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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Terry Krenz
Thanks a bunch am going to give it a try—-will let you know how this all thumbs in kitchen cook, working with Tofu turns out–appreciate the simple explained process—of cutting into small pieces before pressing water out!!!
★★★★★
Maria
Can I substitute corn starch/arrowroot starch with something else?
Kate
Hi Maria, the recipe really is best as written. I hope you try it!
Tracey
I used regular flour and I loved it! Thanks, I will likely never pan fry again
Richard Berg
Tapioca flour (aka tapioca starch) works well.
Lisa
This tofu is delicious! I used tapioca starch and it turned out very crispy. I lightly coated the pieces with hot sauce and omg I have a new snack addiction. Thanks for a great recipe!
★★★★★
Michelle Chase
The tofu was so crispy and delicious. Thank you for sharing this recipe
Michelle
Tim Gil
Picked up a tofu press on Amazon, WELL worth it, it does such a good job of getting all water out. I think it’s a must if you use Tofu a lot or do a lot of Chinese cooking at home. It can also be used as a press for pickling.
I turned your recipe into Salt & Pepper Tofu, was delicious.
Thanks.
★★★★
Ann
Great method. I use firm tofu as I prefer the texture over extra-firm. You just have to be a bit more careful mixing the cubes with the other ingredients. The baked cubes freeze well, so if you’re just cooking for two, half the batch can be tucked away for the next impromptu stir-fry.
Kelsey
Just tried this recipe, it is amazing!!
★★★★★
Josie
Super firm tofu for the win!! Much less water to drain out and firm, crispy, delicious tofu is the product. Thanks for the great recipe!
★★★★★
Kate
You’re welcome, Josie! Thank you for your review.
Connie
I wanted to use up some firm tofu that I bought by mistake. It turned out great. Plan to add to your green curry recipe.
★★★★★
Audrey
Question- can this tofu be made ahead? If so, how is it best stored?
Kate
Hi! It’s best right away. However, you can gently reheat the leftovers if you like.
Laura Welcome
I’ve never been a tofu fan, but this turned out wonderful. So crispy! So easy! Thank you!
★★★★★
Kate
You’re welcome, Laura!
Ambra
I tried this recipe and it came out just perfect. The only change that I made was adding some smoked paprika in the sauce that I drizzled over the tofu. I’ll definitely make this again as it was so delicious!!!
★★★★★
Kate
I’m glad you got creative with it! Thank you for your review, Ambra.
roberta
made this for lunch today and it is so good.
with brown rice and steamed broccoli.
easy and delicious.
made according to the directions, with a sprinkle of dry siracha seasoning with the corn starch.
Rita White
Thanks for such a perfect and easy way to cook tofu. You have such a natural talent when it comes to cooking. I have learned so much from you. Thanks for all your delicious recipes
Rita from Australia
★★★★★
Brian
Amazing. Straightforward to make and yields consistent results. Personally, I’ve made it 3 this month:
• Topped with onion powder, garlic powder, chili powder, and cumin (spiced so that each piece has a different subset of spices).
• Same as above, but glazed with soy/honey mix (2 tablespoons of honey, 1 tablespoon of soy sauce, mixed until no longer viscous)
• In fried rice.
I don’t really recommend it in fried rice. The tofu is too tasty; every bite of rice without tofu becomes a disappointment.
★★★★★
Mary-Kevin
This is my go-to tofu recipe…my family loves it so much! Depending on what I’m serving the tofu with, I’ve sometimes substituted the tamari with coconut aminos and I love the flavor! Thanks for the delicious recipe!
★★★★★
Hilary
Our first time cooking tofu, and it was delicious! So easy, and I couldn’t believe how crispy it was. Thank you!
★★★★★
Kate
You’re welcome, Hilary! I’m glad you enjoyed it.
Jen
This is my second time making this. I like to use peanut oil, have to leave out the tamari/soy to keep it low sodium, so tossed the tofu with curry powder this time and let it sit for a while with the oil. After the cornstarch I throw in a handful of panko, not sure if I saw that here or elsewhere but a little extra crispy! It’s a great, versatile recipe, thank you!
★★★★★
Anna
Turned out great! I was looking for an alternative to fried tofu as I can’t tolerate the frying odors. I never had luck with baked tofu in the past. The corn starch does the trick! Will be making this regularly as my kids liked it.
★★★★★
Ketby
Super recette que j’ai enregistrée il y a plusieurs annees mais jamais essayee. Moi qui n’aimais pas le tofu me voilà conquise. Ma fille qui est vegan dit que c’est la meilleure recette qu’elle connaisse
★★★★★
Elaine
Have you tried to air fry the tofu? Any tips on that instead of baked?
Kate
I haven’t, sorry!
Coli
I’m trying baking tofu for the first time, and don’t have corn starch or arrowroot powder on hand, but lots of tofu thanks to WIC! I’m trying it with tamari, GF Bob’s Red Mill 1 to 1 flour, almond flour, and a little garlic powder! Fingers crossed!
Erin
After using this recipe for a couple dozen meals and cleaning our plates each time, figured I oughta review. Perfect and easy in a way I never knew tofu could be. I incorporate it into meals so much more often than I did before discovering this method. Perfect added to burritos, curries, bowls, and stir-fries. Thanks, Kate!
★★★★★
Blake
the recipe fails to mention multiple times what temp you should be baking them at. I’m going to guess whatever temp the oven starts at, but who knows?
Kate
Hi Blake, please see the first step. I hope you enjoy this recipe!
David
I don’t see the oven temp in this recipe either. I opened the recipe for baked tofu and brussel sprouts (with the embedded link), and that recipe says to use an oven of 400 degrees. Would that work for this recipe?
Kate
Hi David, see step 1 – 400 degrees.
Colt
Kate, The temperature is not in the first step of the recipe.
Stop gaslighting us please so thatvwe may light the gas in our ovens to the correct temperature.
★★
Kate
Hi Colt, I’m sorry you are frustrated, But in step 1. it states: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
Elisa
When I want to make crispy tofu this is my go to recipe. Turns out perfectly every time!
★★★★★
Tara
At what temperature do you bake the tofu please?
Kate
Hi Tara! The temperature is in the first step in the instructions.
Kira
Think this would be any good in the air fryer?
Kate
I prefer this recipe as written. If you try it, let me know what you think.
Carol Cox
New to vegan cooking. I made a tofu scramble once, and that’s the extent of my tofu experience. I just made this, and ate three pieces. Wow! I added some crushed red pepper, cooked it in my Ninja Air Fryer (but on the bake setting), and I simply cannot believe how delicious this is! I’m amazed! The texture is great, and I put a little dollop of sriracha sauce on top. I will definitely be making this one again. Thanks, Kate! I also have your cookbook, and look forward to diving into it.
★★★★★
Sue
I tried it, and really liked it. A big improvement on my other tofu attempts.
Thanks!
★★★★★
Su M
I made the crispy tofu for the second time and absolutely loved it! This time I think I pressed the tofu a little longer and it really made a difference in terms of how crispy it came out. My meat eating family members loved it and are looking forward to having it again! Thank you for doing the experimentation and work to give us these great recipes. I am a big fan, and make many of your recipes.
★★★★★
Kate
I’m glad you enjoyed it Su! I appreciate your review.
Meggie
I have now made this recipe several times, and it is truly a keeper. Make sure to get as much water out as possible – I did just a quick press one time, and the tofu (even though it was extra firm) started to fall apart a little bit when I was trying to toss with cornstarch. Very delicious recipe, and much easier than pan frying!
★★★★★
Kate
I love to hear that, Meggie! I appreciate you taking the time to review.
Liz
I just saved this tofu recipe. I’ve very recently decided to go vegan (imperfectly vegan, for sure), and started checking out some sites with only vegan recipes. I quickly came back to you, Kate! I love that you always give vegan (and other) options for recipes, or are upfront when substitutions won’t work. And although you have some time consuming recipes, most are very manageable with ingredients that I’ve heard of and can find in a regular grocery store. You make vegan cooking attainable, even though it isn’t your primary focus. I so appreciate you!
★★★★★
Carol
Perfect!
★★★★★
Kate
Thank you for your review, Carol!
Jo
WOW, I’ve sworn off tofu because, well, it’s tofu. yet, i’ve loved crispy tofu but I don’t fry. THIS IS THE BEST EVER and my husband and I are hooked. thanks so much for converting us. Have two big sheet pans in the oven now.
★★★★★
Kate
That’s great! Thank you for sharing your experience, Jo.
Kirsten Fernandez
This recipe was bang on the money! turned out perfectly crispy and tasty. I added mines to miso noodles, was delicious. First time making it this way, will definitely do it again like this. Thank you!
★★★★★
Michelle P.
So simple and delicious. It’s my go to recipe whenever I crave baked tofu.
★★★★
Marisa
Wow, this recipe is the absolute best way I’ve ever had tofu! I’ve been a vegetarian for over 30 years, and can honestly say that I don’t have a great love of tofu, even though I really, really want to get behind it for the protein alone. Now that I’ve tried this recipe, this will be an absolute go to for all things tofu for me. I did cube the tofu a bit smaller than instructed and added 2 drops of liquid smoke to give it a bit of a grilled flavor. Thank you for the recipe!!
★★★★★
Kate
I’m glad you tried this recipe and loved it, Marisa! I appreciate your review.
Hannah
This was so easy and so delicious (really my only requirements when cooking). I paired it with the peanut sauce and ramen noodles and can’t wait to make it again.
★★★★★
Miles Thompson
Kate,
What did I do wrong? I wanted planks, so I boiled frozen tofu, cut it in planks, about 3/16″ thick, then proceeded with the recipe.
They came out tough and virtually inedible.
Too long a cook? But if a shorter time, then no crispness.
Thoughts would be appreciated.
★★★
Kate
Hi Miles, I haven’t tried it with frozen. Did you let it thaw first?
Rashmi
I made it was quite crispy and chewy as I left it in the oven to cool after it was done / loved it!
Carolyn Crowner
Yum yum yum this recipe is SO yummy and just could not be easier. I didn’t have cornstarch so I used all purpose flower and some panko. Sesame oil and and soy sauce instead of olive oil & Tamari. Also I drained it overnight in my fridge just pressing the whole block. Anyway…will definitely be using this recipe again and telling friends about it. So versatile and made my lunch absolutely delightful! Thank you!!
★★★★★
Kate
Great to hear, Carolyn! Thank you for your review.
Carrie
Make it often and love it every time. Used sesame oil, soy sauce, corn starch and everything bagel seasoning today. Tasty!
★★★★★
Kate
Sounds delicious! Thank you for your review.
Lydia
I made this yesterday for dinner with my son. He loved it and he finished the plate. Thanks for the recipe. The tofu was crispy on the outside and tender on the inside. Yum I’ll be making it again
★★★★★
Kate
Great to hear, Lydia. I appreciate you taking the time to review!
marti
How long will the tofu last at room temperature? We are going on a long boat trip and don’t have much refrigerator space.
Kate
Hi Marti, I would do your research and use your best judgement. That’s not something I can speak to, sorry!
Old Goat
Excellent! Easy and makes great tofu for us. We use it at least three times per month, being “veggies”.
★★★★★
Sarosh Muncherji
Hi Kate,
Thanks for the awesome method to bake tofu. I’ve always loved the idea of eating tofu, but could never cook it so as to love it! This crispy baked method hits the spot and I may never cook tofu any other way again.
I modified the recipe a bit: I used ginger-infused soy sauce instead of tamari and baked it for 20 minutes until it was a light golden brown. Turned out just fine! I might also season the tofu with a bit of salt before baking it the next time.
Thanks again.
★★★★★
melanie
How long can you store leftover baked tofu in the fridge?
Kate
It should keep well for 3-4 days. Although, it is best right away. I hope you love it!
Deana Edwards
I like clear spring Tofu – You cant do that! with clear spring tofu :)
Deb
The recipe does not give the temperature at which you are supposed to bake the tofu so I will use another recipe and I will not come back to this website
★
Kate
Hi Deb, the temperature is in the first step, 400 degrees. I’m sorry you are frustrated, but I hope you try again.
L
it actually is in the first step-400°
Susan
Made this for lunch today, and even though I didn’t see the instruction to flip the tofu until it was too late, I thought it came out very well. Nice flavor. I made the mistake of putting a sauce on it that made everything taste bitter, a mistake I won’t make again. This is definitely a great way to cook tofu, and next time I think I’ll put it in a salad of some sort. Note, I am not a vegetarian, and am starting to do tofu on occasion, to cut down on my meat consumption. Thank you for a keeper recipe.
★★★★★
Kate
You’re welcome, Susan! I’m glad you loved it.
Prisca
Very easy recipe but delicious outcome. Thank you for sharing.
Catherine Boutelle
Made these today to use in veggie spring rolls with a peanut dipping sauce. They turned out amazing! The tofu was so easy to make and it was crisp and nicely browned on the outside. Baking is so much easier (and with less clean up) than cooking tofu on the stovetop.
★★★★★
Nathan
If you want to drop the sodium even more, the try using coconut aminos in place of the tamari or soy sauce. Great recipe!
★★★★★
Alice Lund Smith
This recipe is fabulous, and a keeper in my kitchen! I was never a tofu maker until someone suggested this recipe. My husband loves it too. It really does yield a fun and crispy outside, with a creamy middle. Great recipe!
Kate
Great to hear, Alice! Thank you for your comment
Stacie
Amazing! My new go-to tofu recipe. thanks so much :)
Meagan
So simple to do! Next time, I’ll dry the tofu more. I used aluminum foil, and I also used a small convection oven. Reminded me of breakfast potatoes. Very yummy!
★★★★★
Gary Lewerer
it is very very good, excellent! I am a new tofu user.
★★★★★
Amy
It was our first time ever having Tofu. I felt it needed more seasoning, next time I will add salt , pepper and garlic to the corn starch before baking
★★★
Kate
I’m sorry you didn’t love it, Amy. I appreciate your review and feedback.
Niva
This is my go to recipe for tofu now. Was wondering if I don’t finish it all in one night-can I save it to eat later in the week?
★★★★★
Kate
Hi! It is best right away, but you can eat it leftover too.
Dawn Plaskon
Had a block of tofu I picked up in a whim so was looking for an interesting usage. Baked per directions although I added some garlic powder to the starch. Came out beautifully. Will be mixing with roasted vegetables and a tomato curry sauce.
★★★★★
Rebecca
Thank you! My two attempts cooking tofu in a skillet did not turn out well. This is so simple and delicious! I was eating the blocks of crispy tofu like popcorn… then I stopped myself and added them to a salad :)
★★★★★
Barbara Granzow
Turned out perfectly! I put my heavy dutch oven on top to squeeze out water and put the cubes on a wire baking rack because I’m too lazy to flip. Thank you for the recipe!
★★★★★
Kate
You’re welcome, Barbara! I appreciate your review.
Lisa
I didn’t read the recipe closely (shame on me) and I mixed the oil, tamari and cornstarch into a paste and tossed the tofu with it. It actually came out very well. I will try it the right way next time! Using it in my pad thai recipe.
BeachyChef
Brilliant advice on how to prepare tofu! My husband does not like tofu at all and he gobbled it up after originally looking at it suspiciously. Said it was the first tofu recipe he has ever liked. Going to make it again soon. Thanks!!
★★★★★
Kate
Hooray! That’s great to hear.
Leanne Woodall
This is my new favorite baked tofu recipe! Short pantry ingredient list, easy directions & super crispy and flavorful. I only make a half batch at a time because I can’t stop eating it! Thanks for a great recipe!
Ken
Thanks for the recipe! For anyone else reading, I used vegetable oil instead of EVOO, and flour instead of cornstarch, just cuz I don’t have any of either. And it worked out perfectly. Give it a little sprinkle of salt after cooking, and add it to the stir fry. It stays all crispy, it’s good.
★★★★★
Billie
Delicious baked tofu. Had to dial back the timing to 22 minutes for Colorado elevation lest they burned. I’m going to try them next time rolled in panko crumbs instead of cornstarch. Thanks for the great eats!
Karen H
This is the best and easiest recipe! I use it often. Thank you so much!
★★★★★
Amy
This turned out beautifully! I’ve always struggled with the best way to cook tofu and this is my new favorite!
★★★★★
carole
this is SOOO good —
Alec
My go-to tofu recipe now. Tofu doesn’t need to be complicated. This is simple and still packed with flavor. It was exactly what I’m looking for for my salads.
★★★★★
Kate
I love to hear that, Alec! Thank you for sharing.
Nita
Kate, I love your blog!
Question for you–I have made this recipe a few times, and every time i do, the tofu sticks to the wax paper (or baking sheet) I use. I feel like i am following the instructions to the letter, but this happens every time–and I end up wasting quite a bit of tofu (the paper rips and sticks to it, so i have to end up cutting it off). Any suggestions for me?
Kate
Hi Nita, you can’t use wax paper. Use parchment paper and it will make all the difference!
Diane
OMG!!!! Finally, an easy recipe for crispy tofu!!! I’ve been wanting this for years!!! Effortless and very crisp! Yay!
★★★★★
Diane
I LOVE this recipe! Easy, simple, quick and what I have been searching for for years!! And easy cleanup!! Thank you!!
★★★★★
denise
Delicious!! I followed the recipe using arrowroot and it was very crispy and great! I would not change a thing. Thank you Kate!
Kate
I’m glad to hear that, Denise! I appreciate your review.
Donald Stephens
I made this last week and it turned out very well. I also brushed whole stalks of bok choy with some asian sauce and baked them in another pan along with the tofu cubes. Very good.
★★★★★
Kate
That’s great to hear, Donald! I appreciate your review.
Tyler
Super simple and makes the best tasting tofu. I added it to the Thai Red Curry and it was delicious.
★★★★★
Kate
That’s great to hear, Tyler! Thank you for your review.
Liz
I’ve made this many times now and just want to say how much my family and I enjoy it. Taste and texture are pretty similar to fried tofu, but much easier to make. Thank you!
★★★★★
Kate
You’re welcome, Liz!
Nonna B
The crispy baked tofu was a winner. It was a wonderful snack during the day. I can’t wait to make the peanut sauce for dipping. My grand daughter is staying with me for Christmas, and she will love the tofu and the peanut sauce. She is vegetarian, dairy free and gluten free. Your recipes are a godsend.
★★★★★
Ms. Scott Martin
I have never gone NEAR tofu in my entire life. However, I decided I would buy a container of EXTRA FIRM because sight unseen I figured anything less than EFwould slide all over the place. I purchased this tofu because it is an excellent source of protein. Okee Dokee.
I get home, hold tofu over the sink and a flood of liquid follows. (Tofu blood?) I cut it into slices and tasted it. It was like eating a sponge.
This led me to you and your “How to Cook TOFU For morons”… or the simple recipe..for “crispy tofu”. So far so good. In the oven for 15 more minutes. One question however..how much cornstarch? Just
sprinke it sparingly over the top of the prepped tofu?
Well, my efforts were less than successful. I must’ve been heavy handed with my tamari and cut the pieces too small resulting in a gooy-like mess! Undaughted, EXTRA FIRM tofu is already on my shopping list for tomorrow.
THANK YOU SO MUCH FOR THE INTRODUCTION TO A NEW FOOD SOURCE.
★★★★
Jen
This was the most success I’ve had at getting tofu extra crispy. I can see myself using this for so many dishes. This recipe is a keeper for sure! Thank you!
★★★★★
Leslie Fladd
Perfectly delicious!! I didn’t change a thing.
★★★★★
Anne
I made it yesterday and used sesame oil instead of olive. I think I’ll try it with olive oil instead. But very good, crispy and with some green Bt, rice, and teriyaki Ethel made a great meal.
★★★★★
Janet
Wow! This came out perfect! (Eating as I type this ;) I’ve never made tofu this crispy before. Simple method and recipe that is easy to add onto. Thank you so much!
★★★★★
Kate
You’re welcome, Janet!
ARK
I have made this recipie a couple times, it’s my favorite way to prepare my tofu. I even got my extremely picky dad to try it after saying he would never ever try tofu and he actually loved it and couldnt believe it! So even if you have never been sure…try this one, you may be pleasantly surprised to find you love it too.
★★★★★
Kate
Great to hear, Ark! Thank you for your review.
Karley Thomson
This recipe is amazing. My family and I love adding this to our vermicelli bowls. The only reco I have is replacing The oil with sesame oil for added taste!
★★★★★
Jessica
This is the first time I’ve ever made crispy tofu and had it turn out CRISPY!! We served this on a bed of Asian-inspired quinoa and kale from a NYT recipe and it was divine. Thanks so much!
★★★★★
Kate
You’re welcome, Jessica! Thank you for you review.
Heather H
I make this ALL THE TIME! My husband calls them “tofu tots”. I dice up the tofu into much smaller pieces so they get even crispier.
★★★★★
Sue
Thank for an easy recipe. Loved the crispy tofu. It was so simple and so tasty. I served it with a modified version of your peanut sauce and kale chips.
★★★★★
Starlex
Holy Kale! I had never thought to press the cut pieces, but it makes so much sense. This is a game-changer!
★★★★★
Kate
That’s great to hear, Starlex!
Linda
I had to use up a tofu that I had bought and didn’t get the chance to make. This was delicious! Thank you for sharing. I served mine with homemade chili oil and spicy mayo.
★★★★★
Margie
Prepared this crispy tofu. It came out delicious finally the crispy texture was perfect thank you
★★★★★
Kate
You’re welcome, Margie! I appreciate your review.
Caroline
How long do you think the tofu will stay good for after baking in the fridge for meal prep?
★★★★★
Kate
Hi! It’s best right away, but should have 3-4 days.
Sue Ro
We love this recipe. The tofu comes out of the oven crispy and delicious. While it bakes the stove is free to stir fry veggies and make a sauce. For meat eaters I use the freezing then unthawing technique to give it texture. This recipe is a keeper. I am grateful to have a no frying in oil baked Tofu recipe that works. Thank you so much!
★★★★★
Kate
I’m happy to hear you enjoyed it, Sue! I appreciate your review.
Mike Hasson
We love crispy tofu and use it in a lot of different dishes. Maybe our favorite is just in a bowl with rice and some stir-fried veggies. One thing we do differently is to skip the soy sauce, but we often sprinkle some cajun seasoning or maybe garlic powder or ginger on. This provides some nice flavor and isn’t as salty as the tamari or soy sauce. I’m sure there are lots of seasonings that would work, just whatever you like!
★★★★★
MG
I see it serves 4- oops!! I made half batch to try this method and it was crispy as promised. Wow. I ate it all—super yummy. I love tofu in any form but this really is easy and not dry if you are looking for a crispy result. I think I’ll make as an appetizer with dip sauces. Love it! Thks.
★★★★★
Kate
I’m glad you enjoyed it, MG!
Cathy F.
I’ve made this recipe many times and loved it, but recently got an air fryer and now I love it even more. Preheat the air fryer for 4 minutes at 400F. Prepare the tofu as directed, make a layer of tofu cubes in the air fryer basket (don’t crowd them; do a couple of batches if needed). Air fry at 400F for 12-15 minutes, with a shake halfway through. Outstanding!
★★★★★
Caroline
Delicious recipe! How long do you think it would stay good for meal planning purposes? I’m thinking of throwing it with salad and eating it cold for meal prep
★★★★★
Kate
It’s best right away, but should keep for up to 4 days.
Jo
A simple, and simply DELICIOUS addition of protein to your diet. Thanks for the recipe!
★★★★★
Kate
You’re welcome, Jo! I appreciate your review.
Mary
I am making for my work lunch, can I drain at night and then bake in the morning?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Lisa
After trying numerous recipes, I found my go-to hummus recipe on this site — and now I’ve found my go-to crispy tofu recipe! Thanks, Kate! Pressing the tofu after cubing it works great, as does the simple coating on these cubes. The second time I made it, I forgot to flip the cubes halfway through, and they still turned out perfectly crispy. I’ll be making this a lot to try in different recipes. :)
★★★★★