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.
Winner recipe! Added to a curry.
Wife and I loved it. 13 yr old son ate it… that says alot!
You’re welcome, Tim! Thank you for your review.
Nailed it! This crispy tofu with the peanut sauce (extra coconut milk), was exactly what I have been craving as a vegetarian for 30 years. Thank you for making me so happy right now.
You’re welcome, Karyn!
I’d like to try this. Do you add the soy sauce before or after baking the tofu?
Thanks.
Hi Devra! Yes, see step 4.
I love your recipe, makes it super easy. By the way I learned another trick on getting the most water out of tofu. Basically you freeze it first. Then when u thaw it out, the water is much more likely to draw out from the block. I hate pressing as well cuz most of the time, it crumbles, even with extra firm.
This recipe was fabulous! Both my partner and I were vegetarians for quite some time, and I worked in a healthy store and deli, so I’d learn a couple tricks about cooking tofu. But this method was a big success! We layered it with basmati rice and cooked veggies. It was awesome and we both agreed this style is a keeper!! Thanks so much for sharing it!
So easy and delicous.
This was perfect. Thank you!
Not sure what I did wrong but this came out hard and chewy. I’m sure it’s a good recipe but I’ll pan fry in coconut oil like I usually do.
I’m sorry to hear that!
This Tofu is/was amazing. It was all I could do to not eat if all myself.
I made this for the fam with a few mods, bit more oil on pans to prevent sticking, flour and panko with bit of salt as do not have any starches; still came out great and 400 or 205 C is great, with convection bake cooks bit faster. Plan to try different sizes and different light batters. Thanks for the recipe and detailed intro!
Consider a “skip to recipe” button floating on article(s) as a UX suggestion for your blog.
This is the most awesome tofu recipe! I’ve made it countless times. It’s always perfect! I stir in sesame seeds before baking. Usually add it to rice and sauteed veggies. Thanks so much!
Wonderful to hear, Kathy! Thank you for your review.
My son and I love this recipe! Comes out perfect every time
I’m glad it was a hit! Thank you for your review, Deborah.
This turned out amazing! So glad I found this method. It will definitely be my goto tofu cooking method from now on. Had it with bang bang sauce, fried rice & stir fried cabbage last night and I was so happy
I’m glad you enjoyed it, Pog! Thank you for your review.
Delicious! Thank you so much!
I added some garlic powder the second time I made this recipe and I like it even more!
In your suggestions you say put the liquid on after baking, but in the recipe you say put the liquid on before baking. Which is best?
Hi Denkits! Follow the instruction as listed. However, if you want to add more flavor (i.e. additional marinade or sauces for what you are making it for), you will want to add those after it’s baked. Does that help?
Did anyone else have a problem with the tofu sticking even with using wax paper? I followed the recipe and it was stuck to it when I tried to flip halfway through. Thanks!
Hi Anya, you don’t want to use wax paper when baking. You want to use parchment paper.
Can you add something sweet like agave as well or will it burn?
I don’t think that will provide the result you are looking for. You can try adding more sauce after it bakes.
I’ve never found a good recipe for baked tofu UNTIL NOW. This was absolutely perfect. I baked up crispy and delicious. I tossed it in Kung Pao sauce when it was still hot, and it was delicious!
Thank you for this great method for preparing tofu. I’ve always wanted to eat more of it but could never get the texture right. Since reading your article, I’ve prepared it twice using your method and made four different dishes using it. Having it ready to use frees me up to focus on the other ingredients. Really appreciate this awesome hack! :)
I’m glad you enjoy this method, Pekio!
This is the best recipe! It came out perfect! Thank you!
Crispy baked tofu:
It all stuck to the parchment paper. Next time, I will spray the sheet with Pam. Crispy and rather bland tasting which is good for adding a sauce to.
Quick, delicious, and nutritious! What more could I ask? Thanks for the recipe!
Traditional Chinese, “thousand layer tofu” has the water frozen out. Just drain, cube and freeze. Trader Joe’s extra firm tofu is perfect. Thanks for the baking tips. Wasn’t happy with my pan fried tofu either.
I made this recipe for the first time today. Absolutely delicious! This will be my ‘go to’ method for creating fabulous, tasty, perfectly textured tofu. Thank you so much for sharing this recipe.
You’re welcome, Janet!
I will never go back to frying tofu again..healthier version and tastes crispy! Next time I will need to double or triple the recipe since I keep munching on it as a finger food…lol
Quick question…do you have to use the tofu right away, or can it be used a few hours later? How would one store it if making say a day ahead (if that is possible)?
Hi George, I find it is best right away. But you can serve it leftover.
Tried adding this to green curry and it was…not good at all. Crispy when it came out of the oven and slimy in the curry.
I’m sorry you didn’t enjoy this recipe, Celine.
I used arrowroot flour, olive oil and coconut aminos instead of soy sauce. It came out really good. I ended up using the crispy tofu in a cashew and veggies stir fry.
So simple, so versatile, so delicious. A dream for meal prep. I’ve made this twice now, following the directions as written. I’m excited to try some of the spice additions and oil variations mentioned below, but the original is an ace recipe.
I love dogs too.
thank you!! turned out great! I’ve been trying to figure out other ways to cook tofu and this was wonderful :)
You’re welcome!
Used an air fryer at 360, took every bit of 30 mins, but came out so well! I skipped the soy, added salt pepper and scallions. I only had wondera flour, so used a touch of that instead of cornstarch. Olive oil was the right move because it imparted flavor. Can’t wait to toss this into a dish this week (made this as part of my weekly consolidated meal prep)
I have made your recipe several times and it always turns out delicious! I will post pics on IG and tag #cookieandkate
I’m glad you love it, Linda!
I’ll be making tofu this way from now on!!! I put it on top of a Jamaican-inspired curry (with broccoli and coconut and various other yummi veges, over rice noodles). Very satisfying.
Great recipe!!
Thank you, Kathy!
This is simply the best way of preparing tofu I have ever tried. It is better than pan frying and so much easier. I’ve added a tsp. of poultry seasoning the last few times and it is delicious as well. The tofu comes out crispy and puffed up but tender on the inside, the best of all worlds. It’s even delicious the next day, even after being refrigerated. It loses its crispiness, obviously, but is still delicious to just pop in your mouth for a snack. Thank you for such a simple yet brilliant recipe!
This worked out great for my vegetable coconut curry dish.
This worked out great for my vegetable coconut curry dish. The tofu stayed firm in the curry sauce.
I was really excited to learn how to bake tofu! I honestly had no idea you needed to press it, and it makes so much sense.
Another winning recipe and easy as pie to make, I mean, tofu!
Thank you for your review, Brad!
I don’t know what took me so long to try this recipe, it is crispy tofu perfection! If your tofu is not crispy and/or flavorful, you didn’t follow these very easy directions.I added bbq sauce to half of the cubes halfway through baking (ala Cafe Yummy) and my husband said those were also crispy and delicious!
Hooray! I’m glad you finally tried it, Karen. Thank you for your review.
I like this idea, but I don’t like soy sauce or tamari sauce and I don’t want to use it in a stir fry. I like baked tofu in a salad or a sandwich. Does it have to be a liquid? I use a lot of onion and garlic powder in my dishes, would that work?
Also, the questions about what temperature to cook it on. You write to preheat the oven to 400 degrees. Now, to some people if you don’t write a bake time, that means you leave it on 400 to bake it. Other people need more precision in the directions, because technically speaking you didn’t write the temperature to bake it on, and some people are very technical.
Hi Heidi, I’m sorry to not be of more help. The flavor is subtle and not sure how to direct you without testing other options. The powder won’t quite give you the same result. The oven step is what is stated to preheat.
This was soooo easy, and sooo delish that I ate most of it before it got to my veggie fried rice. By far the best crispy tofu recipe I’ve tried – and it’s easier to clean because it’s oven-based and not fried. I’m making two blocks of tofu next time :D
Can you toss the tofu in just regular flour?
Hi Em, I hope you try this recipe as written. It’s what I found to work the best!
Very excited to try this!!
Curious how long the baked tofu would last in the fridge? I’d love to bake it all at once and use throughout the week in my recipes.
Thanks!
Hi Aisha, I would use your best judgement. But it should be ok up to 4 days.
Hi there, I’m new to tofu cooking. I have cooked tofu with curry powder and amaranth in a skillet. Put it on top of mixed greens. It was good!
Today I came across your recipe desiring crispy tofu. I mixed extra firm tofu in soy sauce then in another bowl mixed in the rest of my amaranth. I put in the oven for about 40 mins mixing occasionally on 450 degrees. It turned out crispy and tastes great! Thank you for sharing your recipe!
I’m happy you found it, Heather! Thank you for your comment.
I love tofu, in addition to being a all-out dog person/trainer/handler. Is that a mini Aussie? I have border collies, only three of them now. I made tonight’s tofu with the Nasoya Super Firm tofu that isn’t supposed to need draining, although I still soaked up a tiny bit of liquid. I used Tamari sauce and cornstarch and even added a sprinkling of the nut substitute for bread crumbs. And I baked it an extra 20 minutes, but it still wasn’t “crisp.” Still great with sautéed string beans and peppers and a wok sauce. I wonder if I cut my pieces too large.
This is the tofu recipe I keep coming back to again and again. The resulting baked tofu is so versatile. Actually, not just for stir fries, I also love to add this baked tofu to jambalaya. But you can really use it in any dish.
Easy and excellent way to prep tofu for a myriad of dishes. Perfect crisp on outside and smooth on inside. Thanks!
You’re welcome! I’m happy you enjoyed it.
I made this and added to some Asian Rice cauliflower and roasted carrots and broccoli. Tofu was so crispy! delicious.
I’m happy you enjoy it, Najosma.
This is such a quick, easy and TASTY recipe! I eat this tofu with a baked sweet potato and some green beans, but plan on adding it to salads as well. My 2 year old also loves it! Thanks :)