Quick Crispy Baked Tofu
Golden, crunchy baked tofu that’s high in plant-based protein, low in saturated fat, and naturally gluten-free. Perfect for meal prep, salads, bowls, or as a satisfying side, this quick oven-baked recipe is simple, healthy, and incredibly versatile.
Equipment
- 1 Large Rimmed Baking Sheet
- Parchment Paper (1 sheet)
- Medium mixing bowl
- Cutting board
- Tea towel or paper towels
- Heavy object for pressing tofu (e.g., cast iron pan or large cans)
Ingredients
- 1 block 12–15 oz extra-firm tofu
- 1 tbsp extra-virgin olive oil
- 1 tbsp tamari or soy sauce
- 1 tbsp cornstarch or arrowroot starch
Instructions
- Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This high temperature is essential for achieving that golden, crispy exterior while keeping the tofu tender on the inside. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Ensure the parchment paper covers the entire surface of the baking sheet for even cooking.
- Prepare the Tofu: Drain the tofu from its packaging and gently pat it dry with paper towels. Using your palms, press lightly on the block to remove excess moisture. This step is crucial because removing water ensures the tofu crisps up beautifully during baking rather than steaming.
- Slice the Tofu: Place the tofu on a cutting board and carefully slice it lengthwise into three even slabs. Stack the slabs on top of each other and cut them lengthwise again to create three even columns. Finally, slice across to make five equal rows, giving you uniform cubes that cook evenly. Consistent sizing ensures each piece crisps at the same rate.
- Press the Tofu: Line a cutting board with a lint-free tea towel or several layers of paper towels. Arrange the tofu cubes in a single layer on the towel. Fold the towel over the tofu, then place a heavy object on top—this could be another cutting board, a cast iron skillet, or large cans of tomatoes. Let the tofu rest for at least 10 minutes, though 30 minutes is ideal. Pressing removes excess liquid, which is key to achieving maximum crispiness.
- Season the Tofu: Transfer the pressed tofu cubes into a medium mixing bowl. Drizzle evenly with 1 tablespoon of extra-virgin olive oil and 1 tablespoon of tamari or soy sauce. Gently toss the cubes to coat every side. This adds flavor and a light coating that helps the starch stick.
- Coat with Starch: Sprinkle 1 tablespoon of cornstarch or arrowroot starch over the tofu. Toss again to ensure each cube is evenly coated with a thin layer of starch. The starch is what gives the tofu its signature crispy texture.Make sure there are no powdery spots left—every cube should be lightly dusted.
- Arrange for Baking: Pour the coated tofu onto your prepared baking sheet. Spread the cubes into a single layer, leaving a little space between each piece to allow hot air to circulate. Crowding the pan will result in steaming rather than crisping, so take your time to arrange them neatly.
- Bake the Tofu: Place the baking sheet in the preheated oven and bake for 25–30 minutes. Halfway through cooking, use a spatula to gently flip or toss the tofu so that all sides can brown evenly. Bake until the edges turn a deep golden brown and the tofu feels firm to the touch. The smell of roasted, nutty tofu will signal that it’s ready.
- Serve and Enjoy: Once baked, remove the tofu from the oven and let it cool for a few minutes. This allows it to firm up even more. Serve as a protein-packed main, toss into salads or grain bowls, or enjoy as a satisfying snack. Crispy baked tofu can also be stored in an airtight container in the fridge for up to 4–5 days, making it perfect for meal prep.
- Tips for Extra Crispiness: For an even crunchier result, flip the tofu more than once during baking or use a convection oven if available. You can also experiment with sprinkling additional spices, garlic powder, or smoked paprika over the starch coating for extra flavor.
Notes
- Use extra-firm tofu for the best texture; softer tofu won’t hold its shape during baking.
- Pressing the tofu is essential for crispiness—don’t skip this step.
- Cornstarch or arrowroot starch helps create a crunchy coating; avoid skipping it.
- Tamari is preferred over soy sauce for gluten-free or richer flavor, but soy sauce works if needed.
- For even cooking, ensure tofu cubes are in a single layer with space between them.
- Toss halfway through baking to ensure all sides become golden brown.
- Optional: Add spices like smoked paprika, garlic powder, or chili flakes for extra flavor.
