Crispy Baked Tofu

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

Why I love this recipe
Ingredients needed
How to make crispy baked tofu
Arman’s recipe tips
Frequently asked questions
More meat-free dinner ideas
Crispy Baked Tofu (Recipe Card)

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

Why isn’t my tofu getting crispy in the oven?

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

Sofritas
Buffalo cauliflower bites
Eggplant meatballs
Mediterranean bowl

5 from 132 votes

My family loves this crispy baked tofu as a meat-free alternative or protein-packed topping. It’s crisp on the outside and fluffy and soft in the middle.

Servings:

Prep:5minutes mins

Cook:30minutes mins

Total:35minutes mins

Ingredients 1x2x3x

▢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

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.

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.