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Serving plate - Baked Tofu with Vegetable rice and Sun Dried Tomatoes. maninio.com
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5 from 1 vote

Crispy Baked Tofu with Vegetable Rice

This Crispy Baked Tofu is made with delicious aromatic ingredients and it is a lot less oily but is still an incredible crispy flavor explosion in a plate! Only 400 calories per serving and you can adjust the spiciness to your own taste. Serve it with vegetable rice and fresh basil.
Course Main Course
Cuisine American
Keyword Baked Tofu, Crispy Baked Tofu, Crispy tofu
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 2
Calories 450kcal


  • 12 oz firm tofu
  • 1/3 cup tamari sauce
  • 4 Tbsp olive oil
  • 2 Tbsp garlic powder
  • 2 Tbsp onioon powder
  • 2 Tbsp black pepper
  • 1 cup cooked rice
  • 1/2 cup red peppers
  • 1/2 cup fresh onions
  • 1/2 cup leek
  • 3 pieces sun-dried tomatoes


  • Wrap tofu in an absorbent towel and press out the liquid. Cut it into cubes, place it on a plate and sprinkle with some coriander
  • Mix the tamari sauce, olive oil, garlic powder, onion powder and black pepper in a bowl and add the tofu cubes. Make sure that all tofu cubes are covered with the sauce. Let it rest for 1.5 hours
  • Preheat the oven to 204 C (400 degrees F) and place the tofu cubes in a pan one it's ready. Bake for 25-30 minutes until the tofu cubes edge is golden brown and crispy
  • In the meantime prepare the rice. Put 11 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on medium heat for around 25 minutes. Strain and cover.
  • Heat a large pan over medium heat. Once hot, add the oil and salt and the onions. Cook for 3-4 minutes, until golden brown
  • Add the garlic and cook for 1 more minute. Add the pepper and leeks and cook 3-4 minutes until golden
  • Add cooked rice, the basil and stir occasionally for 3-4 minutes
  • Take a serving plate and put the rice. You can put it in a small cup and make a "cup" design as I did
  • In my case, I kept 1 portion rice without veggies and 1 portion with veggies.
  • Add tofu and sprinkle with basil and with sun-dried tomatoes, if you wish


  • Prior to using tofu, it is important to press out as much liquid as possible. This allows the tofu to better absorb other flavors from marinades or sauces.
  •  To do this, wrap the tofu in a towel and place in a colander. Lay something somewhat heavy, such as a plate, on top and leave it for 20 minutes to remove any excess water.
  •  Another way to remove excess water is to freeze and defrost it. Note that this method of freezing results in a more porous, “meatier” texture that is good if you want to use tofu as cutlets or when you want a chewy texture.
  •  To make the perfect Baked Tofu, you have to make sure that you season it very well. Leave it to rest for at least 1 hour.
  •  Instead of Tamari, you can use Soya sauce.


Serving: 1g | Calories: 450kcal | Carbohydrates: 52g | Protein: 25g | Fat: 36g | Saturated Fat: 5g | Sodium: 2193mg | Potassium: 593mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1819IU | Vitamin C: 57mg | Calcium: 319mg | Iron: 6mg