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.
How long does this recipe keep?
Hey Mamie, the baked tofu will last in the refrigerator for three to four days. However, the texture changes over time and some people don’t enjoy the leftovers as much.
I make mine similarly but don’t press it. I am more liberal with my olive oil (fat is good!) and add oregano, kosher salt, and garlic powder and no starch. They cubes still come out amazingly tasty and 4 boxes are gone in two meals as an app on our Sabbath.
That sounds delicious, Yael! I’m so glad these are such a hit.
Kate, This really and truly the LBD of tofu recipes. Basic, simple, elegant and goes with everything! I just made again tonight for dinner. Delicious! Also, i made it to go along with the roast broccoli and red pepper recipe from your gorgeous new book–Love Real Food. The aborio rice recommendation was truly inspired! I’ve been cooking vegan and vegetarian food for nearly 40 years and I am very picky about the new cookbooks I am willing to add to my collection. Love Real Food is a rose among dahlias! So many great recipes, insightful comments and charming photos of you and the delightful Ms.Cookie. Thanks Kate!
Hi, Jnel! Thank you for a truly wonderful comment. I laughed at the LBD comparison–but so true! I’m so glad you enjoy the blog and the cookbook, especially coming from someone who has been cooking vegetarian/vegan for so long. I hope you reviewed the book on Amazon, too! Thank you, again, for the kind words and affirmation. Cookie says hello!
Second time of making this. Love it. Properly crispy, really tasty, and – the icing on the cake, so to speak – it’s good for you!
Great! And yes, so much better than frying it.
Came out perfect which has never happened before! Thanks.
Hooray!
Delicious. Made it few times for red Thai curry (from your website). Once out of oven I start trying piece after piece… it’s kinda difficult to stop. And then even worse, my teen swings by kitchen to sample…
Thank you for sharing this recipe.
You’re welcome, Tanya!
I’m not vegetarian, but my daughter is trying to transition. To help her I have been trying to make vegetarian recipes. I just made this and it’s pretty good. I feel I may enjoy it more myself if it had some sort of dipping sauce, but I have no clue what would be good with it since I am not use to eating it. Can you suggest something?
Yes! I have a peanut dipping sauce that would go really well with these.
Thank you! I am eager to try it, it sounds delicious.
I just asked my carnivore boyfriend and my picky child for dinner ideas and they both independently asked for the “baked tofu thing.” :-) Thanks Kate! This is a really good technique.
Hehe! You’re welcome, Wendy. :)
Ok, so my extra firm tofu was already marinating in an Asian sauce I’d prepared, before I found this recipe. I didn’t realize marinating was a no no. I followed the instructions anyway, and it did turn out crispy on the outside, even if a little soggy on the inside.
Thank you for this! I really think the corn starch made a huge difference. Great recipe and I will press next time :)
Just made this and it turned out great! Substituted sesame oil for olive oil and made the cubes slightly larger. I used firm tofu and put the rinsed cubes that were in a lintfree towel into a lettuce spinner and it removed all the moisture.Both my husband and I loved the taste. Definitely a keeper. Thank you Kate!
I love the lettuce spinner trick! Happy you loved the tofu, Carol.
I made the crispy tofu for a recipe in your new cookbook which I LOVE by the way. While I did buy extra firm tofu and followed the directions, it stuck like crazy to my baking sheet. The top however was perfect. I’ve never cooked with tofu but I’m guessing despite the dutch oven that I placed on top of the tofu cubes, I didn’t get enough of the liquid out. Next time I’ll try something heavier and let it sit for longer. The cornstarch was pretty sticky. Am I right about that? Also, didn’t know there was such a thing as a tofu press. I might need one more gadget in my kitchen.
Just made this, came out great! And VERY crispy! And Trader Joe’s now has Organic SUPER FIRM tofu, it’s what I used today. Much less squeezing!!
Ooh, good to know about the super firm tofu!
Thank you! Great recipe! I’ve tried to fry tofu in a pan and, as you say, it sticks and leaves the crispy stuff I want at the bottom of the pan. This was easier and flawless. I’ve gone back to the recipe several times and now it’s a favorite.
I am so thankful that I stumbled upon your site and this is a wonderful, honest recipe. I also loved how it was presented. Thank you so much!
Will it get crunchy with cornstarch and no oil? We are doing vegan with no oil or dairy.
Can you suggest something other than arrowroot or corn starch to make it crispier?
Those were the two things that worked best in the oven for me, as I was trying to avoid frying them up.
I used ordinary cornstarch and I was pretty lazy about pressing the tofu. I just pressed it between two plates as a block then patted it dry. I didn’t line the baking sheet and besides one or two cubes, I could detach them without losing the crust with a wooden spatula. I baked mine on convection for about 20 minutes.
Anyway, it was great and I like this method much more than pan frying. Thanks for the recipe!
Tossed in Thai chili sauce after it was roasted. It is a new staple in go to dinners!
Delicious! Thanks, Chuck!
I tried making this today and my tofu never crisped up, just got gummy no matter how long I baked it. Do you think maybe my tofu was still too moist when I added the starch?
You used extra-form tofu, right? If so, yes, I think your tofu needed to drain better.
This is a great recipe and thank you for sharing it! I cannot eat tofu when it is very soft. With this recipe I can have it firm and crisp. It tastes great and is not greasy. I am happy to be able to add it to my lunch and dinners again. Canan
Great texture and easy to make. Even the household teenagers liked it!
I served it as a side with fresh tomatoes and basil. I’ll be making it again with a family-favorite stir fry sauce.
I’ve made this several times and it’s SO good and SO easy! My husband, who unlike me is not vegan, even requests it.
PS: I finally invested in a tofu press and love it. No more soggy towels and treacherous towers of pots and cans :)
Just FYI.. organic soy is still grown with herbicides and pesticides.. but it’s a different regulated set of them.
This is a real winner! It has the texture of fried tofu without the mess. I’ll be using this method often. Thanks!
Glad to hear it was helpful! Thanks for your comment and review, Julie. I do appreciate it :)
Really made the damn Tofu edible! Not kidding here. I’ve been cooking this stuff since being a vegetarian back in the 70’s and trying anything to make food taste good. Most veg. foods are fairly easy and come out fine, but not good ol’ Tofu baby! You changed my love/hate relationship with the ‘fu forever.
PS. Dogs are AWESOME! Gots me a cock-a-poo and a long haired dachshund-now that is love!!!!!!
Hooray! Happy to provide a Tofu go-to. Dogs are wonderful, but I may be biased :)
I’ve used your recipe a bunch, don’ t fix tofu any other way! Thanks
That is great! Thanks for dropping a comment and review, Gayle.
Made this for Thanksgiving as a vegetarian protein to compliment all the carb-heavy (but delicious!) sides and topped it with gravy as an alternative to turkey. So good! The leftovers have kept well, too – refrigerated then reheated in the microwave. I was worried it would become soggy, but nope, still crispy. This was my first real foray into cooking tofu, but I will definitely continue to use your recipe!
Great to hear, Rachel! Thank you for sharing how you prepared it :) Always fun to see how you make it your own. I appreciate the review.
what if you don’t have corn starch or arrowroot starch? Is there another replacement?
I recommend either of those, Anslie, as they are great at getting the tofu crispy. You can find them in the baking section. Hope this helps!
Genius! After searching for tofu recipes I decided to go with yours for my first experience at cooking with tofu. Thank you for this no fail, simple and very delish recipe, I can’t wait to eat this again. Have a Merry Christmas. XX
I’m happy to hear it! Thanks so much for the review.
Thank you Kate (& Cookie), for the delicious Crispy Baked Tofu recipe! The directions were easy to follow and the tofu came out better than most restaurants I’ve tried! I added several cloves of fresh garlic and served with hummus and tzatziki dip… Yummy! My good friend told me she makes your granola every week, so I’m gonna try that next. Thanks again!
I’m so happy to hear that! Let me know what you think of the granola. I know its a favorite.
This recipe turned out perfectly. I added spices to the cornstarch to season the tofu and am pleased with the flavor.
Tasty! Thank you, Cathy for sharing.
Holy crap. Most delicious tofu recipe ever. I cooked it right at 30 mins and was perfectly crispy. Be extra diligent with the pressing. You don’t want ANY moisture inside to ensure optimal crispiness!
Ha, thanks! I appreciate the candidness. :) Thanks for sharing! If you would want to leave a star review, that would be great!
Even my tofu-hating husband ate this in a delicious vegetarian stir fry. And that’s a big win, believe me! Will definitely make it again!
I love when that happens! Tofu can be tough if not done right. Thanks for sharing and for your review, Cheryl!
Thank you for this! It worked like a charm for me.
Great! You’re welcome, Sarah. I appreciate the review.
So tasty! Thank you for the how-to!
You’re welcome, Ana! Thanks so much for the review.
Kate, when I google the internet for healthy recipes I keep getting directed back to your website! Your recipes are fantastic, always healthy and delicious, and my family loves them. Thank you!
Great to hear, Laura! Let me know what you think of them when you try them.
This was great! First baked tofu recipe I’ve actually really liked. You are right about marinating — it’s better not to. So happy to have this in my repertoire.
Great! I’m glad you found one you like and works well for you. I’m a fan as well. :) I appreciate the review, Rachel!
Love it! I make it almost every week! Thank u for sharing!
Wonderful! Thanks for your review.
I made this and it was by far the best tofu I’ve ever made. So tasty and crispy. I’ve always wanted to make it like this. So easy too. I didn’t toss it on the pan half way through cooking but it was perfectly cooked on all sides anyway. Thank you!
I’m glad you think so, Amelia! I appreciate the comment and review.
I don’t know what i did wrong i followed these instructions and my tofu was like cardboard waaay too dry and chewy not crispy on outside soft in middle. Did I press out too much water? Bake too long? I was so excited for this :(
Liz, I’m sorry to hear that! It sounds like you might have cut the tofu too small and/or baked it a little too long. Blocks of tofu can vary in size so you might have grabbed a smaller one. Next time, try cutting them into slightly larger pieces and check them a few minutes early.
This is by far the best tofu recipe I’ve ever found.
I could get addicted easily.
The arrowroot and low sodium tamari worked perfectly.
I’ll always do my tofu this way now.
Hooray! That’s great to hear Chell. Thanks so much for the review.
Mmmmmm. Came out so perfect. I made two batches, one just as described using arrowroot, soy sauce and avocado oil, and the other exactly the same with added 1 tsp of ginger and 1 tsp turmeric. I let the tofu sit in a pyrex dish with paper towels overnight after a good draining and still patted off some excess water. Again, so good! Addictive really, but what a good treat. Thanks Cookie, thanks Kate!
Sounds like a great way to add a little flavor, Trish! Thanks for sharing and for your review.
Since there isn’t enough time during the week, can I make the tofu ahead of time, warm it up, and throw it in a dish made from an instant pot? I can’t wait to try this recipe & SO happy to have found you!
Yes, you can make a head of time. I would though, recommend warming in the oven vs microwave. Let me know how it goes!
I’ve made this recipe probably a dozen times now and it’s a slam dunk every time. My fiance, a committed meat eater, absolutely loves it. Thank you for creating such an essential recipe for us!
This makes me smile! I’m happy you think so, Jenn. Thanks for the review and comment.
Excited to see there are tofu eaters in KC! Made this recipe tonight – drained and pressed the tofu for about an hour before cooking and completely forgot the step with OO and soy sauce – still came out great! So much so that I ate some of it off the tray before flavoring it. Couldn’t believe it was tofu – crispy and not chewy or soggy at all.
Delicious! Just had it tonight, definitely the best tofu I’ve made! I didn’t press it nearly long enough so I can’t wait to make it again. I used a rack to raise it above the pan, since I didn’t have parchment paper. That helped it brown a little on the bottom too. Thanks so much!
This is a game changer! I love tofu and I’ve been baking it for two decades, but this recipe makes great tofu. I can’t believe I’ve always pressed it whole— I’m cutting it anyway, so cutting then pressing it makes a ton of sense and doesn’t use more tea towels/ old shirts than the other way.
Incidentally, I made two pounds on two pans and after they were done baking I tossed one in some Old Bay Seasoning and left it too cool, while I tossed the other tray in a paste of hoisin, oil, vinegar and sriracha and put it back in the oven for 10 minutes to dry out. Both are so good!
Thanks for your comment and review, Alix! I’m so glad you loved it!
I made this last night and it was amazing! Thank you for all of the helpful tips!!
You’re welcome, Amanda! Thank you for your review.
How long do you cook it??
The last step say 25-30 minutes!
Great recipe! Never frying tofu again.
Thank you!