Baked Tofu

Crispy 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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Prep Time: 40

Cook Time: 30

Total Time: 1 10

Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: baked tofu

Servings:

Calories: 125kcal

Author: Mandy Applegate

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

US Customary - Metric

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.

Storage and Reheating Instructions

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.

Nutrition