Crispy Baked Tofu is a simple and satisfying dish that gets tofu perfectly crunchy on the outside while staying tender inside. The secret is in the baking technique that gives each piece a golden, crispy crust without frying. It’s flavored just right, making it a great protein option for any meal.
I love making this tofu because it’s easy to prepare and so versatile. I usually press the tofu to get rid of extra moisture, then season it with my favorite spices before baking. It’s a great way to enjoy tofu without worrying about it being soft or bland. Plus, I feel good knowing it’s a healthier way to get that crispy texture.
My favorite way to serve crispy baked tofu is over a fresh salad or tossed into a stir-fry with lots of colorful veggies. It also makes a tasty snack or protein boost for grain bowls. Wherever it goes, the crunch always gets compliments, and I find myself making it again and again because it’s just that good.
Key Ingredients & Substitutions
Extra firm tofu: This is the best choice for crispy baked tofu because it holds its shape well and has less water. If you can’t find extra firm, firm tofu works but press it well to remove moisture.
Soy sauce or tamari: Soy sauce adds a salty, umami flavor. Tamari is gluten-free if you need that option. You can also try coconut aminos for a milder taste.
Sesame oil: It gives a nice nutty aroma but you can swap it with olive oil or avocado oil if you prefer a neutral flavor.
Cornstarch or arrowroot powder: This is key for getting that crispy outside. Arrowroot is a great gluten-free option and both help make the tofu crunchy when baked.
How Do I Make Tofu Crispy Without Frying?
The secret to crispy baked tofu starts with removing moisture. Pressing the tofu for 15-20 minutes squeezes out water so it crisps up instead of steaming.
- Cut evenly sized cubes to ensure uniform cooking.
- Coat tofu well with oil and seasonings for flavor and help the cornstarch stick.
- Sprinkle cornstarch on the tofu evenly; this creates a crunchy crust.
- Arrange tofu cubes spaced apart on the baking sheet so air can circulate and crisp all sides.
- Flip tofu halfway through baking for even color and crunch.
Patience is key here! Don’t rush flipping too early. Let the tofu bake undisturbed so the crust forms properly, then turn carefully for perfect crispiness.
Equipment You’ll Need
- Baking sheet – I use a rimmed baking sheet to hold the tofu and prevent spills, making cleanup easier.
- Parchment paper or silicone baking mat – keeps the tofu from sticking and helps with easy cleanup.
- Pressing weight or heavy object – like a cast-iron skillet or a stack of books – presses out excess water to help the tofu crisp up.
- Mixing bowls – for tossing the tofu in the sauce and seasonings.
- Measuring spoons – simple but necessary to get the right amounts of soy sauce, oil, and spices.
Flavor Variations & Add-Ins
- Swap soy sauce for teriyaki sauce for a sweeter, richer flavor; perfect for bowls or wraps.
- Add a pinch of chili powder or red pepper flakes to spice things up.
- Mix in garlic powder or ginger into the marinade for extra zest.
- Sprinkle with sesame seeds before baking for crunch and extra flavor.
Crispy Baked Tofu
Ingredients You’ll Need:
For The Tofu:
- 1 block (14 oz) extra firm tofu
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
For Garnish & Serving:
- 2 green onions, thinly sliced (for garnish)
- Optional dipping sauce: soy sauce mixed with chili flakes or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 30 minutes in total. Pressing the tofu for 15-20 minutes helps remove extra water. Baking takes around 25-30 minutes, including flipping halfway through, to get that perfect crispy texture.
Step-by-Step Instructions:
1. Preparing and Pressing The Tofu:
Start by preheating your oven to 400°F (200°C). Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object on top, like a cast iron skillet or heavy books, and let it press for 15-20 minutes to remove extra moisture. This step helps the tofu crisp up when baked.
2. Cutting and Marinating:
After pressing, cut the tofu into about 1-inch cubes. In a mixing bowl, combine soy sauce, sesame oil, garlic powder, and smoked paprika if using. Toss the tofu cubes gently in this mixture to coat each piece with flavor.
3. Coating with Cornstarch and Baking:
Sprinkle cornstarch over the tofu cubes and toss again until each piece is evenly coated. Arrange the tofu in a single layer on a parchment-lined or lightly greased baking sheet, making sure the cubes don’t touch so they can crisp evenly. Bake for 25-30 minutes, flipping the tofu halfway through, until golden brown and crispy on all sides.
4. Serving:
Let the tofu cool for a few minutes. Garnish with sliced green onions and serve warm. Enjoy with your favorite dipping sauce or add to salads, grain bowls, or stir-fries for a crispy protein boost!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great for extra firmness and crispiness. Just thaw it completely, then press out the excess water before marinating and baking.
How Should I Store Leftover Crispy Baked Tofu?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot oven or skillet to help restore the crispiness.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari instead of soy sauce and arrowroot powder instead of cornstarch to keep it gluten-free.
How Do I Get the Tofu Crispy Without a Baking Sheet Liner?
You can lightly grease your baking sheet with oil to prevent sticking. Just be sure to flip carefully to avoid breaking the tofu cubes.