Crispy Baked Tofu is a fantastic way to enjoy tofu with a satisfying crunch and tender inside. This dish uses simple ingredients like firm tofu, a light coating of oil, and your favorite seasonings to create a crispy texture without frying. It’s a great option for anyone who loves a good, crunchy bite but wants to keep things healthy and baked.
I love making this because it’s so easy to customize. You can toss the tofu in soy sauce, garlic powder, or even a bit of smoked paprika before baking to suit whatever flavor mood you’re in. Plus, it’s one of those dishes where the longer you let the tofu sit after baking, the more the flavors really soak in, which makes it even better the next day.
One of my favorite ways to enjoy crispy baked tofu is by adding it to a fresh salad or a grain bowl for some extra protein and texture. It also works perfectly in wraps or with a dipping sauce like a sweet chili or tangy peanut sauce. Whatever way you serve it, it’s sure to be a hit whether you’re cooking for yourself or sharing with friends.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best to hold shape and get crispy. Avoid silken tofu, as it’s too soft. If you want a firmer texture, freeze the tofu first, then thaw and press it—it makes it chewier and easier to get crispy.
Soy Sauce: I like using tamari for a gluten-free option. You can also swap it with coconut aminos for a milder, slightly sweet flavor.
Sweetener: Maple syrup adds natural sweetness and helps with browning. Honey works well if you’re not vegan.
Cornstarch or Arrowroot: This is key for that crunchy crust. You can switch arrowroot for cornstarch if you prefer, but both create a nice crispy coating after baking.
How Do You Make Baked Tofu Crispy Instead of Soggy?
The secret lies in pressing, coating, and oven temperature. Here’s how to get that perfect crunch:
- Press well: Remove as much water as possible by wrapping tofu in a towel and placing weight on top for 15-30 minutes.
- Coat evenly: Toss tofu in marinade, then sprinkle cornstarch or arrowroot powder. This step seals the tofu’s surface for crispiness.
- Space cubes: Place pieces on the baking tray without touching so they crisp instead of steam.
- Hot oven: Bake at 400°F (200°C) to create a golden crust. Flip halfway for even baking.
- Patience: Let tofu cool slightly before serving to firm up the crust even more.
Equipment You’ll Need
- Baking sheet – I recommend using a rimmed baking sheet to catch any drips and keep things tidy.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Pressing weight or heavy object – to press the tofu and remove excess moisture for crisper results.
- Mixing bowls – for whisking the marinade and coating the tofu.
- Measuring spoons and cups – to keep everything precise and easy.
- Cooling rack (optional) – to let the tofu crisp up after baking without sitting in its own steam.
Flavor Variations & Add-Ins
- Spicy kick: Add chili powder or sriracha to the marinade for extra heat.
- Garlic lovers: Mix in minced garlic or garlic powder for a stronger flavor.
- Herb infusion: Toss tofu with dried herbs like thyme or oregano before baking for a Mediterranean twist.
- Sweet & smoky: Use smoked paprika and a splash of balsamic vinegar to create a sweet, smoky flavor profile.
Crispy Baked Tofu
Ingredients You’ll Need:
- 14 oz (400 g) firm or extra-firm tofu
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil or toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for smokiness)
- Salt to taste
- 1 tablespoon cornstarch or arrowroot powder (for extra crispiness)
- 2 green onions, chopped (for garnish)
Optional Dipping Sauce:
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar or lemon juice
- ½ teaspoon chili flakes or sriracha
- 1 teaspoon toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-30 minutes to press the tofu, and 25-30 minutes to bake. Overall, plan for approximately 45 minutes from start to finish, including prepping and baking time.
Step-by-Step Instructions:
1. Prepare the Tofu:
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out the excess water for 15 to 30 minutes. This helps the tofu become firmer and crispier when baked.
2. Marinate the Tofu:
Preheat your oven to 400°F (200°C). In a bowl, whisk together soy sauce, maple syrup or honey, olive oil, garlic powder, smoked paprika, and a pinch of salt. Cut the pressed tofu into 1-inch cubes and toss them gently in the marinade, ensuring every piece is coated.
3. Coat with Cornstarch and Bake:
Sprinkle cornstarch (or arrowroot powder) evenly over the tofu and toss again to coat. Arrange the tofu cubes in a single layer on a baking sheet lined with parchment paper or lightly greased. Bake for 25 to 30 minutes, flipping halfway through, until the tofu is golden and crispy on the edges.
4. Prepare the Dipping Sauce and Serve:
While the tofu bakes, mix the dipping sauce ingredients: soy sauce, rice vinegar or lemon juice, chili flakes or sriracha, and toasted sesame seeds. Once baked, sprinkle chopped green onions over the tofu. Serve the tofu warm alongside the dipping sauce or add it to your favorite salads, grain bowls, or stir-fries.
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture, making it chewier and better at absorbing flavors. Just thaw it completely, press out the excess water, and follow the recipe as usual.
How Should I Store Leftover Crispy Baked Tofu?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to help maintain the crispiness rather than microwaving, which can make it soggy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can press, marinate, and bake the tofu in advance. Store it in the fridge and reheat before serving. The flavors often get even better after sitting overnight.
What Can I Substitute for Soy Sauce?
For a gluten-free option, tamari or coconut aminos make great substitutes and still provide a savory umami flavor.
