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: Cookie and Kate
- 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.
Carmen Sprague
Hi there, just an FYI on this recipe…and many others I see doing the same thing. If your cooking Asian you should use peanut oil it has a much higher burning point which is great for stir frying it is also light and very lite flavor really, so it doesn’t change the taste of a dish. Olive oil is great for Italian dishes is heavy has a low burning point and usually flavorful. The Trader Joe’s tofu is the best and this recipe is great but better with Peanut oil!
Kate
Thank you for sharing, Carmen!
Debbie Kirby
I tried this recipe for the first time and it was delicious! I added one Tablespoon Teriyaki sauce in addition to the other ingredients and I loved it. Thanks!
Kate
I’m glad you loved it, Debbie! Thanks so much for your review.
sam
Going to give this a shot today.
btw – pan frying tofu works, you just need to use hot pan, add cold oil and be at the right temperature. foods will release without sticking if done correctly.
Using less oil is a good thing so into the oven we go.
Kate
Thanks for sharing, Sam!
Alice
Our go-to for tofu! These can go on everything and are like little croutons! I can’t stop eating them.
Kate
I love that, Alice! Thanks for sharing.
Meagan
This is life changing tofu! So crispy and carmelized but baked and healthy! Almost ate the whole block in one sitting!
Kate
Life changing! I will take it. Thanks for sharing!
Johnna Russo
I’ve never liked tofu. I had some leftover in my fridge from guests who enjoy it and didn’t want to waste it. I made this recipe with veggies, rice and your peanut sauce. Oh my gosh!! Excellent! I might buy tofu on purpose just to make this again. Thanks!
Kate
I’m glad this was a game changer for you, Johnna!
Nancy
Can you freeze the tofu and you’ve baked it? I’d love to cook a good batch and have it on hand.
Kate
I haven’t tried it. I don’t think it would work the best with this. I would recommend searching the comments and see what others may have tried.
Sheri
No corn starch or arrowroot starch. Will flour work?
Kate
Unfortunately, it won’t. The starch it the key to getting it crispy.
Mummy
What is the recipe for the sauce you are dipping the tofu in (in the video)? It looks delicious!
Kate
My peanut sauce! https://cookieandkate.com/2015/peanut-dipping-sauce/
Greg
Not great; despite following directions exactly, it never really browned or got very crispy. Overall not really worth the extra hassle.
Kate
I’m sorry you didn’t like this recipe and it didn’t work well for you. I’m curious what went wrong. How long did you bake it for?
Greg
I baked it for 30 minutes, at which point it wasn’t really brown at all, so I baked it a bit longer. It came out really tough. I suspect it’s because the cornstarch coating was a bit too thick.
I might try again, but it seems like it would be simpler to just fry it and not use the oven at all (which is what some other recipes suggest).
Kate
Hi Greg, That’s interesting. Was everything evenly coated? It sounds like it was either too wet still or too much oil/tamari/starch.
Sara Burnham
Eating this right now! I was starving and this sounded easy and good and it turned out to be both! My measurements were probably wrong because I scaled the peanut sauce back and it ended up being too salty from the soy sauce but now I know for next time! This will be a go to!!!!
Thank. You
Kate
You’re welcome! I’m sorry it was a little on the salty side, but glad you still were able to enjoy it!
Jan
What a delicious way to make baked tofu. I also like the idea of using evoo rather than peanut oil. I’ve read that peanut oil is chemically processed.
Kate
Olive oil is a better oil, in my opinion. Thanks for the review, Jan.
Aisling French
Delicious way to enjoy tofu – which I generally don’t, so this recipe was an eye opener. A question,Kate, I have a file of many of your recipes but can’t find a ‘recipe box’on your page. Do you not have one? Might you have one in the future??
Thanks
Kate
I’m glad you liked this one! I don’t have that option, but thank you for your feedback, Aisling!
Deb Jackson
I am new to cooking tofu and wonder how you evenly coat all the tofu with one tablespoon of cornstarch. I find that one tablespoon is quickly absorbed by several pieces.
Kate
Try to sprinkle it evenly on the tofu in your mixing bowl before you toss it. That should help.
Sharon
I actually use a sifter to sprinkle the starch evenly over the tofu—it works great!
Laura
My 6 year old is OBSESSED with this tofu. Thank you Kate!
Kate
6 and loves tofu, that’s awesome! Thanks for sharing, Laura.
Sofia Silva
I have an hard time liking tofu, but a few weeks my boyfriend’s dad made something that in Portugal we call “tofu à brás”, which is originally a recipe with codfish, eggs and potatoes. And I really liked it, so I will definitely will try this way of cooking tofu!
Kate
Let me know what you think when you try it, Sofia!
Perla Diaz
Tried this last night. was never a fan of tofu.. but think I might be now.
Kate
Hooray! Thanks, Perla.
Hannah
This is the only way I make tofu! Turns out perfect every time. I usually press the tofu in the three slabs, but definitely girly going to cube it first next time. Thank you for the tip!
Kate
Love to hear that, Hannah!
Nancy Pazz
Ab Fab! Love your recipes. Thank you for all you do for us vegetarians looking for better more nutritious recipes.
Kate
Than you, Nancy!
Jeanne
I use a tofu press to extract water from tofu. Is there any reason you would not use one? It does make very quick work getting out liquid. I am looking forward to trying out the baked tofu recipe!
Kate
I think this technique works well and attainable for most who don’t likely have a tofu press.
Carol
Kate, this sounds brilliant! Can’t wait to try it. Do you think it would keep in the fridge for a few days
and remain crispy?
Kate
It will keep ok. I recommend reheating in the oven or on the stovetop.
Danielle Connolly
What should the temperature be? I really want to try this tonight! I’ve been wondering how to make crispy tofu. Thanks!
Kate
Hi Danielle! See step 1. It should be at 400 degrees.
Mehitabel
After trying your delicious marinara with lentils recipe I went ahead and purchased your cookbook because I love to browse through printed pages of recipes. The book is beautiful, and thank you for having gorgeous pictures of every dish! Cookie is adorable and makes me smile every time I see his picture. Anyway, this recipe for baked tofu came out perfectly! I have tried different methods – even the airfryer which works pretty well but can be inconsistent. Your step by step directions were clear and successful. The tofu was nicely browned, crispy on the outside and not rubbery. The recipe I followed first in your cookbook is the one for roasted broccoli, red peppers, baked tofu, and peanut sauce. I love, love, love the peanut sauce! It is just like my favorite peanut sauce at our local Thai restaurant.
Going back to your lentil marinara, eating more beans is a new thing for me too as I try to include more healthy whole plant foods. It has become a weekly staple and is so much more satisfying than a simple bowl of spaghetti and marinara. So thank you for that too!
I can’t wait to try more recipes!
Kate
Magic marinara! Thanks for your support. I can’t wait to hear what you make from it!
RachelH
This ended up tasting really good, even though my tofu never got particularly crisp. (Regardless, it still worked very well in the curry!) I left it in the oven a good ten minutes longer than suggested by the recipe, but it was still kind of soft. Any suggestions for getting it crisper?
Clarissa Lion
This recipe is so perfect and delicious! I ran out out corn starch so I used tapioca. I also used ponzu success instead of regular soy or tamarind (which I’ll try next time!). I love to snack on these, so I just grate a little parmesan cheese to put on top with a tiny bed of spinach.
Kate
Thank you for sharing, Clarissa!
Ana Azevedo
just excellent and super easy! thank you soooooo much! Love the crispy tofu! I’ll recommend it!
Kate
You’re welcome, Ana!
Liz
I have been baking tofu for years, but this recipe made it clear that I was not using a good method! This was crispy on the outside, tender inside and absolutely delicious! I am so glad I found this recipe as it is the only one I will need going forward. Thank you!
Kate
I’m happy you found this recipe too, Liz!
Nicole
Perfect tofu, I put it on top of your red curry and it was delicious!
Kate
Great combination, Nicole!
Courtney
Oh no! I accidentally bought soft tofu. Any recommendations for what do with it??
Kate
You could still try this recipe! It might just be more fragile.
Aline Hoey
This is the best tofu!
Kate
Thank you, Aline!
Allan L Cerf
Hi. A warning.
Great recipe. The first time I prepared no issues. Second time for some reason the tofu stuck badly to the tin foil I lined the pan with.
The ONLY way to remove without destroying is to with fingers and I hope strong wrists BEND the tofu TOWARDS you. No other direction. I’d let it cool for 10 minutes too. Then it releases. Strange. Same pan, same foil same everything, the second time it stuck…
Kate
Hi Allan, That is very strange! I’m sorry this time didn’t work out perfect for you. Maybe it didn’t quite get coated? Have you tried parchment paper?
Caitlin
This is my new go-to tofu cooking method!
Kate
Great to hear, Caitlin! Thanks for your review.
Colby Kavanagh
I’ve made this twice in three days. The crispy cubes can be tossed like croutons into a salad, added to a bowl of steamed vegetables, or simply popped into your mouth like popcorn. I have been cooking with tofu since the 1970s and have never been able to get it crisp until now!
Kate
I love to hear that, Colby! Thanks for sharing.
DAVID BEDELL
I have tried this recipe a few times. I am still “perfecting” the cooking time to make sure it is crispy. I did not use extra firm, so it wasn’t quite as crispy as I wanted. I sometimes sprinkle sesame seeds and a little garlic for flavor. I make them into “fingers” so I can just dip into a peanut sauce. Yummy!
Kate
Thanks for sharing, David!
Katie
first time making tofu and so happy about this recipe! I made it with Kate’s Panang curry recipe. super easy to do and the video was very helpful :)
Kate
I’m so happy to hear that, Katie! Thanks for sharing.
Seana
Trader Joe’s tofu is a game changer!!! Plus, this recipe is perfect! Thank you!
Kate
You’re welcome, Seana!
Cook with heart
The recipe is great. I made it once before with roasted brussel sprouts. This time i forgot to add the cornstarch at the end since i was in a hurry. It was not crispy but still had lots of taste. I used a binch of dried seasoning and some Braggs Aminos. Yummy all round.
Kate
I’m glad you were still able to enjoy it!
Lisa D
Served these crispy morsels over spicy peanut soba noodles…YUM!
Kate
Great to hear, Lisa! Thanks for the review.
Pia
Love this! I mean, more people need tofu in their lives, don’t you think? It often gets a bad rep, but really it’s so versatile and delicious – a true food of the Gods if you ask me.
Kate
I’m glad you liked this recipe, Pia! Thanks for the comment.
Mildred
I usually toss in some ginger and sometimes some 5 spice before baking to give the tofu greater flavor. I also freeze the tofu for texture.
Kate
Thanks for sharing! I do love ginger. I appreciate the review, Mildred.
Crystal Lau
Does this freeze well?
Kate
I’m not sure, but I don’t think it would freeze the best to retain the crispy factor, unfortunately.
Eva
Whoa! This is the best protein ever! I’m not vegan/vegetarian, but would happily pick this over chicken or beef every single time. Blown away. Thank you for the recipe!!
Kate
You’re welcome, Eva!
Mertha
I must have done something wrong. I “let it sit” (drain on towels) for more than a half hour, and it was crispy, but tough. I was looking for crispy on the outside and silky on the inside. I know — science. I will surely try again, but any idea why it wasn’t great? I trust your recipes (methods) and have had great success, which leads me to think that I am missing something here.
Kate
Hi Mertha, sorry to hear that you were disappointed! I am not sure I would describe my tofu results as silky on the insides, but my tofu is tender on the inside. “Silky” is something I associate with less firm tofu, though I’m not sure how well those varieties will bake up. If you’re aiming for results like mine, my best suggestion for next time would be to cut your cubes a little bigger.
Tara
Hi Kate and Cookie! I made this, or a version of it , and it was perfect! I eat , for the most part, WW, and am a vegetarian so good recipes can be hard to find. The cornstarch resolved the non crispy issues Id had in the past. I added a little brown sugar Truvia and sesame seeds.
Very Good! Thank you :)
Kate
You’re welcome, Tara! Thanks so much for the review.
Ora
So delicious!!! Thanks for the recipe!
Kate
You’re welcome, Ora!
Victoria Blake
This is my go-to tofu recipe because it turns out perfect every time and I can even whip it up after my workout in the morning (including the ‘tofu press’ time) and have crispy cubes for my salad at lunch. Or maybe a post-workout snack… :) My cast iron skillet gets more use as a tofu press these days.
Kate
I love that, Victoria! Thanks for the review. I love that this is a post workout snack for you.
Carrie Knudtsen
Finally found a crispy tofu recipe i love!
Kate
Great to hear, Carrie!
Anne Karakash
This was crispy and wonderful. You suggested putting it in Coconut Kale Fried Rice in place of eggs, which I did. The dish was spectacular and my family was blown away. Thank you so much! I’ll be adding this tofu to a lot of things from here forward. –Anne
Kate
Thank you, Anne!
David
Great tips! What temp do you suggest? I didn’t find in the recipe. Ty!
Kate
See step 1. :) It’s 400 degrees.
Sheri Wride
I have made this several times, and love it every time. It works great when we make quick teriyaki bowls. Even my finicky 15 and 11 year old love it.
Kate
I’m glad it was a hit with your family! Thank you for the review, Sheri.
Teri Ann Peri
This is the BEST tofu. I add it to all types of other dishes when I want a vegetarian protein substitute!
I appreciate the limited ingredients and easy prep!
Kate
You’re welcome, Teri!
Silvia
DO NOT USE PARCHMENT OR WAX PAPER. I repeat- DO NOT USE PARCHMENT OR WAX PAPER for this recipe. My whole batch stuck to the darn paper. I’ll stick to my old fashioned way of making baked tofu.
Kate
I’m sorry you hear you had a poor experience! That’s very strange. Did you coat them evenly and flip the tofu half way?
Charlotte Hicks
Love this recipe! My husband does not like tofu at all, but I try to sneak it into stir fry and other dishes when I can. He refers to it as (pardon the language), “that tofu s#@t.” Well, I made a batch using this recipe and used it in a fresh stir fry and soba noodle dish and my husband LOVED it! And with full transparency he knew that he was eating tofu and asked me to make it again! That’s something for him to say that he liked it and would eat it again. Thanks for making it easier for me to introduce more meatless meals to our week.
Kate
I love that!! Hooray. Thank you for sharing, Charlotte.
Tanna
Love this recipe and make it all the time with no alterations! Thank you!
Kate
You’re welcome, Tanna!
Emily Thrash
Did you mean wax paper? Because I used parchment and it became irreparably stuck. Not crumbly stuck like to metal, but totally fused with the paper as to become inedible and impossible to avoid paper bits. Certainly was crispy though.
Kate
Parchment paper. Did you bake the tofu too long? Did it get evenly coated?
Michaela
This was amazing! I have never eaten tofu before, and what a great introduction! Thanx for sharing a very tasty recipe! This will be my “go to”! (I used the arrowroot, and added the tofu to the your ‘Thai red curry’ recipe. Delish! it wasn’t slimy either!)
Kate
You’re welcome! I’m excited it’s going to be a go-to. Thank you for the review, Michaela!
Wendy Lurie
This has become a mainstay in my granddaughter’s diet!!!!
A fabulous way to get in the protein she needs in a way that she likes!
Thanks so much for sharing.
Kate
You’re welcome, Wendy! Thank you for your review.
Liz
I love this recipe !! I’ve been stir frying tofu for decades but this tastes so much better. Thank you for sharing this!
Kate
You’re welcome! I’m glad you love it, Liz.
Ruthie
On to the Baked tofu! Just a twist in my prep after cutting tofu. While traditionally the tofu goes into a bowl to toss, and pieces break, my pan with the parchment paper was ready so I put the tofu there. Drisselled the oil an tamari and picked parchment up to hold moisture and moved around to coat. No broken pieces. Finished with cornstarch and ready for oven.
Kate
Thank you for sharing, Ruthie!
Sam
Hiya
I made this but it was not crispy. I used Marinaga brand extra firm tofu but it wasnt in the refrigerated section. This brand really fell apart more than other brands I’ve used in the past.
I am definitely going to try again with a different brand!
Janis Lee
Could I use a stainless steel baking pan to make these with instead of a large, rimmed baking sheet?
Kate
I think so!
Janis Lee
Actually, I ended up frying the tofu cubes and it was delicious!!
Simon
for some reason the print button doesn’t work on this page?
Kate
Hi Simon, that is strange and I’m sorry for the trouble! It is working for me.
Roni
I’ve looked at this recipe/technique a few times and decided to go for it today when I realized I had a brick of tofu to use up. One word: crispyyummyperfection! I tossed the tofu chunks in grapeseed oil and a spicy vegan “butter” sauce. Topped with curry ketchup when cooked. DIVINE! The cornstarch is the unfair advantage for crispiness. I’m trying NOT to eat it all before hubs gets home. Haha
Kate
I’m glad you went for it, Roni! Thanks for your review.
Bobbie Anderson
Did the Bake Tofu for the first time.My first time eating tofu I enjoyed. very tastey.I started eating by my blood type A+.Thanks
Kate
I’m happy you loved it!
Tami P
Hello Kate,
Thank you so much for this recipe! Delicious! I followed your instructions and this was very,very easy to prepare. I used Nasoya extra firm tofu, (we don’t have a Trader Joe’s) and my tofu did not stick to the parchment paper. Yikes I ate the whole container!
Kate
I’m happy you loved it, Tami! Thanks for sharing.
Frauke
Thank you so much for this recipe! It is perfect. I added a little ground chili pepper to make it spicy, and baked it for a bit longer than 30 minutes. It was amazing, very crunchy and tasty.
Kate
You’re welcome! Thanks for your review.
Phyllis Kennedy
What’s the oven temperature?
Kate
See step 1. It’s 400 degrees. :)
Alice
I made this tonight to go with a green veggie curry but mine turned out chewy.. nice and browned and seemed crispy on the outside but then very chewy and not that pleasant, any tips where I might have gone wrong?
Kate
I’m sorry you didn’t love it! I wonder if you didn’t get enough water out. Did you follow the towel and press directions?
Shannon Rice
Thank you for this great recipe and video. I’ve been trying to get my family to eat a bit healthier. We’ve cut back on things like red meat and processed chicken, and have been trying new foods. (Like tofu !) This dish was a huge hit ! My kids call this “tofu nuggets”. Even got husband to try some. Thanks again. Stay awesome..
Kate
You’re welcome! I like ‘tofu nuggets.’ That’s so cute!
Missy
Lovely recipe, delicious! Cooked it right in my cast iron skillet and it worked out fine. You mention you have trouble with it sticking, perhaps you need to re-season your skillet? And for goodness sake don’t use soap to clean it up! (Southerner here and we swear by our cast iron for everything!)
Kate
Thanks for sharing, Missy!
Amalia
I want to try to make your recipe but I was wondering if I should use a different sauce (instead of tamari/soy) if I want to serve with an Italian dish. I would greatly appreciate your recommendation. Should I use pesto, marinara, etc?
Tiffany
Do you think that this would still work if you seasoned the starch? I want to make tacos with crispy tofu but want to put a little taco seasoning on the tofu.
Kate
I don’t see why not! Let me know how it goes, Tiffany.
Claire
Can you use anything other than cornstarch or arrowroot? Like almond flour, maybe?
Kate
Unfortunately, you need the starch to get these to crisp up. Flour doesn’t react the same here.
Taunya
Love this! Followed all of the directions except I did fry it. I used avocado oil for high heat. Turned out perfectly!
Kate
Thanks for sharing, Taunya!
Diane
Didn’t care for the Crispy Baked Tofu at all. Followed the instructions but it was flavorless, dry, and had a rubbery texture.
Kate
I’m sorry you didn’t love it. Thank you for your feedback, Diane.
Wendy
Making this for the second time. My husband LOVED it! Being vegan/vegetarian we appreciate new ways to use tofu. Putting it in a green bean stir fry with a teriyaki type sauce I’ve used for salmon before we went meatless. Should be fabulous!
Kate
I’m glad you have already come back to this one, Wendy!
L H
I’ve been searching for an easy tofu recipe that my kids will love. I haven’t made this yet, but intend on trying it soon. How does this keep in the fridge? Will my kids still gobble it up cold if I pack it in their lunch box? I need healthy lunch options for them! Thanks!
Kate
You can pack it for lunch! It is best right away to keep it crispy, but the overall flavor is still great the next day.
Sophie
Always love crispy tofu, love your version too.
Kate
Thank you, Sophie!
Hannah
I’ve been making this recipe for about a year now. I usually make it 2-3 times a month and put the tofu in almost everything.
I’ve found that using arrowroot starch, tamari sauce, and toasted sesame seed oil are a god mix. I have been adding a bit of chili oil lately to give the tofu a kick. Also, Trader Joe’s super firm tofu is the best for this because it has so much water drained already.
I highly recommend. Thank you!!
Kate
Thanks for sharing, Hannah!
Tabetha
Made this tonight for the first time and OMG! It is ridiculously good! I couldn’t stop snacking on it while I fixed the rest of my dinner, and hubby loved it, too (double win!). Thank you!
Kate
You’re welcome, Tabetha!
Katherine
I love this recipe! Have made it a bunch of times and it always comes out great. Even though it’s a few steps and takes some care, the result is amazing! We usually just eat it all the two of us…it’s just too good :)
Kate
I love that! Thanks, Katherine.
peter stanley
I’m using your recipe to use with a pesto (basil, garlic, oil, lemon juice/rind, Romano/Parm mix) in a Quiona base with steamed veggies (mushrooms, broccoli & cauliflower, very spicy hot pepper). The tofu is baking as we speak.
I might have been too ambitious with all those ingredients, but I’m keeping my fingers crossed.
Let you know.
Peter Stanley
Peter Stanley
Heh Kate, finally finished it. It came out delicious. I was looking for really crunchy tofu so I baked it a little longer than I should have and the tofu came out like croutons. I hope I didn’t bake out all their nutrition. The ensamble came out wonderful. Thanks for the great suggestion.
Peter
Kate
How did it turn out for you, Peter?
Patty Eilers
I have made this several times and it is now my “go to” recipe for baked tofu. My husband swears that it tastes like chicken.
Thank you!
Kate
You’re welcome, Patty!
Hailey MacNear
I couldn’t stop eating this tofu! I put it in everything for 2 days. I will be making a batch every week. Came out perfect, especially with the 30 minutes of pressing.
Kate
Wonderful to hear, Hailey! Thanks for your review.
KimC
I screwed this up by forgetting to add the cornstarch until I had already baked the cubes 15 minutes. I know, I know, how could someone possibly miss a major ingredient in a recipe? Full disclosure: I was drinking wine. I yanked those cubes out of the oven, poured on a little more tamari, and doused them in cornstarch. They turned out surprisingly well, although a few of them (the small ones) were a little chewy. I went on to make tofu parmesan which actually turned out better than any I had made in the past. Kate’s right about crisping the tofu BEFORE adding sauces.
Kate
Thanks for your honest review, Kim! I’m glad you were able to make it work out for you. :)
Monica F
Thanks for sharing your recipe! I mixed the crispy tofu with Lao Gan Ma spicy chili and they were a hit!
PS Used potato starch instead as I had no cornstarch. Works too!
Kate
Thank you for sharing, Monica!
Christine Gage
Oooh just made it. Actually, just eating it. My husband took me out to lunch and I got an enormous vegan salad (read vegetable, but it was tasty).
We got the leftovers in a takeout box.
I decided they would be good with your crispy tofu.
I used a block of tofoo and experimented adding a scant teaspoon of peanut butter to the coating.
It is delicious. Totally crispy and my dog is sitting next to me dribbling and mooching. Will have to try it on my husband who swears there is no nice way to cook tofu. Pity he’s on a back shift tonight.
Thank you.
Kate
Thank you for sharing, Christine!
Megh
Kate, you will forever hold a special place in my heart! I love tofu, especially crispy tofu. This is perfect! I did make the slices a bit thin and ended up with some broken bits, but great googly moogly, these came out perfect!
Kate
You’re so sweet! I’m glad you love this recipe!
Elsa
Mine were chewy/gummy, not “crispy”… but why?!
Kate
How long did you leave it in the oven?
Natalia
Hi Kate, I love your recipes! I am not much of a cook (or so I thought) but discovering your website, I have taken so much pleasure in cooking and following your recipes, so thank you.
For baking tofu, I used this method twice and both time had the same issue of tofu sticking to the wax paper, even after greasing it. Do you use a special type of lining paper or tofu?
Kate
You don’t want to use wax paper, rather parchment paper. I hope this helps. Check this page for the one I use: https://cookieandkate.com/healthy-kitchen-essentials/
Mary
Very good. Nice and crispy!
Kate
Thank you for your review, Mary!
Katherine
I love this recipe! I have made it many times and use it any time I want to include tofu (although it is hard not to eat the cubes right out ot the oven). I have seen recipes that describe baked tofu as bland and boring but I will never go back to frying tofu after this.
Kate
I’m excited you love it, Katherine!
Elaine Black
Please note, one block of tofu cooked this way only yields a half a serving for the dish you plan to add this to! You will find that you’ve eaten a half a block off the sizzling hot baking pan before the tofu has even cooled. Yeah, it’s THAT good! Not exactly a sharing kinda dish for me! :)
Kate
Hi Elaine, did you slice it as the recipe stated? It should give you more than one serving. But if you want more, you can always do another block! :) Thanks for your feedback.
Elaine Black
LOL! I think you missed the point. I was indicating the recipe was so good, I ate half of the tofu before it made it to another dish. Your response is priceless though! Millennial math rules!
Kate
Ah, sorry about that Elaine! I’m happy you loved it :)
Steph
I really enjoyed this. I added a bit of nutritional yeast to my recipe. I nibbled on it plain but so good in a recipe as well. Thanks for the recipe.
Kate
You’re welcome, Steph.
Rebecca
This was the best tofu I have made yet! Added a little stir fry sauce at the end for a boost of flavor. Delicious and crispy!
Kate
Wonderful, Rebecca! Thank you for your review.
An
Bake at what temperature, it doesn’t say.
Kate
See step 1, Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
Victoria Owens
Should I just cook it longer if I accidentally forgot to put the corn starch on it to make it crispier? I’ve made it before and it was damn yummy I’m very sad and I forgot the corn starch this time. Thank you for sharing the recipe.
Kate
I’m not sure if that will work, sorry! How did it turn out?
Victoria Owens
Any idea how long this will last in the fridge if you make a humongous batch? I mean I just used a whole block of tofu and I’ve almost eaten it all already. Trying to cut down on the sodium and far per the doctor’s orders and if I could do three blocks of tofu at a time that would be great I didn’t have to worry about it going off. Dr said less stress too.
Kate
It should keep well in the fridge covered for a few days, 3-4.
Meg
So crispy, Just they way we wanted it!!
Kate
Hooray! Thanks for your review, Meg.
Lilla
Kate! I experimented with my air fryer, as my oven never achieved the best results. 12mins @180C/ 360F, shake half way, and voila… totally crispy on the outside, deliciously fluffy on the inside, tofu :-)
KIMC
I made this again. This time without drinking wine (well, I did have just one big glass) or forgetting the cornstarch. Perfect winner! Nearly everyone I know says they hate tofu. (I guess I just know stupid people.) They’re wrong. These little tofu nibblets are wonderful. I followed your recipe EXACTLY. ….Pressing the tofu for 30+ minutes I think made a difference.
Kate
Thank you for your comment and review!