Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it.
Even tofu skeptics love this tofu. Try it, and you will see!
Tips for Irresistibly Crispy Tofu
1) Choose the right kind of tofu.
Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides. Look for tofu in the refrigerated section by the produce.
2) Squeeze out as much moisture as possible.
Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.
3) Toss your tofu in oil, soy sauce and starch.
Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).
Cornstarch vs. arrowroot: You might be wondering which starch is better. Cornstarch is a more processed ingredient, but it yields the crispiest results. Arrowroot is less processed and works well, but the outer covering can turn a little slippery and strange if you’re adding the tofu to a dish containing a lot of moisture (like curry).
4) Bake it.
Spread your prepared tofu in an even layer across a sheet pan. Don’t worry if your tofu fell apart a bit as you tossed it. Bake until golden brown, about 25 to 30 minutes. Boom! Perfect tofu.
Why Bake Your Tofu?
Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu.
When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It’s simply the best.
Uses for Crispy Baked Tofu
If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. Why? Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed by Deborah Madison, via Serious Eats).
So, bake your tofu in the oven to crispy perfection, then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors, or any recipe that could benefit from some hearty vegetarian protein. It would be great in my Thai red curry or green curry.
You could replace the eggs in my kale and coconut fried rice and Thai pineapple fried rice with this tofu. It is amazing with peanut sauce drizzled on top, in any form. (Fun fact: my crispy tofu and peanut sauce collide in my cookbook!)
Please let me know how your tofu turns out in the comments! I want to hear how you put it to use.
Watch How to Make Crispy Baked Tofu
How to Make Crispy Baked Tofu
- Author:
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Protein, side
- Method: Baked
- Cuisine: Asian
Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.
Ingredients
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari* or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.
Notes
Recipe adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Kelly K Rose
Wanting crispy tofu for my vegan tacos, I substituted the soy sauce with sriracha. Turned out beautifully with the squash, black bean, and corn tacos I made. Even my tofu averse boyfriend liked it!
Jo
Great recipe. The only way we’ll eat tofu
Kate
Great to hear, Jo!
Dr. J
I love this recipe as a good starting point. I’ve tried a dozen different baked tofu recipes, and all of them have all sorts of starch and oil; yuck! Never thought of using nutritional yeast before seeing this recipe, and now I’m wondering why, because it’s FABULOUS! Couple of important notes, though: First, you really don’t need the oil at all. I leave it off and still get a nice texture. Second, you don’t need to flip the pieces; they get plenty crispy on the bottom if you use parchment paper instead of foil.
Kate
Thank you for sharing your experience.
Caitlyn
I don’t see the nutritional yeast that they are talking about in the recipe or in the description. Am I overlooking it?
Becki
I want to know the same thing. I read it three times, thinking I’d just missed because I don’t normally read all the chattery stuff and explanations. I just want the recipe! Didn’t see it either. I’d like to know, too, for measurements and if to add it prior to or after baking.
Rhondammit
i believe the commenter is saying that she just subbed nutritional yeast for the cornstarch and skipped the oil. she riffed on the recipe above.
Jola
Easy to follow recipe. I sprinkled generously with sesame seeds before baking. This gave it a nutty flavor. My husband who previously didn’t like tofu said yum!
Kate
That’s great to hear, Jola! I appreciate your review.
Millie
I did the exact recipe and it did not work very disappointed
Ann
I made it! Liked it. Did one thing different and I think it worked better. I blended the olive oil, corn starch and soy sauce together into a paste in a large bowl. Then added to tofu pieces and tossed to coat. Worked a tad better. I’m using your tofu bits as croutons in a salad.
Fed them to my friend who “hates” tofu … told her they were “puffed Himalayan cheese.” … she bought it! Said they were wonderful!!
Tamahb
This is a game changer! So so good – I have never found a way to make tofu so delicious I could eat the whole recipe. Perfect for meal prep.
Kate
Thank you for your review, Tamahb!
Jessie A Georges
I always wondered how my favorite Thai and Vietnamese restaurants achieved the perfect tofu – crispy on the outside. This recipe is the answer. Perfect tofu! I served it with the Extra Vegetable Fried Rice. Delicious!
Kate
Thank you for your review, Jessie.
Nikki
This recipe is the best to achieve the elusive [non-fried] crispy and flavorful tofu! I only had chickpea flour on hand which I subbed in for the corn starch, but even then it was still a slam dunk. Paired with the roasted brussel sprouts recipe + sauce linked above, it was absolutely perfect. I’m not ever going back to pan-cooked or fried tofu nor trying to unsuccessfully marinade it. Thank you, Kate!!
Kate
You’re welcome, Nikki! Thank you for your review.
Sheila Haynal
I liked your method of baking the tofu, mine turned out great! I do use a tofu press from Williams-Sonoma, that does a great job of removing the moisture, so I cut the tofu after being in the press for 15 or so minutes, stirred with oil, etc, then baked.
Kelly Scroggins
Mine came out just like your photo and tastes great on a romaine salad. I used coconut aminos in place of tamari and used more than 1 TBL of the oil, aminos and cornstarch. Thanks for the recipe I have eaten baked tofu but never made it.
Annette
Did just what you said! I used garlic powder, onion powder, paprika, and just a tiny bit salt. I have a salt issue! Came out crispy and flavored! Delicious! I think the cornstarch did the trick! Will definitely do this recipe again! Can tailor the flavor to whatever you want, cornstarch is key!
Sarah
Perfect! I’ve been looking for a crispy tofu recipe and this is it! I did what one of the other people who commented did and mixed the cornstarch, olive oil and tamari (I used reduced sodium) into a bowl and THEN gently tossed the tofu to coat. I also added (maybe a tablespoon? I didn’t measure) of chili garlic sauce into the mixture because I like spice!!! I ate almost the whole block of tofu just by itself. :) Delicious.
Angel
So I like this recipie and used it to introduce my elderly father to tofu. He swears he doesnt like tofu every time. Third time making it for him and he raved about liking it so much and even snuck a couple extra pieces when he thought I wasnt looking,lol. I highly recomend this recipie even if you are unsure you’ll definately want more.
T
I made this – nice and crisp. Used sesame oil. Can’t stop nibbling. A tip: I freeze my tofu. Makes it a lot easier to remove the water.
suzanne
The longer it presses the better. An amazing technique. Served mine with an orange chickenesque sauce & sesame seeds atop. Yum.
Thank you.
Kate
You’re welcome, Suzanne!
Eve Mokotoff
I love this recipe! I have used as written but wanted to adapt it to add to ratatouille and the tamari flavor wouldn’t work. The recipe I use for that has dried herbs so I omitted the soy sauce, ground them up and mixed them with cornstarch. Fabulous! I have shared with several friends. Thank you!
Stormy
I don’t usually make a habit of leaving reviews on recipes, even ones that I enjoy. But I figured this one deserved a comment. I like that the recipe is very simple and easy, and it doesn’t require fancy sauces/seasonings to taste good! A lot of recipes I saw were calling for rice vinegar- which I do not have so it was nice to find this recipe. I ended up having to pull it out before the 20-minute mark because they were crisping up faster than expected, and the insides were a bit bland (if anyone has any tips on how to make the inside of tofu taste less bland let me know). I ended up dipping the cubes in some store-bought sweet and sour sauce and it was delicious! Definitely better than some of my attempts at making vegan fried nuggets in the air fryer. Next time I think I would sprinkle some salt and pepper on top, I thought that since I used a seasoning that has a variety of different spices plus salt + pepper I wouldn’t need to add more on top. It didn’t turn out that salty.
Kate
I’m glad you did! Thank you for sharing your experience.
Lizzi Day
Simmer of sit your tofu in brine (4 cups of hot water and 1 – 2 tablespoons of salt, depending how salty you like it), then drain and spread out on a plate to steam off. It opens up pockets of air in the tofu, which helps it to absorb the flavour of your sauce or marinade better, infuses the tofu with a salty flavour and removes some of the ‘beany’ flavour. x
Linda Lum
I made this for my daughter. Oh my gosh, I could eat the entire pan by myself. This is so good!
Kate
I’m glad you loved it, Linda! I appreciate your review.
Linda Lum
I made this for my daughter. Oh my gosh, I could eat the entire pan by myself. This is so good!
By the way, I used tofu that had been frozen. It seems there’s much less water to squeeze out that way, and as you know the tofu gets a more dense, “meatier” texture that way.
In the past I have always dry sauteed tofu. I’ll never cook it that way again. This is the best.
Jonelle DePetro
I’ve tried several times to watch your video. It only plays part of the way. Then it changes to something else. I’ve tried so many times. Please fix.
Kate
Hi Jonelle, I’m sorry to hear that. The videos aren’t usually any longer than a minute. Is it ending before then? Please send an email to hello@cookieandkate.com with your specific issue.
Tracy Belle Sulkin
Perhaps I put too much cornstarch and left it in too long. I’ll try again.
Kate
Sorry to hear this didn’t turn out for you, Tracy.
Annemarie
Haven’t you heard of a tofu press? I would recommend using that, to get the moisture out. Works very well. I use a press called Tofuture, but there’s lots of different brands. Also, to start your pressing adventure, you can also by press it between two cutting boards with a stack of heavy books on top. Leave it for a few hours. Ensure the water coming out can go somewhere.
Linda
I love these tips. I had a great idea while making this recipe! I’m going to try laying out the pieces and using a spray bottle to spritz them with tamari first, then spray with Pam baking spray that contains flour (and flip to prepare the other side)! This could cut down on the amount of oil used and prevent the pieces from breaking apart when tossing them to coat. I’ll let you know if it works.
Kate
Thank you for your review, Linda!
Judy
Looks yummy, and I’m definitely going to try it. Please tell me how long this will keep in the fridge, or can I freeze it? Thanks!
Kate
Hi Judy, it is best right away or an keep for 3-4 days in the refrigerator.
Beth
This is my go to crispy tofu recipe. Last night I added a tablespoon of Sriracha sauce to the marinade for a hotter version.
Jen
I followed the recipe as written, except I forgot to turn halfway (I don’t think I will bother to going forward.) My boyfriend said it’s the best tofu he’s ever had. Thanks to this recipe, I’m adding tofu to our weekly dinner rotation. Thank you!
Kate
You’re welcome, Jen! I’m glad it turned out well for you.
Mark Z.
I followed the recipe and have done it before . This time added Five spice powder and garlic powder. Wow!
Kate
I’m glad you loved it, Mark! Thank you for your review.
Lois
I’m not a fan of tofu. Someone told me about this recipe. I want to eat mor healthful foods so I made this. It came out great! I made an Asian salad with a peanut dressing and boy was it yummy! Love the comments as I can see how one could add spices or sesame seeds to change the flavor a bit of you wanted to. Best tofu I’ve ever had!
Kate
Great to hear, Lois! I’m glad you tried it and loved it.
Lisa
fabulous recipe Kate! i used 2 400 gram pkgs of tofu for my meal. i doubled the cornstarch, soy sauce and olive oil, and added a bit of maple syrup and sweet chili sauce for extra oomph. i mixed it all together in a small bowl and dipped each tofu piece in it. i got 36 pieces that all had enough coating. turned out fantastic! thanks again for another stellar recipe :)
Kate
Thank you, Lisa!
Victoria
I love this, great idea. It worked really well. The only thing I changed was using peanut oil instead of olive, and a small sprinkle of sesame seeds. I ate the first half of the tofu hot out of the oven with sweet chilli sauce (it needed little bit of salt over the tofu too). The second half I used the next day in a noodle and veg stirfry (it softened in the fridge but it didn’t matter for this recipe because I added sauce to it all anyway).
Nancy
Been making this for years. Love it!
Kate
Great to hear, Nancy!
Gunda Kube
Great recipe and great explanations of how and why the steps are important! I have seen many tofu recipes and yours is the best!
Shira
Looks great! I recently tried a very similar recipe, in which tofu and EGGPLANT were cooked together in the same way. The eggplant came out perfect so I recommend it. 25 minutes were enough for the eggplant so make sure not to overcook it.
Carmen
Hello,
Can this be stored and for how long?
Kate
Hi Carmen, I find it is best right away. But you can store it for a few days in the fridge.
Tiina
Crispy!! loved it. Made mine buffalo instead of tamari – same measurements. Bookmarked it – this will be my only tofu recipe.
Kate
Thank you for sharing, Tiina!
Heather
Delicious
I used coconut aminos, cornstarch, olive oil and a big scoop of chili oil/chili crisp.
Kate
Thank you for your review, Heather!
David Noel
Kate this was fantastic and so easy to make. I was looking for a basic recipe for making crispy tofu and came across your method for making it. Made it exactly how you had it posted. Your recipes never disappoint! Thank you!
Kate
You’re welcome, David! I appreciate your review.
Jordan
The best! Crispy outside and soft inside. Any time I’m making a recipe that calls for cubed tofu, this is where I start. Sometimes I season the cornstarch with cumin, smoked paprika, fennel pollen, or some other spice to go with what I’m making. Thanks for this.
Kate
You’re welcome, Jordan!
Jamie
Delicious. I will never fry tofu again. So much easier and so crispy. We put it in stir fry. My husband loved it and he is not a tofu fan. He actually said we should make it all the time and put it in everything.
Jessica Pellegrino
Tried and true. I always come back to this recipe… I should know it by heart by now. Goes with everything.
Kate
That’s great to hear, Jessica!
Amy
My go to recipe for tofu I add to Thai and Chinese dishes. Foolproof and tasty
Holly W
THE BEST crispy tofu recipe! And as it turns out, it’s the most simple crispy tofu recipe ever. It also works sooooooo well with many different flavors and cuisines: buffalo, curry, sweet, spicy, many Asian flavors, etc. Look no further you’ve found the best.
Kate
Great to hear, Holly! I appreciate your review.
Caterina
I mix the starch w the liquid and marinate at once – it’s still super crispy.
lori freeman
I used a tofu press to get the water out which us so much easier. It came out crispy however after sitting out on my counter for a while it’s not more chewy than crispy. Should I have stored it immediately or done something different?
Caryn Matter
Why does my tofu stick to the parchment paper? I’ve followed the recipe and instructions exactly, and I end up peeling little bits of parchment paper off of the bottoms of the tofu pieces. What am I doing wrong?
Kate
I’m sorry to hear that. I haven’t experienced that. Are you sure you didn’t by accident use wax paper? If it’s evenly coated it shouldn’t be an issue.
Jeanne L Hackett
Always delicious and made it often enough that I don’t need the recipe any more…but thought you’d like the appreciation!
The only thing I’d add is you can use firm tofu if you freeze it first. It maintains its shape and has a slightly chewy texture that we like. Trader Joe’s has 19 oz. blocks of firm organic tofu that works great. Just need to increase the tamari etc. a little.
Kiersten Fink
Love love love this recipe! We made it last week, just as written, and used it with a stir fry and the tofu was the hit of the dish. As others have said, I think this is now my go to recipe. I can see using for Pho and all kinds of dishes. YUM!!
Have you every tried using the air frier instead of baking? If so, what were your results? I think I want to try that. I would think that would eliminate having to flip them.
Thanks for this great recipe!
Kiersten
Kate
I haven’t tried an air fryer, sorry!
Abbey
I had never made tofu before and this recipe was the first one that popped up in Google for me. So yummy! Way crispier than I expected and it tasted great. Thank you for this easy and delicious recipe!
Kate
You’re welcome, Abbey! I appreciate your review.
Dan
The technique of cubing the tofu BEFORE pressing it is the star of this show. I never had satisfactory results until I tried it your way. I sandwiched the cubes between a pair of two-thirds size sheet pans with towels under and over the tofu. Now I feel confident that I can turn out crispy baked tofu on demand for any recipe. Thanks!
Johanne St-Onge
Delicious, the best!
Thom Spengler
I’ve ever been able to get a good tofu result by frying, so like you, I’ve been baking/roasting my tofu for years. A couple notes:
1. If Trader Joe’s is in your area, their ‘High Protein’ tofu has 14g protein, compared to 8-9g for most others and it’s reasonably priced.
2. When I buy tofu, I throw it in the freezer when I get home. The next morning it gets moved to the fridge where it takes ~4 days to thaw out. The freezing breaks down the cell walls, so the water squeezes out & drains much better, resulting in a chewier, meatier texture… almost like chicken breast.
3. To make it more organic-looking, you can cut/tear tofu into chunks, e.g., start a shallow cut, then tear it apart for rough edges that hold more marinade. But it’s easier to cut into 8 ‘cutlet’ slabs (cut in half, cut those in half, then half again. 2 cutlets fit on sandwich bread just fine.
I definitely marinade before baking, using teriyaki/soy sauce, veg gravy, or even prepared sauce pouches with Mexican or Indian flavors. Two pounds of tofu firs perfectly on ½ sheet roasting sheet pan. Freeze half for later. Also like to open the oven door every 10-15 minutes to release/vent some of the steam out of the oven.
Karley T
My family absolutely loves this with vermicelli bowls. I sub the olive oil for sesame oil to give it extra flavour. Thanks Kate!!
Kate
You’re welcome, Karley!
Miriam
Omg, how did I cook before Cookie & Kate?
This recipe is perfection. My tofu comes out perfect every time and works for so many recipes, when I’m not just straight up popping it into my mouth. It’s easy to get in the groove of prepping and baking it, too. Thank you!!
Kate
I’m so glad you are enjoying my recipes, Miriam!
Kishana Highgate
I made this last night. It looked nothing like the picture but it was crispy. It was the oil and cornstarch gunk that threw me off because we eat with our eyes before we eat with our mouths. I had to scrape off the gunk and then use in a pho soup. I read another user’s comment that the oil isn’t necessary so maybe I’ll try that next time.
Kate
I’m sorry to hear that, Kishana.
Chef Stevv
Made this today following directions exactly. Turned out excellent. Served with a sweeter, hoisin based sauce and the kids (and adults) LOVED IT! 5lbs wouldn’t have been enough! Highly recommend.
Tricia
The oil on the tofu isn’t enough to prevent sticking on the sheet.Next time I’ll spray the sheet or use parchment,
Karen
I’ve tried tons of baked tofu recipes and they all leave me disappointed…but not this one. It crisped beautifully and had a nice flavor (I added it to a stir fry.) Thank you so much!!!
Kate
You’re welcome, Karen! I appreciate your review.
Carla
Enjoyed the easy tofu bake. Will be using it again
Sam
I am never frying tofu again, this was perfect!
Kate
Great to hear, Sam!
Kate
My new go-to for crispy tofu. Using it in a red tofu curry tonight! Thank you Kate.
Kate
That’s great to hear, Kate!
Phillip Charles Smith
I’m trying this method and the tofu fell apart before it got into the oven so definitely not the fault of the method here. Question: would it be better to freeze the tofu first?
Kate
Oh no! Did you use extra firm? That can make a big difference.
Karen L Young
Made this and we love it! I have tried for a long time to get the right texture and this is it! Thank You.
Do you think it could be frozen aster baking it?
Kate
You’re welcome, Karen! I don’t think you will have the same results. Sorry!
Tracy Cranley
This was so so good! My husband was pleading for crispy tofu like he had at a restaurant recently. Tofu is new to me so when I saw you had a recipe for it, I knew I couldn’t go wrong! Thank you!
Kate
You’re welcome, Tracy!
Steph G
Can you freeze a batch of baked tofu for later use?
Kate
I don’t think it will hold-up the same.
Rachel
Very good recipe, I use it for all tofu recipes! Agree with commenters regarding freezing and using a tofu press.
Rod
100% firm tofu is definitely not the only way to go.
Your experience with this diverse product seems limited.
I would encourage the use of all varieties (though silken is often problematic). Firm does not often marry with Asian recipes.
Press semi firm tofu so it is drier but NOT hard. Much nicer than firm.
Nik
I’ve used this several times in various recipes, most recently as a substitute for chicken in a cashew chicken recipe. LOVE IT!!! I always forget to slice it before pressing it, but it still works fine. Next time, I’m going to try it with torn tofu instead of cubed.
Dita
Our family loves this recipe. We use an air fryer and it cooks up perfectly in about 10 minutes – no flipping required.
N
Quick and easy – few ingredients (pantry stuff). Really good. Decided to try an experiment. After reading the comments, made 2 batches: 1 as written and one subbing nutritional yeast for the cornstarch. Yeast was ok but not as crispy as cornstarch (just fyi.) Will give the sriracha a shot next time. Thanks!
Kelley A Minehan
Ok. Well, we just baked tofu using this recipe, and it’s AMAZING! I was thinking, “how can I make tofu palatable” and what I got was tofu that is crave worthy. My husband just suggested we make this again tomorrow. I’m inclined to agree with him. (We mixed it in with pasta, mushrooms, and onions. So good!! So so good)
Kate
I’m happy you enjoyed it, Kelley!
Erin
I just made the crispy tofu. I find this a more palatable way to prepare tofu. I sautéed fresh asparagus & white onion in garlic and olive oil, stirred in the toasted tofu and put it over white rice. Then, smothered it in a Ginger-Lemon sauce and topped it with sesame seeds. Wonderful! Wish I could post a picture!
Kate
I’m happy to hear you enjoyed it, Erin! Thank you for your review.
:p
I love this recipe. I tend to eat it as a snack. could use a slightly longer bake time, but I have burnt it that way
Mary Zuccaro
Made this recipe today for first time. Delicious! Totally transforms my idea of how to incorporate tofu into my new vegan recipes. Didn’t need to flip half-way. Baked in convection oven for 25 min. with silicone tray liner. No sticking.
Kate
Hooray! That’s great to hear, Mary.
TTurpin
Thank you, this worked very well-I used avocado oil instead of olive oil. It worked great!
Jen
My family loves this recipe! It is in weekly rotation. I add ginger with the cornstarch. Thanks!
Stacy
Awesome in the air fryer!
Olivia Sotos
Does the crispy tofu keep well? Can i meal prep this or will it get super soggy
Kate
I find it is best right away, but is still good leftover. It will loose some of the crispy texture.
Jen
Great recipe! I’ve been using it almost every week for while. I never really cooked tofu before, and I use it almost every week now. I use just a little bit more cornstarch and don’t bother to flip the tofu. Also converted my boyfriend to eating it. Thank you!
Kate
You’re welcome, Jen!
Rochelle Travis
Finally, an easy and clean alternative to frying. This is an excellent recipe. I followed the instructions exactly. And the result: perfectly crisp and well-seasoned tofu, ready to toss in a salad or add to a stir fry. I’ll never make my tofu any other way! Five stars.
Kate
Great to hear, Rochelle!
Barbara Brousseau
Our family has been wanting to eat more vegetarian meals, and I kept trying different tofu recipes, without success, until this one. Kathryne, you are a great teacher, and our whole family loves this tofu with your peanut sauce, veggies, and basmati rice.
Kate
I’m so happy to hear you have been having success with my recipes. I appreciate your review, Barbara!
Miss Mary
Very easy & tasty recipe. I use cooled baked tofu to top my lunchtime salads. I like to use 1 T. olive oil and about 1/2 teaspoon of sesame oil to give it a bit more flavor. Stays well in the fridge for about a week.
Gramps
Simple, easy and always comes out perfect! This is my go to recipe to have some tofu ready to add to whatever dish sounds good.
Thank you.
P.S. I always trust a dog lover!
Dulce Carrillo
I love this easy recipe and so does my family. I have to make a double batch because we all snack on the savory tofu squares before mealtime.
mimi
I have used this recipe a few times now, this is how you eat tofu at my house!
Brian
I’ve always used a skillet..but this method is much better! Thanks!
Kate
You’re welcome, Brain!
Ross
Tried this today, and it was delightful. I might try the oil-free method, though I have some chili-garlic sesame oil that could be delicious!
Donna Van Tatenhove
Thank you. I always wondered how restaurants made crispy tofu. This was my first try.The recipe was easy to follow. I didn’t have tamari so I used soy sauce. It was delicious. Perfect appetizer.
I’m going to make thai panang curry next.
I’ll let you know how it turns out.
Kate
I hope it turned out well! Thank you for your review, Donna.