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.
Mamie
How long does this recipe keep?
Kate
Hey Mamie, the baked tofu will last in the refrigerator for three to four days. However, the texture changes over time and some people don’t enjoy the leftovers as much.
Yael
I make mine similarly but don’t press it. I am more liberal with my olive oil (fat is good!) and add oregano, kosher salt, and garlic powder and no starch. They cubes still come out amazingly tasty and 4 boxes are gone in two meals as an app on our Sabbath.
Kate
That sounds delicious, Yael! I’m so glad these are such a hit.
Jnel
Kate, This really and truly the LBD of tofu recipes. Basic, simple, elegant and goes with everything! I just made again tonight for dinner. Delicious! Also, i made it to go along with the roast broccoli and red pepper recipe from your gorgeous new book–Love Real Food. The aborio rice recommendation was truly inspired! I’ve been cooking vegan and vegetarian food for nearly 40 years and I am very picky about the new cookbooks I am willing to add to my collection. Love Real Food is a rose among dahlias! So many great recipes, insightful comments and charming photos of you and the delightful Ms.Cookie. Thanks Kate!
Kate
Hi, Jnel! Thank you for a truly wonderful comment. I laughed at the LBD comparison–but so true! I’m so glad you enjoy the blog and the cookbook, especially coming from someone who has been cooking vegetarian/vegan for so long. I hope you reviewed the book on Amazon, too! Thank you, again, for the kind words and affirmation. Cookie says hello!
Catherine
Second time of making this. Love it. Properly crispy, really tasty, and – the icing on the cake, so to speak – it’s good for you!
Kate
Great! And yes, so much better than frying it.
Char
Came out perfect which has never happened before! Thanks.
Kate
Hooray!
Tanya
Delicious. Made it few times for red Thai curry (from your website). Once out of oven I start trying piece after piece… it’s kinda difficult to stop. And then even worse, my teen swings by kitchen to sample…
Thank you for sharing this recipe.
Kate
You’re welcome, Tanya!
Kerri
I’m not vegetarian, but my daughter is trying to transition. To help her I have been trying to make vegetarian recipes. I just made this and it’s pretty good. I feel I may enjoy it more myself if it had some sort of dipping sauce, but I have no clue what would be good with it since I am not use to eating it. Can you suggest something?
Kate
Yes! I have a peanut dipping sauce that would go really well with these.
Kerri
Thank you! I am eager to try it, it sounds delicious.
Wendy
I just asked my carnivore boyfriend and my picky child for dinner ideas and they both independently asked for the “baked tofu thing.” :-) Thanks Kate! This is a really good technique.
Kate
Hehe! You’re welcome, Wendy. :)
Sandy
Ok, so my extra firm tofu was already marinating in an Asian sauce I’d prepared, before I found this recipe. I didn’t realize marinating was a no no. I followed the instructions anyway, and it did turn out crispy on the outside, even if a little soggy on the inside.
Thank you for this! I really think the corn starch made a huge difference. Great recipe and I will press next time :)
Carol
Just made this and it turned out great! Substituted sesame oil for olive oil and made the cubes slightly larger. I used firm tofu and put the rinsed cubes that were in a lintfree towel into a lettuce spinner and it removed all the moisture.Both my husband and I loved the taste. Definitely a keeper. Thank you Kate!
Kate
I love the lettuce spinner trick! Happy you loved the tofu, Carol.
Allison
I made the crispy tofu for a recipe in your new cookbook which I LOVE by the way. While I did buy extra firm tofu and followed the directions, it stuck like crazy to my baking sheet. The top however was perfect. I’ve never cooked with tofu but I’m guessing despite the dutch oven that I placed on top of the tofu cubes, I didn’t get enough of the liquid out. Next time I’ll try something heavier and let it sit for longer. The cornstarch was pretty sticky. Am I right about that? Also, didn’t know there was such a thing as a tofu press. I might need one more gadget in my kitchen.
Ellen
Just made this, came out great! And VERY crispy! And Trader Joe’s now has Organic SUPER FIRM tofu, it’s what I used today. Much less squeezing!!
Kate
Ooh, good to know about the super firm tofu!
Lisa
Thank you! Great recipe! I’ve tried to fry tofu in a pan and, as you say, it sticks and leaves the crispy stuff I want at the bottom of the pan. This was easier and flawless. I’ve gone back to the recipe several times and now it’s a favorite.
Tatiana
I am so thankful that I stumbled upon your site and this is a wonderful, honest recipe. I also loved how it was presented. Thank you so much!
Judy
Will it get crunchy with cornstarch and no oil? We are doing vegan with no oil or dairy.
A
Can you suggest something other than arrowroot or corn starch to make it crispier?
Kate
Those were the two things that worked best in the oven for me, as I was trying to avoid frying them up.
Ben Smith
I used ordinary cornstarch and I was pretty lazy about pressing the tofu. I just pressed it between two plates as a block then patted it dry. I didn’t line the baking sheet and besides one or two cubes, I could detach them without losing the crust with a wooden spatula. I baked mine on convection for about 20 minutes.
Anyway, it was great and I like this method much more than pan frying. Thanks for the recipe!
Chuck
Tossed in Thai chili sauce after it was roasted. It is a new staple in go to dinners!
Kate
Delicious! Thanks, Chuck!
Marlies
I tried making this today and my tofu never crisped up, just got gummy no matter how long I baked it. Do you think maybe my tofu was still too moist when I added the starch?
Kate
You used extra-form tofu, right? If so, yes, I think your tofu needed to drain better.
Canan
This is a great recipe and thank you for sharing it! I cannot eat tofu when it is very soft. With this recipe I can have it firm and crisp. It tastes great and is not greasy. I am happy to be able to add it to my lunch and dinners again. Canan
Sarah
Great texture and easy to make. Even the household teenagers liked it!
I served it as a side with fresh tomatoes and basil. I’ll be making it again with a family-favorite stir fry sauce.
Karen Gorczyca
I’ve made this several times and it’s SO good and SO easy! My husband, who unlike me is not vegan, even requests it.
PS: I finally invested in a tofu press and love it. No more soggy towels and treacherous towers of pots and cans :)
Rebecca
Just FYI.. organic soy is still grown with herbicides and pesticides.. but it’s a different regulated set of them.
Julie
This is a real winner! It has the texture of fried tofu without the mess. I’ll be using this method often. Thanks!
Kate
Glad to hear it was helpful! Thanks for your comment and review, Julie. I do appreciate it :)
Eric Simpson
Really made the damn Tofu edible! Not kidding here. I’ve been cooking this stuff since being a vegetarian back in the 70’s and trying anything to make food taste good. Most veg. foods are fairly easy and come out fine, but not good ol’ Tofu baby! You changed my love/hate relationship with the ‘fu forever.
PS. Dogs are AWESOME! Gots me a cock-a-poo and a long haired dachshund-now that is love!!!!!!
Kate
Hooray! Happy to provide a Tofu go-to. Dogs are wonderful, but I may be biased :)
Gayle
I’ve used your recipe a bunch, don’ t fix tofu any other way! Thanks
Kate
That is great! Thanks for dropping a comment and review, Gayle.
Rachel
Made this for Thanksgiving as a vegetarian protein to compliment all the carb-heavy (but delicious!) sides and topped it with gravy as an alternative to turkey. So good! The leftovers have kept well, too – refrigerated then reheated in the microwave. I was worried it would become soggy, but nope, still crispy. This was my first real foray into cooking tofu, but I will definitely continue to use your recipe!
Kate
Great to hear, Rachel! Thank you for sharing how you prepared it :) Always fun to see how you make it your own. I appreciate the review.
anslie
what if you don’t have corn starch or arrowroot starch? Is there another replacement?
Kate
I recommend either of those, Anslie, as they are great at getting the tofu crispy. You can find them in the baking section. Hope this helps!
BlackheathHouse .
Genius! After searching for tofu recipes I decided to go with yours for my first experience at cooking with tofu. Thank you for this no fail, simple and very delish recipe, I can’t wait to eat this again. Have a Merry Christmas. XX
Kate
I’m happy to hear it! Thanks so much for the review.
Jon Johnson
Thank you Kate (& Cookie), for the delicious Crispy Baked Tofu recipe! The directions were easy to follow and the tofu came out better than most restaurants I’ve tried! I added several cloves of fresh garlic and served with hummus and tzatziki dip… Yummy! My good friend told me she makes your granola every week, so I’m gonna try that next. Thanks again!
Kate
I’m so happy to hear that! Let me know what you think of the granola. I know its a favorite.
Cathy Field
This recipe turned out perfectly. I added spices to the cornstarch to season the tofu and am pleased with the flavor.
Kate
Tasty! Thank you, Cathy for sharing.
Brandon
Holy crap. Most delicious tofu recipe ever. I cooked it right at 30 mins and was perfectly crispy. Be extra diligent with the pressing. You don’t want ANY moisture inside to ensure optimal crispiness!
Kate
Ha, thanks! I appreciate the candidness. :) Thanks for sharing! If you would want to leave a star review, that would be great!
Cheryl
Even my tofu-hating husband ate this in a delicious vegetarian stir fry. And that’s a big win, believe me! Will definitely make it again!
Kate
I love when that happens! Tofu can be tough if not done right. Thanks for sharing and for your review, Cheryl!
Sarah
Thank you for this! It worked like a charm for me.
Kate
Great! You’re welcome, Sarah. I appreciate the review.
Ana
So tasty! Thank you for the how-to!
Kate
You’re welcome, Ana! Thanks so much for the review.
Laura
Kate, when I google the internet for healthy recipes I keep getting directed back to your website! Your recipes are fantastic, always healthy and delicious, and my family loves them. Thank you!
Kate
Great to hear, Laura! Let me know what you think of them when you try them.
Rachel
This was great! First baked tofu recipe I’ve actually really liked. You are right about marinating — it’s better not to. So happy to have this in my repertoire.
Kate
Great! I’m glad you found one you like and works well for you. I’m a fan as well. :) I appreciate the review, Rachel!
S gutierrez
Love it! I make it almost every week! Thank u for sharing!
Kate
Wonderful! Thanks for your review.
Amelia
I made this and it was by far the best tofu I’ve ever made. So tasty and crispy. I’ve always wanted to make it like this. So easy too. I didn’t toss it on the pan half way through cooking but it was perfectly cooked on all sides anyway. Thank you!
Kate
I’m glad you think so, Amelia! I appreciate the comment and review.
liz
I don’t know what i did wrong i followed these instructions and my tofu was like cardboard waaay too dry and chewy not crispy on outside soft in middle. Did I press out too much water? Bake too long? I was so excited for this :(
Kate
Liz, I’m sorry to hear that! It sounds like you might have cut the tofu too small and/or baked it a little too long. Blocks of tofu can vary in size so you might have grabbed a smaller one. Next time, try cutting them into slightly larger pieces and check them a few minutes early.
Chell
This is by far the best tofu recipe I’ve ever found.
I could get addicted easily.
The arrowroot and low sodium tamari worked perfectly.
I’ll always do my tofu this way now.
Kate
Hooray! That’s great to hear Chell. Thanks so much for the review.
Trish
Mmmmmm. Came out so perfect. I made two batches, one just as described using arrowroot, soy sauce and avocado oil, and the other exactly the same with added 1 tsp of ginger and 1 tsp turmeric. I let the tofu sit in a pyrex dish with paper towels overnight after a good draining and still patted off some excess water. Again, so good! Addictive really, but what a good treat. Thanks Cookie, thanks Kate!
Kate
Sounds like a great way to add a little flavor, Trish! Thanks for sharing and for your review.
Siri
Since there isn’t enough time during the week, can I make the tofu ahead of time, warm it up, and throw it in a dish made from an instant pot? I can’t wait to try this recipe & SO happy to have found you!
Kate
Yes, you can make a head of time. I would though, recommend warming in the oven vs microwave. Let me know how it goes!
Jenn
I’ve made this recipe probably a dozen times now and it’s a slam dunk every time. My fiance, a committed meat eater, absolutely loves it. Thank you for creating such an essential recipe for us!
Kate
This makes me smile! I’m happy you think so, Jenn. Thanks for the review and comment.
G L
Excited to see there are tofu eaters in KC! Made this recipe tonight – drained and pressed the tofu for about an hour before cooking and completely forgot the step with OO and soy sauce – still came out great! So much so that I ate some of it off the tray before flavoring it. Couldn’t believe it was tofu – crispy and not chewy or soggy at all.
Leah
Delicious! Just had it tonight, definitely the best tofu I’ve made! I didn’t press it nearly long enough so I can’t wait to make it again. I used a rack to raise it above the pan, since I didn’t have parchment paper. That helped it brown a little on the bottom too. Thanks so much!
Alix
This is a game changer! I love tofu and I’ve been baking it for two decades, but this recipe makes great tofu. I can’t believe I’ve always pressed it whole— I’m cutting it anyway, so cutting then pressing it makes a ton of sense and doesn’t use more tea towels/ old shirts than the other way.
Incidentally, I made two pounds on two pans and after they were done baking I tossed one in some Old Bay Seasoning and left it too cool, while I tossed the other tray in a paste of hoisin, oil, vinegar and sriracha and put it back in the oven for 10 minutes to dry out. Both are so good!
Kate
Thanks for your comment and review, Alix! I’m so glad you loved it!
Amanda
I made this last night and it was amazing! Thank you for all of the helpful tips!!
Kate
You’re welcome, Amanda! Thank you for your review.
Abi
How long do you cook it??
Kate
The last step say 25-30 minutes!
Sophia
Great recipe! Never frying tofu again.
Kate
Thank you!
Tzviah
I’d tried and failed to make crunchy baked tofu for a while, and then I found this recipe. It’s so perfect. Have made it many times and have passed it around! Thank you. All of your recipes are great.
Kate
Wonderful to hear, Tzviah! Thanks sharing.
Cherice
LOVE this recipe. Finally- perfectly crispy and delicious tofu! Thank you, thank you, thank you! I meant to snap a photo, but it disappeared into my mouth too fast. I will try harder to get a pic next time I make it -and there will definitely be a next time. I dipped the crispy tofu in a General Tso’s dipping sauce and sautéed some fresh green beans. This was the best dinner I have had in months. Thanks again!
Kate
Ha, you are VERY welcome. :) Thanks for commenting and for your review, Cherice!
Traci
I LOVE it that this is oven-baked! Can’t wait to give it a go and will report back for sure. Thanks for the tofu inspiration. Love that stuff and always looking to diversify my prep approach :)
Kate
You’re welcome, Traci!
Michaela Buchheit
Just made this with your recipe! Minus the arrowroot powder but it still turned out AMAMZING! I also added some garlic powder and it gives it some good flavor! Thank you for sharing!
Kate
Wonderful! Thank you, Michaela.
Nicola
wow, this was a revelation! I’ve never really liked tofu but the recipe for Roasted Broccoli, Bell Pepper and Tofu Bowl with Peanut Sauce caught my eye when I was browsing through your book. (btw we’ve loved every recipe I’ve made from the book). All of the flavours and textures were delicious, but the tofu was really good. I’ll definitely be making tofu like this again so thank you.
Kate
Great! Thank you, Nicola.
Harold Wright
I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent!
Kate
What a great combination! Thank you, Harold for sharing.
Issac
Very disappointed with this recipe. I went a little long on the pressing and cooking times and the tofu still wasn’t even slightly crispy. Still eatable, but soggy salty tofu wasn’t what I was trying to make.
Kate
Hey Issac, really sorry to hear that. You did buy extra-firm tofu, right? I’m not sure what could have gone wrong here.
Jackson
How does this recipe hold up to freezing? I like to prepare a large batch and use it for curries, pad thai, etc over the next month or two.
Kate
Unfortunately, I don’t freeze all my recipes so can’t help here. Let me know if you try it! I do think it would likely loose the crispy when thawed.
Vikki Cook
What would you serve this with?
Kate
Great question! I have some options on the blog and in my cookbook, Love Real Food. You can search tofu on the blog and see some options. Check this link out: https://cookieandkate.com/tag/tofu/
Merri
One of my colleagues brought crispy tofu in a bright sauce to one of our group lunches. After I complimented her on the tofu and the flavor of the sauce, she brought me a gift of a jar of Korean BBQ sauce. I have made the tofu with this sauce several times now, but can’t get it as crispy as she did. I tried your method with the corn starch(use what you have un hand!), added the sauce, and it tastes just like hers. I tried some of the tofu straight from the oven, and agree that it is delicious without the sauce, too.
Kate
So happy to hear that, Merri! Thanks for your review.
Jay
Hi Kate
I’m loving the recipes I’m seeing on your website and keep saying to my husband how rapt I am that I’ve stumbled across your site – after searching on ‘miso’ recipes.
One quick question re your cookbook – does it include information as to whether or not the recipe can be freezed ? I am short on time, so if I like to cook double for the freezer when possible.
Thanks
Jay
Kate
Hi Jay, thanks for your note! I’m so glad you found my blog. In the cookbook, I provided a guide to freezing soups, and I believe I also suggested that a few entrees/breakfast items will freeze well. I didn’t test every recipe to see if it would freeze, though. Hope that answers your question!
Carole A Robinson
New vegitarian here, I’m just learning how to make tofu and admit to tossing out more than I have consumed. It’s so fiddly, but I had a great success the other day an I’m trying to figure out how long it will keep in the refrigerator. I like to meal prep on Sundays for the whole week. Is there anything special I need to do to ensure its freshness?
Kate
Hi Carole! I’m sorry for the slow response. Funny enough, I don’t eat a ton of tofu as a vegetarian—I love beans. The tofu should keep well for about 5 days in the fridge. Unfortunately it’s best when freshly cooked and leftovers tend to dry out. I don’t know of a workaround there, but you could try placing leftover tofu cubes on a plate and wrapping tightly with plastic wrap. Maybe that would help!
Rachel
Wow! So crispy. This is the best tofu ever. Thanks so much.
Kate
You’re welcome, Rachel!
Rosemary Edmiston
.Until I discovered this recipe, the only place my girls and I could get “puffy tofu,” as we like to call it, was at our local market deli. Now that I’m making my own my shopping basket always has at least two blocks of tofu. Thank you. We love this simple, yet delicious recipe and will be using it for years to come.
Kate
You’re very welcome, Rosemary!
Lindsay, Boh Small Batch
Great recipe!! I followed it meticulously and it was perfectly crisp and delicious. Thanks for sharing.
Kate
Love to hear that, Lindsay! Thanks for the review.
naomi silk
trying your baked tofu recipe tonight!
Kate
What did you think?
naomi silk
it was super tasty.
Michelle
This is by far the BEST and easiest crispy tofu I have ever made. I am obsessed!! We made the broccoli tofu bowl with peanut sauce and it was absolutely delicious. Can’t wait to try the roasted Brussels with tofu and honey-sesame glaze this week! Thanks!
Kate
Wonderful, Michelle! Let me know what you think.:) Thanks for the review.
Michelle
It was delicious, of course! Never tried a recipe of yours I was not in love with. Thank you!!
Holly Johnson
Ladies and gentlemen, we have a winner. Seriously, if you’re skeptical of all the rave reviews on here, skepticize no more. Yes, I just made up that word. So I needed a yummy recipe for some tofu that has been in my fridge for about a month. Without writing a novel on each individual glorious aspect of this tofu, I’ll just tell you to try it. This is my first recipe I’ve tried from Kate and it will not be the last. Girl, you’ve got my vote. Can’t wait to try all the other (vegan) ones! Thank you! Even my carnivorous husband said it was good. Here’s to winning over carnivores with this tofu!
Kate
Thank you! I’m glad you aren’t skeptical. And you can totally make up your own word, Holly!
Anya
I’m so excited to make this! Question — does this tofu make for good leftovers if stored in the refrigerator? Or is it best eaten right away? Thanks!
Michelle
I have made this tofu twice and the leftovers are just as delicious as when they were fresh!
Anya
Awesome! Thank you!
Kate
Hi Anya. It is best eaten right away, but does store well in the refrigerator in an airtight container for a few days. Hope this helps!
Krystal
Just have to comment this is AMAZING! I made it and put it in ramen with egg and herbs. I used fish sauce and sesame oil and shichomi togarashi japanese pepper seasoning.
Kate
Thank you, Krystal!
Chris
Can leftover baked tofu be refrigerated and still be crispy ?
Kate
It can be! I recommend reheating in the oven. Other readers have had good luck with that method.
Jackie
Crispy tofu-terrific!
We eat this in a Vietnamese restaurant, but it is deep fried. Your recipe is just as good and much healthier. I made a quick peanut/garlic/soy sauce/lime sauce to dip it in, and I could have eaten the whole batch.
Kate
I love your play on tofu :) I’m happy you enjoyed it, Jackie! Thanks for the review.
Rosie
This is the best baked tofu I’ve ever made! Thank you for the recipe and the tip of cutting the tofu and then draining it rather than trying to do it with one giant block. Makes all the difference! Yummy
Kate
Wonderful!! Great to hear, Roise. If you would want to leave a star review since you liked it so much, I would appreciate it!
ROSIE
Ooh I’m sorry! I thought I did put 5 stars! Let’s try it now!
Saoirse
Wish I’d found this tofu recipe sooner, as it results in the best texture of the’crispy tofu’ recipes that I’ve tried. No arrowroot flour readily available to me, so I used cornflour, but I was no less pleased with the outcome. If you don’t have a tofu press, place your drained tofu block between two plates, with the top plate inverted (bottom up). Place a tin or two of beans (or similar weighted item) on top. Press for at least a half-hour, pouring off the liquid after 15 minutes. No paper towels needed. Works every time for me.
Kate
I’m happy you liked it! Thanks for sharing and for your review.
Jen
I won’t bore you with all the previous tofu cooking attempts I’ve made over the years with other recipes, but suffice to say this was the perfect recipe – exactly how I always WANTED my tofu to turn out. And so incredibly easy to make. Thank you!
Kate
I’m glad this one worked well for you, Jen!
Jan Priddy
Thank you for the veggie-Pho recipe and this one!
Kate
You’re welcome!
Janice
I’ve always despised tofu after having spent weeks eating it as a slab fried in thick oil for breakfast every morning while in Indonesia some 30 years ago. I’ve decided I’m going to give it another try with this recipe. Question: Can this recipe be made ahead of time and stored in the frig for easy weeknight meals?
Kate
I’m glad you are trying it! Yes, this can be made ahead. Store covered in the refrigerator.
Holly
I’d just like to let you know that since discovering your recipe 1.5 months ago, I still make this all the time. In fact, I have a double batch in the oven right now! I’ve had good success refrigerating leftovers and just reheating in the oven. It’s a little tougher but still just as tasty! I also shared the recipe with probably 10 people who liked my IG photo and wanted to make it themselves. And about that many of my friends and family have personally tried and liked it. It’s a huge hit with everyone!! I refer to this recipe ALL. THE. TIME. THANK YOU!!!!
Kate
Thanks for sharing! I’m so glad it’s a go-to and you have a reheat trick. I appreciate you spreading the love, Holly! :)
Stephanie
I just made the baked tofu and it is amazing! I could eat the whole pan myself!!
Kate
Great to hear! I love that. I appreciate the star review.
KB
Finally! I made crispy tofu!! And it’s going right in my Thai green curry…thanks so much!
Kate
Hooray! You’re welcome, KB.
Chloe
This recipe quickly became a staple in my family. It is the most simple, healthy and tasty tofu recipe I’ve tried due to the minimal ingredients and not needing to fry it in a pan. As I transfer into being vegan, this is just what I look for, thank you :)
Kate
You’re welcome, Chloe!
Pamela the Potter
That was so good! My tofu shrunk pretty small so I am glad that I used two smallish cakes. The cornstarch really crisped it up. I added marinated mozzarella in chunks and fresh tomatoes from my garden with tri-color pasta,garlic and basil. All things that I had and needed to use. i don’t think that I needed the cheese but wanted to use it up.
Love your blog/website. Thanks!
Kate
Thank you, Pamela!
little n
This recipe really does make the best crispy tofu, easy simple, great results. Thanks! I start with the extra firm prepressed high protien tofu which helps, TJ or the asian food market has it.
Kate
Thank you for your review!
Liza
Thank you Kate for this recipe! So easy and yummy!
Kate
You’re welcome, Liza!
Julie
where is the nutritional info?
Kate
The nutrition information can be found under the notes section of the recipe. You just need to click to expand.
Elaina
Just made this for my fiance; it turned out better than when we’ve had it at restaurants! And paired beautifully with a Trader Joe’s stir fry sauce!
Kate
Tasty! Thanks for sharing, Elania.
Deb
I love this one. I add sesame seeds when I flip it. I usually make the mistake of not tossing it immediately after I put the soy sauce on, it makes for an uneven distribution. Thanks!
Kate
Thank you, Deb for sharing!
Jennifer
Hi Kate. This sounds great and I’m making a batch to bring to work for a few lunches this week. Any experience or tips on how to crisp it back up when not eating it immediately after baking?
Thanks!
Jennife (a fellow vegetable enthusiast and dog lover!)
Kate
I believe others have had luck with warming on the stove or in the oven!
Michelle
I hope this make your day because you have diffentally have made mine. I’m going to make the crispy tofu. Can’t wait to eat it. Thanks for all your thoughtfulness and hard work. Take care!
Kate
Thank you, Michelle!
Diana
This is a great recipe but can you clarify your statement about putting the sauce on after baking for more flavor? Do you mean we should bake it immediately after pressing the liquid out for 1/2 hour and then do the oil/tamari/cornstarch part? Or do the oil/cornstarch part before baking and then do the tamari part of the equation after baking? I’m just a little confused. Thanks!
Kate
Hi Diana, great question! Follow the recipe cook instructions for the olive oil and tamari. What I mean by sauce is any other sauce you plan to use in addition to the recipe to add after. Does that make sense?
Diana
Yes, it does. Thanks for your reply!
Laura Kennedy
Delicious! And indeed my most favorite recipe to date. And the additional added ingredients my own risk turned out tasty. Freshly grated ginger, a little Splenda and red pepper flakes for a zinger mouthwise. Im following you Now! Thank you for a low-fat version otherwise fried. Super! ❤️
Kate
You’re welcome, Laura! Glad you like this one. I appreciate the review.
Devon
I make tofu in a variety of ways, baked fried, sautéed. This was extremely easy and delicious. Thank you.
Kate
Wonderful, Devon! I’m glad you think so. I appreciate your time to review!
Elysia
SO GOOD. I skipped the pressing (lazy), cut the tofu into penny size bites, & added sesame seeds to the starch for a crunchy compliment to an Asian glaze tossed after baking is done! Thanks for putting all these crispy tofu vibes out in the world! Crunchy & delicious.
Kate
Thanks for sharing!
Robin
I LOVE YOU!!!! Haha, I have been trying for aaaages to make crispy tofu and I’ve never ever been able to get it this crispy.. The crunch in these things is awesome! So thank you, thank youuu!! xx
Kate
Ha, thanks Robin! I’m glad you love this one and finally have a crispy recipe that you love.
Nina
Great recipe!
Is there a good way to store the crispy tofu to help it retain some of the crispness or tips on reheating to keep it crispy?
Kate
Reheat in the stove or on the oven if you can. Hope that helps!
Laura
I really want to try this! Do you think I could sub the arrowroot for coconut flour?
Kate
Unfortunately, that won’t work. I would recommend corn starch or arrowroot. Let me know what you think!
Sophie
Thank you for posting this method! Can potato starch be used in place of the arrowroot?
Kate
I’m not sure about potato starch, but corn starch should work too.
James
that looks good, I’m going to try. I read you can put a plate on top of tofu to leach out extra water. I wonder if you can salt it to release moisture like aubergine? Anyhow, the hunan tofu at pf Chang’s is so good and deceptively simple, I want to make it myself! I don’t think deepfrying or pan fry is the answer as you say; arrowroot maybe…probably any starch as simple breading. Now off to roast!
Kate
Hi James, hope your tofu turned out great! I don’t think tofu is porous enough to release moisture when salted, or at least I’ve never seen it behave that way. Definitely slicing it before pressing helps get out more water.
Sherri
Hi Kate! I just made this tonight to use in a lo mein recipe I was preparing. It was absolutely perfect. My husband was reluctant to try it, but he loved it and said he never had tofu that was so good before! Love it! ♥
Kate
Love that, Sherri! Thanks for making it and sharing your thoughts. I appreciate it!
Karen
Awesome recipe, Kate. So easy and delish. thanks for sharing.
I am out of arrowroot powder and corn starch.
What do you think about potato starch as a substitute?
Kate
Hi Karen! I’ve never tried with potato starch but would love to hear how it turns out if you give it a try! I think it might work well.