Crispy Baked Tofu is a simple, delicious way to enjoy tofu with a satisfyingly crunchy outside and a soft, tender inside. This recipe uses just a few basic ingredients to turn plain tofu into a tasty treat that’s perfect for so many meals, from salads to stir-fries or even just as a snack.
I love making this because it’s surprisingly easy and gives that great crispy texture without frying. My little trick is to press the tofu well before baking to get rid of extra moisture, which helps it crisp up beautifully. Once it’s out of the oven, I usually toss it with a bit of soy sauce or my favorite dipping sauce for extra flavor.
One of my favorite ways to serve crispy baked tofu is on top of a big bowl of steamed veggies and rice, drizzled with some sesame dressing. It feels like a treat but is totally healthy and filling. Plus, it’s a huge crowd-pleaser, even for people who don’t usually go for tofu. I always keep this recipe handy for a quick dinner or easy lunch!
Key Ingredients & Substitutions
Tofu: Choose firm or extra-firm tofu for the best texture. These hold their shape and crisp up nicely when baked. Silken tofu won’t work here since it’s too soft.
Soy Sauce: This adds savory flavor and saltiness. Use tamari if you want a gluten-free option. Low-sodium soy sauce works well to control salt.
Oil: Sesame oil adds nice nutty aroma, but you can swap it with neutral oils like avocado or vegetable oil if preferred.
Cornstarch: This is key to getting that crispy crust on the tofu. If you don’t have cornstarch, arrowroot powder or potato starch work well too.
Spices: Garlic powder and smoked paprika add flavor and a bit of color. You can use regular paprika, add cumin, or chili powder for a different spice profile.
How Do You Make Tofu Crispy Without Frying?
Pressing tofu is the secret first step. It squeezes out moisture that stops the tofu from getting crispy. Here’s how to do it right:
- Wrap tofu in a clean towel and put something heavy on top.
- Leave it for 15-30 minutes to soak up the water.
- Cut tofu into even pieces for consistent cooking.
- Coat tofu well with cornstarch to form a crispy crust when baked.
- Arrange tofu pieces spaced out on a baking sheet so air circulates.
- Flip tofu halfway through baking so all sides get crispy and golden.
Following these steps will help you get tofu that’s crunchy outside and tender inside—all without the mess or extra fat of frying!
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Kitchen towels or paper towels – These are great for pressing out excess moisture from the tofu, helping it crisp up better.
- Heavy object (like a cast-iron skillet or cans) – To press the tofu evenly and squeeze out moisture.
- Mixing bowl – For whisking together the marinade and coating the tofu.
- Spatula or tongs – To turn or toss the tofu pieces during baking without breaking them.
Flavor Variations & Add-Ins
- Swap soy sauce for tahini and add lemon juice for a different flavor twist. Great for a sesame-inspired taste.
- Mix in spices like cumin, chili powder, or curry powder into the marinade for a new flavor profile.
- Stir in chopped green onions, cilantro, or sesame seeds after baking for added freshness and texture.
- Add a drizzle of sriracha or hot sauce before serving for a spicy kick that pairs well with the crispy tofu.
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 (or any neutral oil)
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon salt (adjust to taste)
- Optional: pinch of black pepper or chili powder for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes of hands-on prep time, plus 15 to 30 minutes for pressing the tofu to remove moisture and 25-30 minutes to bake. Altogether, plan for about 45 minutes from start to finish to get crispy, golden tofu ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Tofu:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the tofu from sticking. Drain the tofu and then press it to remove moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-30 minutes. This step helps your tofu crisp up nicely when baking.
2. Cut and Marinate the Tofu:
Cut the pressed tofu into 1-inch cubes or rectangles. In a mixing bowl, whisk together the soy sauce, sesame oil, garlic powder, smoked paprika, salt, and any optional spices you like. Toss the tofu cubes gently in the marinade to coat all sides, and let them soak for about 5-10 minutes to absorb the flavors.
3. Coat and Bake the Tofu:
Sprinkle the cornstarch over the marinated tofu and toss again to coat each piece evenly—this cornstarch layer is key to crispiness. Arrange the tofu pieces in a single layer on your prepared baking sheet, making sure they’re not touching. Bake for 25-30 minutes, flipping the tofu halfway through so each side gets golden and crispy.
4. Serve and Enjoy:
Remove the tofu from the oven and let it cool for a couple of minutes. Serve it right away with your favorite dipping sauce, on top of salads, rice bowls, or stir-fries. Enjoy the crispy outside and tender inside in every bite!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it has a chewier texture that crisps up well. Just thaw it completely, press out any extra moisture, then proceed with the recipe as usual.
How Should I Store Leftover Crispy Baked Tofu?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to help maintain crispiness instead of using the microwave.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or any gluten-free soy sauce alternative to keep the dish gluten-free without sacrificing flavor.
What Can I Do If I Don’t Have Cornstarch?
No cornstarch? Arrowroot powder or potato starch are excellent substitutes and will still give you that crispy texture on the tofu.