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.
Heather
This looks wonderful. I can’t wait to try! Dumb question – is arrowroot starch the same as arrowroot powder?
Kate
Not a dumb question! They are the same. :)
Evelyn
Yes! I love tofu, although it does require some serious pressing, and indeed flavoring it afterwards works best for me, too. I’m considering buying a tofu press since people say it’s superior to the improvising with towels and heavy things, but I feel like it’s a sort of an unnecessary luxury, since towels and heavy skillets work good, too. Do you have any experience with tofu presses?
Ellen
I use a tofu press and I love it! So much less wasteful than throwing out a ton of soggy paper towels.
Evelyn
True! I always feel guilty when wrapping it in paper. But then I wonder if producing a plastic contraption like a tofu press doesn’t give more industrial waste than a bunch of paper towels… Although, maybe I shouldn’t overthink it and just buy the thing, seeing all the enthusiastic reactions… thank you for commenting!
amy
I always press it with my shabbier kitchen or bath towels and toss them in the wash after. no waste there!
Bridget K Buckley
I bought a tofu press a couple of months ago and I LOVE it. You can determine just how dry you want your tofu and the gadget is a snap to clean. Just rinse it off! I hated all the paper towels I needed to use and also felt drying with kitchen towels wasn’t much lighter on the planet given need to wash, dry etc.after. The tofu press is a one time investment even though it is plastic and could easily be thought of as just a gadget if you hadn’t tried it! :-)
Terresa
I felt the same way about using paper towels. I started using cheese cloth and it is perfect, reusable and works great for drying off vegetables after washing, too!
Kate
I don’t, so I can say, sorry! The towel in the photo worked great, though. I hate to go through all those paper towels, too. If you can buy tofu at Traer Joe’s, there is hardly much moisture to expel, which is nice. If you cook tofu all the time, a press might be worth it!
Evelyn
No Trader Joe’s in my corner of the world (i.e. Europe) :( Which makes me sad though, as I read envious on my favourite food blogs about all the fresh produce and bulk foods they sell. And yeah, people are so enthusiastic, maybe I should buy one. Yesterday I sort of bought a huge, bad-ass food processor on a whim (there was this ‘one day deal’ thing with a pretty big price reduction and little time left before the day was over and well, yeah…), so what’s 20 dollars for a tofu press…
Sam
Trader Joes is just an Aldi really!! Owned by either Aldi North or Aldi South, can’t remember which!
Rachel R.
I think the tofu press is totally worth it! I wondered myself if it was silly to spend $20 on another kitchen gadget, but it makes tofu prep SO much easier. We eat tofu probably once a week, so for us, it was good purchase.
Evelyn
Thanks for replying! I feel a bit like that too with the silliness, but I also think the paper towel way is quite a lot of work, especially the waiting (as when I come home, it’s late and I’m hungry and tired and not really in the mood to wait patiently for my tofu to dry in one of my clean towels). And all the washing of linen towels feels like a waste too. Okay, I think I just convinced myself to go and splurge on a tofu press :)
Rachel R.
Do it – you won’t be sorry! :)
Ellen
Did you do it?! Has it changed your life?!
Susan
Thank you for instructions on how to do this. I’m not a vegetarian but when I cook for them I want to be able to do good tofu. Plus on occasion, if I find a recipe I really like, this will make it easier to get my husband to eat it… :-)
Kate
You’re welcome! I hope you both love it. Honestly, I had to stop myself from eating the whole batch.
Alice
Oh yum! I love tofu, but I don’t eat it that often, but when I do I want it crispy! My method is the same as yours, apart from baking it in the oven. Thus far I’ve always used a non stick pan, but I will now definitely try making it in the oven too.
Crispy tofu + some veggies make the best lunch!
Kate
Thanks, Alice! I hope you love my version.
Joanne Wilson
I have cooked, many times, your thai curry. Fabulous! I am going to try the crispy tofu.
Kate
Yay! Glad you’re enjoying the curry. Hope you love the tofu!
Marcia
How did you know I was draining tofu right this minute? And in comes your post– perfect timing!
I too bake my tofu and flavor it with Asian flavors, but I’ll take your advice and try cutting it up prior to pressing and will also try adding the sauce later as opposed to as a marinade (my usual method). As for cornstarch, I’ll have to give it a try. I’ve found that baking without any sort of coating still gives me crispy outside/soft inside little cubes of deliciousness (maybe smaller pieces crisp up better?), but I’m wondering if your suggestion would add a little something more. Regardless, I find myself snacking on those little morsels almost like candy! Who knew… tofu?! Crazy but true!
Kate
Perfect! :) I think the cornstarch gives it more texture and crispy bits. I was eating this batch like candy, for sure! Almost reminds me of all those chicken nuggets I ate as a kid.
Lisa | Garlic + Zest
You’ve done it again! This tofu looks AH-MAZING! I’m betting my husband would eat it without complaints!
Kate
Thanks, Lisa! I hope so—I’ve heard from many readers that this technique changed their husbands’ minds about tofu!
Jerilyn
Thanks so much for your helpful tofu tutorial, much appreciated!
Kate
Thanks Jerilyn! Hope it works great for you.
Laura
I made this tonight, and it was great! Used cornstarch, and then sesame oil instead of EVOO. Served it with stirfried cauliflower, broccoli, kale, peppers and cashews. So good. Added a touch of fish sauce cause it was in the fridge, otherwise, it would have been vegan. Next time!
Thanks for teaching us how to make good baked tofu!
Kate
Hooray! Thank you for letting me know, Laura, and for the inspiration. Your dish sounds awesome!
Cassie
I LOVE crispy tofu. It is seriously one of my favorite FAVORITE ways to have it!
Kate
Crispy is the only way to go! :)
laurasmess
I never would have thought to bake tofu. I usually use a skillet on incredibly high heat but you’re completely right, it requires more oil to stop the crispy bits sticking to the pan. Love the healthier and gorgeously crisp baked option! Trying this soon. Thanks Kate!
Kate
Thank you, sweet Laura! Hope you’re well.
M
Hi!
I love baked tofu! Being doing it for a while without the starch with good results, but I’ll try this trick to see the diference :)
Kate
Thanks, M! Please let me know how it turns out for you.
Kari
Yum! This crispy tofu looks amazing!
Michelle
Thanks for the tip of using cornstarch – makes sense! Have you tried freezing your tofu first? I throw my tofu in the freezer as soon as I buy it and then defrost the day before I cut it and squeeze it. I find it gives a much “meatier” texture. Takes a little more forethought though, so I can’t just decide I’m cooking tofu.
Kate
Hope you like it that way! I have tried freezing tofu, and it does give it a meatier texture—I just never have the foresight to defrost.
Ariana
I was wondering the same thing! I never have the foresight either, but microwaving it on the defrost setting works well for me! I’ve been pan frying my tofu in a non-stick pan for years, I’ll be trying this baking method next!
Michelle
I made this tonight and it turned out great! It was very crispy, which is something I’ve never been able to achieve with tofu and so I rarely make it at home. It usually is just a soggy mess. Now that I know the secret, I’ll be making this tofu more often. You were right about the need for sauce after cooking, and since I was making stir fry I used Miyoko Schinner’s teriyaki recipe from the Homemade Vegan Pantry, and altogether it was delicious. This was a very easy and straightforward recipe, thank you! Your recipes are truly high quality.
Kate
Thank you very much, Michelle!
Anthea
I saw this and made it last night for dinner – worked like a charm. Solved all my sticking-to-the-pan problems! This will become a new favourite, for sure. I served it with black rice, sweet potato and greens – delish. Thanks, all the way from Australia!
Kate
Hooray! Thank you, Anthea. Your dinner sounds amazing.
nueyork
This sounds so, so yummy! I definitely need to give it a go. x
Eileen Smith
I finally tried it! I used your recipe and method and it turned out great. The only mishap was they all stuck stubbornly to the pan. Next time I’ll oil the pan too. But they were delicious with the peanut sauce. Thanks Kate !
Kate
Thanks, Eileen! Another option would be to use parchment paper or a Silpat.
Jessie @ Chasing Belle
This is so perfect! Easy to follow and can be used again and again. I picked up some tofu just so I could try out this technique :)
Kate
Thanks, Jessie! Hope it works great for you.
Ariana
So simple and so delicious! I didn’t have starch, but it turned out great nonetheless.
Kate
Thanks, Ariana!
Lisa
This looks amazing and I am going to try this weekend but I had a question…last time I made a recipe with baked tofu I used a recipe very similar to this one (extra-firm, pressed, 400 degrees) and it came out great but by the second day the tofu was rubbery and hard to eat. I’m wondering if I did something wrong or if that’s how baked tofu is supposed to taste in leftovers? I gave some to my Chinese coworker and she said I should have used the prepackaged baked tofu you can buy in Asian supermarkets. Any advice?
Kate
That’s a good question. I do recall my leftovers being a little more tough, but I didn’t find them off-putting. I’m not sure what to suggest!
Thuy
My next day leftovers red thai curry with tofu taste rubbery too. I didn’t like the rubbery taste.
But my boyfriend had the Thai Pineapple fried rice with crispy oven tofu same day and he said it was rubbery as well.
I followed both recipes completely. Is there something I can do to not have it taste rubbery? He loves fried tofu at the Chinese restaurant. So I was looking forward to him loving this healthier alternative.
Kate
Hi Kate! I’m really looking forward to trying this technique, but I’m also curious about using frozen tofu. I have a block that’s frozen currently and am wondering if I can thaw it and then proceed with your directions below.
I read about freezing it here: http://food52.com/blog/16714-a-pretty-cool-shortcut-for-firmer-more-flavorful-tofu
Have you ever tried using frozen tofu? Thanks!
Kate
Yep, you should be able to use defrosted tofu, no problem. It will be more meaty in texture, which could be a good thing!
Dev
I baked some tofu last week for my pad thai and used instant tapioca instead of cornflour plus Dijon mustard and black pepper. It was so good. I’ll try your way to.
Leah
Tofu is literally one of my favourite things in the world!
I’m always struggling to get it super crispy though… hope this will help!
Autumn
I’m making this tonight :) and adding it to your green curry as you suggested, which I’ve made before and loved!!! You can be sure to see it on my snap this evening ;) Yay! Can’t wait!
Kate
Oh dang, I might have missed it! Hope it turned out great!!!
Autumn
delicious as always!! finished the last of it last night ;)
Kate
Yay!
Alyssa
Great post. Question: When is your cookbook coming out and can we pre-order it? I’m so looking forward to having a hard copy of these recipes handy in my kitchen!
Kate
Thank you so much for asking, Alyssa. :) It comes out next spring, and I think pre-orders will begin late winter, but I don’t know dates yet. Can’t wait to show you what I’ve been working on!
Georgie
I love the sound of this and other recipes as a gluten free and vegetarian ,I can’t wait to try some of them ,
I may have asked before but not sure where to find answer , but is cornstarch the same as cornflour as we have here in Scotland , thank you
Kate
That’s a good question, and I’m not really sure. I’m sorry.
Crz
In the US, corn meal is coarse ground maize, corn flour is finely ground maize, and corn starch is a thickener made from refined maize starch. Quick breads are corn meal, flat breads like tortillas are corn flour, and corn starch is used in gravies and pies. So, I guess the answer is no. I hope this helps. You should probably use whatever thickener you use to make gravy :)
Tess
I made this last night and it super easy and so delicious. I used cornstarch because it’s what I had on hand, and it worked like a charm. Between two people we finished the whole batch – whoops! Thanks for the great recipe!
Kate
Yay, thanks Tess!
Ally
I’ve been subscribed to your email newsletter for about a month now, and always loved looking at your new posts. This recipe however was the first one I tried, since when I got the email I conveniently had tofu in the fridge! I’ve already made it twice and absolutely loved it each time- especially taking it as lunch to work. Will definitely be trying out more of your recipes, but thanks for this keeper!
Joyce @ The Hungry Caterpillar
Yum! I’ve really been on a tofu kick lately–this sounds like an awesome recipe to cook up on a weekend and have on hand throughout the week.
Emma
Kate,
I am a long-term mostly vegetarian cook and I just made this tofu. I’m not kidding when I say it is by far the best method I’ve tried thus far. Thank you for always having such lovely and delicious recipes!
Jennifer
I made(or rather attempted) to make this recipe last night. I made the mistake of not lining my baking tray, so the tofu stuck to the metal tray and burnt on. It might be helpful to include a step about lining the baking tray in the recipe directions.
Shilo
I made this recipe this week and it’s amazing! I will never cook tofu any other way.
Stephanie
Great recipe! My husband and I are trying to cut down on oil, which we use a lot while cooking tofu on the stovetop. After making this, we feel like we never need to cook tofu on the stovetop again. I was amazed at how flavorful it was with just a few ingredients. It will definitely be a favorite in all our veggie bowls.
Elizabeth
Well, this recipe was so good that my 3-year-old asked for THIRDS. THIRDS OF TOFU. I was blown away. I actually had a PBJ ready for him, because I thought there was no way he’d eat tofu!! Thanks for giving me a new staple to add in to our family dinner rotation!
Stephanie
I simply MUST know what else you served with it then! My 4-year-old is going through a picky stage (also loves pb and j) and I am about to put some of this tofu recipe in the oven as I type!
Any particular sauces or sides you used?
Thanks!
Julie
Fantastic recipe! The flavor was very good. And I want to try some of the other ideas mentioned here like curry or Dijon mustard.
The only problem I ran into was presentation:) I needed to triple the recipe to feed my family I ended up with a lot of the pieces stuck together and to the cookie sheet. A lot of the coating came off of the tofu on to other pieces of tofu or on to the foil lining of the cookie sheet. I read that I should use parchment I will try that next time. Also I began baking at 350 until I re-read the recipe and realized it should have been 400 so I think that was a problem as well.
My question is do you think I need to adjust the ingredient amounts when I use three bricks of tofu or do I just triple them too? I have seen in the past that when a recipe is doubled, doubling the liquid ingredients can be too much. Would love your take on it.
Julie
I forgot to add that i did try to squeeze the water out of the tofu.
Judy
Hey Kate! I had always failed at tofu before I tried this method, now I can do it! One question… if I cook the whole container and have leftovers, how long will the cooked tofu keep in the fridge?
Amanda
Made this two days in a row. It is so easy and so good!
Fifi
Did you ever make tofu jerky? Can you please do a post about how to do it?
Karen
This was superb Kate. I used it in a recipe from the Letty’s Kitchen blog for Paprika Kale with Baked Tofu. I may never fry tofu again! Thanks!
Robin
Already assuming this will be great and so I want to say I LOVE you. This is going to change my life lol.
Matthew
Try rinsing the tofu in cold water for 10-15 seconds and give it a few gentle squeezes under the running water. It rinses all of the water that the tofu has been sitting in while in storage out. It also makes it much easier to squeeze the remaining water out. The tofu will be drier and much easier to cook afterwards.
Kate
Thanks, Matthew! I’ll have to try that next time.
Molly J
Incredible recipe! Thank you!
Kate
Thanks, Molly!
christina
I’m trying this tonight…..will let you know how it comes out!
Kate
Hope it turned out great!
Jen Wittlin
This is seriously the best tofu I have ever cooked. THANK YOU!!!!
Kate
Hooray! Thanks, Jen!
Cassandra Li
Wonderful, easy recipe! Tofu came out crispy and puffy and I used dark sweet soy sauce, which turned out amazing!
Kate
Thanks, Cassandra! Your version sounds awesome!
Emily
How do you store this if you want to keep it for a few days? If i keep it in the fridge, will it stay crispy?
Hannah
I also would like to know the answer to this! I will try and report back.
Ashley
I just made this and it is AMAZING! Ive never seen such a simply recipe to make tofu crispy. No more spending extra money on prepackaged meals or slaving over a deep fryer or oiled pan! Thank you so much, this is going to change my cooking habits!
Jess Efird
Best baked tofu ever–we’ve used it again and again! Thank you!
Cara
Ever since finding this recipe, we’ve been enthusiastically eating tofu once a week! I can’t thank you enough. It’s so delicious and easy. I press our tofu using tea towels which works well. Also, I throw a few cloves of garlic in a small amount of olive oil and let it sit overnight. Then I use that garlic oil with this recipe and it’s a nice little bonus flavor. We love to eat this with Asian recipes like green curry, red curry, zucchini peanut “noodles”, and sesame peanut noodles.
Lynn leslie
This was one of the worst tasting foods I have ever eaten. Enter? Take tofu, pressed or not, and marinate in plain ponzu. Eat Cold. Delish.
Terry
Hi Kate Terry here, just another health addict i tried i loved it. These being my first time trying tofu, thanks and i will be checking out other recipes on your Instagram.
Lori Waite
Dearest Cookie + Kate,
I made the crispy baked tofu last night for the first time and it was absolutely perfect. I loved it. I drizzled a mix of chili paste and soy over it on the plate. I have tried many times to get good crispy tofu by always trying to “fry” it on the stove top with olive oil, never worked. I used the cornstarch, btw.
Thank you so much for all your shared recipes.
Akhil
I can’t believe I finally found a good recipe for tofu! I’ve been looking around for this for ages, thank you so much for posting.
One quick question though: I hate tasting the “blandness” in the middle of the tofu. Does adding the sauce after it being baked help with the flavor on the inside?
P.S. Just checked around your blog, your vegetarian recipes make me feel like a little kid in a toy store, I don’t even know where to look! THANK YOU :)
M McCown
Kate (and Cookie) this was a winner!
I made it this evening and it was delicious. I did want to share my deviations (of necessity).
I mistakenly thought I had cornstarch and didn’t. Since I was already into this with pressed and sliced tofu, I improvised with some crushed Panko bread crumbs.
I tossed the tofu cubes in olive oil and soy sauce and thenm dredged them in the Panko breadcrumbs to which I added grated ginger and salt. When they were finished cooking, I drizzled them in a simple sauce of honey, soy sauce, and more grated ginger. I would add that the texture firms up as they cool down, making these the perfect texture to add to a stirfry or eat as I did; bite-size nuggets of perfection.
Easy and delicious! Thank you for the recipe and ideas!
Cailin
Baked tofu is wonderful. I usually add ground flax and hemp seeds or sesame seeds to the sauce for the outside coating, and they add two different kinds of outer texture that both crisp up nicely. I don’t like the inside too dry. Your method is perfect!
Leslie Amerman
Hi Kate – I made this tonight. It was excellent! My husband said this recipe is a keeper. Next time, I will add a little bit of jalapeno or a bit of birds eye pepper. Thank you so much for sharing your recipe – I had been craving Thai red curry and this hit the spot!
Oh, and I also followed your baked tofu recipe and added it for protein. Delicious!
Leslie A.
Leslie Amerman
Sorry – I thought I was on the Thai Red Curry with Vegetables recipe. My comment above applies to both that and this recipe!
Thanks again!
Lauren B
This was a perfect recipe! I subbed the EVOO for sesame oil to make it a little more nutty. Never had tofu that I enjoyed by itself until tonight. Yum, thank you!!
Julie
I followed your recipe but didn’t have tamari or cornstarch. I used sesame oil and liquid aminos! Anyway, your recipe is amazing and I will never fry again…will always bake! Thank you!!
Niki
This recipe is AMAZING!!!!!!!!!!!!!!!!!!! My tofu has never come out like this before! I tasted one after it was finished, and it is taking all of my willpower to wait until they cool! :-D I added a tablespoon of garlic powder after the cornstarch and it tastes fantastic! This is so easy to do, I’ll probably be eating more tofu from here on out!
Thank you so much for the recipe!
Kate
Your crispy tofu recipe turned out delicious! It’s not very crispy, but willing to trade the frying method and save the extra calories and work involved for the oven method. Served over rice, bell pepper, onion and topped with lemon/soy sauce and toasted sesame seeds. Thank you!
Kate
Thanks, Kate! Glad you enjoyed it. For more crispy results next time, use Trader Joe’s extra-firm tofu and/or make sure to get as much moisture out of the tofu as possible. That should do it!
Melissa
I am so excited to find your website. I have been told to try a whole foods diet that is dairy, gluten, soy, and refined sugar free for health reasons. It seems your website has a lot of those elements, but I also see tofu (which I do love), but I believe has soy. Are each of these recipes free of dairy, gluten, soy, and refined sugar, or do some of these recipes have some of these ingredients? I am new to this whole cutting things out thing. :) Thank you!
Kate
Hi, Melissa – First, congrats on moving toward a more whole foods lifestyle! The change can be difficult, but is very much worth it. Refined sugar is not an ingredient you’ll find in my recipes – I prefer honey, maple syrup, or other natural sweeteners. In regards to the other ingredients: you can filter my recipes by hovering over the “All Recipes” tab on the top menu bar, and by navigating to “diet.” You can then choose gluten-free, soy-free, etc. from that drop-down menu. If, however, you find a recipe that does contain gluten or dairy that you’d like to try, you can often use simple substitution ratios to switch out the ingredients you don’t want to use. Much of the time, commenters discuss their substitutions, so definitely read through the comments and see if someone has left a good tip! Let me know if that answers your question, and all the best on this new adventure :)
Meghan
I made this to put with a sauce and rice concoction that I came up with, but when I took them out of the oven I started nibbling on them and they were soooo good! I basically just ate them like you would chicken nuggets and figured something else out for the previous plan!
Will definitely make this again and then just toss them in some sort of sauce for a super good dinner! Thanks so much!
Kate
Ha! I’m happy these worked out well, Meghan, even if your previous plan was abandoned ;)
Bruce
Hi, thanks so much for this recipe & technique, I’ll be trying this later today.
Have you ever used the Wildwood extra-firm organic tofu? It comes basically dry in clear plastic, instead of the usual tub with water. I’m curious about whether I should still try to remove moisture, as you would with traditionally packed tofu.
Kate
Thanks, Bruce. I hope it turned out great. I haven’t come across that brand, but I’ll keep an eye out for it. I generally like my tofu to be as dry as possible, so if you can squeeze out moisture—I would.
Michele
So excited to try this, all the recipes I have seen with tofu involves either frying or deep frying. Way too much oil to spoil something so healthy. Thank you for sharing .
Kate
Yes! No need to fry them up in order to make them crispy. Let me know how it goes when you try it, ok? Thanks!
Sylvia
What temp would the oven be set at?
Kate
Hey, Sylvia. The oven should be set at 400 degrees.
Kate
400 degrees Fahrenheit, per step one. Hope you love it!
Grace
Thank you so much! It was my first time cooking tofu and it came out perfect!! <3
Kate
Nice! Definitely not the last time, I hope :)
Tina
I juse made this. It looks just like the picture, golden brown and crispy. However, the texture is rubbery and chewy not crispy.
I dried them under cook books for 45 minutes changing the paper towels every 15 minutes or so. They weLloyd drained of moisture before I tossed them and put them in the oven
What went wrong?
Kate
Tina, I’m sorry to hear that! Can I ask which brand of tofu you used, if you remember? You might try cutting the tofu into slightly larger pieces next time; it sounds like your tofu got too dried out on the inside.
Healthy Foodie
Finally! Thank you Kate for the best straightforward, no room for error tofu recipe! I used firm tofu and I would agree with you- next time I am going to use EXTRA firm tofu. Although I had to bake mine for about 45 min… Not sure if that’s because I used firm instead of extra firm tofu but it came out great overal!! I love your blog and your recipes are fantastic!
Susan
This recipe is magic! I’ve been a vegetarian for 25 years and have never found the secret to crispy tofu until this. Just fixed Gen. Tso’s Tofu and served it over “fried rice” riced vegetables. Thank you, Kate!
Kate
You’re welcome, Susan! So happy this ended your search for the crispiest tofu.
Ella
This is the best crispy tofu recipe ever! I pressed mine approx. 60 min and I had to bake it 45-50 mins – it turned out P.E.R.F.E.C.T.!!!
Kate
Awesome, Ella! So happy it came out so nicely :)
Pauline
I tried this recipe and nailed it!
It was so crispy, very unlike tofu, and was delicious! Incredible!
I am preparing it again this morning (draining tofu for 30 min now).
I prefer crispy tofu without all the added oils and this recipe was it! Thank you for a fantastic recipe!
Kate
You’re welcome, Pauline! I’m happy you found what you were looking for.
Tonia
Good evening! Had gotten some extra firm tofu on sale. Always wanted to try it. Didn’t have cornstarch on hand so just used a bit of flour. Added the oil from my home packed garlic in oil and baked as directed. Wow! Even my little boy who hates to try new food is popping these morsels in his mouth! So glad I tried it!
Kate
Such a cute image, Tonia! So happy he loves them, and that you do, too. :)
Monika
Thank you thank you!! Perfect recipe and my family loves it! Which says a lot for my tofu adverse family. It is a requested item in our house now. Making it now for the umpteenth time.
Kate
Awesome, Monika! I’m glad this recipe is converting tofu-averse people, one household at a time. :)
Crz
I tried this according to your recipe with corn starch and again with arrowroot. It was wonderful and great in stir fried Chinese broccoli. The next time, I added a few tablespoons of cajun seasoning to the mix and used it in a vegetarian jambalaya.
Steve A
I’ve been trying for months with no success. This was the recipe!!! Thank you, thank you, thank you!! Adaptable for so many recipes.
Kate
You’re welcome, Steve!
Brenda
My husband now eats tofu, thanks to this recipe :)
I usually add a few drops of sesame oil to the mix as well, we eat it with peanut sauce and veggies.
Thank you!
Kate
YES! I love hearing this!
Jeanne
Kate, this recipe is a game-changer. Tried it today to slip into a buddha bowl (used your peanut dipping sauce recipe as well – yum) and it came out perfect without tasting greasy or fried. You’ve helped me conquer my fear of tofu recipes! Thanks!
Kate
No need for fear, Jeanne! So glad this helped you move forward with a more tofu-rich life. Thanks for commenting!
China Mike
Unfortunately I cannot post a photo on Instagram from a Linux (Ubuntu) computer.
I did however, upload it to my website, along with your recipe (it’s my blog, and I will give you a link back).
I agree, don’t use a skillet, as all the good bits stick to it. I have looked for something like this for a bit, and it turned out great! In the photo I posted on my site, you can see the delicious cubes of crispy tofu with my added twist–I used Tony Chachere’s Creol Seasoning. I usually always use that on new recipes I haven’t done before. That way, if it didn’t turn out just right, I know I will at least like the flavor.
I believe this is the second ‘rescue’ recipe I have found on your site–thanks a bundle!You should be able to find my pic easily enough on my blog. Cheers and Aloha from Hawaii.
Kate
Hi, Mike. I’m so glad you loved the tofu! Thanks for the shoutout on your blog and the link back. But, could you please remove the copied recipe? I don’t allow my recipes to be re-published on other websites–I’m sorry to disappoint! My full photo and recipe sharing policies are here: https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/. Thanks so much for reading! :)
Breanne
Followed recipe exactly. Tofu stuck to parchment paper and hat to be cut off. Ended up making a mess and losing half of the tofu. Something is missing here.
Kate
Hi Breanne, that’s very strange. Did you happen to use waxed paper instead of parchment? Nothing should stick to parchment like that.
Elaine
I have made this 3 times and comes out perfect every time! Thank you so much, my daughter loves when I make a stir fry out of it. I actually used less soy sauce and added ginger teriyaki sauce, delicious!
Koriander
OMG! I actually made CRISPY tofu for the first time in my life! That’s a compliment to your recipe, as I’m 50 something and have tried other recipes with little success AND I’m not much of a cook. It’s soooo delicious! Can’t wait to make it again to surprise our friends at an upcoming potluck. Looking forward to trying it in your “Summer Rolls with Spicy Peanut Sauce”.
Kate
So wonderful! I’m glad this one stood out among the rest. :) I hope your friends like it!
Marlayna
I freeze tofu before using it. That way, the water is so much easier to remove. I actually squeeze it out by hand (between my palms). So much water comes out! Freezing gives the tofu a wonderfully different texture. Yummy.
Kate
Great tip, Marlayna! I appreciate it.
Danielle
yum! I made this along with your broccoli casserole. Only problem I had was that the cornstarch was very clumpy, and I couldn’t get it to coat evenly. It did seem to affect taste and texture, and some of the sides felt more gummy than crispy… may do less cornstarch in future
Kate
Yes, I think a little less would solve that problem. I hope it goes better next time!
Nina
This looks wonderful! Is there a way to make it without any oil?
Kate
I don’t think so, Nina! You could probably experiment with different types of oils, but omitting the oil entirely most likely wouldn’t work.
Kelly
This is perfect and crispy with the corn starch , exactly what I have been looking for . I’ve made it twice now , one just tossed in Buffalo sauce , u can even dip it in ranch like a healthy meatless baked chicken wing . I also made it with the peanut sauce recipe that is shared in the link and stirred it into Thai noodles topped with the tofu ! Thank u so much for sharing this and all of your recipes and alterations !!!
Kate
Ooh, that buffalo version sounds creative and fun, Kelly! Thanks so much for sharing.
Ajrin
Does it re-heat well?
Kate
I believe so, yes! I’d do it in a skillet if you can, to help retain the crispness.
Klaudia
Can i use coconut oil for this?
Kate
Hey! Thanks for asking. I think that olive oil or grapeseed oil would be better for this, Klaudia. You’ll have to bake the tofu at a high heat to get the right crispiness, and coconut oil doesn’t do as well at those higher temperatures.
Catherine
Made the crispy tofu for this evening’s meal but used coconut oil instead of olive oil. Utterly delicious. Even my tofu-hating partner said so!
Kate
YES! Mission accomplished. :)
Sam
Y’all may know by now, but Bragg’s liquid aminos are a great GF marinade option and an alternative to soya sauce. It’s so delicious!
Kate
Thanks, Sam!
Shelly P
Just tried this and it is fabulous! I used garlic olive oil, and as I didn’t have cornstarch available, I used a bit of flour. I then tossed with some panko flakes, as I had them in hand. After baking, and while waiting for the rest of the meal prep, I tossed a few chunks in cherry balsamic as a snack. Delicious! Thank you : )
Kate
Sounds delicious, Shelly! Especially that cherry balsamic. Yum!
Richie
Whenever I make a tofu dish it always fails to meet my expectations. This one however did not, and it’s so versatile! Thank you for this it was a great help!
Kate
Hooray! I’m so glad this one finally worked out for you, Richie. Thanks!
Erica
Hi Kate. I make this recipe often but my tofu always sticks to the parchment paper. Is there a trick?
Kate
Hi Erica, that’s strange! Are you sure you’re using parchment paper and not wax paper? If you’re using parchment paper, you might try buying a different brand next time.
Joyce
I made this for the first time, it was very good.Thank you for the recipe.
Kate
Great! Thanks, Joyce.
Gianna
Hi!
Was wondering what temperature to put the oven at for this? I plan on making it tomorrow night and I am really excited:)
Thanks!
Aimee
This is SUCH a game changer!!! Huzzah for crispy baked tofu!
Kate
Yes!!!
Megan
My husband is a vegetarian, but I am not. For a long time, I refused to cook with tofu because I just didn’t know how to make it taste good. Then I found this recipe and oh my goodness!! Husband and I both love it!! Thanks for the great and simple recipe!
Kate
I’m so glad! Welcome to a new, tofu-inclusive era. :)
robert
Scrumptious…this recipe will dramatically increase my tofu intake!
Kate
Great! Thanks, Robert.
Emily
I’ve made this numerous times now. It turns out beautifully every time!
The instructions are easy enough to follow.
I’ll be making it again tonight!
Kate
Thanks, Emily! I’m so glad this is straightforward for you.
Helena
Great recipe! We love using this tofu in stir-frys! We love your website and have enjoyed every recipe we have tried, especially thai red curry with vegetables which we are making tonight. We have been vegetarians for over ten years and it is so nice to find so many easy and tasty recipes. Thank you!
Kate
I love hearing that, Helena! This tofu works in so many recipes–I love it with the red curry, too.