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
Letโs talk about tofu! Even as a vegetarian, I donโt eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. Iโve shared this method here and here, but Iโve 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 Iโve found that the Trader Joeโs brand is the most firm of them all (plus, itโs only two dollars). Itโs organic, too, which is important when youโre 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 youโll extract more moistureโfaster, 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 youโre 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. Donโt 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 donโt 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. Itโs simply the best.
Uses for Crispy Baked Tofu
If you want to infuse your tofu with more flavor, I recommend adding sauce after itโs baked, rather than marinating it. Why? Water-logged tofu isnโt 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 orย 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 nutritionistโs advice. See our full nutrition disclosure here.
Love this method! I found that if you just cut the block into 3 slabs and press those, then tear the slabs into smaller chunks which creates craggy edges, you get even crispier tofu because of the increased surface area.
I used your recommendation and it turned out wonderfully. Thank you for the tip.
This is the best tofu Iโve ever tasted! Nice and crispy edges and a flavorful interior. Min was a bit oily because I used half the amount of tofu but forgot to cut the other ingredients in half. So I just blotted with a paper towel after taking out of the oven and it was fine.
I used it in a grain bowl with rice, kabocha squash, carrots, spinach, and orange bell pepper with a miso-tahini dressing. The crunch of the tofu was perfect!
Can I freeze the baked tofu?
Hi Lea, Freezing tofu before baking it, then defrosting it before using, is a pain but yields a more firm texture. Iโm not sure about freezing it after baking. This recipe produces tofu that has the best texture and flavor when itโs freshly baked, due to the addition of cornstarch, which can harden or get powdery. I hope this helps.
Actually you freeze it then put the entire block with the water it came in (which was frozen along with it) into boiling salted water for 15 minutes after it has returned to a boil. This works a great texture
Thank you for sharing your method, Kelly.
Would it make sense to add the tamari, etc. before pressing?
Hi Krista, when you press the tofu, it expels some water, which makes it easier to absorb the flavors of tamari. I recommend following the directions as written.
I made it with a new recipe I found for lentil tofu. I call it Lentu. It turned out great! Very tasty!
Hi,
Can you freeze those puffs?
Kind regards
Maria
My 8-year old and I love it! We ate most of it while it cooled on the cookie sheet. Iโve got done with different seasoning in the oven right now.
Great, quick recipe โ thank you. I have tried in the oven and air fryer and both ways have turned out well.
Iโm short on time, so Iโm thinking pressing the tofu after cutting slabs makes more sense or if it must be cut into pieces, have it on the towel before cutting so it doesnโt need to be transferred. This recipe looks great, but it feels a little cumbersome.
Why donโt you give a temp for baking the tofu???
Ann, the recipe explains all the details.
She gave the temp. Read the recipe
It isnโt. Try it.
Very quick, easy and delicious. Iโll be using this baked tofu recipe as an alternative to chickenโฆtender and tasty.
Loved it! But for some reason the stated time was too long for mine (blame the oven) so they were super tough. Iโll adjust it accordingly
We arenโt vegetarians but our son and daughter-in-law are and I often go to your recipes for something we both enjoy!
Question about the baked tofu: would it work in an air fryer and if so, about what heat and time. I know they all vary somewhat, so just a ballpark guess if you can.
Hi Nickalee, so glad you can find recipes that your family enjoys whether they are vegetarian or not! I have baked in a toaster oven/air fryer combo. I kept the temperature the same and it takes about half as much time (most things bake in the air fryer setting on my model in 10-15 minutes, and tofu is closer to 10.) It will vary by the style and model, so Iโd watch it closely the first time you try it.
Hi Kate, Thank you for sharing these recipes!! I am not brave at cooking vegan meals. You have made it easier for me!! I love them!!
Thank you!!
I really enjoy cooking my tofu this way. Always turns out great. I often serve it over shredded cabbage, with scallions, jalapenos or whatever else I have to use up. Then I top it with peanut sauce. Yummy! Thanks for the recipe. Easy and good.
Could you cut and press the tofu ahead of time and then refrigerate the cubes before baking?
Hi Daniel, yes you could.
I prefer to use crispy tofu in my tofu recipies, which are few and far between. This recipe is an easier way to make crispy tofu than others I have read. I think that crispy tofu holds itโs shape better. Iโm making coconut red curry with tofu tomorrow, and the recipe calls for throwing cubes of tofu in the sauce. It will be so much better with the crispy version!
I like the fact that crispy tofu elevates the tofu in any dish! Iโm making Coconut Red Curry tofu, and prepared this recipe for crispy tofu. Itโs delicious, but may be too crispy. I could eat the whole batch on itโs own, but Iโm hoping it will re-hydrate a bit in the curry. Maybe I should cook for less time, but this recipe for crispy baked tofu is great!
I made this yesterday to add to a coconut red curry, but I ended up with hard cruncy tofu nuggets, which wasnโt what Iโd wanted. I followed the instructions precisely, but I did make one change and that was to use peanut oil instead of EVOO. I baked them for 25 minutes. Could the peanut oil have resulted in this outcome?
Iโd like to hear any input about this, but if it helps others to know, maybe stick with the EVOO!
Hi Joyce, the peanut oil would have made a difference, and this recipe is intended to yield crispy results. What type of texture are you aiming for?
Thanks for the response! I was aiming for crispy outsides with chewy insides. Mine turned out rather hard all way through. I usually use EVOO for everything, and I donโt know what came over me when I grabbed the peanut oil. We learn from our mistakes, right?
My favorite way to eat tofu. Easy recipe and nice and crispy result. Thanks for all of your wonderful recipes!
This was sooooo good !!! Thank you for the receipe
This is the best tofu recipe weโve found! We are ready to eat tofu all the time now.
I donโt normally comment on recipes Iโve tried but this was sensational. For people who are wary of tofu, this would be a great introduction. Could be interchangeable with teriyaki chicken. After I let it cool I couldnโt stop eating this. Great snack.
Hi Larry, thanks for taking the time to rate and review the recipe.
Costco often has a 4 lb pack of medium firm tofu on sale so i took one of those blocks, pressed it whole with my tofu press for half an hour, cut into cubes, i did 1.5x the recipe with GF tamari, baked on a silpat and it came out fantastic! cannot quit eating itโฆ i also took the advice of a commenter to mix the tamari, EVOO and cornstarch into an emulsion before i added the tofu cubes and it worked great!
So so so yummy! My tofu came out perfectly crispy and delicious! Am going to try your recipe with my fresh okra and see how it goes! :) Thanks for giving us such wonderful recipes!
I tried the crispy baked tofu recipe ,but without soy sauce. Iโm a beginner and this still turned out fab! Thank you
Easiest way Iโve ever made tofu. Basic but from there you can add it to anything. Cause it up, eat as is, use it for pitas, anything! Keeping this one ! Thank you
How long to leave tofu in oven?
Hi Lynda, bake for 25-30 minutes, tossing halfway.
I love your recipes. I have made several, never been disappointed!
I made this today and added it to a stir-fry. My husband, who isnโt usually a tofu fan, commented on how meat-like the little cubes were. I will definitely prepare tofu this way often.K
What temp are you baking tofu at?
Hi Bruce, bake at 400F.
Thank you, Kate! Iโve been a vegetarian for over 40 years and have eaten A LOT of tofu. This is, by far, the best recipe Iโve come across. It is simple to execute and delivers a crispy, savory and surprisingly flavorful end result. Five stars and then some!