Crispy Baked Tofu
Add Preferred SourceCrispy baked tofu is your go-to for adding crunch and flavor to meals. These golden bites are packed with protein, perfect for tossing into stir-fries, salads, or enjoying straight off the baking sheet (no judgment here). Easy to make, totally customizable, and always delicious!
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My first time making baked tofu, I couldn’t believe how versatile it was. The crispy texture pairs well with so many flavors, whether it’s teriyaki, barbecue, or a simple sprinkle of taco seasoning. It’s perfect year-round but feels especially comforting on cooler evenings when you’re craving something hearty yet light. I think you’ll love how these tofu bites turn any dish into a flavorful, protein-packed masterpiece.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Baked Tofu
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how I make baked tofu that’s perfectly seasoned and golden brown every time. It’s simple, and you only need a few steps to get that irresistible crunch!
Press the tofu
Start by pressing the tofu to remove excess moisture. Slice your block into ¾-1 inch slabs, lay them on a clean towel or paper towel, and top with another towel. Place a cutting board on top and weigh it down with heavy cans or pots. Let it drain for 15-30 minutes.
Slice into bite-sized pieces
Once the tofu is pressed, cut it into small cubes (around ¾ inch) or triangles. This size is ideal for getting that crispy texture on all sides.
Season the tofu
Transfer the tofu to a bowl, drizzle with olive oil, and toss to coat evenly. Add cornstarch, garlic powder, paprika, sea salt, and black pepper. Toss again until everything is nicely coated.
Bake to crispy perfection
Preheat your oven to 400°F (200°C) and arrange the tofu pieces on a prepared baking sheet lined with parchment paper or a silicone mat.
Bake for 15 minutes, flip each piece, and bake for another 15 minutes until golden and crispy.
Serve immediately with your favorite sauce or dish!
Recipe Notes and Tips
I have a few tips to help you nail baked tofu every time:
- Pressing is key: Removing excess moisture is what gives your tofu that perfect crispy texture. Don’t skip this step!
- Use parchment paper or a silicone mat: It prevents sticking and makes cleanup a breeze.
- Season generously: Don’t hold back on spices or sauces—this is where the tofu soaks up all the flavor.
- Flip for even crispiness: Turning the pieces halfway through baking ensures golden edges on every side.
- Cornstarch alternatives: Arrowroot starch or tapioca starch are great substitutes for achieving that crispy coating.
- Get creative with marinades: Tamari, soy sauce, sesame oil, or rice vinegar make excellent bases for flavor-packed tofu bites.
- Oil-free option: Skip the oil and use a splash of soy sauce or tamari to help the seasonings stick.
How to Store Leftover Baked Tofu
Got leftovers? No problem! Store your crispy tofu in an airtight container in the fridge for up to 4 days. To reheat, pop it back in the oven or a pan for a few minutes to revive the crunch. Avoid microwaving—it softens the crispiness.
What to Serve With Crispy Baked Tofu
Baked tofu is the ultimate team player! Add it to stir-fries, toss it over rice or noodles, or layer it into a wrap or taco.
It’s also amazing on salads for a boost of crunch and protein. Pair it with your favorite sauces like teriyaki, barbecue, or even a tangy rice vinegar dressing.
More Tofu Recipes You Will Love
Tofu is so versatile; these are some of my favorite recipes that you can make with tofu.
Ingredients
- 14 ounces (block) extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Slice the tofu into 2 or 3 slabs, each about ¾ to 1 inch thick. Place paper towels or a clean tea towel on a flat surface and arrange the slabs on top. Cover the tofu with another layer of paper towels, then place a cutting board on top. Add some heavy cans or pots to weigh it down and let it drain for 15-30 minutes.14 ounces (block) extra-firm tofu
- After draining, remove the weights and paper towels. Cut the tofu into your preferred shape, such as small cubes (about ¾ inch), or triangles.
- Transfer the tofu to a large bowl. Drizzle with olive oil and toss gently to coat. Sprinkle with cornstarch and seasonings (such as garlic powder, paprika, salt, and pepper), then toss again until evenly coated.1 tablespoon olive oil, 1 tablespoon cornstarch, 1 teaspoon fine sea salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Bake until crispy. Bake at 400°F (200°C) for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15 more minutes, or until the tofu reaches your desired level of crispiness.
- Serve and enjoy!
Notes
- Pressing is key: Removing excess moisture is what gives your tofu that perfect crispy texture. Don’t skip this step!
- Use parchment paper or a silicone mat: It prevents sticking and makes cleanup a breeze.
- Season generously: Don’t hold back on spices or sauces—this is where the tofu soaks up all the flavor.
- Flip for even crispiness: Turning the pieces halfway through baking ensures golden edges on every side.
- Cornstarch alternatives: Arrowroot starch or tapioca starch are great substitutes for achieving that crispy coating.
- Get creative with marinades: Tamari, soy sauce, sesame oil, or rice vinegar make excellent bases for flavor-packed tofu bites.
- Oil-free option: Skip the oil and use a splash of soy sauce or tamari to help the seasonings stick.
