Crispy Baked Tofu is a simple and tasty dish that brings out the best in tofu by making it wonderfully crunchy on the outside and tender on the inside. It’s made by seasoning tofu cubes and baking them until golden and crispy, using just a little oil and your favorite spices. This easy recipe turns plain tofu into a satisfying and delicious treat that even people who don’t usually go for tofu will enjoy.
I love making crispy baked tofu because it’s so versatile and easy to customize. Sometimes I like to toss the tofu in a bit of soy sauce and garlic powder before baking, and other times I add a touch of smoked paprika or chili powder for a little kick. The crunchiness really gets me every time—it’s like a little surprise with every bite. Plus, it’s such a great way to add protein to a salad, grain bowl, or stir-fry without all the fuss of frying.
One of my favorite ways to eat crispy baked tofu is by serving it over steamed rice with fresh veggies and a drizzle of sauce, like a simple teriyaki or peanut sauce. It’s an easy meal that feels both hearty and fresh. And because it’s baked, cleanup is a breeze—just toss everything on a baking sheet and let the oven do the work. This recipe has honestly become a staple in my kitchen for busy weeknights or whenever I want a quick, tasty bite that feels homemade and satisfying.
Key Ingredients & Substitutions
Extra-firm Tofu: This is the best type to use because it holds its shape well and crisps up nicely. If you find only firm tofu, press it longer to remove moisture. Silken tofu won’t work here because it’s too soft.
Soy Sauce: It seasons the tofu and adds umami. For gluten-free, tamari is a great swap. You can also try coconut aminos for a milder, slightly sweet flavor.
Cornstarch: This helps create the crispy crust. Arrowroot powder works just as well. If you don’t have either, a light coating of flour or ground oats can help but may not be as crispy.
Semi-dry Spices: Garlic powder and smoked paprika add flavor and a bit of color. Feel free to swap paprika for chili powder or cumin for a different twist.
How Do You Get Tofu Crispy and Not Soggy?
The secret to crispy tofu starts with pressing out as much moisture as possible. Wet tofu steams instead of crisps, so it won’t brown nicely.
- Wrap the tofu in a clean cloth and place something heavy on top for 15-20 minutes to squeeze out water.
- Cut the tofu into even cubes so they cook uniformly.
- Toss tofu in soy sauce and oil first for flavor, then coat evenly in cornstarch for a crispy shell.
- Spread tofu pieces apart on the baking sheet so air can circulate and crisp up all sides.
- Flip the tofu halfway through baking to brown all sides evenly.
Using these steps will help you get that golden crust you want without soggy spots. Patience and a good press go a long way!
Equipment You’ll Need
- Baking sheet – I like to line it with parchment paper or a silicone mat so the tofu doesn’t stick and clean-up is easier.
- Press or heavy object – pressing out moisture makes the tofu crispier. A tofu press or stacking heavy books works well.
- Mixing bowls – for tossing the tofu with soy sauce, oil, and spices. A medium size is perfect.
- Measuring spoons – to measure ingredients accurately and keep things simple.
- Spatula or tongs – for turning the tofu halfway through baking, so it crisps evenly.
- Small bowl – for mixing the dipping sauce if you want one on the side.
Flavor Variations & Add-Ins
- Spice it up with a pinch of chili powder or cayenne for heat. Perfect if you like some kick with your crunch.
- Try adding a dash of five-spice powder or curry powder to the coating for a different flavor profile.
- Use different herbs like ginger or scallions mixed into the dipping sauce or sprinkled on top for fresh flavor.
- Swap the chives garnish for chopped cilantro or green onions for a bright, fresh finish.
How to Make Crispy Baked Tofu
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) extra-firm tofu
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
For the Optional Dipping Sauce:
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes or chili oil
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prepping the tofu (including pressing), plus 25-30 minutes of baking time. Preparing the dipping sauce and garnishing are quick steps that only take a few minutes more.
Step-by-Step Instructions:
1. Prepare Your Tofu:
Start by pressing the tofu to remove excess water. Wrap the block in a clean kitchen towel and place a heavy object on top for 15 to 20 minutes. This helps the tofu crisp up better while baking. After pressing, cut the tofu into 1-inch cubes, trying to keep them the same size for even cooking.
2. Season and Coat the Tofu:
In a medium bowl, gently toss the tofu cubes with soy sauce, sesame oil, garlic powder, smoked paprika (if using), salt, and pepper. Once evenly coated, sprinkle cornstarch over the tofu and toss again until each piece is lightly covered. This cornstarch layer helps create a crispy crust.
3. Bake Until Crispy:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Arrange the tofu cubes in a single layer on the baking sheet, making sure the pieces aren’t touching so they can crisp up properly. Bake for 25 to 30 minutes, turning them over halfway through to brown on all sides.
4. Make the Dipping Sauce & Serve:
While the tofu is baking, mix together soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl to make a tasty dipping sauce. Once the tofu is done baking and golden brown, transfer it to a serving plate and sprinkle chopped fresh chives on top. Serve warm with the dipping sauce on the side.
Enjoy your crispy baked tofu as a snack, protein for salads, or a yummy addition to rice and veggies!
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture to be more chewy and absorbent, which can make it even crispier. Just thaw it completely, then press out excess water before marinating and baking as usual.
How Should I Store Leftover Baked Tofu?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a non-stick skillet to help keep it crispy rather than microwaving, which can make it soggy.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari instead of regular soy sauce, and double-check that your cornstarch or arrowroot powder is gluten-free. The rest of the ingredients are naturally gluten-free.
What Can I Serve with Crispy Baked Tofu?
This tofu is super versatile! Try serving it over steamed rice or quinoa, toss it into a salad or grain bowl, or pair it with roasted or stir-fried vegetables for a complete meal.
