How to Make Crispy Baked Tofu
Learn the tricks to making amazing crispy tofu, without a ton of oil! This tofu is a fantastic addition to Asian dishes and recipes that need extra protein.
Updated by Kathryne Taylor on September 5, 2024
Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it.
Even tofu skeptics love this tofu. Try it, and you will see!
Tips for Irresistibly Crispy Tofu
1) Choose the right kind of tofu.
Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides. Look for tofu in the refrigerated section by the produce.
2) Squeeze out as much moisture as possible.
Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.
3) Toss your tofu in oil, soy sauce and starch.
Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).
Cornstarch vs. arrowroot: You might be wondering which starch is better. Cornstarch is a more processed ingredient, but it yields the crispiest results. Arrowroot is less processed and works well, but the outer covering can turn a little slippery and strange if you’re adding the tofu to a dish containing a lot of moisture (like curry).
4) Bake it.
Spread your prepared tofu in an even layer across a sheet pan. Don’t worry if your tofu fell apart a bit as you tossed it. Bake until golden brown, about 25 to 30 minutes. Boom! Perfect tofu.
Why Bake Your Tofu?
Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu.
When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It’s simply the best.
Uses for Crispy Baked Tofu
If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. Why? Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed by Deborah Madison, via Serious Eats).
So, bake your tofu in the oven to crispy perfection, then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors, or any recipe that could benefit from some hearty vegetarian protein. It would be great in my Thai red curry or green curry.
You could replace the eggs in my kale and coconut fried rice and Thai pineapple fried rice with this tofu. It is amazing with peanut sauce drizzled on top, in any form. (Fun fact: my crispy tofu and peanut sauce collide in my cookbook!)
Please let me know how your tofu turns out in the comments! I want to hear how you put it to use.
Watch How to Make Crispy Baked Tofu
How to Make Crispy Baked Tofu
Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.
Ingredients
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari* or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.
Notes
Recipe adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I used to do this kind of thing for years in a fry pan – coming across your recipe was a godsend. It’s easier, cleaner and tastes better in the oven! I’ve always used besan (chickpea) flour, but otherwise I do follow this recipe to a T these days.
Hi can i prepare the day ahead and leave in marinade overnight in fridge?
Hi Lyndsay! This is best served right away. You can gently reheat on the stove top or in the microwave.
Thank you so much for the recipe, it has made dinner much easier. I used the basic process, oil, liquid and starch as a batter for the tofu. I chose pesto and garlic oil with balsamic vinegar. My family raved its crispness and my t-shirt rejoiced in the lack of frying splatter stains.
I love your recipes! Thank you for sharing. Made this for the first time today, tasted great. The only issue I had was the tofu was very chewy, do you think I over baked it?
Hi! I wonder if it still had a lot of water in it. Did you squeeze excess out?
Yum! Turned out perfectly, just as you described.
I just made this for the first time and it turned out wonderful! I think next time I will slice the tofu into some strips so I can use it for a nice crunchy and chewy element in fresh rolls.
This came out so nice!!!! I was so glad with how it came out crispy on the edges and soft in the middle just like you said! I drizzled it with a homemade sweet and sour sauce and it was great!! Thank you so much for this recipe!!!
This recipe has turned me into a hero in our family. normally my hubby is everyone’s favorite chef. We have both a 9 and 11 year old who are picky eaters and LOVE this. I use silicon baking mats, sesame instead of olive some soy sauce and corn starch. Served with jasmine rice and fresh sautéed broccoli. Little oyster and voila! So very good. Thank you for the recipe!
This was indeed the best all around tofu recipe I’ve ever made. So easy. I’ve made it a few times to go on your veggie sesame noodles. Last night I made it to go in as the protein for a ‘no-chicken noodle soup’ recipe. I added an 1 more tbsp of tamari and also coated with 2 tbsp of nutritional yeast to add to the savory goodness. Highly recommend!
Good stuff! Easy to make and turned out better than i expected. Will make again for sure
I’ve never had tofu before, but needed to up my protein and found this recipe. It’s not half bad With ranch taste like chicken.I did have crispiness to it maybe a little bit more for me to my liking.
Great recipe and a good starting point for various dishes. Funnily enough, when I baked the tofu it came out quite dry but the frying method, in a non-stick pan and a little oil produced nice and crispy tofu.
This recipe is easy and turns out perfect every time. I use this for any recipes that call for tofu. Even tofu haters love this one.
I was so tired of frying my tofu and now I have a better and tastier alternative. Tossed it before baking with the cornstarch, tamari, olive oil and lots of garlic powder and it was delicious all by itself! I did, however, add the tofu to a sauteed noodle dish with onions, broccoli, garlic and ginger and it was great(crispy too)!
This was great, I added paprika, garlic and chili powders to the corn starch!
BRILLIANT
FANTASTIC
YOU CAN USE THIS BASE TOFU IN ANY RECIPE IT HAS AN AMAZING MEAT LIKE TEXTURE.
Thank you
Just the best ever tofu recipe. Thank you so much for sharing it. I added some snap peas, cashews, broccoli, a little of lime juice. So delicious with rice.
I tried this, it turned out like rubber and completely inedible.
Hi Zoe, I’m sorry to head you are disappointed with this recipe. How long did you bake it for?
I only cooked it for 20 mins as it was golden by then. It’s ok, I’ll try pan frying it next time.
Do you have any tips on storing the tofu after you’ve baked it? I’ve tried putting it in the refrigerator and it becomes chewy. Thanks!
Hi Emma! It is best consumed right away. But, you can try to reheat on the stovetop or oven to hopefully avoid some of the chewy refrigerated result.
Hi I used cornmeal instead seasoned with Himalaya salt onion powder garlic powder and so forth you choose, shake in a bake like fish’s spray with oil that Is your panI fried mine in pure olive oil must watch the tofu this burns easily. Delicious!!!!!!!
I have made this tofu recipe twice and each time it comes out hard and chewy…did I maybe do something wrong? I followed the recipe.
Hi Lauren! I’m sorry to hear that. How long are you baking it for? Are you tossing it halfway?
I baked it at the temperature it said in the recipe for the time it stated too. I did toss it half way. I will try again in a few days and see what happens. The inside is soft but the outside comes out hard and chewy.
Omg. It’s so difficult to toss the tofu with the oil, tamari and corn starch without breaking the tofu into pieces.
The fastest way to make a block of tofu disappear. Gave this recipe a try to see what dishes we could incorporate it in. Didn’t even last 5 minutes. We ended up just eating the whole thing right off the baking sheet with your peanut sauce.
Do NOT use this great recipe with tofu that has been frozen then thawed – it will be porous and soak up the liquid like a sponge!
I can’t wait ’till I get some more tofu and not put it in the freezer before using this.
I have a question- am I able to prepare a whole block of tofu this way and bake as needed? I live alone and would love to prepare ahead of time, but I’m wondering if the tofu gets soggy sitting in the fridge a day or two before baking.
Hi Lisa, this is best consumed right away, but you can reheat gently on the stove or microwave.
This was an easy recipe to follow but my tofu did start popping like popcorn only after 10 mins in the oven. My oven seems to be a bit strong at times even when I use the correct temperature setting but didn’t except them to be “done” so soon. Ive never baked tofu before so is this normal?
Hi Alisa, it’s not suppose to pop. Does food normally cook fast in your oven?
My tofu stuck to the parchment paper. Not sure what I did wrong!
Thanks for sharing! What tips do you have to prevent it from sticking to the pan? I lined pan with foil and sprayed with olive oil spray but it still stuck on quite a bit. Thank you!
Hi Melanie! I recommend parchment paper. Have you tried that? I don’t have any issues with parchment paper.
This is the first time that the tofu didn’t burn or remain soggy. In the past I had squished the heck out of it to no avail. But your method to cut if you and then squeeze the water out worked and the cornstarch worked like a charm. Thank you for figuring this out and sharing your recipe.
I loved this recipe – the tofu turned out really well! If I want to make this tofu for a recipe without an asian flavor profile, can I make it with just olive oil and cornstarch, or does there need to be additional liquid added?
Hi Liz! I find it really subtle, but also gives it some taste. I believe others have tried it without it and didn’t mind the results and used other seasonings. I suggest looking at the comments to see what others have tried!
Can I substitute toasted sesame oil in place of olive oil for flavor?
Hi! I haven’t tried it here. It tends to be a little thicker so may not work like you think it will.
Love this recipe I use it all the time. Love it with the garlic
Thank you for your review!
This was fantastic and easy! It was my first time cooking with tofu. I mixed it with rice noodles and tikka masala sauce. The tikka sauce was not very good (it was store bought). The tofu was incredibly crispy and worked great with the sauce, like how breaded chicken works well with sauces. I’m going to try this tofu recipe next with an orange “chicken” recipe served over white rice. I did try a few pieces of the tofu with spicy barbecue sauce…it was great like that too!
Thank you for another great recipe and for helping me try new things! Your tips on how to drain the tofu are great for newbies!
Thank you, Blair! I’m glad you tried it and enjoyed the tofu.
Great recipe…thank you! Just made it using garlic hot sauce, a dash of HP sauce and olive oil for my solo supper, but it’s going near the top of the list of things served special folks on special occasions…
Great way to change this one up! I’m glad it worked out. Thank you for sharing, Richard.
I’ve never really liked tofu before this. Now it’s on our weekly dinner rotation! I agree- the baking makes it turn out so much better!
Hi! I made this tonight! I cut my pieces too small but it was tasty. I added MrsDash seasoning because I like it on anything I eat.
Have you tried rinsing the tofu after you take it out of the package? Sounds crazy but it works like a charm. Hold it under running water for 30 seconds. It will rinse out all of the water that is stuck in it from being packaged. All the liquid still in it will be way easier to squeeze out.
Frying will be much faster and easier as well, because you won’t have to cook off all the liquid that was stuck in it.
You might find that with this method the extra firm is actually too firm. I ended up switching to the TJ’s firm, because this method works so well.
I have used this recipe several times without cornstarch (because I didn’t have any) and it was still perfect.
Tried today with cornstarch and it was a bit “heavier” but still nice.
We sprinkle the soya “croutons” on veggie soups for protein or on cauliflower cheese.
Soooh tasty and easy to make. Thanks Kate for your inspirational work.
I did make this as described and liked it very much! Nice way to prepare tofu
Great! I’m happy to hear that, Nancy.
Love this so much; sometimes I just keep snacking on it plain.Great texture, too. I also get TJ;s tofu. Do you think their sprouted tofu would work here?
Really appreciate all the work you do to produce such lovely recipes. I have a nine year old granddaughter who has been vegetarian for three years and your recipes help her eat more than peanut butter or cheese! Hope Cookie is well.
Hi! I’m glad you loved it, Kathy. I’m not sure about sprouted tofu, sorry! If it’s extra firm, it may still work.
Thank you so much for this. Up until now I have been frying my tofu and finding it hard to get it brown. I also have not been squeezing the liquid out of it enough so now I know. This is a perfect solution
We started eating mostly plant based diet and have included tofu. I prepared this tofu for my family and everyone loved it!!! Thanks, Mimi
Another Winner!!! I got tired of trying to get this kind of crisp in a cast iron skillet as well. Wish I had come across this recipe earlier. At first I thought I may have overcooked the tofu because it came out so crispy on the outside but soft inside. I stir fried some veggies then added a sauce as well as rice for a complete meal. Thanks.
I made this tofu recipe, and it looks really delicious. It will be served tonight with a simple stir fry. I think this will be my favourite go to recipe for tofu.
Sounds delicious, Jennifer! Thank you for sharing.
Hi, I used corn flour to coat and it turned out great. Nice and crispy. My first time cooking tofu! Thanks
I’m not sure whether I’ve already left a thank you for this recipe. I’ve probably been making it for about a year, now, and we just had it again tonight. It’s super good if you mix in some 5-spice and cayenne when you combine the wet ingredients. We eat this dish topped with an Asian style salad dressing and snips of crisped nori—diced green onions, too, if you have them. Delicious cold or hot! Thank you!
Thank you for taking the time to comment, Kimi! I’m excited this one is a favorite for you.
I used Tally Ho Tofu which is firm.
I add half a cup of olive oil, half a cup of soy sauce and half a cup of cornstarch.
I soaked them for an hour.
The oil i drained off to sear them in they were crispy form and totally edible!
The crispy tofu turned out to be perfect. One change though – I dipped each cube in sauce and put them on the baking tray, because I felt the soy cubes would break if I toss them in a bowl..
Overall, thank you! And it was a perfect addon to Thai Veggie Peanut Noodles
-N
I made this baked tofu and it is wonderful. I put in a bag and freeze it right after it cools. I eat mostly salads and take my pieces from the freezer, microwave a minute and throw in my salad. They are wonderful. I made fried tofu and it was great as well. I did however make a mess every time. This baked tofu was so clean to do. I also add garlic and ginger powder. And I drizzle honey over them after they cool. The best tofu ever!!!
Sounds like you have it figured out! Thank you for sharing, Beverly.
This method worked great! Very glad I found your site. Thank you! I got the best crispiness on the side of the tofu that was touching the baking sheet—I ended up flipping each piece of tofu halfway through the baking to get two sides really crispy and will add a third flip next time I make this.
I’m glad you found it too, Tim! Thank you for your review.