Crispy Baked Tofu is a simple, delicious way to enjoy tofu with a golden, crunchy outside and a soft, tender inside. This dish shines with its easy-to-make texture that’s perfect for adding to salads, stir-fries, or even on its own as a snack. The tofu gets a light coating that crisps up in the oven, making it a favorite for both tofu lovers and those just starting to explore plant-based cooking.
I like to press the tofu well to get rid of extra moisture, then toss it with a little soy sauce or your favorite seasoning before baking. This trick really helps the tofu soak up flavor and become beautifully crispy without needing to fry it in oil. It’s a healthier option that still delivers that satisfying crunch we all crave.
One of my favorite ways to serve crispy baked tofu is over a bed of rice or noodles with a drizzle of sweet chili sauce or a sprinkle of sesame seeds. It adds a fun texture and a boost of protein to any meal. Plus, it’s a dish I find myself coming back to often because it’s so easy and reliable—always a hit whether for a quick lunch or a cozy dinner.
Key Ingredients & Substitutions
Firm or Extra-Firm Tofu: This is the best tofu for baking because it holds its shape well and crisps up nicely. If you can’t find extra-firm, firm will work, but press it well to remove moisture.
Soy Sauce or Tamari: Soy sauce adds the salty, umami flavor we need. For a gluten-free option, use tamari. You can also try coconut aminos for a milder, slightly sweet taste.
Cornstarch or Arrowroot Powder: This ingredient is the secret to crispiness! It creates a nice crust on the tofu when baked. Arrowroot works well if you want a grain-free alternative.
Olive Oil or Sesame Oil: Both add flavor and help with browning. I prefer sesame oil for a nutty taste, but olive oil works great too.
How Do You Get Tofu Extra Crispy When Baking?
The key step is pressing the tofu to remove water. Too much moisture means soggy tofu. After pressing:
- Cut the tofu into even cubes for uniform cooking.
- Toss cubes in soy sauce and oil to add flavor and help the coating stick.
- Lightly coat them with cornstarch or arrowroot; this forms a crisp outer layer.
- Space the cubes apart on the baking sheet so air can circulate and crisp all sides.
- Flip halfway through baking to get golden all around.
Taking these steps makes a big difference—it creates tofu that’s crisp and browned outside while staying soft inside. Trust me, it’s worth the extra few minutes of prep!
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Heavy object or tofu press – needed to press out excess moisture from the tofu. A tofu press makes it super easy, but a weighted plate works fine too.
- Mixing bowls – for tossing the tofu with soy sauce, oil, and cornstarch. I like a medium bowl that’s big enough to coat everything evenly.
- Spatula or spoon – to toss the tofu gently without breaking the cubes. Keeps things evenly coated without ruining their shape.
- Measuring spoons – so you get the right amount of soy sauce, oil, spices, and cornstarch. Keeps the flavors balanced and consistent.
Flavor Variations & Add-Ins
- Spice it up: Add cayenne pepper or chili flakes to the coating for some heat. Perfect if you like a little spicy kick.
- Different sauces: Toss cooked tofu in teriyaki sauce, buffalo sauce, or a peanut sauce after baking for extra flavor. I love variety!
- Extra flavor: Mix in garlic powder, onion powder, or ginger to the coating for more aroma. Works great for a savory punch.
- Herbs & seeds: Finish with chopped green onions, sesame seeds, or cilantro to add freshness and crunch.
Crispy Baked Tofu
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400 g) firm or extra-firm tofu
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil or sesame oil
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- Salt, to taste
For Serving:
- Optional dipping sauce (such as soy sauce or sweet chili sauce)
How Much Time Will You Need?
Overall, this recipe takes about 40 minutes. Plan on 10–15 minutes for pressing and prepping the tofu, around 5 minutes to toss and coat the cubes, and 25–30 minutes baking time for that perfect crispy finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the tofu from sticking and make cleanup easy.
2. Press the Tofu:
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place something heavy on top—like a cast iron skillet or a few books—to press out excess moisture. Let it sit for 15-20 minutes. This step helps the tofu become crispy when baking.
3. Cut and Season the Tofu:
Cut the pressed tofu into 1-inch cubes. In a bowl, gently toss the tofu cubes with soy sauce (or tamari), olive oil (or sesame oil), garlic powder, smoked paprika if using, and a pinch of salt. Make sure each piece is coated evenly.
4. Add the Crispy Coating:
Sprinkle cornstarch or arrowroot powder over the tofu cubes. Toss gently again until every piece has a light coating. This will help create that crispy outer layer.
5. Arrange and Bake:
Spread the tofu cubes out in a single layer on your prepared baking sheet, making sure they don’t touch so they can crisp up well. Bake for 25-30 minutes, flipping the tofu halfway through to get even browning on all sides. You’ll know it’s ready when the tofu is golden brown and crispy.
6. Serve:
Once baked, let the tofu cool a little, then enjoy it straight away! Serve with your favorite dipping sauce, or add it to salads, rice bowls, or stir-fries for a tasty protein boost.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great and becomes even firmer after freezing. Just thaw it completely and press out any excess water before marinating and baking.
How Should I Store Leftover Crispy Baked Tofu?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a toaster oven to help maintain crispiness, as microwaving can make it soggy.
Can I Make This Recipe Oil-Free?
Absolutely! Simply skip the oil and toss the tofu with soy sauce and your seasonings before coating with cornstarch. The tofu will still crisp up well in the oven.
What’s a Good Substitute for Cornstarch?
Arrowroot powder is a perfect 1:1 substitute for cornstarch. You can also try potato starch or tapioca starch for similar crisping results.