Crispy Baked Tofu

Crispy baked tofu is firm tofu soaked in an Asian inspired marinade and oven baked to perfection. Crispy on the outside, fluffy on the inside, it’s perfect to add to meals or enjoy on its own! 

When it comes to low carb vegan recipes, my favorite things to make are stuffed bell peppers, broccoli salad, and crispy oven baked tofu

crispy baked tofu

As someone who grew up with a half Asian background, eating tofu was a regular part of my diet for much of my life.

Sauteed in fried rice, roasted in spices and even tossed through a salad, adding tofu to my meals has been easy and delicious. Unfortunately, tofu tends to get a bad wrap. Some say it’s tasteless, others say it is difficult to make and some are just not a fan of its texture.

Be prepared to be proven wrong. 

This recipe for keto tofu is a GAME CHANGER. It is hands down, the BEST way to eat tofu and it is so easy to do. It’s super low carb and can be added to anything and everything- stir-fries, salads, and more! 

Is tofu keto? 

Tofu is a fantastic keto friendly protein source. It’s plant based, sugar free, and practically carb free!

Per 100 grams (1 cup) serving of firm tofu, it will yield a mere 1 gram of net carbs

However, you need to be careful not to use flavored tofu, as those often contain added sugar and carbs!

 How do you make crispy baked tofu?

The Ingredients

  • Firm Tofu– Firm tofu, sliced into small, bite sized pieces. Be sure they are all the same size so they cook evenly. 
  • Soy sauce OR liquid aminos– Either gluten free soy sauce, traditional soy sauce, or liquid aminos. 
  • Tamari– Gives the tofu a light savory flavor. If you don’t have tamari, you can add an extra half tablespoon of soy sauce/liquid aminos. 
  • Sesame Oil– Gives a slight sesame flavor, without being overpowering. If you don’t like the sesame flavor or have a nut allergy, you can use olive oil. 
  • Coconut flour OR cornflour– To ensure the exterior of the tofu remains crispy. If you don’t follow a keto or low carb diet, you can use cornstarch (cornflour). 

The Instructions

Start by slicing your tofu and removing all excess liquid. Set that aside and make your instant marinade. Whisk together all your ingredients, except the coconut flour/cornflour. Pour the marinade over the tofu and ensure all the tofu is completely covered. Sprinkle the coconut flour/cornflour over the top and gently mix into it. Line the tofu in a single layer on a large baking sheet. Bake at 180C/350F for 30 minutes, flipping halfway through. 

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Can I make this in the air fryer? 

If you own an air fryer, you can air fry your tofu instead.

Prepare the tofu in the same way, but place the tofu in a single layer in the air fryer basket (you will need to do two batches).

Air fry at 200C/400F for 12 minutes, shaking halfway through. 

Frequently Asked Questions about Tofu

What is the best kind of tofu for baking? 

Tofu can come in several varieties including soft tofufirm tofu, and extra firm tofu.

For the best, crispy baked tofu, use either the firm tofu or the super firm tofu. These two varieties will ensure that the texture of your baked tofu is crispy and crunchy on the outside while being soft and fluffy on the inside.

How long to cook baked tofu

Depending on how crispy you want your tofu to be, I recommend baking it for at least 25 minutes. Cook for an extra 5-10 minutes for extra crispy tofu.

Please note, oven models vary, and these cooking times are used as a reference. 

How to marinate tofu

In a shallow container, add your chopped tofu. Cover your tofu in the homemade marinade and refrigerate for at least 2 hours, or overnight. 

crispy oven baked tofu

Tips to make the best crispy tofu

  • Remove any excess liquid from the tofu, to ensure complete crispiness. Do not worry about using a tofu press or trying to squeeze out any extra moisture- The hot baking temperature cooks the tofu perfectly. 
  • Space the tofu evenly apart, to ensure they cook evenly. If your baking tray isn’t big enough, just use two and bake at the same time. 
  • If not all the marinade has stuck go the tofu, discard it before placing the tofu on the baking tray. 

Storing and Freezing Tofu

  • To store: Baked tofu must be stored in the refrigerator, covered, for up to 2 weeks. 
  • To freeze: Place leftovers in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator. 
  • To reheat: Baked tofu tastes delicious cold, and can also be reheated. Microwave for 30 seconds or pan grill until hot. You can also reheat in a preheated oven. 

keto baked tofu

More meatless keto recipes you’ll enjoy

crispy tofu

Crispy Baked Tofu (Keto!)

The BEST crispy baked tofu that is oven baked to perfection! Crispy on the outside, fluffy and soft on the inside, it's a keto and low carb staple you will LOVE!
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: American, Asian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 123kcal
Author: Arman

Ingredients

Instructions

  • Preheat your oven to 180C/350F. Line a large baking sheet with parchment paper.
  • Chop your tofu into bite-sized pieces. Place in a shallow container.
  • In a small mixing bowl, combine your tamari, soy sauce, and sesame oil and whisk together, until combined. Pour over the tofu and mix well, ensuring all the tofu is covered in the sauce. Add the coconut flour (or cornflour) and mix until combined.
  • Transfer your tofu onto the baking dish, ensuring they are evenly spaced apart. Bake for 30-35 minutes, flipping once halfway through.

Notes

TO STORE: Baked tofu must be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator. 
TO REHEAT: Baked tofu tastes delicious cold, and can also be reheated. Microwave for 30 seconds or pan grill until hot. You can also reheat in a preheated oven. 

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Sodium: 5mg | Potassium: 23mg | Fiber: 3g | Calcium: 126mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Gluten Free Main Dishes recipe Vegan Recipes

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    Comments

    33 thoughts on “Crispy Baked Tofu

    1. Looks great! Am I weird for liking tofu even just as it is? It's not the most tasty flavour, but it has it's own unique 'something' about it that I like.No judgement? 😛

    2. When I was in Japan, it was common to have a serving of tofu without any condiments, but I found it too bland, I needed at least a tiny bit of soy!

    3. Pingback: The big man's world | WIAW- A break from pancakes
    4. I bought a tofu press, and used it to drain the tofu for about an hour, it smooshed it all up.. bwahaha and it looks nothing like yours!! Did I over drain? I’m new to all this..

      1. hahahahahahah Hi Bobo! Oh Tofu presses- That is why I never use one, they turn my tofu into paper!

        For my version, I simply stack something firm or hard on it for around an hour and then it’s a really great texture- No paper texture here!

    5. I used to haaaaaate tofu when I was younger, which made it challenging to be a vegetarian several years ago when there wasn’t such a selection of vegetarian products as there is now.

      I’ve since come to enjoy it a lot, but like you I also need to marinade it to give it some flavour.
      Thanks for this simple, basic recipe; I’ll give it a try this week!

    6. Just wanted to tell you how much I loved your recipe! I’ve made it twice now and it tastes just as good if not better than store bought! Thank you so much!

    7. To change the texture…I freeze my tofu. I freeze it in the container it comes in…and then whenever I want to use it I thaw it and drain it, squeezing out all water…then season, marinate and then bake. It get more of a spongy tempeh texture rather than smoothly.

    8. Definitely trying this one! One thing that always gets me is the “flipping them over”. One by one by one by one by one – I hate that part of it.

    9. I just want to thank you for this recipe. It is already a staple in my house because my kids love it. We call it mario tofu because of the red-ish orange color. ?

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