How can I make these tofu bites gluten-free?
Replace the soy sauce with the same quantity of tamari that is specifically labeled gluten-free. Check the labels of packaged ingredients if you need to avoid gluten strictly.
Why is the sweet soy sauce added near the end?
The tofu needs time to brown before it is coated. Adding the maple-sweetened sauce near the end lets it thicken and caramelize around the bites without burning during the full baking time.
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