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.
This one’s a keeper! I was serving this with asian noodles, so as with Miriam (below) I used sesame oil. On impulse at the last minute, I also sprinkled with Trader Joe’s Everything But The Bagel seasoning (not too much, since it contains salt). Next time, I’m going to try the Umami seasoning.
I’d dissolved the corn starch in the soy sauce before I added in the oil, and the added in the tofu cubes. It smoothed out and gave a good coating to the tofu.
Wonderful, KHL! Thank you for sharing your experience and review.
Thank you so much. I’ve been afraid to try anything with Tufu except scrambles.1st try with this recipe-perfect! It will be my go to!
You’re welcome! I’m glad this one you can look forward to.
Have you tried potato starch in lieu or corn? Curious what the end result is like.
Hi! I find that this worked best. If you try it, let me know what you think!
I’ve now learnt to love tofu because I bake it !
I shall definitely try your recipe
Best, crispiest tofu ever! Thanks for sharing this simple recipe!
I followed the recipe exactly and I do not recommend putting your tofu on parchment paper. When I went to flip after 15 min the tofu was stuck to the paper and just ripped the paper up with it. I lost a good portion of tofu.
Hi, I’m sorry to hear that. Did you evenly coat the tofu? Does your oven tend to run warm?
I put tofu,oil and tamari in a one quart Rubbermaid’s container and gently shake. Covers tofu perfectly. Add cornstarch to covered tub and gently toss. Covers perfectly.
The tofu was crispy and firmer than it has been with other cooking methods. Using 1 tbs of everything didn’t seem like it would be enough but the recipe turned out great. This will be my go to tofu prep from now on.
This was real good even without the cornstarch I was missing in the pantry. Thank You!
So crunchy! Love it! Easy to do – and versatile to add to meals as desired though I did just start eating the browned and crunchy tofu straight! I used foil, sprayed it with olive oil, forgot the cornstarch so added that in the pan and it still turned out perfectly! Will make again and again – doing WW and really love the small amount of oil and starch!
I’ve been making tofu for years, and this is the best it has ever turned out. It’s easy and tasty. I agree with adding some garlic and ginger to spice it up as recommended by others.
Trader Joe’s tofu best & baked as per your receipt the best!!!! I used panko brad crumbs instead of cornstarch & baked about 15-20 minutes longer..so good!!! Thank you for your video & receive!!
This was very easy, very delicious tofu. I added ginger and garlic because I do love both of them, and added this to a lunch salad with some crushed peanuts and a peanutty salad dressing. Should I mention I love peanuts? ☺️. Next time I make this tofu I’m going to try, uh, peanut oil…
this became an overnight favorite for my family – even the non-vegetarian members!
Wonderful, Sherry! Thank you for your review.
This recipe was so good! I used a bit more soy sauce and they were crispy and tasty. What method do you recommend for reheating? Thanks!
Hi! You can do it in the microwave or stovetop. It is best right away for texture, but flavor is still delicious!
OK, another question (and thanks to all for all the feedback), how long will the baked tofu keep? I’ve found it gets hard after just a day or two. Almost killed my garbage disposal once with some left over cooked tofu.
Thanks! Rachel
This is my favorite tofu recipe–simple, fast, and tasty. I serve it over a bed of brown rice with a cream sauce. Thank you, Kate!
You’re welcome, Randy!
Thank you . I usually cook in a skillet and it is nice but after working all day I wanted to sit
The prep time was just a few minutes – I used super firm tofu and after a quick drain I cubed and tossed in a bowl with oil and soy sauce , after which I dropped the tofu in another bowl of corn starch and arrowroot and coated and baked for 30 minutes on a cookie sheet . The tofu was perfect – I mixed with high protein veggie mix and poured on a teriyaki sauce mixed with a little powdered Peanut Butter – again thank you for the easy, quick, wonderful recipe.
Steve Schott
It’s difficult to find the ingredients and instructions in these articles, but I do love this recipe.
Stupid easy….stupid good! Will be making this a lot more…thanks!
Thank you, Robert! I’m happy you enjoyed it.
I bought tofu for pad thai and had heaps left over and hate waste so I tried this. I’m going to add it to a red curry sauce with veg tonight. I tried a couple pieces on their own just to check it out. Not too bad considering i’ts my first venture into eating tofu on it’s own. It will be better in the red curry sauce, To be continued.
Made almost exactly. Used soy sauce bc ran out of tamari. Everything else was exact. Came out crispy and so delicious I ate it all. Thank you. So much better than frying.
This is perfect and it’ll be my go to recipe from now on. Thanks Kate.
Love this recipe and my wife does too, and she is a tofu-skeptic for sure!
Thanks,
JAM
I love that! Thank you for your review, Jennifer.
I’m use to frying tofu but I’m going to try to bake…I don’t want to have to stand and keep it from burning.
It may taste better than frying without all that oil.
Thank you Kate. I’m sure it will taste great ☺️.
This recipe is perfection and barely uses any oil.
The tofu came out perfectly crisp and golden brown.
I never leave recipe reviews, but this was so good that it is my first review!
I’m happy you did! Thank you for your comment.
I just want to go on record for saying that this recipe is amazing! We had a recipe that called for baked tofu the other day, and I found this page with a quick Google search. It turned our Pad Thai into a masterpiece! We were snacking on the tofu bites until we almost didn’t have enough for the dish.
I made it again today for a quick stir fry, and it came out perfectly once more. We will never make tofu for stir fry any other way.
Thank you so much!
Thank you, Ali! I’m happy you enjoyed it.
This is my go-to method of making tofu to add to recipes now. Thanks so much!
You’re welcome, Frances! I appreciate your review.
Thanks for making the use of the tofu block in my fridge ever so much more enjoyable. I realize I need to squeeze out more water and toss the tofu halfway through oven cooking time and to use cornstarch instead of flour to achieve your crispy texture. All in all however the tofu was still better than I thought it would be. I can hardly wait to try it again and do it better! Cheers,
I’m happy you enjoy it, Brenda! Thank you for sharing.
1st time tofu trier & I was impressed. Bought Organic Extra Firm and didn’t spend a lot of time pressing out the water. Just enuf to have the block feel solid – Then I sliced it and pressed again so that was enuf for me. Cut them into cubes. & I did NOT use oil – oil & water don’t mix so I increased the soy sauce and added garlic salt – fried as you said and then I topped them with hoisin sauce. YUMMY!! I couldn’t believe that it tastes so good. My husband even said when did you make this chicken. Ha! We are vegan so he should know better. Thanks for the advice.
I’m happy you enjoyed it! Thank you for sharing, Lee.
Thank goodness for this recipe!!! My tofu finally came out nice and crispy. I tried cooking tofu for the first time last night and had to throw it out. I can’t wait to try your Brussel sprouts and tofu recipe next! I’m at @peonyandplumecalligraphy if you ever are in need of writing services :-)
Not sure if I have commented before, but this has become a go-to staple in a house of a picky eater that is 10. We make this, some softly butter sautéed garlic broccoli with jasmine rice, and the big kids put it with oyster sauce and a splash of siracha. Unfortunately it means I have to cook instead of my hubby.
Great recipe! have tried so many times to get crispy tofu by frying but never comes out right. This way is easier and healthier. Will be making this again and again!
This looks great. Love /miss fried food and this recipe will expand my repertoire. I’m not a huge calorie counter but it looks like a quarter of the tofu block baked is about 130 calories. Is that correct. Thanks for the recipe.
So delicious! I love this recipe and so does my meat-loving family. Followed the instructions exactly and the tofu turned out perfectly crispy. I served it with the equally delicious peanut sauce that Kate links to in the recipe, as well as stir fried veggies and brown rice. Thank you!
You’re welcome, Carolyn! I’m happy you enjoyed it.
I just made this and topped with an orange sauce. Really good!! I used to hate tofu but recently learned how to make it, so now I probably eat too much. Great recipe
I’m glad this recipe helps you to enjoy it, Paula! I appreciate your review.
Thanks for this recipe. Have had poor luck sauteeing tofu. May I ask a question. Instructions say,”Bake for 25 to 30 minutes, tossing the tofu halfway…” I don’t understand ‘tossing the tofu halfway.’ Are you saying to turn it over?
Hi Thomas, yes turn it over so the sides cook evenly. I hope you love it!
Tofu turned out great! I made a sweet and spicy ginger sauce and ate it over brown rice. Thank you!
You’re welcome, Sonny! Thank you for your review.
Fantastic recipe!
I didn’t have arrowroot used corn flour and a little nutritional yeast instead.
Thank you!
I’m happy that worked for you, Becky!
Great recipe! And cut the mess in my kitchen (from frying in a skillet) in half :-) Thanks!
I use this tofu recipe for EVERY recipe involving tofu. So simple and truly the best homemade tofu I’ve ever had. I cut the tofu squares into even smaller pieces which makes them extra crispy! Katie (& Cookie), you’ve helped me so much through this time! :)
I love it, Hannah! Thank you for sharing your review.
what if my tofu came out too crispy? Its like dry inside like a crouton
Hi Britt, I’m sorry to hear that. Sounds like you may have over baked it or it was a strange blog of tofu.
I made this recipe tonight. It’s perfectly Crispy as promised. I didn’t have a meal planned, I was just testing the recipe for future meals. I ate the tasty little nuggets as is for a snack.
I make this recipe alllll the time. I like to add chili powder and paprika or some curry powder. delicious every time!
I made this. It is good. Tofu is only flavorful on the outside though.
I was really pleased to find your instructions,as I have been trying to fry tofu on and off since the 70’s without success! This is only the first time and I expect my technique will need tweaking because the insides were really dry, but the outsides were crispy just as promised. I think reason for the dryness inside was I used Nasoya’s Super Firm Tofu, which is supposed to be even firmer than Extra Firm. I am wondering what your take on this problem is so I can try again with better results. Thanks!
I made it and loved it. I dried out the tofu a LOT so it was almost like jerky, which is fine with me. I might try adding part sesame oil to the oil allowance next time for a little different flavor.
I’m glad you liked this tofu recipe, Lynne! I appreciate your review.
Hi, if I don’t have cornstarch is there something different I can use? Thanks.
Hi, arrowroot starch works well too!
I was searching for a good way to get started w baked tofu bc I typically just throw it in a marinade, then a skillet. This sounds really simple & delicious, so with my oven preheating right now, I’m looking forward to seeing what happens w my first try at ~baked~ crispy tofu! I’ve had plenty of skillet success so far, & was just seeking sth new; it’s kind of hard to screw up tofu enough to be inedible, so I’m oddly confident about this recipe (& I already have all the ingredients so here we go!). Thanks from a fairly new vegan cook. :)))
I hope you loved it, Sarah!
Ooh, fun! a reply…cool. It’s delicious & I’ll totally be making it again. :)))
OMG. I have always loved fried tofu, but had no idea I could make it! I used this basic recipe (and the comments) and mine came out PERFECTLY! I cut the tofu into small squares, I used a dishtowel and papertowels with HEAVY weight on top (cast iron skillet, 6 thick plates and my container of flour) for a few hours. Then I refrigerated it over night and did it again the next morning (probably overkill but more water came out this morning). Then I used 1 tablespoon+ sesame oil, 1 tablespoon soy sauce and mixed. Smelled great. Then I dusted with 1 tablespoon cornstarch. Baked at 400 degrees for 15 minutes, stirred, baked another 15 minutes. Drenched in Sweet Chili Sauce. Exactly what I get off the salad bar I pay a lot. Now I can have all I want! Love it. Without the Sweet Chili sauce, great in salads. Just anything. Puffed up beautifully. I think I could use it as a mock Chicken Fried Chicken sandwich! Absolutely love this recipe! Thank you all!
Thank you for sharing! I’m glad you enjoyed it, Shari. I appreciate you sharing your variation!