Can I use silken tofu instead of extra-firm?

Oh honey, don't do it. Silken tofu is too delicate and will just turn to mush in the oven. Extra-firm is the way to go for that perfect crispy texture. If that's all you have, you could try freezing it first to change the texture, but honestly? Just wait until you can get the right kind.

How do I prevent the tofu from sticking to the pan?

Two magic words: parchment paper. It's my kitchen BFF for this recipe. If you're out, give your sheet pan a light spray of oil right before adding the tofu. And whatever you do, don't skip the flipping step - that's when most sticking happens.

Can I make this without oil?

You can try, but listen - that tablespoon of oil makes all the difference for crispy edges. If you must skip it, use a non-stick mat and maybe add a tiny bit of vegetable broth to help the spices stick. Just know it won't get quite as golden and crunchy.

Sheet Pan Crispy Tofu - Irresistible 6-Ingredient Recipe

Sheet Pan Crispy Tofu – Irresistible 6-Ingredient Recipe(56 characters)

Print Recipe

A simple and delicious crispy tofu recipe made on a sheet pan for easy cooking and cleanup.

Author: Nour Pullen
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 2 servings
Category: Main Dish
Method: Baking
Cuisine: Asian-Inspired
Diet: Vegan

Ingredients

Scale

1 block (14 oz) extra-firm tofu
1 tbsp olive oil
1 tbsp soy sauce
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt

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Instructions

Preheat oven to 400°F (200°C).
Drain and press tofu to remove excess water, then cut into cubes.
In a bowl, mix tofu with olive oil, soy sauce, garlic powder, paprika, black pepper, and salt.
Spread tofu evenly on a parchment-lined sheet pan.
Bake for 25-30 minutes, flipping halfway, until crispy and golden.
Serve hot.

Notes

Press tofu for at least 15 minutes to improve crispiness.
Adjust seasoning to your preference.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://crispzy.com/sheet-pan-crispy-tofu-recipe/