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This crispy baked tofu comes together with 5 simple ingredients and makes perfectly cooked tofu that’s crisp on the outside and fluffy on the inside. Oven and air fryer methods included!
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 since I came around and started experimenting with new recipes, I’ve become a reborn tofu fanatic!
Lately, some of our favorite tofu recipes are BBQ tofu, salt and black pepper tofu, and crispy oven-baked tofu. For each of these, I’ve found the trick comes down to the seasonings. 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.
Table of Contents
Recipe highlights
- Oven, stovetop, and air fryer methods. The beauty of tofu is that it can easily be prepared using multiple cooking methods, which is why I included air fryer, skillet, and oven-baked instructions.
- 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
This crispy baked tofu recipe is beyond simple and needs only 5 basic ingredients. Here’s what they are:
- 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.
- Sesame oil. For a delicate nutty flavor.
- 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.
Find the printable recipe with measurements below.
How to bake tofu
Step 1- 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.
Step 2- 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 coconut flour (or corn starch) and toss to combine.
Step 3- 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.
Alternative cooking methods
As mentioned earlier, if you don’t want to bake the tofu, you can use the air fryer or stovetop.
Stovetop instructions: Similar to my pan fried tofu, once the tofu is seasoned, add it to a hot skillet over medium-high heat. Cook each side for 3-4 minutes, or until crispy.
Air fryer instructions: It’s almost identical to my air fryer tofu, minus a few ingredient tweaks. Air fry at 375F for 10-12 minutes, stopping halfway through to shake the basket. Keep in mind you may have to work in batches so as not to crowd the basket.
Recipe tips and variations
- 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.
Storage instructions
To store: Leftover baked tofu can be stored in an airtight container and kept in the refrigerator for up to 3-4 days.
To freeze: Store leftover baked tofu in a freezer-safe container and freeze for up to 6 months. Let it thaw overnight in the fridge before reheating.
To reheat: Reheat baked tofu in the microwave in 30-second intervals, in an oven set to 325F for 8-10 minutes, or in the air fryer at 350F for 3-4 minutes.
Frequently asked questions
This simple baked crispy tofu is delicious all on its own, though you could easily incorporate it into all sorts of dishes, like spicy noodles, bok choy stir fry, on a bed of coconut milk rice, stuffed in summer rolls, or alongside Chinese eggplant.
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 vegetarian recipes to try
- Sofritas– My favorite Chipotle protein swap that tastes even better than the original!
- Buffalo cauliflower bites– The perfect gameday appetizer, even for meat lovers.
- Eggplant meatballs– The meatballs turn out super juicy and succulent. I even fool my family with this recipe sometimes!
- Mediterranean bowl– Full of healthy veggies and so easy to customize.
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 30-35 minutes, flipping once halfway through.
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!