Golden, crunchy baked tofu that's surprisingly addictive – even for the tofu-sceptics!
Fogdog's Gluten Free Shake & Bake does all the hard work, coating each piece in a light, flavour-packed crust. Pair it with a quick miso dipping sauce and you've got a seriously impressive plant-based dish in under 40 minutes.
Ingredients (serves 2-3)
- 50g Fogdog Gluten Free Shake & Bake Coating Mix
- 400g firm tofu, cut into 3cm cubes
- 3 tablespoons sesame seeds
- 2 tablespoons miso paste
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons hot water
- 2 spring onions, thinly sliced, to serve
- 1 teaspoon chilli flakes, to serve
Method
- Cut your tofu into 3cm cubes.
- Preheat the oven: Preheat your oven to 200°C (fan bake). Lightly spray or brush your baking tray with oil.
- Shake & coat: Pour 95g Fogdog Gluten Free Shake & Bake Coating Mix into a large zip-lock bag or a container with a lid. Dip each tofu cube briefly in water, then drop them into the bag. Seal and shake well until every piece is fully coated. Let the coated tofu sit for 2–3 minutes to let the flavours infuse.
- Bake until golden: Spread the coated tofu in a single layer on your prepared tray, making sure pieces aren't touching. Drizzle some extra oil on top and sprinkle on the sesame seeds. Bake for 25–30 minutes, flipping halfway through, until deep golden and crunchy on all sides.
- Make the miso dipping sauce: While the tofu bakes, whisk together 2 tablespoons miso paste, 1 tablespoon rice wine vinegar, 1 tablespoon honey or maple syrup, and 2 tablespoons warm water in a small bowl until smooth and glossy. Taste and adjust – add more honey for sweetness or a splash more vinegar for extra tang.
- Serve: Pile the crispy tofu onto a plate or serving board. Scatter with thinly sliced spring onions and sprinkle with chilli flakes. Serve immediately with the miso dipping sauce on the side. Enjoy!
Notes + tips
- Make it vegan: Swap the honey in the dipping sauce for maple syrup.
- Serving ideas: These are delicious served over a rice bowl with edamame, sliced cucumber, and pickled ginger – or as a crowd-pleasing party snack. They disappear fast!
- Air fryer option: Cook at 190°C for 15–18 minutes, shaking the basket halfway through, for an even crunchier result.
- Leftovers: Reheat in the air fryer or oven at 180°C for 5–8 minutes to revive the crunch. Avoid the microwave as they'll go soggy.