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.
Thanks a bunch am going to give it a try—-will let you know how this all thumbs in kitchen cook, working with Tofu turns out–appreciate the simple explained process—of cutting into small pieces before pressing water out!!!
Can I substitute corn starch/arrowroot starch with something else?
Hi Maria, the recipe really is best as written. I hope you try it!
I used regular flour and I loved it! Thanks, I will likely never pan fry again
Tapioca flour (aka tapioca starch) works well.
This tofu is delicious! I used tapioca starch and it turned out very crispy. I lightly coated the pieces with hot sauce and omg I have a new snack addiction. Thanks for a great recipe!
The tofu was so crispy and delicious. Thank you for sharing this recipe
Michelle
Picked up a tofu press on Amazon, WELL worth it, it does such a good job of getting all water out. I think it’s a must if you use Tofu a lot or do a lot of Chinese cooking at home. It can also be used as a press for pickling.
I turned your recipe into Salt & Pepper Tofu, was delicious.
Thanks.
Great method. I use firm tofu as I prefer the texture over extra-firm. You just have to be a bit more careful mixing the cubes with the other ingredients. The baked cubes freeze well, so if you’re just cooking for two, half the batch can be tucked away for the next impromptu stir-fry.
Just tried this recipe, it is amazing!!
Super firm tofu for the win!! Much less water to drain out and firm, crispy, delicious tofu is the product. Thanks for the great recipe!
You’re welcome, Josie! Thank you for your review.
I wanted to use up some firm tofu that I bought by mistake. It turned out great. Plan to add to your green curry recipe.
Question- can this tofu be made ahead? If so, how is it best stored?
Hi! It’s best right away. However, you can gently reheat the leftovers if you like.
I’ve never been a tofu fan, but this turned out wonderful. So crispy! So easy! Thank you!
You’re welcome, Laura!
I tried this recipe and it came out just perfect. The only change that I made was adding some smoked paprika in the sauce that I drizzled over the tofu. I’ll definitely make this again as it was so delicious!!!
I’m glad you got creative with it! Thank you for your review, Ambra.
made this for lunch today and it is so good.
with brown rice and steamed broccoli.
easy and delicious.
made according to the directions, with a sprinkle of dry siracha seasoning with the corn starch.
Thanks for such a perfect and easy way to cook tofu. You have such a natural talent when it comes to cooking. I have learned so much from you. Thanks for all your delicious recipes
Rita from Australia
Amazing. Straightforward to make and yields consistent results. Personally, I’ve made it 3 this month:
• Topped with onion powder, garlic powder, chili powder, and cumin (spiced so that each piece has a different subset of spices).
• Same as above, but glazed with soy/honey mix (2 tablespoons of honey, 1 tablespoon of soy sauce, mixed until no longer viscous)
• In fried rice.
I don’t really recommend it in fried rice. The tofu is too tasty; every bite of rice without tofu becomes a disappointment.
This is my go-to tofu recipe…my family loves it so much! Depending on what I’m serving the tofu with, I’ve sometimes substituted the tamari with coconut aminos and I love the flavor! Thanks for the delicious recipe!
Our first time cooking tofu, and it was delicious! So easy, and I couldn’t believe how crispy it was. Thank you!
You’re welcome, Hilary! I’m glad you enjoyed it.
This is my second time making this. I like to use peanut oil, have to leave out the tamari/soy to keep it low sodium, so tossed the tofu with curry powder this time and let it sit for a while with the oil. After the cornstarch I throw in a handful of panko, not sure if I saw that here or elsewhere but a little extra crispy! It’s a great, versatile recipe, thank you!
Turned out great! I was looking for an alternative to fried tofu as I can’t tolerate the frying odors. I never had luck with baked tofu in the past. The corn starch does the trick! Will be making this regularly as my kids liked it.
Super recette que j’ai enregistrée il y a plusieurs annees mais jamais essayee. Moi qui n’aimais pas le tofu me voilà conquise. Ma fille qui est vegan dit que c’est la meilleure recette qu’elle connaisse
Have you tried to air fry the tofu? Any tips on that instead of baked?
I haven’t, sorry!
I’m trying baking tofu for the first time, and don’t have corn starch or arrowroot powder on hand, but lots of tofu thanks to WIC! I’m trying it with tamari, GF Bob’s Red Mill 1 to 1 flour, almond flour, and a little garlic powder! Fingers crossed!
After using this recipe for a couple dozen meals and cleaning our plates each time, figured I oughta review. Perfect and easy in a way I never knew tofu could be. I incorporate it into meals so much more often than I did before discovering this method. Perfect added to burritos, curries, bowls, and stir-fries. Thanks, Kate!
the recipe fails to mention multiple times what temp you should be baking them at. I’m going to guess whatever temp the oven starts at, but who knows?
Hi Blake, please see the first step. I hope you enjoy this recipe!
I don’t see the oven temp in this recipe either. I opened the recipe for baked tofu and brussel sprouts (with the embedded link), and that recipe says to use an oven of 400 degrees. Would that work for this recipe?
Hi David, see step 1 – 400 degrees.
Kate, The temperature is not in the first step of the recipe.
Stop gaslighting us please so thatvwe may light the gas in our ovens to the correct temperature.
Hi Colt, I’m sorry you are frustrated, But in step 1. it states: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
this is cracking me up bro she’s not gaslighting you it literally says it
When I want to make crispy tofu this is my go to recipe. Turns out perfectly every time!
At what temperature do you bake the tofu please?
Hi Tara! The temperature is in the first step in the instructions.
Think this would be any good in the air fryer?
I prefer this recipe as written. If you try it, let me know what you think.
New to vegan cooking. I made a tofu scramble once, and that’s the extent of my tofu experience. I just made this, and ate three pieces. Wow! I added some crushed red pepper, cooked it in my Ninja Air Fryer (but on the bake setting), and I simply cannot believe how delicious this is! I’m amazed! The texture is great, and I put a little dollop of sriracha sauce on top. I will definitely be making this one again. Thanks, Kate! I also have your cookbook, and look forward to diving into it.
I tried it, and really liked it. A big improvement on my other tofu attempts.
Thanks!
I made the crispy tofu for the second time and absolutely loved it! This time I think I pressed the tofu a little longer and it really made a difference in terms of how crispy it came out. My meat eating family members loved it and are looking forward to having it again! Thank you for doing the experimentation and work to give us these great recipes. I am a big fan, and make many of your recipes.
I’m glad you enjoyed it Su! I appreciate your review.
I have now made this recipe several times, and it is truly a keeper. Make sure to get as much water out as possible – I did just a quick press one time, and the tofu (even though it was extra firm) started to fall apart a little bit when I was trying to toss with cornstarch. Very delicious recipe, and much easier than pan frying!
I love to hear that, Meggie! I appreciate you taking the time to review.
I just saved this tofu recipe. I’ve very recently decided to go vegan (imperfectly vegan, for sure), and started checking out some sites with only vegan recipes. I quickly came back to you, Kate! I love that you always give vegan (and other) options for recipes, or are upfront when substitutions won’t work. And although you have some time consuming recipes, most are very manageable with ingredients that I’ve heard of and can find in a regular grocery store. You make vegan cooking attainable, even though it isn’t your primary focus. I so appreciate you!
Perfect!
Thank you for your review, Carol!
WOW, I’ve sworn off tofu because, well, it’s tofu. yet, i’ve loved crispy tofu but I don’t fry. THIS IS THE BEST EVER and my husband and I are hooked. thanks so much for converting us. Have two big sheet pans in the oven now.
That’s great! Thank you for sharing your experience, Jo.
This recipe was bang on the money! turned out perfectly crispy and tasty. I added mines to miso noodles, was delicious. First time making it this way, will definitely do it again like this. Thank you!
So simple and delicious. It’s my go to recipe whenever I crave baked tofu.
Wow, this recipe is the absolute best way I’ve ever had tofu! I’ve been a vegetarian for over 30 years, and can honestly say that I don’t have a great love of tofu, even though I really, really want to get behind it for the protein alone. Now that I’ve tried this recipe, this will be an absolute go to for all things tofu for me. I did cube the tofu a bit smaller than instructed and added 2 drops of liquid smoke to give it a bit of a grilled flavor. Thank you for the recipe!!
I’m glad you tried this recipe and loved it, Marisa! I appreciate your review.
This was so easy and so delicious (really my only requirements when cooking). I paired it with the peanut sauce and ramen noodles and can’t wait to make it again.
Kate,
What did I do wrong? I wanted planks, so I boiled frozen tofu, cut it in planks, about 3/16″ thick, then proceeded with the recipe.
They came out tough and virtually inedible.
Too long a cook? But if a shorter time, then no crispness.
Thoughts would be appreciated.
Hi Miles, I haven’t tried it with frozen. Did you let it thaw first?
I made it was quite crispy and chewy as I left it in the oven to cool after it was done / loved it!
Yum yum yum this recipe is SO yummy and just could not be easier. I didn’t have cornstarch so I used all purpose flower and some panko. Sesame oil and and soy sauce instead of olive oil & Tamari. Also I drained it overnight in my fridge just pressing the whole block. Anyway…will definitely be using this recipe again and telling friends about it. So versatile and made my lunch absolutely delightful! Thank you!!
Great to hear, Carolyn! Thank you for your review.
Make it often and love it every time. Used sesame oil, soy sauce, corn starch and everything bagel seasoning today. Tasty!
Sounds delicious! Thank you for your review.
I made this yesterday for dinner with my son. He loved it and he finished the plate. Thanks for the recipe. The tofu was crispy on the outside and tender on the inside. Yum I’ll be making it again
Great to hear, Lydia. I appreciate you taking the time to review!
How long will the tofu last at room temperature? We are going on a long boat trip and don’t have much refrigerator space.
Hi Marti, I would do your research and use your best judgement. That’s not something I can speak to, sorry!
Excellent! Easy and makes great tofu for us. We use it at least three times per month, being “veggies”.
Hi Kate,
Thanks for the awesome method to bake tofu. I’ve always loved the idea of eating tofu, but could never cook it so as to love it! This crispy baked method hits the spot and I may never cook tofu any other way again.
I modified the recipe a bit: I used ginger-infused soy sauce instead of tamari and baked it for 20 minutes until it was a light golden brown. Turned out just fine! I might also season the tofu with a bit of salt before baking it the next time.
Thanks again.
How long can you store leftover baked tofu in the fridge?
It should keep well for 3-4 days. Although, it is best right away. I hope you love it!
I like clear spring Tofu – You cant do that! with clear spring tofu :)
The recipe does not give the temperature at which you are supposed to bake the tofu so I will use another recipe and I will not come back to this website
Hi Deb, the temperature is in the first step, 400 degrees. I’m sorry you are frustrated, but I hope you try again.
it actually is in the first step-400°
Made this for lunch today, and even though I didn’t see the instruction to flip the tofu until it was too late, I thought it came out very well. Nice flavor. I made the mistake of putting a sauce on it that made everything taste bitter, a mistake I won’t make again. This is definitely a great way to cook tofu, and next time I think I’ll put it in a salad of some sort. Note, I am not a vegetarian, and am starting to do tofu on occasion, to cut down on my meat consumption. Thank you for a keeper recipe.
You’re welcome, Susan! I’m glad you loved it.
Very easy recipe but delicious outcome. Thank you for sharing.
Made these today to use in veggie spring rolls with a peanut dipping sauce. They turned out amazing! The tofu was so easy to make and it was crisp and nicely browned on the outside. Baking is so much easier (and with less clean up) than cooking tofu on the stovetop.
If you want to drop the sodium even more, the try using coconut aminos in place of the tamari or soy sauce. Great recipe!
This recipe is fabulous, and a keeper in my kitchen! I was never a tofu maker until someone suggested this recipe. My husband loves it too. It really does yield a fun and crispy outside, with a creamy middle. Great recipe!
Great to hear, Alice! Thank you for your comment
Amazing! My new go-to tofu recipe. thanks so much :)