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
Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve 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 I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re 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 you’ll extract more moisture—faster, 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 you’re 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. Don’t 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 don’t 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. It’s simply the best.
Uses for Crispy Baked Tofu
If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. Why? Water-logged tofu isn’t 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 or 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 nutritionist’s advice. See our full nutrition disclosure here.
This was one of the worst tasting foods I have ever eaten. Enter? Take tofu, pressed or not, and marinate in plain ponzu. Eat Cold. Delish.
Hi Kate Terry here, just another health addict i tried i loved it. These being my first time trying tofu, thanks and i will be checking out other recipes on your Instagram.
Dearest Cookie + Kate,
I made the crispy baked tofu last night for the first time and it was absolutely perfect. I loved it. I drizzled a mix of chili paste and soy over it on the plate. I have tried many times to get good crispy tofu by always trying to “fry” it on the stove top with olive oil, never worked. I used the cornstarch, btw.
Thank you so much for all your shared recipes.
I can’t believe I finally found a good recipe for tofu! I’ve been looking around for this for ages, thank you so much for posting.
One quick question though: I hate tasting the “blandness” in the middle of the tofu. Does adding the sauce after it being baked help with the flavor on the inside?
P.S. Just checked around your blog, your vegetarian recipes make me feel like a little kid in a toy store, I don’t even know where to look! THANK YOU :)
Kate (and Cookie) this was a winner!
I made it this evening and it was delicious. I did want to share my deviations (of necessity).
I mistakenly thought I had cornstarch and didn’t. Since I was already into this with pressed and sliced tofu, I improvised with some crushed Panko bread crumbs.
I tossed the tofu cubes in olive oil and soy sauce and thenm dredged them in the Panko breadcrumbs to which I added grated ginger and salt. When they were finished cooking, I drizzled them in a simple sauce of honey, soy sauce, and more grated ginger. I would add that the texture firms up as they cool down, making these the perfect texture to add to a stirfry or eat as I did; bite-size nuggets of perfection.
Easy and delicious! Thank you for the recipe and ideas!
Baked tofu is wonderful. I usually add ground flax and hemp seeds or sesame seeds to the sauce for the outside coating, and they add two different kinds of outer texture that both crisp up nicely. I don’t like the inside too dry. Your method is perfect!
Hi Kate – I made this tonight. It was excellent! My husband said this recipe is a keeper. Next time, I will add a little bit of jalapeno or a bit of birds eye pepper. Thank you so much for sharing your recipe – I had been craving Thai red curry and this hit the spot!
Oh, and I also followed your baked tofu recipe and added it for protein. Delicious!
Leslie A.
Sorry – I thought I was on the Thai Red Curry with Vegetables recipe. My comment above applies to both that and this recipe!
Thanks again!
This was a perfect recipe! I subbed the EVOO for sesame oil to make it a little more nutty. Never had tofu that I enjoyed by itself until tonight. Yum, thank you!!
I followed your recipe but didn’t have tamari or cornstarch. I used sesame oil and liquid aminos! Anyway, your recipe is amazing and I will never fry again…will always bake! Thank you!!
This recipe is AMAZING!!!!!!!!!!!!!!!!!!! My tofu has never come out like this before! I tasted one after it was finished, and it is taking all of my willpower to wait until they cool! :-D I added a tablespoon of garlic powder after the cornstarch and it tastes fantastic! This is so easy to do, I’ll probably be eating more tofu from here on out!
Thank you so much for the recipe!
Your crispy tofu recipe turned out delicious! It’s not very crispy, but willing to trade the frying method and save the extra calories and work involved for the oven method. Served over rice, bell pepper, onion and topped with lemon/soy sauce and toasted sesame seeds. Thank you!
Thanks, Kate! Glad you enjoyed it. For more crispy results next time, use Trader Joe’s extra-firm tofu and/or make sure to get as much moisture out of the tofu as possible. That should do it!
I am so excited to find your website. I have been told to try a whole foods diet that is dairy, gluten, soy, and refined sugar free for health reasons. It seems your website has a lot of those elements, but I also see tofu (which I do love), but I believe has soy. Are each of these recipes free of dairy, gluten, soy, and refined sugar, or do some of these recipes have some of these ingredients? I am new to this whole cutting things out thing. :) Thank you!
Hi, Melissa – First, congrats on moving toward a more whole foods lifestyle! The change can be difficult, but is very much worth it. Refined sugar is not an ingredient you’ll find in my recipes – I prefer honey, maple syrup, or other natural sweeteners. In regards to the other ingredients: you can filter my recipes by hovering over the “All Recipes” tab on the top menu bar, and by navigating to “diet.” You can then choose gluten-free, soy-free, etc. from that drop-down menu. If, however, you find a recipe that does contain gluten or dairy that you’d like to try, you can often use simple substitution ratios to switch out the ingredients you don’t want to use. Much of the time, commenters discuss their substitutions, so definitely read through the comments and see if someone has left a good tip! Let me know if that answers your question, and all the best on this new adventure :)
I made this to put with a sauce and rice concoction that I came up with, but when I took them out of the oven I started nibbling on them and they were soooo good! I basically just ate them like you would chicken nuggets and figured something else out for the previous plan!
Will definitely make this again and then just toss them in some sort of sauce for a super good dinner! Thanks so much!
Ha! I’m happy these worked out well, Meghan, even if your previous plan was abandoned ;)
Hi, thanks so much for this recipe & technique, I’ll be trying this later today.
Have you ever used the Wildwood extra-firm organic tofu? It comes basically dry in clear plastic, instead of the usual tub with water. I’m curious about whether I should still try to remove moisture, as you would with traditionally packed tofu.
Thanks, Bruce. I hope it turned out great. I haven’t come across that brand, but I’ll keep an eye out for it. I generally like my tofu to be as dry as possible, so if you can squeeze out moisture—I would.
So excited to try this, all the recipes I have seen with tofu involves either frying or deep frying. Way too much oil to spoil something so healthy. Thank you for sharing .
Yes! No need to fry them up in order to make them crispy. Let me know how it goes when you try it, ok? Thanks!
What temp would the oven be set at?
Hey, Sylvia. The oven should be set at 400 degrees.
400 degrees Fahrenheit, per step one. Hope you love it!
Thank you so much! It was my first time cooking tofu and it came out perfect!! <3
Nice! Definitely not the last time, I hope :)
I juse made this. It looks just like the picture, golden brown and crispy. However, the texture is rubbery and chewy not crispy.
I dried them under cook books for 45 minutes changing the paper towels every 15 minutes or so. They weLloyd drained of moisture before I tossed them and put them in the oven
What went wrong?
Tina, I’m sorry to hear that! Can I ask which brand of tofu you used, if you remember? You might try cutting the tofu into slightly larger pieces next time; it sounds like your tofu got too dried out on the inside.
Finally! Thank you Kate for the best straightforward, no room for error tofu recipe! I used firm tofu and I would agree with you- next time I am going to use EXTRA firm tofu. Although I had to bake mine for about 45 min… Not sure if that’s because I used firm instead of extra firm tofu but it came out great overal!! I love your blog and your recipes are fantastic!
This recipe is magic! I’ve been a vegetarian for 25 years and have never found the secret to crispy tofu until this. Just fixed Gen. Tso’s Tofu and served it over “fried rice” riced vegetables. Thank you, Kate!
You’re welcome, Susan! So happy this ended your search for the crispiest tofu.
This is the best crispy tofu recipe ever! I pressed mine approx. 60 min and I had to bake it 45-50 mins – it turned out P.E.R.F.E.C.T.!!!
Awesome, Ella! So happy it came out so nicely :)
I tried this recipe and nailed it!
It was so crispy, very unlike tofu, and was delicious! Incredible!
I am preparing it again this morning (draining tofu for 30 min now).
I prefer crispy tofu without all the added oils and this recipe was it! Thank you for a fantastic recipe!
You’re welcome, Pauline! I’m happy you found what you were looking for.
Good evening! Had gotten some extra firm tofu on sale. Always wanted to try it. Didn’t have cornstarch on hand so just used a bit of flour. Added the oil from my home packed garlic in oil and baked as directed. Wow! Even my little boy who hates to try new food is popping these morsels in his mouth! So glad I tried it!
Such a cute image, Tonia! So happy he loves them, and that you do, too. :)
Thank you thank you!! Perfect recipe and my family loves it! Which says a lot for my tofu adverse family. It is a requested item in our house now. Making it now for the umpteenth time.
Awesome, Monika! I’m glad this recipe is converting tofu-averse people, one household at a time. :)
I tried this according to your recipe with corn starch and again with arrowroot. It was wonderful and great in stir fried Chinese broccoli. The next time, I added a few tablespoons of cajun seasoning to the mix and used it in a vegetarian jambalaya.
I’ve been trying for months with no success. This was the recipe!!! Thank you, thank you, thank you!! Adaptable for so many recipes.
You’re welcome, Steve!
My husband now eats tofu, thanks to this recipe :)
I usually add a few drops of sesame oil to the mix as well, we eat it with peanut sauce and veggies.
Thank you!
YES! I love hearing this!
Kate, this recipe is a game-changer. Tried it today to slip into a buddha bowl (used your peanut dipping sauce recipe as well – yum) and it came out perfect without tasting greasy or fried. You’ve helped me conquer my fear of tofu recipes! Thanks!
No need for fear, Jeanne! So glad this helped you move forward with a more tofu-rich life. Thanks for commenting!
Unfortunately I cannot post a photo on Instagram from a Linux (Ubuntu) computer.
I did however, upload it to my website, along with your recipe (it’s my blog, and I will give you a link back).
I agree, don’t use a skillet, as all the good bits stick to it. I have looked for something like this for a bit, and it turned out great! In the photo I posted on my site, you can see the delicious cubes of crispy tofu with my added twist–I used Tony Chachere’s Creol Seasoning. I usually always use that on new recipes I haven’t done before. That way, if it didn’t turn out just right, I know I will at least like the flavor.
I believe this is the second ‘rescue’ recipe I have found on your site–thanks a bundle!You should be able to find my pic easily enough on my blog. Cheers and Aloha from Hawaii.
Hi, Mike. I’m so glad you loved the tofu! Thanks for the shoutout on your blog and the link back. But, could you please remove the copied recipe? I don’t allow my recipes to be re-published on other websites–I’m sorry to disappoint! My full photo and recipe sharing policies are here: https://capital-fly.pro/cookie-and-kates-photo-and-recipe-policy/%3C/a%3E. Thanks so much for reading! :)
Followed recipe exactly. Tofu stuck to parchment paper and hat to be cut off. Ended up making a mess and losing half of the tofu. Something is missing here.
Hi Breanne, that’s very strange. Did you happen to use waxed paper instead of parchment? Nothing should stick to parchment like that.
I have made this 3 times and comes out perfect every time! Thank you so much, my daughter loves when I make a stir fry out of it. I actually used less soy sauce and added ginger teriyaki sauce, delicious!
OMG! I actually made CRISPY tofu for the first time in my life! That’s a compliment to your recipe, as I’m 50 something and have tried other recipes with little success AND I’m not much of a cook. It’s soooo delicious! Can’t wait to make it again to surprise our friends at an upcoming potluck. Looking forward to trying it in your “Summer Rolls with Spicy Peanut Sauce”.
So wonderful! I’m glad this one stood out among the rest. :) I hope your friends like it!
I freeze tofu before using it. That way, the water is so much easier to remove. I actually squeeze it out by hand (between my palms). So much water comes out! Freezing gives the tofu a wonderfully different texture. Yummy.
Great tip, Marlayna! I appreciate it.
yum! I made this along with your broccoli casserole. Only problem I had was that the cornstarch was very clumpy, and I couldn’t get it to coat evenly. It did seem to affect taste and texture, and some of the sides felt more gummy than crispy… may do less cornstarch in future
Yes, I think a little less would solve that problem. I hope it goes better next time!
This looks wonderful! Is there a way to make it without any oil?
I don’t think so, Nina! You could probably experiment with different types of oils, but omitting the oil entirely most likely wouldn’t work.
This is perfect and crispy with the corn starch , exactly what I have been looking for . I’ve made it twice now , one just tossed in Buffalo sauce , u can even dip it in ranch like a healthy meatless baked chicken wing . I also made it with the peanut sauce recipe that is shared in the link and stirred it into Thai noodles topped with the tofu ! Thank u so much for sharing this and all of your recipes and alterations !!!
Ooh, that buffalo version sounds creative and fun, Kelly! Thanks so much for sharing.
Does it re-heat well?
I believe so, yes! I’d do it in a skillet if you can, to help retain the crispness.
Can i use coconut oil for this?
Hey! Thanks for asking. I think that olive oil or grapeseed oil would be better for this, Klaudia. You’ll have to bake the tofu at a high heat to get the right crispiness, and coconut oil doesn’t do as well at those higher temperatures.
Made the crispy tofu for this evening’s meal but used coconut oil instead of olive oil. Utterly delicious. Even my tofu-hating partner said so!
YES! Mission accomplished. :)
Y’all may know by now, but Bragg’s liquid aminos are a great GF marinade option and an alternative to soya sauce. It’s so delicious!
Thanks, Sam!
Just tried this and it is fabulous! I used garlic olive oil, and as I didn’t have cornstarch available, I used a bit of flour. I then tossed with some panko flakes, as I had them in hand. After baking, and while waiting for the rest of the meal prep, I tossed a few chunks in cherry balsamic as a snack. Delicious! Thank you : )
Sounds delicious, Shelly! Especially that cherry balsamic. Yum!
Whenever I make a tofu dish it always fails to meet my expectations. This one however did not, and it’s so versatile! Thank you for this it was a great help!
Hooray! I’m so glad this one finally worked out for you, Richie. Thanks!
Hi Kate. I make this recipe often but my tofu always sticks to the parchment paper. Is there a trick?
Hi Erica, that’s strange! Are you sure you’re using parchment paper and not wax paper? If you’re using parchment paper, you might try buying a different brand next time.
I made this for the first time, it was very good.Thank you for the recipe.
Great! Thanks, Joyce.
Hi!
Was wondering what temperature to put the oven at for this? I plan on making it tomorrow night and I am really excited:)
Thanks!
This is SUCH a game changer!!! Huzzah for crispy baked tofu!
Yes!!!
My husband is a vegetarian, but I am not. For a long time, I refused to cook with tofu because I just didn’t know how to make it taste good. Then I found this recipe and oh my goodness!! Husband and I both love it!! Thanks for the great and simple recipe!
I’m so glad! Welcome to a new, tofu-inclusive era. :)
Scrumptious…this recipe will dramatically increase my tofu intake!
Great! Thanks, Robert.
I’ve made this numerous times now. It turns out beautifully every time!
The instructions are easy enough to follow.
I’ll be making it again tonight!
Thanks, Emily! I’m so glad this is straightforward for you.
Great recipe! We love using this tofu in stir-frys! We love your website and have enjoyed every recipe we have tried, especially thai red curry with vegetables which we are making tonight. We have been vegetarians for over ten years and it is so nice to find so many easy and tasty recipes. Thank you!
I love hearing that, Helena! This tofu works in so many recipes–I love it with the red curry, too.