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draft1 300 g tofu block

Quick Crispy Cubed Tofu with White Spelt Flour

Small tofu cubes with a light white-spelt-flour coating, baked hot for crisp edges. Start checking at 12 minutes and serve immediately. Optional finishes include lemon juice, herbs, tahini, or chili flakes.

Instructions

  1. Heat the oven to 220°C fan and line a baking tray with parchment paper.

  2. Wrap 300 g firm tofu in a clean towel and press firmly by hand, or weight it for 5–10 minutes.

  3. Cut the 300 g tofu into 1.5–2 cm cubes. Avoid smaller cubes because they can become too hard.

  4. Gently toss the tofu cubes with:

    • 1 tbsp soy sauce
    • 1 tbsp olive oil
    • optionally 1 tsp sesame oil
    • 1/2 tsp paprika
    • 1/4 tsp garlic powder (or 1 small grated garlic clove)
    • 1/4 tsp black pepper

  5. Sprinkle 1 tbsp white spelt flour over the seasoned tofu and toss gently until lightly coated and slightly dusty, not wet or pasty.

  6. Spread the tofu cubes on the prepared tray with space between them.

  7. Bake at 220°C fan for 12 minutes, then check. If browned and crispy, remove; if needed, bake only 2–3 minutes more.

  8. Do not flip unless the bottoms are sticking or browning unevenly. Serve immediately while crisp.

Success cues

  • Cubes are browned and crispy after about 12–15 minutes.
  • Flour coating is light and dry-looking rather than pasty.
  • Edges are crisp without becoming excessively hard.

Scaling notes

Scale ingredients by 300 g tofu blocks. Maintain 1.5–2 cm cubes and space between pieces; use the same 12-minute check with only 2–3 additional minutes if needed, rather than scaling baking time. The sesame oil remains optional.

Substitutions

  • 1/4 tsp garlic powder may be replaced with 1 small grated garlic clove.
Development notes
  • A 15-minute bake at 220°C fan was reported as crispy, with some edge pieces slightly too hard. That observed result replaces the earlier 20–25 minute proposal.
  • The current draft checks at 12 minutes, reduces flour from 1.5 tbsp to 1 tbsp, and omits maple syrup. Those refinements lack a separate evaluated cook; confirm crispness without hard edges next time.
  • White spelt flour was used because cornstarch was unavailable in that session. Cubes and minimal flipping are retained from the source.
Cook mode

Quick Crispy Cubed Tofu with White Spelt Flour

Ingredient reference 1×

Crispy tofu

  • firm tofudrained and pressed briefly 300 g
  • soy sauce 1 tbsp
  • olive oil 1 tbsp
  • sesame oiloptional 1 tsp
  • paprika 0.5 tsp
  • garlic powderor 1 small grated garlic clove 0.25 tsp
  • black pepper 0.25 tsp
  • white spelt flour 1 tbsp