Easy crispy baked tofu perfect for snacking, dipping or adding to rice bowls, stir-fries, noodles and more.
About the recipe
Crispy tofu is quick and easy to make in the oven and bakes with a delicious puffiness and a crisp, golden crust. It is healthier than frying and uses only 1 tablespoon of oil or you can make it without oil.
Oven Baked Crispy Tofu is also endlessly customizable. You can use any blend of spices or toss the baked tofu in peanut sauce, buffalo sauce or BBQ sauce.
Crispy tofu is perfect for dipping, snacking or adding to any recipe that uses tofu such as stir fries, noodles and curries.
What you will need
See the recipe card at the end of the post for a complete ingredient list with measurements. The following sections cover notes on components and replacements and step-by-step instructions with photos for a visual reference.
Scroll down the page for tips and other helpful information before you get started, then use the recipe card when you’re ready to make the recipe.
- Tofu: You can use firm or extra firm tofu. I actually like firm tofu because it’s as dry as extra firm tofu. Both work well though! Do not use soft tofu, medium tofu or silken tofu.
- Cornstarch: Cornstarch (corn flour) creates a crispy layer on the tofu, somewhat bread-like. I find you can use arrowroot starch (powder). Cornstarch Works best.
- pepper: Freshly cracked black pepper goes perfectly with tofu! If you like the taste of garlic black pepper, feel free to increase it to 1 tsp.
- I am Willow: You can use any I am Willow Or substitute gluten-free tamari for a gluten-free recipe.
- garlic powder: What garlic and pepper! Garlic powder is preferred over minced garlic to avoid the slight bite of burnt garlic in your tofu.
- Onion Powder: Optional. If not using, add an additional 1/2 teaspoon garlic powder or substitute other spices such as smoked paprika, cumin, or curry powder.
- olive oil: The recipe calls for 1 tablespoon of olive oil. You can make options Avocado oil, omit grape seed oil or even oil. The tofu gets a little crispy when you use oil but it works well without it.
How to Make Crispy Tofu
Step 1: Press the tofu.
This is involved Press the tofu to squeeze out excess moisture. You can use a Press the tofu or simply wrap the tofu block in a dishcloth and place it as a heavy object. It’s not absolutely necessary so don’t worry if you’re short on time, you can skip it.
If I press it before baking, I want it to dry out 15 minutes But you can leave it as long as needed until you’re ready to make the recipe.
You can even buy pressed tofu, which will work for this recipe as well.
Step 2: Cube the tofu.
Dice the tofu block into approximately 3/4-inch cubes. Try to keep them in the same shape so they bake evenly. You can also do thin strips or triangles, just try to keep them the same size.
Step 3: Coat the tofu.
Add the tofu cubes to a mixing bowl with the oil, soy sauce, garlic powder, onion powder and black pepper. Use a spatula to gently mix until all the pieces are coated.
Sprinkle the cornstarch over the tofu and mix again until all the cubes are coated.
Step 4: Bake the tofu.
Place the tofu cubes on a baking sheet with space around each piece. Bake the tofu for 15 minutes, flip, then bake for another 10-15 minutes until the tofu is puffed, Golden brown and crispy.
Frequently Asked Questions
You can use firm or extra firm tofu for this recipe. I prefer firm tofu but both work well.
Yes. To air fry the tofu, cook at 380 F for about 10 minutes, flip or shake, then cook for another 5-10 minutes until crisp to your liking.
Yes. To make pan-fried crispy tofu, fry the tofu in a pan over medium heat, turning occasionally, until it’s brown and crispy on all sides.
Yes! The great thing about baked crispy tofu is that you don’t need oil. I have included 1 tablespoon of oil in the recipe because it comes out a bit crispy that way but it works without oil so feel free to leave it out.
The recipe as written is not gluten-free. To make it gluten-free, substitute gluten-free tamari or coconut aminos for the soy sauce.
Yes. You can omit the cornstarch and you’ll still have crispy tofu.
Cornstarch adds a bit of breading or a crispy layer around the tofu cubes. Both ways are good, so feel free to try both and see which one you prefer!
Not necessarily. The recipe will still work without pressing. I sometimes skip pressing or press it for a few minutes.
Since tofu contains water, draining it allows the tofu to absorb more flavor. If you have time, go ahead and press it, but it’s not absolutely necessary, especially for extra-firm tofu (more tofu and less water than soft, medium, etc.).
variety
Try slicing the tofu thinly 2-inch long rectangles (thin strips). It comes out almost like jerky or bacon. It becomes super crispy this way and makes a great snack!
You can do this too Marinate in soy-garlic-black pepper mixture for 30 minutes For a little extra flavor. I like to use this method if I’m making strips for sandwiches or wraps or to eat as a crunchy, high-protein snack.
Other spices work well:
- Cajun seasoning
- Italian seasoning
- curry masala
- Taco seasoning
- Nutritional Scream
- Lemon or lime
- Try adding paprika or smoked paprika
- Add a pinch of cayenne pepper for spicy tofu
- Add 1-2 tsp Sriracha or Sambal Olek for spicy tofu
Recipe notes
- Coat the tofu completely. I recommend using a spatula until all the cubes are coated.
- Give the tofu a place. Make sure each cube has some space on the baking tray so all sides get crispy (you want air to reach all sides).
serving ideas
you can use Crispy tofu to add protein to all kinds of meals. It does one Great side dish served with dipping sauce Or you can even Enjoy it as a snack. Here are some ideas and recipes suitable for this tofu:
For dipping sauces, use this teriyaki sauce, peanut sauce, almond satay sauce, coconut peanut sauce, sweet chili sauce, or any store-bought sauce you enjoy.
You can do this too After baking, toss the baked tofu with the saucetry Buffalo sauce, BBQ sauce, teriyaki sauce, sweet and sour sauce or peanut sauce. It’s perfect served with tofu over rice for a simple but delicious meal.
How to save
- Baked tofu is best served fresh. It will not be as crispy after storage.
- Leftovers will keep in the fridge for up to 5 days.
- Cool or reheat in a pan, oven, or microwave until hot. To make it crispy again, reheat in the oven at 350 F for 5-10 minutes.
Have you tried this recipe?
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description
This crispy oven baked tofu is quick and easy to make and perfect for adding protein to soups, salads, noodles, stir fries and more!
- Remove the extra hard tofu from the package and drain the water. Place the tofu in a tofu press. If you don’t have a tofu press, wrap the tofu in a clean tea towel (or kitchen towel) and place it on a cutting board. Place a heavy book or skillet on top. Press the tofu for at least 15 minutes and then pat dry.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Cut the tofu into small cubes, about ¾-inch in size, then add to a medium-sized bowl.
- Add soy sauce, oil, pepper, garlic powder and onion powder to the tofu. Stir gently with a spatula to coat the tofu completely.
- Sprinkle the cornstarch over the tofu and mix gently until all the cubes are coated.
- Distribute the tofu cubes evenly on the prepared baking sheet, without them touching each other.
- Bake at 375 degrees F for 15 minutes, flip the tofu and bake for another 10-15 minutes.
- Serve with a dipping sauce or over rice, or in stir-fries, noodles, curries, or anywhere else you like to use tofu.
Comment
You can omit the oil for oil-free recipes. It gets a little sticky when you use oil but works fine without it. You can make it without cornstarch. Cornstarch adds a bit of a bready or crispy layer around the cubes, but the recipe will work without it.
If you want you can increase the garlic powder and black pepper up to 1 tsp. If you are not using onion powder, add an additional 1/2 teaspoon of garlic powder.
nutrition
- Serving Size: 1
- Calories: 101
- Sugar: 0.4 grams
- Sodium: 4.5 mg
- Fat: 5.2 grams
- Sugars: 3.5 grams
- Fiber: 1.5 grams
- Protein: 10.2 grams
Keywords: Crispy Baked Tofu
what to do next
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