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.
I’d tried and failed to make crunchy baked tofu for a while, and then I found this recipe. It’s so perfect. Have made it many times and have passed it around! Thank you. All of your recipes are great.
Wonderful to hear, Tzviah! Thanks sharing.
LOVE this recipe. Finally- perfectly crispy and delicious tofu! Thank you, thank you, thank you! I meant to snap a photo, but it disappeared into my mouth too fast. I will try harder to get a pic next time I make it -and there will definitely be a next time. I dipped the crispy tofu in a General Tso’s dipping sauce and sautéed some fresh green beans. This was the best dinner I have had in months. Thanks again!
Ha, you are VERY welcome. :) Thanks for commenting and for your review, Cherice!
I LOVE it that this is oven-baked! Can’t wait to give it a go and will report back for sure. Thanks for the tofu inspiration. Love that stuff and always looking to diversify my prep approach :)
You’re welcome, Traci!
Just made this with your recipe! Minus the arrowroot powder but it still turned out AMAMZING! I also added some garlic powder and it gives it some good flavor! Thank you for sharing!
Wonderful! Thank you, Michaela.
wow, this was a revelation! I’ve never really liked tofu but the recipe for Roasted Broccoli, Bell Pepper and Tofu Bowl with Peanut Sauce caught my eye when I was browsing through your book. (btw we’ve loved every recipe I’ve made from the book). All of the flavours and textures were delicious, but the tofu was really good. I’ll definitely be making tofu like this again so thank you.
Great! Thank you, Nicola.
I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent!
What a great combination! Thank you, Harold for sharing.
Very disappointed with this recipe. I went a little long on the pressing and cooking times and the tofu still wasn’t even slightly crispy. Still eatable, but soggy salty tofu wasn’t what I was trying to make.
Hey Issac, really sorry to hear that. You did buy extra-firm tofu, right? I’m not sure what could have gone wrong here.
How does this recipe hold up to freezing? I like to prepare a large batch and use it for curries, pad thai, etc over the next month or two.
Unfortunately, I don’t freeze all my recipes so can’t help here. Let me know if you try it! I do think it would likely loose the crispy when thawed.
What would you serve this with?
Great question! I have some options on the blog and in my cookbook, Love Real Food. You can search tofu on the blog and see some options. Check this link out: https://capital-fly.pro/tag/tofu/%3C/a%3E%3C/p%3E
One of my colleagues brought crispy tofu in a bright sauce to one of our group lunches. After I complimented her on the tofu and the flavor of the sauce, she brought me a gift of a jar of Korean BBQ sauce. I have made the tofu with this sauce several times now, but can’t get it as crispy as she did. I tried your method with the corn starch(use what you have un hand!), added the sauce, and it tastes just like hers. I tried some of the tofu straight from the oven, and agree that it is delicious without the sauce, too.
So happy to hear that, Merri! Thanks for your review.
Hi Kate
I’m loving the recipes I’m seeing on your website and keep saying to my husband how rapt I am that I’ve stumbled across your site – after searching on ‘miso’ recipes.
One quick question re your cookbook – does it include information as to whether or not the recipe can be freezed ? I am short on time, so if I like to cook double for the freezer when possible.
Thanks
Jay
Hi Jay, thanks for your note! I’m so glad you found my blog. In the cookbook, I provided a guide to freezing soups, and I believe I also suggested that a few entrees/breakfast items will freeze well. I didn’t test every recipe to see if it would freeze, though. Hope that answers your question!
New vegitarian here, I’m just learning how to make tofu and admit to tossing out more than I have consumed. It’s so fiddly, but I had a great success the other day an I’m trying to figure out how long it will keep in the refrigerator. I like to meal prep on Sundays for the whole week. Is there anything special I need to do to ensure its freshness?
Hi Carole! I’m sorry for the slow response. Funny enough, I don’t eat a ton of tofu as a vegetarian—I love beans. The tofu should keep well for about 5 days in the fridge. Unfortunately it’s best when freshly cooked and leftovers tend to dry out. I don’t know of a workaround there, but you could try placing leftover tofu cubes on a plate and wrapping tightly with plastic wrap. Maybe that would help!
Wow! So crispy. This is the best tofu ever. Thanks so much.
You’re welcome, Rachel!
.Until I discovered this recipe, the only place my girls and I could get “puffy tofu,” as we like to call it, was at our local market deli. Now that I’m making my own my shopping basket always has at least two blocks of tofu. Thank you. We love this simple, yet delicious recipe and will be using it for years to come.
You’re very welcome, Rosemary!
Great recipe!! I followed it meticulously and it was perfectly crisp and delicious. Thanks for sharing.
Love to hear that, Lindsay! Thanks for the review.
trying your baked tofu recipe tonight!
What did you think?
it was super tasty.
This is by far the BEST and easiest crispy tofu I have ever made. I am obsessed!! We made the broccoli tofu bowl with peanut sauce and it was absolutely delicious. Can’t wait to try the roasted Brussels with tofu and honey-sesame glaze this week! Thanks!
Wonderful, Michelle! Let me know what you think.:) Thanks for the review.
It was delicious, of course! Never tried a recipe of yours I was not in love with. Thank you!!
Ladies and gentlemen, we have a winner. Seriously, if you’re skeptical of all the rave reviews on here, skepticize no more. Yes, I just made up that word. So I needed a yummy recipe for some tofu that has been in my fridge for about a month. Without writing a novel on each individual glorious aspect of this tofu, I’ll just tell you to try it. This is my first recipe I’ve tried from Kate and it will not be the last. Girl, you’ve got my vote. Can’t wait to try all the other (vegan) ones! Thank you! Even my carnivorous husband said it was good. Here’s to winning over carnivores with this tofu!
Thank you! I’m glad you aren’t skeptical. And you can totally make up your own word, Holly!
I’m so excited to make this! Question — does this tofu make for good leftovers if stored in the refrigerator? Or is it best eaten right away? Thanks!
I have made this tofu twice and the leftovers are just as delicious as when they were fresh!
Awesome! Thank you!
Hi Anya. It is best eaten right away, but does store well in the refrigerator in an airtight container for a few days. Hope this helps!
Just have to comment this is AMAZING! I made it and put it in ramen with egg and herbs. I used fish sauce and sesame oil and shichomi togarashi japanese pepper seasoning.
Thank you, Krystal!
Can leftover baked tofu be refrigerated and still be crispy ?
It can be! I recommend reheating in the oven. Other readers have had good luck with that method.
Crispy tofu-terrific!
We eat this in a Vietnamese restaurant, but it is deep fried. Your recipe is just as good and much healthier. I made a quick peanut/garlic/soy sauce/lime sauce to dip it in, and I could have eaten the whole batch.
I love your play on tofu :) I’m happy you enjoyed it, Jackie! Thanks for the review.
This is the best baked tofu I’ve ever made! Thank you for the recipe and the tip of cutting the tofu and then draining it rather than trying to do it with one giant block. Makes all the difference! Yummy
Wonderful!! Great to hear, Roise. If you would want to leave a star review since you liked it so much, I would appreciate it!
Ooh I’m sorry! I thought I did put 5 stars! Let’s try it now!
Wish I’d found this tofu recipe sooner, as it results in the best texture of the’crispy tofu’ recipes that I’ve tried. No arrowroot flour readily available to me, so I used cornflour, but I was no less pleased with the outcome. If you don’t have a tofu press, place your drained tofu block between two plates, with the top plate inverted (bottom up). Place a tin or two of beans (or similar weighted item) on top. Press for at least a half-hour, pouring off the liquid after 15 minutes. No paper towels needed. Works every time for me.
I’m happy you liked it! Thanks for sharing and for your review.
I won’t bore you with all the previous tofu cooking attempts I’ve made over the years with other recipes, but suffice to say this was the perfect recipe – exactly how I always WANTED my tofu to turn out. And so incredibly easy to make. Thank you!
I’m glad this one worked well for you, Jen!
Thank you for the veggie-Pho recipe and this one!
You’re welcome!
I’ve always despised tofu after having spent weeks eating it as a slab fried in thick oil for breakfast every morning while in Indonesia some 30 years ago. I’ve decided I’m going to give it another try with this recipe. Question: Can this recipe be made ahead of time and stored in the frig for easy weeknight meals?
I’m glad you are trying it! Yes, this can be made ahead. Store covered in the refrigerator.
I’d just like to let you know that since discovering your recipe 1.5 months ago, I still make this all the time. In fact, I have a double batch in the oven right now! I’ve had good success refrigerating leftovers and just reheating in the oven. It’s a little tougher but still just as tasty! I also shared the recipe with probably 10 people who liked my IG photo and wanted to make it themselves. And about that many of my friends and family have personally tried and liked it. It’s a huge hit with everyone!! I refer to this recipe ALL. THE. TIME. THANK YOU!!!!
Thanks for sharing! I’m so glad it’s a go-to and you have a reheat trick. I appreciate you spreading the love, Holly! :)
I just made the baked tofu and it is amazing! I could eat the whole pan myself!!
Great to hear! I love that. I appreciate the star review.
Finally! I made crispy tofu!! And it’s going right in my Thai green curry…thanks so much!
Hooray! You’re welcome, KB.
This recipe quickly became a staple in my family. It is the most simple, healthy and tasty tofu recipe I’ve tried due to the minimal ingredients and not needing to fry it in a pan. As I transfer into being vegan, this is just what I look for, thank you :)
You’re welcome, Chloe!
That was so good! My tofu shrunk pretty small so I am glad that I used two smallish cakes. The cornstarch really crisped it up. I added marinated mozzarella in chunks and fresh tomatoes from my garden with tri-color pasta,garlic and basil. All things that I had and needed to use. i don’t think that I needed the cheese but wanted to use it up.
Love your blog/website. Thanks!
Thank you, Pamela!
This recipe really does make the best crispy tofu, easy simple, great results. Thanks! I start with the extra firm prepressed high protien tofu which helps, TJ or the asian food market has it.
Thank you for your review!
Thank you Kate for this recipe! So easy and yummy!
You’re welcome, Liza!
where is the nutritional info?
The nutrition information can be found under the notes section of the recipe. You just need to click to expand.
Just made this for my fiance; it turned out better than when we’ve had it at restaurants! And paired beautifully with a Trader Joe’s stir fry sauce!
Tasty! Thanks for sharing, Elania.
I love this one. I add sesame seeds when I flip it. I usually make the mistake of not tossing it immediately after I put the soy sauce on, it makes for an uneven distribution. Thanks!
Thank you, Deb for sharing!
Hi Kate. This sounds great and I’m making a batch to bring to work for a few lunches this week. Any experience or tips on how to crisp it back up when not eating it immediately after baking?
Thanks!
Jennife (a fellow vegetable enthusiast and dog lover!)
I believe others have had luck with warming on the stove or in the oven!
I hope this make your day because you have diffentally have made mine. I’m going to make the crispy tofu. Can’t wait to eat it. Thanks for all your thoughtfulness and hard work. Take care!
Thank you, Michelle!
This is a great recipe but can you clarify your statement about putting the sauce on after baking for more flavor? Do you mean we should bake it immediately after pressing the liquid out for 1/2 hour and then do the oil/tamari/cornstarch part? Or do the oil/cornstarch part before baking and then do the tamari part of the equation after baking? I’m just a little confused. Thanks!
Hi Diana, great question! Follow the recipe cook instructions for the olive oil and tamari. What I mean by sauce is any other sauce you plan to use in addition to the recipe to add after. Does that make sense?
Yes, it does. Thanks for your reply!
Delicious! And indeed my most favorite recipe to date. And the additional added ingredients my own risk turned out tasty. Freshly grated ginger, a little Splenda and red pepper flakes for a zinger mouthwise. Im following you Now! Thank you for a low-fat version otherwise fried. Super! ❤️
You’re welcome, Laura! Glad you like this one. I appreciate the review.
I make tofu in a variety of ways, baked fried, sautéed. This was extremely easy and delicious. Thank you.
Wonderful, Devon! I’m glad you think so. I appreciate your time to review!
SO GOOD. I skipped the pressing (lazy), cut the tofu into penny size bites, & added sesame seeds to the starch for a crunchy compliment to an Asian glaze tossed after baking is done! Thanks for putting all these crispy tofu vibes out in the world! Crunchy & delicious.
Thanks for sharing!
I LOVE YOU!!!! Haha, I have been trying for aaaages to make crispy tofu and I’ve never ever been able to get it this crispy.. The crunch in these things is awesome! So thank you, thank youuu!! xx
Ha, thanks Robin! I’m glad you love this one and finally have a crispy recipe that you love.
Great recipe!
Is there a good way to store the crispy tofu to help it retain some of the crispness or tips on reheating to keep it crispy?
Reheat in the stove or on the oven if you can. Hope that helps!
I really want to try this! Do you think I could sub the arrowroot for coconut flour?
Unfortunately, that won’t work. I would recommend corn starch or arrowroot. Let me know what you think!
Thank you for posting this method! Can potato starch be used in place of the arrowroot?
I’m not sure about potato starch, but corn starch should work too.
that looks good, I’m going to try. I read you can put a plate on top of tofu to leach out extra water. I wonder if you can salt it to release moisture like aubergine? Anyhow, the hunan tofu at pf Chang’s is so good and deceptively simple, I want to make it myself! I don’t think deepfrying or pan fry is the answer as you say; arrowroot maybe…probably any starch as simple breading. Now off to roast!
Hi James, hope your tofu turned out great! I don’t think tofu is porous enough to release moisture when salted, or at least I’ve never seen it behave that way. Definitely slicing it before pressing helps get out more water.
Hi Kate! I just made this tonight to use in a lo mein recipe I was preparing. It was absolutely perfect. My husband was reluctant to try it, but he loved it and said he never had tofu that was so good before! Love it! ♥
Love that, Sherri! Thanks for making it and sharing your thoughts. I appreciate it!
Awesome recipe, Kate. So easy and delish. thanks for sharing.
I am out of arrowroot powder and corn starch.
What do you think about potato starch as a substitute?
Hi Karen! I’ve never tried with potato starch but would love to hear how it turns out if you give it a try! I think it might work well.