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This crispy baked tofu is a family favorite meat-free dish. It needs just 5 ingredients and yields fluffy and crispy tofu every time.
Love all things tofu? Try my BBQ tofu, salt and pepper tofu, and air fryer tofu next.
Table of Contents
I’m not going to lie, I was a bit of a tofu hater for years. I used to think it was boring and lackluster, but how wrong I was!
When done right, the tofu absorbs tons of flavor, and when baked in the oven, it develops the perfect crispy exterior while staying tender in the middle. My family seriously requests this baked tofu weekly!
Why I love this recipe
- Actually crispy. Nothing grinds my gears more than tofu recipes claiming to be crispy but actually being soggy and soft. I’ve tested this countless times to guarantee perfection.
- Healthy. Tofu is a nutrition powerhouse, and we only use a dash of oil to add flavor, making it a high-protein, low-fat, and low-carb option. Plus, it’s vegan and gluten-free.
- Versatile. You can usually find me eating crispy tofu straight off the baking sheet, but if you can practice patience, it does wonders when added to salads, fried rice, burrito bowls, you name it.
Ingredients needed
- Tofu. I recommend using firm tofu or extra firm tofu as it will absorb the most flavor and keep its texture as it’s baking. You can usually tell if tofu is firm by gently pressing the center. If it bounces back easily, it’s perfect to use.
- Sesame oil. For flavor and to crisp up the exterior.
- Tamari and soy sauce. I’m using both tamari and soy sauce because tamari is naturally richer and less savory, while soy sauce will help thin out the sauce and add essential sodium. if you follow a gluten-free diet, use gluten-free soy sauce.
- Cornstarch. For dredging the tofu pieces and giving them a crisp exterior. Coconut flour can also be used.
How to make crispy baked tofu
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep work. Preheat the oven to 350F/180C and line a rimmed baking sheet with parchment paper. Chop the tofu into bite-sized pieces and place it in a shallow container.
Season. In a small mixing bowl, whisk the tamari, soy sauce, and sesame oil. Pour over the cubed tofu and mix well to combine. Add the cornstarch and toss to combine.
Bake. Transfer the seasoned tofu cubes to the prepared baking tray and spread them into a thin layer. Bake for 30-35 minutes, flipping once halfway through.
Arman’s recipe tips
- Pat dry the tofu. I’ve noticed firm tofu tends to hold onto more moisture, which can prevent it from getting crispy. So, I suggest slicing the tofu, wrapping it between a clean kitchen towel, and pressing it between two heavy plates to soak up as much moisture as possible.
- Discard the extra liquid. If any of the marinade isn’t absorbed by the tofu, discard it before baking so it doesn’t make the tofu soggy.
- Bake in an even layer. Avoid crowding the baking sheet, which will prevent the tofu from getting crispy on all sides.
- Use a different sauce. Swap the Asian marinade for teriyaki sauce, barbecue sauce, or my 4-ingredient tofu marinade.
- Marinade overnight. Unlike other proteins, tofu does a fantastic job of soaking up the perfect amount of marinade. If you have time, let the tofu marinate overnight to turn out even more flavorful.
Frequently asked questions
Your tofu may not get crispy in the oven if there’s too much excess moisture. If there is too much moisture in the tofu, it’ll steam as it’s cooking and not become crispy. The best way to prevent this is to press out the excess moisture using paper towels and a heavy pan or cutting board.
More meat-free dinner ideas
Crispy Baked Tofu
Ingredients
- 14 ounces firm tofu
- 1 tablespoon sesame oil
- 1 tablespoon tamari
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch or coconut flour
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 cornstatch and mix until combined.
- Transfer your tofu onto the baking dish, ensuring they are evenly spaced apart. Bake for 30 minutes, flipping once halfway through.
Notes
Nutrition
Originally published September 2020, updated and republished December 2024
This turned out really well thanks
Delicious
Thanks for the air fryer info. I just got one. Its wonderful not heating up the kitchen!
I’m going to do cubes. I’m considering tryin to do it with the rack for more capacity
Your recipe is still traveling around Pinterest, & it is yummy! Easy to make & tasty, this will be part of my salads for the work week! Thanks!
I really enjoyed this recipe! Cook the tofu in an air fryer for 1/3 of the time and it will change your life! No individual flipping, just a little shake halfway. I did 14 mins at 375.
Oh fabulous!
Super tasty but the tofu never got crispy for me, just hot and cooked but stayed soft.
Hmm that is odd! Try not to grease the pan and cook at higher heat
I’ve never had tofu but this recipe makes me want to try it. I noticed tamari and gf soy are both in the ingredient list I thought tamari was a gf soy product. Are they both necessary as I don’t already have tamari in my pantry.
Hi Christie! sure, just double the amount of the soy 🙂
Your recipes are always so amazing that I was super thrilled to see you venturing out more into non-desert items, although please don’t stop the deserts. Your delicious desert recipes actually is the only way I was able to shed some weight. I am so satisfied, full and content after these healthy dinner deserts that I have no desire to eat anything for the rest of the evening.
That is so sweet of you 🙂
Would this be good reheated…. Im trying to gather ideas for meal prep!
YES!!! I love it cold, tossed in a salad too!
Made it today! Yes, it is pretty simple. We are tofu lovers here in our home. It came out yummy! I didn’t add the cayenne or red pepper flakes because my littles are not too fond of spicy. It’s tasty to eat alone. But I want to make it to have on hand when throwing a stir-fry together. Being it already has some Asian taste, it will be real yummy for a protein with some tossed fresh veggies in a stir-fry sauce. Thank you for sharing! Putting this one in our rotation for meals. 🙂
Does this reheat? Would it work as leftovers?
Hi Lindsay! Absolutely- I love it cold, chopped over salads 🙂
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. ?
Amanda! thank you so much for the feedback- It is one of my favorite meat-free meals! 🙂
That is awesome- Maybe I should make a spinach one so Luigi can be present too. 😀
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.
Haha I totally hear you Anne- That makes that much tastier though 🙂 Promise!
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.
oh nice!!! Thanks for the feedback, Sandy!
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!
Thanks so much for the feedback, Pauline! 🙂
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!
YES! Me too- It wasn’t until I had a (Very salty!) marinade which made it palatable- This is simple but delicious- I promise! 🙂
Looking through your old posts and I can definitely say you’ve always had that special cooking gift! I LOVE tofu, and this looks fantastic!
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..
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!
Looks a simple but tasty recipe. Is the oven temperature 180 degree centigrade or farenheit? Please clarify.
Hello Hi! I’m so sorry for not clarifying that- It is centigrade- I’d go with 350 Fahrenheit 🙂 Cheers!
I eat a lot of tofu, typically stir-fry it. I’ll have to try this out. Thanks for the share man.
No worries, Enoch- Hope you enjoy the recipe!