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.
Wonder what I did wrong- my tofu came out a little chewy/rubbery…. yet, it looked GREAT- nice and light brown/crunchy on the outside.. but chewy :(
Thoughts/ideas?
Did it still seem wet/watery after you did the draining process?
Loved it!!!! Thank you for the wonderful recipe. I followed it exactly and the results were delicious.
can I use firm instead of extra firm tofu?
Sure, but it might not holdup quite as well.
it turned out awful, tofu was tough and the sauce didn’t taste food
My daughter and I made the tofu to sub out shrimp for this tofu in a “creamy avocado pasta with charred corn and spicy shrimp” recipe. The tofu was perfect, crispy and still moist inside. Will make again!
My family loved the tofu! Believe it or not I used Silken tofu, just really pressed the water out of it.
Hi Kate, I love this recipe and have shared it with many people. Works for me every time. I’m now trying to drop some baby weight and wondering if I could do it with less oil. Before I go ahead and ruin a batch, any thoughts or on experience with reducing the oil amount? thanks!
I’m worried about reducing the oil amount might not get you the same crispy effect.
Here’s how to use less oil: bake in an air fryer! I just made my first batch in my brand new “air fryer” and it came out so much better than when using an oven and with no oil!!!
How did you do this with no oil? Did you just use soy sauce and cornstarch/arrow root?
Erik – how long and at what temperature did you make this in your air fryer? Using the air fryer was my first thought when I started reading this recipe :)
I cook tofu in the air fryer 400 degrees for 10-25 min.
I make this by spraying the tofu lightly with olive or coconut oil right before it goes in the oven instead of adding oil to the sauce. For the sauce I use warm water plus a little honey and some garlic powder and cayenne with the soy.
Hello. I made this tonight with regular tofu, not firm. I pressed it for a good 45 minutes to make it nice and firm. It turned out crispy, savory and a little chewy. Yum!!! I had planned to use it as a topping for a salad tomorrow, but one by one, my family gobbled up every single piece! We’re not vegetarians and my kids are not usually fans of tofu, but you would never know it based on how quickly this disappeared. Thanks for a tasty recipe.
Thanks for sharing, Christine!
This is definitely our favorite way to bake/cook tofu. One of my favorite recipes (not from your blog – it’s peppery tofu with asparagus and I’ve been making it for years) asks to stir fry tofu after it has been pressed. I always use this baked tofu recipe instead and toss it in at the end.
I’ve gotten a lot of great recipes from your blog, Kate. Thank you for sharing. When my daughter decided that she wanted to become a vegetarian it was a bit challenging to cook for her at first. Coming across your blog has made things a lot easier for us. Now that she’s away at school, my wife and I find ourselves eating more vegetarian and we get a lot of our ideas/recipes from you. Thanks
Thank you for sharing, Ken!
The tofu was soooo good! I used a tofu press because I never feel like I can get enough water out. So some of the pieces turned out more chewy like real chicken and I loved it. The smaller pieces that flaked off while I was mixing it in the bowl cooked up so crispy and delicious.
This will be my go-to crispy tofu recipe now! Thanks!
You’re welcome! Thanks for your review, Amber.
Hi Kate,
I’m excited to make your Crispy Tofu.
Can I use Trader Joe’s Super Firm Tofu instead of the Extra Firm?
Thanks
That seems like the same to me! Let me know what you think, Susan!
Will be making this and wondering if it will hold its shape and texture if I simmer it in a curry for 30mins?
It wouldn’t likely stay as crispy simmered in a liquid. I would recommend topping your dish with it!
I make this every time my friends and I get together for our Salad in a Jar parties and everyone asks for the recipe! There are some who swear this is the only time they ever eat tofu! Getting ready to make some this morning for a SIJ party this afternoon actually so thought it was a good time to pop in here and sing this recipe’s praises!
new to plant based way of eating and found this recipe. I used sesame seed oil instead of olive oil and seasoned mine with curry. Delicious!
Thank you, Kate for the recipe. My 5 year old loves it very much.
Wow, I haven’t made crispy tofu this way before. This was very easy and I can see this being a very versatile recipe. I completely forgot the oil but there didn’t seem to be any negative ramifications so I think I’ll probably go without next time. I served with fall roasted veggies that I made in the oven at the same time.
This turned out great! It was easy and even yummier than I had imagined. I ate it straight up which was delicious and I added it to a rice noodle soup and it was perfect. Thank you for the recipe, Kate!
Brilliant! I will never mess about with an oily wok again while cooking tofu, thanks Kate.
This recipe is especially useful to me living on a boat, no mess, no fuss just crispy lumicious tofu.
I used rice flour as I didn’t have the other 2 you suggested on board, it worked fine
Thanks for sharing, Paula! I appreciate your review.
This is so easy and delicious! I served it with tikka masala sauce and naan – an easy and very satisfying meal!
Sounds like a delicious combination, Lori!
This is now my go-to way to cook tofu. It is fast, easy, and delicious.
I’m glad you loved it, Irene!
Hi! Wanted to ask – can I use corn flour instead of corn starch?
yum! next time ill season my cornstarch a little, texture was great! FINALLY! thanks!
This is awesome. Thanks so much for sharing! I’ve tried to get my tofu crispy for years and obviously didn’t know the important tricks, like baking and corn starch. I can’t wait to give it a try!
I hope you love it, Rose!
Love this recipe! Thank you for sharing! Will definitely make again! Love that I don’t have to get my stove top sprinkled with grease specks nor have to stand over it to constantly watch it.
You’re welcome, Connie!
Thanks for the tips. Going to make it tonight. Unfortunately missed the most important tip of all- press smaller portions rather than the whole block!
Why didn’t I think of that before?!?!
I will definitely do that next time
Thanks for sharing, Daniela!
Made this tonight, with broccoli, brown rice, and your peanut sauce recipe. Came out great! We used the extra firm high protein tofu at Trader Joe’s, and let it sit for about an hour to remove moisture. Tip: don’t use foil unless it’s non stick… luckily I was able to gently get it off and just put it on the pan directly, and tossed at the halfway point with canola. Also sprinkled salt on it to help pull out the moisture while cooking. The results were great, I will not be going back to my old way of pan frying!
After making this recipe, I was finally able to enjoy substituting tofu for chicken in a pineapple curry. I cooked all the other vegetables first, made the sauce, and threw in the tofu at the end. It’s wonderful! Thank you for teaching me how to make this!
One of my favorite oils to use when it’s appropriate is sesame oil. I used it in place of olive oil in this recipe to give the tofu a slight sesame flavor.
Thanks for sharing, Amy!
We just enjoyed the Roasted Broccoli, Bell Pepper and Tofu Bowl with Peanut Sauce. This is an awesome recipe we had found in your cookbook Love Real Food! The Peanut Sauce was extremely tasty and easy to make. Definitely a go to recipe. The Extra Crispy Baked Tofu was a great compliment. Thank you!
I made this about a year ago and forgot to use the cornstarch until half way into the baking process. They turned out perfectly fine. But I’ve always felt guilty for writing a nice review without following the recipe precisely. (I know, what a weird thing to feel guilty for.) So today I made this exactly as written. And I can’t begin to say how really truly wonderful these little crispy nigglets are. I know nigglets isn’t a real word, but geez, that’s the best description I can give them. If you know someone who says they hate tofu because of the texture or the taste, give them one of these little nigglets and watch them smile.
Thank you for sharing your experience and I’m so happy you decided to come back to this one, Kim!
Hi, I’m a tofu newbie! I just made your baked tofu. I was wondering how to store it after it’s baked. Looking forward to trying this!!
Made this tonight for my sick husband. It was a huge hit. Flavor was great and now my whole house smells delicious. Thanks for yet another amazing recipe!
Hi! Just store in an airtight container in the refrigerator. Although, I find it is best consumed right away.
Hi!
I have a ton of tofu to use up and plan to try out this recipe in a triple batch. Wondering if you know how well it will freeze, for use later?
Thanks, Carmen
I used sesame oil and added some spices to the dredge. I got great crispy tofu. Thanks!
I’ve made this recipe a few times and we’ve really enjoyed it. It’s easy and tasty. Thank you Kate
Thank you for sharing, Kathe!
I am planning on making this tonight but I always do my meal prep in the morning and then throw the recipe together at night. I read that you don’t recommend making this and freezing or reheating so how far into this recipe can I go to prep? Can I add ingredients to tofu and toss and then refrigerate until tonight and dump it out on the pan and bake?
Hi Jill, I find this best is made right away. You could press the tofu and then add the ingredients before ready to bake. Let me know how it goes!
1) my kids love this recipe
2) it’s super easy to make
3) it’s good as a snack or an addition to a meal
Love it! Thank you!
You’re welcome, Miss Lena!
This has become my “go to” way to prepare tofu- works really well and is versatile. Thanks once again for a trustworthy recipe!
Love your recipe for Crispy Baked tofu- ready to embark on truly vegan nutrition. (It’s not a diet but a way of life.) Excited to explore more veggie friendly recipes- thank you!
You’re welcome, Jessica!
Hi, Just a question, can you use peanut oil? Is this good for taste, or irrelevant?
Thank you!
I don’t prefer to use peanut oil, but you could try it.
DELISH!!Loved this so much!
I’m happy to hear that, Cara!
finally!! tofu has eluded me for years. this is a winner. easy, versatile, delicious – even my picky 10 year old likes it! we had it with stirfry alongside chicken and truthfully – the tofu was better. i’m planning to make a batch every week to add some protein to my weekly lunches. thank you for making this low-food-chain staple accessible to me!
You’re welcome, Emily! Thank you for your review.
Tried this today and the tofu came out great. Definitely going to use this method again and again
This is delicious. My five year old son “wolfed” the tofu, as he put it. Thank you!
One thing I learned years ago is to freeze the tofu to better the firmness. It makes a huge difference when you go to drain it, it can even be done by hand. And whole foods extra firm is the only brand I will use.
Hi there Kate!
I plan on using your technique! Excited to try : )
curious, have you ever froze a batch after baking?
I’d love to make a bunch, freeze it, to save even more time!
Tracy
Hi Tracy! Let me know what you think. I haven’t sorry. I’m not sure this would freeze well.
Couldn’t have been any simpler and so good! Have a block cooked and ready to use over the next, few days. Love the texture and flavor like it is now and know it’ll be even better in the dishes I put it in. Thanks! Would it be bad to eat the whole block in one meal? Lol
This is great. After the baking time in your recipe I coated each piece in buffalo sauce and popped back in the oven for 10mins. The sauce dried up and tofu texture remained and gave a nice kick. Loved by my husband
This recipe is no joke. I make it pretty much every week now — it’s great on its own, in any curry or soup where you need some protein, or to complete a salad. Don’t be afraid to go large on the corn starch. It will be a little rubbery if you overcook, but still way better than if you hadn’t bothered with any of this. Use a consistent size and level of dryness going into the oven, experiment with cooking time. FIVE STARS and I almost never review anything.
I’m happy to hear that, Eric!
I made this recipe with soft tofu. I frozen it and then thawed It and that way it loses al the water and ends up extra crispy. I also made it in the air fryer at 180 degrees for 8min then flip them and another 5.
Loved the recipe thank you!
I also wanted to know for how long can it be stored?
Thanks for sharing! It should keep well for a few days covered in the refrigerator. However, I find it does loose some crispiness once refrigerated.
Disaster! I followed this recipe exactly . The tofu was rock hard and stuck to the parchment paper ! The bits I could bite off
were very floury and tasted disgusting! . I had to throw the whole lot away. It was a waste of my time, money and effort! Never again!
I gave this recipe 5 stars as when I gave it 1 star , it refused to post. That is really unfair .All Reviews should be allowed to be posted not just the 5 star ones , which makes me wonder if the 5 star reviews are real
Hi Sarah, I’m so sorry to hear you didn’t love this recipe. I’m not sure how it tasted floury when it calls for starch. Did you flip halfway? As for the star review, I don’t have requirements on number of stars and appreciate your feedback – good or bad. I’m not sure what happened in your case, but I will look into it.
Terrific! I followed the recipe and was very pleased with the results. Served on top of roasted veggies. Yum!!
Thank you for sharing, Nancy!
Kate!! Thank you!! I’ve been making tofu for years and considered myself an expert- however this tofu is the best I’ve ever made!! I used my air fryer at 400 for 12 minutes and it was great! Thank you! Now to serve this and convince even most die hard tofu haters that tofu is, in fact, delicious!
Can I use tapioca starch instead of arrowroot starch?
I don’t use tapioca often and not sure it would work here, sorry!
Wonderful! This is my tofu go to recipe! I add a few shakes of garlic powder to the tamari/oil mix. Unfortunately, I eat too much of it before it makes it into whatever dish I’m preparing…
Thanks!
I’m happy this is a go-to recipe for you, Jana! I appreciate you taking the time to comment and review.