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.
So simple to do! Next time, I’ll dry the tofu more. I used aluminum foil, and I also used a small convection oven. Reminded me of breakfast potatoes. Very yummy!
it is very very good, excellent! I am a new tofu user.
It was our first time ever having Tofu. I felt it needed more seasoning, next time I will add salt , pepper and garlic to the corn starch before baking
I’m sorry you didn’t love it, Amy. I appreciate your review and feedback.
This is my go to recipe for tofu now. Was wondering if I don’t finish it all in one night-can I save it to eat later in the week?
Hi! It is best right away, but you can eat it leftover too.
Had a block of tofu I picked up in a whim so was looking for an interesting usage. Baked per directions although I added some garlic powder to the starch. Came out beautifully. Will be mixing with roasted vegetables and a tomato curry sauce.
Thank you! My two attempts cooking tofu in a skillet did not turn out well. This is so simple and delicious! I was eating the blocks of crispy tofu like popcorn… then I stopped myself and added them to a salad :)
Turned out perfectly! I put my heavy dutch oven on top to squeeze out water and put the cubes on a wire baking rack because I’m too lazy to flip. Thank you for the recipe!
You’re welcome, Barbara! I appreciate your review.
I didn’t read the recipe closely (shame on me) and I mixed the oil, tamari and cornstarch into a paste and tossed the tofu with it. It actually came out very well. I will try it the right way next time! Using it in my pad thai recipe.
Brilliant advice on how to prepare tofu! My husband does not like tofu at all and he gobbled it up after originally looking at it suspiciously. Said it was the first tofu recipe he has ever liked. Going to make it again soon. Thanks!!
Hooray! That’s great to hear.
This is my new favorite baked tofu recipe! Short pantry ingredient list, easy directions & super crispy and flavorful. I only make a half batch at a time because I can’t stop eating it! Thanks for a great recipe!
Thanks for the recipe! For anyone else reading, I used vegetable oil instead of EVOO, and flour instead of cornstarch, just cuz I don’t have any of either. And it worked out perfectly. Give it a little sprinkle of salt after cooking, and add it to the stir fry. It stays all crispy, it’s good.
Delicious baked tofu. Had to dial back the timing to 22 minutes for Colorado elevation lest they burned. I’m going to try them next time rolled in panko crumbs instead of cornstarch. Thanks for the great eats!
This is the best and easiest recipe! I use it often. Thank you so much!
This turned out beautifully! I’ve always struggled with the best way to cook tofu and this is my new favorite!
this is SOOO good —
My go-to tofu recipe now. Tofu doesn’t need to be complicated. This is simple and still packed with flavor. It was exactly what I’m looking for for my salads.
I love to hear that, Alec! Thank you for sharing.
Kate, I love your blog!
Question for you–I have made this recipe a few times, and every time i do, the tofu sticks to the wax paper (or baking sheet) I use. I feel like i am following the instructions to the letter, but this happens every time–and I end up wasting quite a bit of tofu (the paper rips and sticks to it, so i have to end up cutting it off). Any suggestions for me?
Hi Nita, you can’t use wax paper. Use parchment paper and it will make all the difference!
OMG!!!! Finally, an easy recipe for crispy tofu!!! I’ve been wanting this for years!!! Effortless and very crisp! Yay!
I LOVE this recipe! Easy, simple, quick and what I have been searching for for years!! And easy cleanup!! Thank you!!
Delicious!! I followed the recipe using arrowroot and it was very crispy and great! I would not change a thing. Thank you Kate!
I’m glad to hear that, Denise! I appreciate your review.
I made this last week and it turned out very well. I also brushed whole stalks of bok choy with some asian sauce and baked them in another pan along with the tofu cubes. Very good.
That’s great to hear, Donald! I appreciate your review.
Super simple and makes the best tasting tofu. I added it to the Thai Red Curry and it was delicious.
That’s great to hear, Tyler! Thank you for your review.
I’ve made this many times now and just want to say how much my family and I enjoy it. Taste and texture are pretty similar to fried tofu, but much easier to make. Thank you!
You’re welcome, Liz!
The crispy baked tofu was a winner. It was a wonderful snack during the day. I can’t wait to make the peanut sauce for dipping. My grand daughter is staying with me for Christmas, and she will love the tofu and the peanut sauce. She is vegetarian, dairy free and gluten free. Your recipes are a godsend.
I have never gone NEAR tofu in my entire life. However, I decided I would buy a container of EXTRA FIRM because sight unseen I figured anything less than EFwould slide all over the place. I purchased this tofu because it is an excellent source of protein. Okee Dokee.
I get home, hold tofu over the sink and a flood of liquid follows. (Tofu blood?) I cut it into slices and tasted it. It was like eating a sponge.
This led me to you and your “How to Cook TOFU For morons”… or the simple recipe..for “crispy tofu”. So far so good. In the oven for 15 more minutes. One question however..how much cornstarch? Just
sprinke it sparingly over the top of the prepped tofu?
Well, my efforts were less than successful. I must’ve been heavy handed with my tamari and cut the pieces too small resulting in a gooy-like mess! Undaughted, EXTRA FIRM tofu is already on my shopping list for tomorrow.
THANK YOU SO MUCH FOR THE INTRODUCTION TO A NEW FOOD SOURCE.
This was the most success I’ve had at getting tofu extra crispy. I can see myself using this for so many dishes. This recipe is a keeper for sure! Thank you!
Perfectly delicious!! I didn’t change a thing.
I made it yesterday and used sesame oil instead of olive. I think I’ll try it with olive oil instead. But very good, crispy and with some green Bt, rice, and teriyaki Ethel made a great meal.
Wow! This came out perfect! (Eating as I type this ;) I’ve never made tofu this crispy before. Simple method and recipe that is easy to add onto. Thank you so much!
You’re welcome, Janet!
I have made this recipie a couple times, it’s my favorite way to prepare my tofu. I even got my extremely picky dad to try it after saying he would never ever try tofu and he actually loved it and couldnt believe it! So even if you have never been sure…try this one, you may be pleasantly surprised to find you love it too.
Great to hear, Ark! Thank you for your review.
This recipe is amazing. My family and I love adding this to our vermicelli bowls. The only reco I have is replacing The oil with sesame oil for added taste!
This is the first time I’ve ever made crispy tofu and had it turn out CRISPY!! We served this on a bed of Asian-inspired quinoa and kale from a NYT recipe and it was divine. Thanks so much!
You’re welcome, Jessica! Thank you for you review.
I make this ALL THE TIME! My husband calls them “tofu tots”. I dice up the tofu into much smaller pieces so they get even crispier.
Thank for an easy recipe. Loved the crispy tofu. It was so simple and so tasty. I served it with a modified version of your peanut sauce and kale chips.
Holy Kale! I had never thought to press the cut pieces, but it makes so much sense. This is a game-changer!
That’s great to hear, Starlex!
I had to use up a tofu that I had bought and didn’t get the chance to make. This was delicious! Thank you for sharing. I served mine with homemade chili oil and spicy mayo.
Prepared this crispy tofu. It came out delicious finally the crispy texture was perfect thank you
You’re welcome, Margie! I appreciate your review.
How long do you think the tofu will stay good for after baking in the fridge for meal prep?
Hi! It’s best right away, but should have 3-4 days.
We love this recipe. The tofu comes out of the oven crispy and delicious. While it bakes the stove is free to stir fry veggies and make a sauce. For meat eaters I use the freezing then unthawing technique to give it texture. This recipe is a keeper. I am grateful to have a no frying in oil baked Tofu recipe that works. Thank you so much!
I’m happy to hear you enjoyed it, Sue! I appreciate your review.
We love crispy tofu and use it in a lot of different dishes. Maybe our favorite is just in a bowl with rice and some stir-fried veggies. One thing we do differently is to skip the soy sauce, but we often sprinkle some cajun seasoning or maybe garlic powder or ginger on. This provides some nice flavor and isn’t as salty as the tamari or soy sauce. I’m sure there are lots of seasonings that would work, just whatever you like!
I see it serves 4- oops!! I made half batch to try this method and it was crispy as promised. Wow. I ate it all—super yummy. I love tofu in any form but this really is easy and not dry if you are looking for a crispy result. I think I’ll make as an appetizer with dip sauces. Love it! Thks.
I’m glad you enjoyed it, MG!
I’ve made this recipe many times and loved it, but recently got an air fryer and now I love it even more. Preheat the air fryer for 4 minutes at 400F. Prepare the tofu as directed, make a layer of tofu cubes in the air fryer basket (don’t crowd them; do a couple of batches if needed). Air fry at 400F for 12-15 minutes, with a shake halfway through. Outstanding!
Delicious recipe! How long do you think it would stay good for meal planning purposes? I’m thinking of throwing it with salad and eating it cold for meal prep
It’s best right away, but should keep for up to 4 days.
A simple, and simply DELICIOUS addition of protein to your diet. Thanks for the recipe!
You’re welcome, Jo! I appreciate your review.
I am making for my work lunch, can I drain at night and then bake in the morning?
I haven’t tried it so I can’t say for sure. Sorry!
After trying numerous recipes, I found my go-to hummus recipe on this site — and now I’ve found my go-to crispy tofu recipe! Thanks, Kate! Pressing the tofu after cubing it works great, as does the simple coating on these cubes. The second time I made it, I forgot to flip the cubes halfway through, and they still turned out perfectly crispy. I’ll be making this a lot to try in different recipes. :)
This is my new way to prepare tofu! It came out great so much better than on the stovetop and very easy. I love your suggestion for pressing the tofu and it worked better than when I’ve kept in whole.
Loved this. I am flying solo and like to make things that will keep, but I hate leftovers. Baking a batch of crispy tofu chunks allows me to have a protein ingredient on hand that can be used so many different ways. Today, I am using my tofu in a arigula salad with an asian flair. Tomorrow, I might want BBQ or curry. Adding the sauce later is the key! And if I need hot tofu chunks, I brush them with whatever sauce I am using and give it a little time under the broiler or in the air fryer. BTW, I kick up the goodness and visual quotient by replacing arrowroot or cornstarch with ground chia and turmeric. (And I’m wondering how much cheesy flavor I could get by tossing warm crispy tofu chunks in nutritional yeast.)
This is by far the best tofu recipe! I can’t keep snacking on it. I’m going to have to buy more tofu if I don’t stop! It’s so crisp and so much easier. Thank you for such a great recipe.
I’m glad you loved it! Thank you for review.
What a shame that your video is constantly interrupted by ads, and jumps from the video I’m watching to a completely different recipe.
Hi Rosie, I appreciate your feedback. Once the recipe video plays, it will play another video.
First time tofu user! All I had was firm tofu, and decided to give it a shot anyways. It still turned out great! I haven’t ever had tofu, so I wasn’t entirely sure what to expect other than what friends had told me. It was wonderful and the instructions were easy to follow. Thank you!