Crispy Baked Tofu
This post may contain affiliate links. See my disclosure policy.
This crispy baked tofu is a family favorite meat-free dish. It needs just 5 ingredients and yields fluffy and crispy tofu every time.
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!
I tested this recipe with different kinds of firm tofu, and found that, because of the marinade base I’m using, it didn’t really matter what type you used. This is a huge win because it means you can use firm, extra-firm, or Momen tofu (Japanese firm tofu).
Table of Contents
Why I love this recipe
- Actually crispy. Nothing grinds my gears more than tofu recipes that claim to be crispy but end up 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 momen, firm or extra-firm tofu, as it will absorb the most flavor and retain its texture as it bakes. 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 helps thin 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. My original recipe used coconut flour, but after retesting, I found almond flour or crushed pork rinds create a lighter, crispier coating.
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 the tofu dry. I’ve noticed that firm tofu tends to hold on to more moisture, which can prevent it from getting crispy. So, I suggest slicing the tofu, wrapping it in a clean kitchen towel, and pressing it between two heavy plates to drain 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 to 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.
- Marinate 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 for even more flavor.
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.
Crispy Baked Tofu
Video
Ingredients
- 14 ounces firm tofu or extra firm/momen
- 1 tablespoon sesame oil
- 1 tablespoon tamari
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch or almond 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
More easy tofu recipes
If you enjoy this tofu and want some other ways to cook it, these should be next:
- Sofritas– A Chipotle copycat that works as a protein addition in tacos, burrito bowls, and quesadillas.
- BBQ tofu– One of the easiest ways to flavor a simple block of tofu.
- Salt and pepper tofu– This is one of my favorite appetizers to make whenever I’m hosting. It always converts anyone who claims not to enjoy tofu.
- Air fryer tofu– A quick and flavorful way to cook tofu.
Originally published September 2020
Absolutely fantastic recipe! Makes it so easy to cook tofu and add to a stir-fry with vegetables. So delicious 😋, everyone loves it so much it’s difficult for it to not disappear before the stir-fry. I do it on parchment so it doesn’t stick and it’s easy clean up.
Haha I love that- and I can relate!
Can you please help? Made this recipe last night (tried “marinating” it for several hours). I say tried because it was not liquid. I had no tamari, so used 2T soy sauce. My tofu pkg contained 16 ounces. Used coconut flour (I’m low carb). I knew from the start that it was a “fail” because there was no liquid, more like a paste. But I continued on. I can tell it would have been delicious from the crumbs. I can try to find a 14 oz.pkg of it, but it’s hard to believe 2 ounces would make THAT much difference. ANY help would be appreciated.
Hi! Thanks for trying the recipe. The main reason the marinade likely turned into a paste is the coconut flour substation. Coconut flour is super absorbent and behaves very differently from cornstarch, so it will soak up liquid very quickly. I recently retested this recipe based on feedback, and no longer will be recommending it, because brands have changed the formula recently (the three brands I use) and is so much more absorbant.
I did test out another keto alternative, which is either almond flour or crushed pork rinds. Arrowroot is also great, and they lightly coat the tofu and help it crisp up.
The extra two ounces of tofu wouldn’t make a big difference, and using soy sauce instead of Tamara is perfectly fine. If you try it again, I recommend the almond flour/crushed pork rinds/or arrowroot.
This turned out really well thanks
Love to hear that, Sam! Thanks for making my recipe 🙂
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!
It’s so good over salads, isn’t it Kimberly! It’s my favorite meat-free way to add protein to a salad.
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 🙂
Can you use gluten free or almond flour vs coconut flour?
That should be fine Deborah. A gluten-free flour blend would probably be more successful but almond flour will still work.