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.
Just made the crispy baked tofu for the first time. Added a thumb of grated ginger & a clove of grated garlic to the oil & soy sauce. Delicious!!! Thank you!!
Thanks for the tips, I’m adding what you suggested to my recipe and It seems other people did too. :)
I am not a tofu lover at all but I think it’s because I’ve never had well-prepared tofu. This was fantastic. I chopped my tofu into slightly thinner cubes than the ones in your photos and they were perfect. I made a really yummy General Tso sauce to go on top, too.
Can you substitute cornstarch for flour? My local grocery store didn’t have cornstarch
Unfortunately, flour will get too gummy. I would suggest arrowroot if you can find it!
Was a story when I was younger. Man walks into a village with a stone to make stone soup. By itself it is nothing much. But if you add techniques and flavors to cover, it is palatable.
Michael Liston, the story (the way I’ve heard it on CBC Radio) is called Bone Button Borsht. It’s about a beggar who arrives in a village and proceeds to prove he can make the soup from just a jacket button. Besides creating something delicious, the process demonstrates how when people work together, everyone benefits.
I grew up learning this story as “Stone Soup”, but when I studied Russian in college, we read it as “Soup From an Axe”.
LOVED this recipe; I also used the grated ginger and garlic and it was perfect! Served with white rice and a pile of roasted veggies.
What about potato starch?
Hi Sam, I find that corn starch or arrowroot provide the best result.
I wish I could figure out what I did wrong. I thought I followed the recipe exactly, but it didn’t get crispy at all. I left it in a bit longer, and then it ended up drying out inside, too. Is it possible I pressed too much water out?
Oh no! I’m sorry to hear hat, Cheryl. How long did you leave it pressed for? I don’t think that would be the issue. Did it turn golden at all?
It did turn a little bit golden. But it seemed pretty dry. I’ve never tried to bake tofu before so I’m sure it was something I did. I will try it again. And reduce the pressing time maybe. I think I may get a tofu presser too. I’ll let you know what happens! Thanks!
I’ve used this so many times that I have it memorized! So easy, so perfectly delicious!
This was absolutely the best tofu I’ve ever tasted! I’ve always eaten fried tofu, and it was good, but the crispy exterior and perfectly moist center from this recipe is perfect for me. I also added a little garlic and ginger, as another commenter suggested.
I am an elderly vegan from the UK who adores crispy tofu but over the years has failed in all attempts to produce even one crispy piece myself – until last night, when I tried your wonderfully clear and simple recipe. It worked perfectly, lots of lovely crisp and tasty tofu! Even though I forgot to turn the tofu over halfway during the bake (I am a hopeless cook) it didn’t matter, it was perfect. This is a life-changer. Thanks!
Thank you for sharing, Charles! I’m so happy you found one you love now. I appreciate your review!
This turned out great. Made it crispy for salad toppings.
Could I sub potato starch for corn starch, do you think?
Hi Julia! Corn starch or arrowroot starch work best here.
This is a really well written recipe that helped me understand the order in which to add the oil, soy sauce and corn starch and the right technique to mix them – other recipes I’ve tried were very vague on that part and I could never get the tofu to come out right. This was the most successful tofu I’ve ever made! It came out delicious and I added it to rice noodles, broccoli and peanut sauce. Thank you!
Newbie tofu cook here — can you make a batch of crispy tofu, store it in the fridge, and reheat it throughout the week with various dishes? Is this something that people do?
Hi Alia! Yes, you can. It may loose some of the crispy texture but should still taste delicious.
I found your recipe, made your recipe, loved your recipe, and lost your recipe….but I found it again today, made it again today, and bookmarked it. LOVE this recipe for its ease and flavor. The best, tastiest, and easiest baked tofu recipe. Thanks for making my life easier and my tastebuds happier!!!
This was delicious! I had never used tofu before and was looking for a recipe. I looked at two and because of the comments, decided to try this one. I used coconut aminos instead of tamari and white rice flour instead of the starch. It was easy to make and turned out great. This is in my favorites!
Thanks for sharing, Virginia! I’m happy it’s a favorite.
Your crispy baked tofu with peanut sauce is so delicious. This is the only way I make tofu now. I just love how beautifully browned the tofu gets in the oven, and with so little hands-on time. Thank you!
I need help, baldy. And that is because I am helpless and horrible in the kitchen. I can NEVER get my tofu to not stick to the parchment paper. It is so frustrating. What in the world am I doing wrong?
I’m sorry to hear that! Are you sure it’s evenly coated? You are tossing halfway? I wonder if your oven it on the hotter side.
How about the super firm tofu? Can you bake that too? Or does it work with extra firm only? I like super firm tofu cause there’s no need to press it :)
Hi! You can use that too, I just find extra firm works the best. I find all tofu holds a lot of water, as to why it’s important to press.
Great recipe! This made the extra firm tofu tasty with your peanut sauce recipe. I made it as directed. The next time I will add some spices or garlic to add more flavor to the tofu. It was nicely crispy and I cooked it about 35 minutes. Thank you for sharing!
That’s exactly the recipe that I wanted to know.
I love your advice, which adds more sauce to Tofu after baking.
It changed a perfect baked Tofu.
I am new to cooking with tofu and this just blew us away! It was so easy and turned out perfectly. I added a little bit of Szechuan spice to it before baking. Thank you for making this so simple.
Hi and I’m hearing impaired, love bake tofu so delicious because it so good n crispy thanks
This was a great recipe, thanks for sharing, kids loved it!
I actually also added a little cayenne and chinese 5 spice before baking,result was awesome.
Sonia, Scotland
I like how you got creative, Sonia! Thank you for sharing.
Amazing. I didn’t expect it to come out that good. Thank you!
Turned out nice and crispy! I have used both firm and extra firm and they’re both good! I almost prefer firm because they’re soft and pillowy inside while nice and crisp outside.
Your recipes and easy, practice and delicious! Thank you for sharing your creativity and passion with the world! Your ideas bring food to life in kitchens around the world!
You’re sweet, Dani! I’m glad you are loving them.
Best tofu I’ve ever had from home! Added Asian stir fry seasoning with the cornstarch and then made lettuce wraps with sesame ginger dressing.
I just made your recipe but cooked in in my air fryer (mine has racks in it). They came out great. I did alter the temp to 375 degrees and cooked for a total of 20 minutes, due to intensified cooking in the machine. Thank you, look forward to making it again.
Hi, Kate (and Cookie, too),
It’s Friday so I like to use up what’s left in the fridge before I re-stock. Had 9 ozs of tofu, some rice, peppers, and pineapple so I baked the tofu per your recipe, mixed the rest of the ingredients together, put the crispy and YUMMY tofu on that and then used Trader Joe’s sweet chili sauce as a topping. So easy and so good and perfectly crisp. I calculated that I should have three servings of tofu but somehow ate all of it. Luckily, the calories are pretty low so no worries! Definitely will make it again. Thanks for a new addition to my recipe rotation.
The whole family loved it! I was making these to eat with veggies, rice (your recipe as well), and sauce, but almost ran out because everyone kept coming back to sample the tofu, fresh from the oven.
This will be my new go to tofu recipe.
Thank you!!
This is my first time making this recipe. Maybe I did something wrong.. but the tofu sticked to my baking sheet even with the parchment.
Hey! Hi! I’ve been Vegan for 55 + years. Have wanted to find a crispy recipe sans frying.
Found it.
Made it.
YOU nailed it!
Corn starch! How’d you figure to use that?
Thanks!
✌ +
I’m excited you are excited! I hope you love it.
Is there any substitute for the oil or am I just out of luck? Thank you!
Hi Monica! You really need the oil here to get it crispy. Sorry!
This recipes does yield great crispy tofu! Warning: DO NOT use parchment paper like the recipes says to do. I followed the recipe exactly and when I used parchment paper my tofu stuck horribly to it… almost ruining the recipe. I’ve since used non-stick spray directly onto the cookie sheet which works much better.
I tried this before and loved it, but now I have a block of Italian-seasoned tofu I want to try it with. Is there a substitution for the soy sauce that would work better for an “Italian” flavored meal? Balsamic maybe? Or should I just forgo that part of it and do oil and garlic (and cornstarch)?
Hi Sally, I haven’t tried it with balsamic. But that could be interesting. Let me know if you try it! The combination in the orginal recipe is really what makes this one so great.
I agree the combo in the original recipe is a winner, and I love it for plain tofu! I decided to make the Italian-herbed tofu last night. I tossed and baked it with just olive oil and cornstarch. I then added it to squash and green pepper that I was sauteeing. It tasted good as it was but I drizzled some balsamic over the whole thing and sauteed it some more, and it really did make it excellent! So I can’t say if balsamic works for the baking part, but it was wonderful on the final product.
Thanks again!
This was so helpful. I am not a big fan of soy sauce and was wondering about different flavors. I appreciate you coming back with an update on your variation! I am excited to try this. Thanks to you both!!
I love, love, love this recipe! I am new to eating tofu and this recipe really makes a healthy, not fried, crispy tofu. The only problem is that my daughter & I eat it before we have a chance to add it to anything else! I make it as it is written and it is perfect. I often double the recipe and use two large baking sheets. The recipe doubles nicely.
Thank you for sharing, Kelley! I appreciate you taking the time to review. Yes, it doubles well!
Thanks for the recipe– very helpful. Not cooked yet but i’m sure it’s great.
I use this tofu recipe for everything! It goes very well with Japanese curry, stir fries, Thai curries, etc. I make it at least once a week. Thank you for this staple recipe!
what temp is the oven?
Hi Carol, see step 1. 400 degrees :)
Soo delicious! I did not have any cornstarch but they still turned out MUCH crispier than when I cook it on the stove! So glad I found this recipe
Thank you for sharing, Ciera! I’m glad it still turned out for you.
SOO good! I just eat this with rice and a little sriratcha and its delicious
It seems perfect for me but I need to try cooking it first and taste it myself. I like to cook crispy baked tofu. Wish I could coke perfectly like what you did. Thanks a lot….
Wow, I cant believe how crispy the tofu came out! I’ve tried several other recipes and they all came out soggy. I didn’t realize cornstarch works better than flour! Thanks, this is my go to recipe from now on…
I’m excited you loved it! Thank you for haring, Lisa.
Thanks. It was terrific! I finally mastered the crispy tofu! Like you, i never had success frying it in the pan…way too much oil and too much time! This is excellent, I probably put less than half the recipe on my tofu and it was still amazing. Used a mix of spicy chili oil & straight peanut oil, a dash of splenda for sweetness (weird, i know but I’m calorie counting). It baked up crispy and gorgeous! Perfect topper for my stir fry bowl.
I was ready to give up on firm tofu after several frustrating attempts at cooking it in a skillet where it stuck. I tried this recipe and it worked perfectly!
Easy, versatile and perfect!
Wonderful recipe, best tofu I have ever made. I have made it twice now. The first time I found it a bit hard to mix up the entire block at the same time. So for the second time I did half the tofu coated that, put it on the baking sheet then did the second half. Mixing each half with .5 tablespoons. It worked better for me. But both times it turned out great. Highly recommend. Thank you Kate for your wonderful recipes.
You’re welcome, Linsey! I’m excited you loved it.
I’ve used your recipe three times, tonight will be the fourth. I like using a spicy honey Aleppo sauce or liquid aminos on my tofu. It’s beautifully crispy and so delicious. I serve my tofu over rice or toasted farro with veggies. Makes a beautiful and colorful bowl.
This was my first ever home tofu recipe and i’m hooked!
Amazing! Delicious. Thank you. Could I make this with a wok or skillet when it’s too hot to turn on the oven?
Hi Shannon! This was specifically designed for the oven. I’m not sure you would get the same result stovetop.
DELICIOUS!!!!!
Thank you for wonderful and easy recipes.
Made the crispy baked tofu last night.
Louise
I’m glad you loved it, Louise!
Everything about it is great except the cook time (but perhaps that’s a personal preference). Seemed like the tofu was “done” in the oven in 15 minutes, tops. I left it in 25 just to be safe and it was way overcooked.
We love this recipe!
I just got an air fryer, and am wondering if this recipe could be adapted to the air fryer?
Hi Liz! This recipe was designed for an oven. I haven’t tried it in an air fryer, sorry!