Crispy Baked Tofu is a fantastic way to enjoy tofu with a crunchy outside and a soft, tender inside. This recipe brings out the best in tofu by baking it until golden and crisp, making it a perfect plant-based protein for any meal. With a simple seasoning and a little bit of oil, you get a really satisfying texture without frying.
I love making crispy baked tofu because it’s so easy and healthier than traditional frying, but still gives you that great crispiness we all crave. A little tip I always use is to press the tofu really well before baking to get rid of the extra moisture—this makes the tofu even more firm and crisp. Plus, tossing the cubes with some soy sauce or your favorite marinade adds a nice flavor punch.
This crispy tofu works great in salads, grain bowls, or just as a snack with a dipping sauce on the side. I often serve it with a sweet chili sauce or a tangy peanut dressing, and it’s always a hit. It’s a wonderful way to make tofu exciting and enjoyable for everyone, even people who usually shy away from tofu!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best here because it holds its shape well and crisps nicely. Silken tofu won’t work for this recipe since it’s too soft. If you can’t find tofu, tempeh is a good protein alternative, but it has a different texture and flavor.
Soy Sauce: Soy sauce adds a salty, umami taste to the tofu. For gluten-free, tamari is a perfect substitute. You can also try coconut aminos if you want a soy-free version, though it is a bit sweeter.
Cornstarch: This is key for that crisp coating on baked tofu. Arrowroot powder works well as a substitute. Avoid flour here since it won’t give the same crunch. If you want to skip cornstarch, try panko crumbs for a different texture.
Oils: Sesame oil adds a warm, nutty flavor, while olive oil helps with crispiness. If you prefer, use avocado oil or any neutral oil with a high smoke point. Just know that skipping sesame oil will change the flavor slightly.
How Do You Get Tofu Really Crispy Without Frying?
Pressing the tofu well is the secret to crispy baked tofu. Removing moisture lets the tofu crisp up instead of steaming in the oven. Here’s how I do it:
- Wrap the tofu block tightly in a clean towel or paper towels.
- Place a heavy object like a cast iron skillet or a few canned goods on top.
- Let it sit for at least 20 minutes; longer is even better.
After pressing, coat the tofu with a mix of oil and cornstarch. This combo forms a crispy outer shell during baking. Also, spacing the tofu cubes out on the baking tray ensures air flows around them for even crisping.
Flipping the tofu halfway helps it brown all over. Don’t skip this step! Finally, adding sesame seeds in the last few minutes gives a nice toasty crunch without burning them.
Equipment You’ll Need
- Kitchen towel or paper towels – for pressing out moisture from the tofu, which helps it crisp up.
- Heavy object like a cast-iron skillet or canned goods – to press the tofu and remove excess water.
- Baking sheet – for baking the tofu evenly and giving it a crispy coating.
- Parchment paper or non-stick spray – to prevent sticking and make cleanup easier.
- Mixing bowls – for whisking the marinade and coating ingredients.
- Spatula or tongs – to toss the tofu in marinade and coating ingredients without breaking it.
Flavor Variations & Add-Ins
- Swap soy sauce for teriyaki or hoisin sauce to add a sweeter or richer flavor.
- Stir in garlic and ginger powder to boost the savory taste, great in Asian-inspired bowls.
- Sprinkle with chili powder or cayenne for more heat — perfect if you like spicy foods.
- Mix in chopped nuts or sesame seeds before baking for added crunch and flavor.
Crispy Baked Tofu
Ingredients You’ll Need:
- 1 block (14 oz) firm or extra-firm tofu
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon chili flakes (optional, for heat)
- 1 tablespoon sesame seeds
- 2 green onions, sliced (for garnish)
- Salt to taste
Time Needed:
This recipe takes about 10 minutes of prep time to press and cut the tofu and mix the marinade, plus 25-30 minutes baking time. Total time needed is around 40 minutes, including pressing the tofu for at least 20 minutes.
Step-by-Step Instructions:
1. Press the Tofu
Take the block of tofu out of its package and drain any water. Wrap it in clean kitchen towels or paper towels, then place a heavy object (like a skillet or canned goods) on top. Let it sit for at least 20 minutes to press out moisture. This step is important to help your tofu get crispy when baked.
2. Prep and Marinate
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. Once the tofu is pressed, cut it into 1-inch cubes or rectangles. In a large mixing bowl, whisk together soy sauce, sesame oil, olive oil, garlic powder, smoked paprika, and chili flakes if you like it spicy. Gently toss the tofu pieces in this marinade until they are fully coated.
3. Coat and Bake
Sprinkle the cornstarch evenly over the tofu, then toss gently to coat all the pieces. This coating helps create a crispy outside. Spread the tofu cubes in a single layer on your baking sheet, leaving space between each piece. Bake for 25-30 minutes, flipping the tofu halfway through, until golden and crispy.
4. Add Sesame Seeds and Serve
About 5 minutes before the tofu finishes baking, sprinkle sesame seeds on top and put it back in the oven to toast them lightly. Once done, remove from the oven, garnish with sliced green onions, and serve hot. This tofu is great on its own, with dipping sauces, or added to salads and grain bowls.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great for crispy baked tofu because the freezing process changes its texture to be more spongy and absorbent. Just thaw it completely in the fridge or in cold water, then press out extra moisture before marinating and baking.
How Should I Store Leftover Crispy Baked Tofu?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To keep it crispy when reheating, warm it in the oven or a toaster oven at 350°F (175°C) for 5-10 minutes instead of the microwave.
Can I Make This Recipe Oil-Free?
You can reduce or omit the oil, but it may slightly affect the crispiness and flavor. To compensate, make sure you press the tofu well and consider increasing the cornstarch percentage for a better crust.
What Are Some Good Sauce Pairings for Crispy Baked Tofu?
Sweet chili sauce, spicy peanut sauce, soy-ginger dipping sauce, or even a simple squeeze of lime with a sprinkle of chili flakes are all delicious options that complement the crispy tofu nicely.
