This baked tofu takes just 1 block and about 20 minutes in the oven to turn into something golden, crispy, and totally delicious. Easy to make, meal prep, and full of healthy fermented vegetarian protein.
I love using this tofu in my Mediterranean bowl, with noodles, or just dipped into sauce (this peanut sauce is out of this world!) as a snack.
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Ingredients
- Extra firm tofu - Use extra firm because it holds its shape so much better and actually crisps up in the oven. Softer tofu just gets mushy, and nobody wants that.
- Olive oil - I usually use olive oil, but avocado oil works great too if that's what you have on hand.
- Cornstarch - This one's a must. It's what gives that lightly crisp, golden finish on the outside. Tapioca works well too.
- Salt - A little goes a long way. It really wakes up all the other flavors, especially since tofu on its own is pretty plain.
- Seasonings - I just used simple garlic & onion powder but feel free to choose your favorites here!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baked Tofu
- Press the tofu: Drain the tofu and slice it into 2 or 3 thick slabs (about ¾ to 1 inch each). Lay them on a clean towel or paper towels. Cover with another towel and place a cutting board on top. Add a few heavy cans or pots on top and let it press for 15-30 minutes. Meanwhile, preheat the oven to 400°F.
- Cut the tofu: Remove the weights and towels. Cut the tofu into small cubes (about ¾ inch) or whatever shape you like-triangles or rectangles are great too.
- Season the tofu: Add the tofu to a large mixing bowl. Drizzle with olive oil. Sprinkle in the cornstarch, salt, garlic powder, onion powder, and pepper. Gently toss until the tofu is evenly coated.
- Arrange on a baking sheet: Line a baking sheet with parchment paper. Spread the tofu cubes out in a single layer, making sure they don't touch.
- Bake until crispy: Bake for 20 minutes. For extra crispiness, turn on the broiler for 2 minutes. Or flip the tofu and bake for another 10-15 minutes until they're as crispy as you like.
- Serve and enjoy: Serve warm, straight from the pan, or add to bowls, salads, wraps, or noodles.
Try Next: Best 50 Tofu Dinner Recipes
Tips
- Definitely press your tofu - I know it feels like an extra step, but it's one of the common tofu mistakes. Pressing gets rid of all that extra moisture so you actually get crispy edges, not soggy cubes.
- Use extra firm tofu - Anything softer just won't hold up. It'll fall apart or get too soft when baking.
- Season it well - Tofu's basically a blank canvas. A good pinch of garlic powder, onion powder, and salt makes a huge difference.
- Give the tofu space - Don't crowd the pan! If the pieces are touching, they'll steam instead of getting crispy.
- Flip if you want extra crispiness - I don't always flip mine, but if I have time, I do-it makes both sides golden and so good.
- Toss in sauce after baking - If you're using something like teriyaki or buffalo sauce, bake the tofu first and toss it after. That way it stays crispy underneath.
- Air fryer works too - If you're in a rush, throw them in the air fryer at 375°F for about 15 minutes. Super easy and just as tasty! or try my pan fried tofu version too.
What To Serve With Baked Tofu
- Soups - Use as a topping for Miso soup or ramen.
- Grain bowls
- Salads - Toss into Spinach Mango Salad or a simple green salad.
- Stir fry - Mix with soba, or rice noodles and your favorite veggies.
- Lettuce wraps - Add tofu, shredded carrots, and a drizzle of tahini dressing.
Storing Leftover Tofu
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- Meal Prep. Press and cut the tofu ahead of time. Store in the fridge for a couple of days until ready to season and bake.
- To Reheat. Reheat in the oven or air fryer at 350°F for 5-8 minutes to bring back the crispiness.
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Recipe Card
Baked Tofu
This crispy baked tofu is easy to make with just a few ingredients and ready in under 30 minutes. Perfect for bowls, salads, or a healthy snack!
Ingredients
Method
- Press the tofu: Drain the tofu and slice it into 2 or 3 thick slabs (about ¾ to 1 inch each). Lay them on a clean towel or paper towels. Cover with another towel and place a cutting board on top. Add a few heavy cans or pots on top and let it press for 15-30 minutes. Meanwhile, preheat the oven to 400°F.1 block extra firm tofu
- Cut the tofu: Remove the weights and towels. Cut the tofu into small cubes (about ¾ inch) or whatever shape you like-triangles or rectangles are great too.
- Season the tofu: Add the tofu to a large mixing bowl. Drizzle with olive oil. Sprinkle in the cornstarch, salt, garlic powder, onion powder, and pepper. Gently toss until the tofu is evenly coated.2 tablespoons olive oil, 1 tablespoon cornstarch, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, 1 teaspoon salt
- Arrange on a baking sheet: Line a baking sheet with parchment paper. Spread the tofu cubes out in a single layer, making sure they don't touch.
- Bake until crispy: Bake for 20 minutes. For extra crispiness, turn on the broiler for 2 minutes. Or flip the tofu and bake for another 10-15 minutes until they're as crispy as you like.
- Serve and enjoy: Serve warm, straight from the pan, or add to bowls, salads, wraps, or noodles.
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Rachel
Easy recipe to follow, and the tofu came out perfectly. They were exactly as crisp as I wanted, which I didn’t think would be possible without actually frying them. I served them with a peanut sauce and will certainly save this recipe to use again and again.
Julia
it is so addictive! Thanks Rachel for your comment