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.
norma
Wonder what I did wrong- my tofu came out a little chewy/rubbery…. yet, it looked GREAT- nice and light brown/crunchy on the outside.. but chewy :(
Thoughts/ideas?
Kate
Did it still seem wet/watery after you did the draining process?
Gina
Loved it!!!! Thank you for the wonderful recipe. I followed it exactly and the results were delicious.
claudia meza
can I use firm instead of extra firm tofu?
Kate
Sure, but it might not holdup quite as well.
Gid
it turned out awful, tofu was tough and the sauce didn’t taste food
Paul
My daughter and I made the tofu to sub out shrimp for this tofu in a “creamy avocado pasta with charred corn and spicy shrimp” recipe. The tofu was perfect, crispy and still moist inside. Will make again!
Ruth Craig
My family loved the tofu! Believe it or not I used Silken tofu, just really pressed the water out of it.
Amelia
Hi Kate, I love this recipe and have shared it with many people. Works for me every time. I’m now trying to drop some baby weight and wondering if I could do it with less oil. Before I go ahead and ruin a batch, any thoughts or on experience with reducing the oil amount? thanks!
Kate
I’m worried about reducing the oil amount might not get you the same crispy effect.
Erik B
Here’s how to use less oil: bake in an air fryer! I just made my first batch in my brand new “air fryer” and it came out so much better than when using an oven and with no oil!!!
KateFanNumOne
How did you do this with no oil? Did you just use soy sauce and cornstarch/arrow root?
Leanne B
Erik – how long and at what temperature did you make this in your air fryer? Using the air fryer was my first thought when I started reading this recipe :)
Erik B.
I cook tofu in the air fryer 400 degrees for 10-25 min.
Robin
I make this by spraying the tofu lightly with olive or coconut oil right before it goes in the oven instead of adding oil to the sauce. For the sauce I use warm water plus a little honey and some garlic powder and cayenne with the soy.
Christine
Hello. I made this tonight with regular tofu, not firm. I pressed it for a good 45 minutes to make it nice and firm. It turned out crispy, savory and a little chewy. Yum!!! I had planned to use it as a topping for a salad tomorrow, but one by one, my family gobbled up every single piece! We’re not vegetarians and my kids are not usually fans of tofu, but you would never know it based on how quickly this disappeared. Thanks for a tasty recipe.
Kate
Thanks for sharing, Christine!
Ken
This is definitely our favorite way to bake/cook tofu. One of my favorite recipes (not from your blog – it’s peppery tofu with asparagus and I’ve been making it for years) asks to stir fry tofu after it has been pressed. I always use this baked tofu recipe instead and toss it in at the end.
I’ve gotten a lot of great recipes from your blog, Kate. Thank you for sharing. When my daughter decided that she wanted to become a vegetarian it was a bit challenging to cook for her at first. Coming across your blog has made things a lot easier for us. Now that she’s away at school, my wife and I find ourselves eating more vegetarian and we get a lot of our ideas/recipes from you. Thanks
Kate
Thank you for sharing, Ken!
Amber Zientek
The tofu was soooo good! I used a tofu press because I never feel like I can get enough water out. So some of the pieces turned out more chewy like real chicken and I loved it. The smaller pieces that flaked off while I was mixing it in the bowl cooked up so crispy and delicious.
This will be my go-to crispy tofu recipe now! Thanks!
Kate
You’re welcome! Thanks for your review, Amber.
Susan Rosenberg
Hi Kate,
I’m excited to make your Crispy Tofu.
Can I use Trader Joe’s Super Firm Tofu instead of the Extra Firm?
Thanks
Kate
That seems like the same to me! Let me know what you think, Susan!
Kirt
Will be making this and wondering if it will hold its shape and texture if I simmer it in a curry for 30mins?
Kate
It wouldn’t likely stay as crispy simmered in a liquid. I would recommend topping your dish with it!
Kathy Burke
I make this every time my friends and I get together for our Salad in a Jar parties and everyone asks for the recipe! There are some who swear this is the only time they ever eat tofu! Getting ready to make some this morning for a SIJ party this afternoon actually so thought it was a good time to pop in here and sing this recipe’s praises!
giovanna
new to plant based way of eating and found this recipe. I used sesame seed oil instead of olive oil and seasoned mine with curry. Delicious!
Anna
Thank you, Kate for the recipe. My 5 year old loves it very much.
Heather
Wow, I haven’t made crispy tofu this way before. This was very easy and I can see this being a very versatile recipe. I completely forgot the oil but there didn’t seem to be any negative ramifications so I think I’ll probably go without next time. I served with fall roasted veggies that I made in the oven at the same time.
Bella T.
This turned out great! It was easy and even yummier than I had imagined. I ate it straight up which was delicious and I added it to a rice noodle soup and it was perfect. Thank you for the recipe, Kate!
Paula
Brilliant! I will never mess about with an oily wok again while cooking tofu, thanks Kate.
This recipe is especially useful to me living on a boat, no mess, no fuss just crispy lumicious tofu.
I used rice flour as I didn’t have the other 2 you suggested on board, it worked fine
Kate
Thanks for sharing, Paula! I appreciate your review.
Lori Salinsky
This is so easy and delicious! I served it with tikka masala sauce and naan – an easy and very satisfying meal!
Kate
Sounds like a delicious combination, Lori!
Irene Dailey
This is now my go-to way to cook tofu. It is fast, easy, and delicious.
Kate
I’m glad you loved it, Irene!
Zohar
Hi! Wanted to ask – can I use corn flour instead of corn starch?
Maya Foster
yum! next time ill season my cornstarch a little, texture was great! FINALLY! thanks!
Rose Hahn
This is awesome. Thanks so much for sharing! I’ve tried to get my tofu crispy for years and obviously didn’t know the important tricks, like baking and corn starch. I can’t wait to give it a try!
Kate
I hope you love it, Rose!
Connie
Love this recipe! Thank you for sharing! Will definitely make again! Love that I don’t have to get my stove top sprinkled with grease specks nor have to stand over it to constantly watch it.
Kate
You’re welcome, Connie!
Daniela
Thanks for the tips. Going to make it tonight. Unfortunately missed the most important tip of all- press smaller portions rather than the whole block!
Why didn’t I think of that before?!?!
I will definitely do that next time
Kate
Thanks for sharing, Daniela!
Darryn
Made this tonight, with broccoli, brown rice, and your peanut sauce recipe. Came out great! We used the extra firm high protein tofu at Trader Joe’s, and let it sit for about an hour to remove moisture. Tip: don’t use foil unless it’s non stick… luckily I was able to gently get it off and just put it on the pan directly, and tossed at the halfway point with canola. Also sprinkled salt on it to help pull out the moisture while cooking. The results were great, I will not be going back to my old way of pan frying!
Ellen M Santistevan
After making this recipe, I was finally able to enjoy substituting tofu for chicken in a pineapple curry. I cooked all the other vegetables first, made the sauce, and threw in the tofu at the end. It’s wonderful! Thank you for teaching me how to make this!
Amy
One of my favorite oils to use when it’s appropriate is sesame oil. I used it in place of olive oil in this recipe to give the tofu a slight sesame flavor.
Kate
Thanks for sharing, Amy!
Elizabeth
We just enjoyed the Roasted Broccoli, Bell Pepper and Tofu Bowl with Peanut Sauce. This is an awesome recipe we had found in your cookbook Love Real Food! The Peanut Sauce was extremely tasty and easy to make. Definitely a go to recipe. The Extra Crispy Baked Tofu was a great compliment. Thank you!
Kim C
I made this about a year ago and forgot to use the cornstarch until half way into the baking process. They turned out perfectly fine. But I’ve always felt guilty for writing a nice review without following the recipe precisely. (I know, what a weird thing to feel guilty for.) So today I made this exactly as written. And I can’t begin to say how really truly wonderful these little crispy nigglets are. I know nigglets isn’t a real word, but geez, that’s the best description I can give them. If you know someone who says they hate tofu because of the texture or the taste, give them one of these little nigglets and watch them smile.
Kate
Thank you for sharing your experience and I’m so happy you decided to come back to this one, Kim!
Rhonda
Hi, I’m a tofu newbie! I just made your baked tofu. I was wondering how to store it after it’s baked. Looking forward to trying this!!
Ali Oshinsky
Made this tonight for my sick husband. It was a huge hit. Flavor was great and now my whole house smells delicious. Thanks for yet another amazing recipe!
Kate
Hi! Just store in an airtight container in the refrigerator. Although, I find it is best consumed right away.
Carmen
Hi!
I have a ton of tofu to use up and plan to try out this recipe in a triple batch. Wondering if you know how well it will freeze, for use later?
Thanks, Carmen
Angie
I used sesame oil and added some spices to the dredge. I got great crispy tofu. Thanks!
Kathe
I’ve made this recipe a few times and we’ve really enjoyed it. It’s easy and tasty. Thank you Kate
Kate
Thank you for sharing, Kathe!
Jill
I am planning on making this tonight but I always do my meal prep in the morning and then throw the recipe together at night. I read that you don’t recommend making this and freezing or reheating so how far into this recipe can I go to prep? Can I add ingredients to tofu and toss and then refrigerate until tonight and dump it out on the pan and bake?
Kate
Hi Jill, I find this best is made right away. You could press the tofu and then add the ingredients before ready to bake. Let me know how it goes!
Miss Lena
1) my kids love this recipe
2) it’s super easy to make
3) it’s good as a snack or an addition to a meal
Love it! Thank you!
Kate
You’re welcome, Miss Lena!
Hilary S Laing
This has become my “go to” way to prepare tofu- works really well and is versatile. Thanks once again for a trustworthy recipe!
Jessica Brodbeck
Love your recipe for Crispy Baked tofu- ready to embark on truly vegan nutrition. (It’s not a diet but a way of life.) Excited to explore more veggie friendly recipes- thank you!
Kate
You’re welcome, Jessica!
Catie
Hi, Just a question, can you use peanut oil? Is this good for taste, or irrelevant?
Thank you!
Kate
I don’t prefer to use peanut oil, but you could try it.
Cara
DELISH!!Loved this so much!
Kate
I’m happy to hear that, Cara!
Emily
finally!! tofu has eluded me for years. this is a winner. easy, versatile, delicious – even my picky 10 year old likes it! we had it with stirfry alongside chicken and truthfully – the tofu was better. i’m planning to make a batch every week to add some protein to my weekly lunches. thank you for making this low-food-chain staple accessible to me!
Kate
You’re welcome, Emily! Thank you for your review.
Kamela
Tried this today and the tofu came out great. Definitely going to use this method again and again
Liz C.
This is delicious. My five year old son “wolfed” the tofu, as he put it. Thank you!
rebekah
One thing I learned years ago is to freeze the tofu to better the firmness. It makes a huge difference when you go to drain it, it can even be done by hand. And whole foods extra firm is the only brand I will use.
Tracy Sullivan
Hi there Kate!
I plan on using your technique! Excited to try : )
curious, have you ever froze a batch after baking?
I’d love to make a bunch, freeze it, to save even more time!
Tracy
Kate
Hi Tracy! Let me know what you think. I haven’t sorry. I’m not sure this would freeze well.
Lorrie
Couldn’t have been any simpler and so good! Have a block cooked and ready to use over the next, few days. Love the texture and flavor like it is now and know it’ll be even better in the dishes I put it in. Thanks! Would it be bad to eat the whole block in one meal? Lol
Kit
This is great. After the baking time in your recipe I coated each piece in buffalo sauce and popped back in the oven for 10mins. The sauce dried up and tofu texture remained and gave a nice kick. Loved by my husband
Eric
This recipe is no joke. I make it pretty much every week now — it’s great on its own, in any curry or soup where you need some protein, or to complete a salad. Don’t be afraid to go large on the corn starch. It will be a little rubbery if you overcook, but still way better than if you hadn’t bothered with any of this. Use a consistent size and level of dryness going into the oven, experiment with cooking time. FIVE STARS and I almost never review anything.
Kate
I’m happy to hear that, Eric!
Laura
I made this recipe with soft tofu. I frozen it and then thawed It and that way it loses al the water and ends up extra crispy. I also made it in the air fryer at 180 degrees for 8min then flip them and another 5.
Loved the recipe thank you!
I also wanted to know for how long can it be stored?
Kate
Thanks for sharing! It should keep well for a few days covered in the refrigerator. However, I find it does loose some crispiness once refrigerated.
Sarah
Disaster! I followed this recipe exactly . The tofu was rock hard and stuck to the parchment paper ! The bits I could bite off
were very floury and tasted disgusting! . I had to throw the whole lot away. It was a waste of my time, money and effort! Never again!
I gave this recipe 5 stars as when I gave it 1 star , it refused to post. That is really unfair .All Reviews should be allowed to be posted not just the 5 star ones , which makes me wonder if the 5 star reviews are real
Kate
Hi Sarah, I’m so sorry to hear you didn’t love this recipe. I’m not sure how it tasted floury when it calls for starch. Did you flip halfway? As for the star review, I don’t have requirements on number of stars and appreciate your feedback – good or bad. I’m not sure what happened in your case, but I will look into it.
Nancy Hassanein
Terrific! I followed the recipe and was very pleased with the results. Served on top of roasted veggies. Yum!!
Kate
Thank you for sharing, Nancy!
Emmi
Kate!! Thank you!! I’ve been making tofu for years and considered myself an expert- however this tofu is the best I’ve ever made!! I used my air fryer at 400 for 12 minutes and it was great! Thank you! Now to serve this and convince even most die hard tofu haters that tofu is, in fact, delicious!
Erin
Can I use tapioca starch instead of arrowroot starch?
Kate
I don’t use tapioca often and not sure it would work here, sorry!
Jana
Wonderful! This is my tofu go to recipe! I add a few shakes of garlic powder to the tamari/oil mix. Unfortunately, I eat too much of it before it makes it into whatever dish I’m preparing…
Thanks!
Kate
I’m happy this is a go-to recipe for you, Jana! I appreciate you taking the time to comment and review.
Ellen
It was so easy and really tasty too! My husband even likes tofu now because of this recipe!
Kate
That’s great! Tank you for sharing, Ellen.
Erin
What am I doing wrong? I have always done my tofu on stove top because I always have the problem of my tofu sticking to my baking sheet after. I have tried non stick, parchment paper, and aluminum foil, and without fail every time I take it out of the oven it looks soo good, and then my dreams are crushed when I go to scoop them off the pan and the crunchy part stays on the pan! What am I missing?
Kate
Hey Erin, that’s so strange! I can’t recall a single food sticking to parchment (and I’ve never successfully cooked tofu on the stovetop because it always sticks for me). Are you sure you’re using parchment, not wax paper? It’s an easy mistake to make. Otherwise, I’m not sure what to suggest, sorry!
Matthew Romans
Do you have a salad spinner? Cut up the tofu into chunks but instead of pressing it in paper towels, give it a thorough spin in your salad spinner.
Kate
That’s a cool idea! Thanks, Matthew, will give that a try next time.
Marco
Can I make it without the cornstarch/arrowroot ?
Kate
You can, it just won’t be *as* crispy.
Jacquie
I used to pan fry tofu until I discovered this recipe, now I am completely hooked on baking! I found that I can use medium tofu, I just triple the amount of cornstarch and it crisps up perfectly. I double the recipe because my family loves it. Thanks for rescuing me from the grease splatter that pan frying used to give me!
Jillian
This crispy baked tofu is delicious! I made it exactly as written and it turned out perfectly. So yummy!
Kimi Reith
Thank you for posting your recipe! I cooked it tonight to go with Asian style salads. It was tasty, even though we had no corn starch on hand so I subbed with some packaged matzo ball mix I found in the cupboard, ha ha. Next time, corn starch! We ate the crispy baked tofu as a side dish, and when it cooled off enough, I dumped mine into my salad. In addition to the ingredients your recipe called for, I tossed the tofu w/ Chinese 5 Spice, ground ginger, and cayenne. The salad was the kind w/ seaweed, sesame oil & seeds, rice vinegar, soy sauce, daikon, etc.
kristy
Entire family of six loved this recipe. Love cookie+Kate. Best vegetarian recipes ever!
Julia
Wow this was my first time ever making my own tofu! I generally eat plant based, but am not a big tofu person. This was a game changer though! Pressing the water out did take some time, but the tofu came out so tasty. I didn’t have any parchment paper, so I put it directly on the baking sheet which did make it stick and not easy to toss half way through. I made this with your spring vegetable stir fry and ate with brown rice. I am excited to eat leftovers tonight and make this recipe again!
Adrienne
This tofu turned out perfect and crispy!! My new go to for making tofu.
Anne
Finally a tofu recipe that worked for me! Thank you
Holly
This recipe is a game changer for all future tofu recipes (if it makes it to the end recipe – these are so good, it’s hard not to just eat them as a snack). Easy and delicious – thank you!
Sandra Zellers
I loved your crispy baked tofu, and so did my husband, who usually isn’t very fond of tofu, but will tolerate it. By far the best baked tofu that I’ve made so far. I liked your idea of cutting the tofu in small pieces before pressing it. I used it in a Vegan Pad Thai recipe that I had made in the past.
Charlotte
This turned out great, but I found that it required at least four times the amount of marinade as the recipe called for. I used a 14 oz package of extra firm tofu.
Craig
why do you add soy sauce and oil to the strarch? I added that to the cornstarch and it was all clumpy and wouldn’t stick to the tofu, not good advice.
Kate
Hi Craig, I’m sorry you didn’t have a great result. It shouldn’t clump. Did you do the oil and tamari, then sprinkle the starch once that was evenly over the tofu?
Craig Simmons
No, you know I put the oil and soy sauce in with the flour. This made for the disaster. I guess I should have added it to the tofu first and then rolled it around in the flour. There is so much reading with this recipe that I honestly skimmed over it and missed that, so my bad for not paying more attention. On the other hand, that is the danger of making recipe instructions so long. Your readers might be trying to skip some, or a good portion of the instructions.
Janet in Houston
Without a doubt, the best crispy tofu I’ve ever made. And so simple … only 3 ingredients in addition to the tofu. I’ll definitely make this one again!
Michelle D.
This worked out great! I have never had much success pan frying tofu – your oven method resulted in prefect little cubes – with much less mess. Thank you Cookie and Kate!
Marilyn Bunderson
We loved your recipe! Thank you so much.
Lisa Levey
This tofu recipe is terrific. It comes out deliciously crispy outside and soft inside, just as described.
I made 1 change which I’m doing with all my tofu recipes now. I open the package, squeeze out the water as best I can with my hands, trying to keep the block intact. I then freeze and thaw the tofu. The block is easier to slice and work with as well as better absorbs flavors. I pick up the crispy tofu recipe at the slicing stage.
I had my crispy tofu with veggie stems – broccoli, celery, Swiss chard, etc.- that I cooked in broth and then puréed. Yummy and nutritious.
Kathy
Have never made crispy tofu before and it is awesome! Used it with a spaghetti squash pad thai as part of a weight watchers meal and the rest of the family, with rice noodles and chicken wanted mine! Will do again and share with friends! I did make two additions, sprinkled salt on tofu before I pressed it – both drew out more water and seasoned it, and added a bit of baking powder – also a great agent to crisp things up. Thank you!
Kristin
I used to use a lot more oil and cornstarch over a cast iron and I’m never going back! This method made my tofu taste so much better!
Sharon
Wow. I’ve never been a huge tofu fan but this recipe makes it crave worthy. Thanks Kate for helping me eat less meat products.
J
Bake at what temperature
Lisa
Hi! I plan to make this tomorrow. I don’t have cornstarch or arrowroot. Getting to the store isn’t really an option right now, is whole wheat flour a good substitute?
Kate
Hi Lisa! I think your best bet would be to omit the starch altogether. They won’t be quite as crispy, but nice nonetheless.
Jackie
I love this recipe!! I’ve been using it for a month or so now, and it’s opened up a whole new world for me of using tofu as a main protein more often. I love stir frying it with shiitake mushrooms or using it in pad Thai.
Annie
Great technique and fabulous results, thank you! I also marinated my tofu before going to work. I threw that in the oven once I got home and reused the marinade as my sauce base.I agree that the crispy bits are the best and it’s unacceptable to leave those in the bottom on the cats iron pan. I no longer have that problem! :)
Mansan
Can we store this in freezer to use later? If so how can I use it
Kate
Hey Mansen, believe it or not, tofu texture changes significantly after being frozen/defrosted. It turns more chewy. This tofu is best when it’s freshly baked.
Peter
Just made this tofu for dinner this evening. My family loved it. This was my first time cooking tofu in my life. Kids think I’m a chef. Thanks for the recipe. I changed it a little. I did not use oil directly on tofu. Instead I used a baking sheet a sprayed with light vegetable oil. Came out awesome!!
Mimi Dyer
I have used this method of making tofu 3 times now and I will NEVER do it another way. It is FANTASTIC and I’m telling everyone about it! Thank you. Mimi
Kate
Perfect, Mimi! I love this is such a hit for you. I appreciate your review.
Kat Parnell
This recipe is perfect, and so easy! Just the texture your looking for without frying. Thank you so much!
Gail Graf
Scrumptious baked tofu over baked green cabbage, onions, garlic drizzled w/eco to bake+sautéed broccoli rabe sautés w/garlic topped w/homemade Asian Almond
butter lime sauce! Ty Gail Graf,NY
Luisa Sauter
Can I use goya minced garlic And the liquid from the garlic jar to flavor the tofu while it’s baking?
Kate
Hi Luisa! You could try it. I’m afraid the garlic might burn while the tofu is baking, and I strongly dislike the flavor of burnt garlic. Perhaps 1/4 to 1/2 teaspoon garlic powder would be a safer bet, if you have that.
Lacey Abercrombie
Hi Kate, I’m going to try this and wondering if it will work at 350 degrees? My oven temperature button won’t let me increase the temp! Lol so I could do 350 for a bit longer maybe or do you think broiling would work better? If so, what temperature? Thanks!
Kate
Uh oh! Sure, try baking at 350. They’ll just need longer time. If they really won’t turn golden at 350, try moving them to a rack higher up in the oven. I’m always hesitant to suggest broiling since oven broilers vary significantly and I don’t want your tofu to burn to a crisp!
Brian
Kate, please HELP. I like this recipe and plan to start using for a lot of different things. But when I made it last night, the tofu still stuck to the parchment paper. I had to scrape the tofu off and the crispy bottoms ended up staying stuck to the paper. I did 15 minutes at 400 degrees and then got them out to turn them. That’s when they were stuck, so I didn’t go any further. Just ate them as is. What did I do wrong? What could have caused this? What can I do differently?
Kate
Hi Brian, I’m sorry to hear that! I have never experienced tofu sticking to parchment paper. Is there any chance you used waxed paper on accident? It’ll melt in the oven.
Hannah
Amazing! It came out super similar to my favorite vegetarian Chinese place. I tossed it in some general tso’s sauce after it came out and enjoyed immediately. I’ve never made tofu before and enjoyed it so thank you for converting me into eating tofu!
Kate
Hooray! I’m glad it reminds you of your favorite, Hannah. Thanks for your review.
Yaela Ettlinger
I will try this tonight. It sounds like a winner. And it’s cool here in Seattle today so the oven will warm up my tiny 425sq ft condo nicely. I plan to salt the squeezed tofu and add a generous amount of curry powder before baking. I think then it will be tasty and ready to eat when it’s done baking. I used to do something similar but I pan fried the tofu rather than baked it. Thanks for the recipe.
Monique
Absolutely perfect and delicious. An absolute keeper!
JAIME
I have tried to make tofu so many different ways and it’s always turned out horrible. But your method is definitely a winner! Thank you!
Raa
I will never cook tofu any other way, ever again. So so good and easily adaptable to any recipe.
Sean
I love this recipe. I don’t eat a lot of tofu but I rarely made it because it’s such a pain. This recipe makes it way easier (and better). It’s a healthy snack or protein for other recipes.
Laura Summerlin
We made this to go in a veggie stir-fry. My family and I have not liked tofu in the past, but everyone that tried it loved it! Thank you for the recipe!
Kate
You’re welcome, Laura! I’m happy you loved it.
Pat
Anxious to try because i too hate to fry but love crispy tofu. You might like to make your own tofu. It is called Burmese tofu made with chickpea flour. Very easy. Let set out for awhile before put in refrigerator and will be extra firm in day.
Debbie Johnson
Perfect! Love crispy tofu and this method worked perfect for me. Thank you! Yum!
KimC
I’ve made this several times using Nasoya brand extra firm tofu, *always with very good results* – even that one time when I was drinking wine and forgot the cornstarch until the baking was halfway through. But today I made it with Trader Joe’s tofu. You’d think there isn’t that much difference between tofu brands. Surprisingly, there is. The Trader Joe’s version has much less liquid and requires very little pressing. You really can get away with a 10 minute press, compared to maybe 40 minutes to an hour for the Nasoya brand. Also, the Trader Joe’s version truly is about $2 compared to the about $4 Nasoya version. My last comments involve salt. I’m not a chemist and don’t know the faintest thing about salt. But I definitely know when I can taste it. And Trader Joe’s tofu doesn’t taste like it has any. That’s not to say it doesn’t have any, it just doesn’t taste like it does, so I wish I had dumped more soy sauce into my mix before baking.
Sherri
Changed. My. Life. The crumbly parts came out the crispy-est! I’m considering doing the next batch with more crumbles on purpose. I left my tofu in for almost 30 min after checking after 20. So simple. Thank youuuuuu.
Monica
Oh my gosh! I just made this and it was incredible!! I’ve tried to pan fry tofu before and it came out terrible. This was SO easy and for me, it kinda tastes like French fries! The pieces are that crispy!! Thank you SO much!!
Monica
Oh my gosh! I just made this and it was incredible!! I’ve tried to pan fry tofu before and it came out terrible. This was SO easy and for me, it kinda tastes like French fries! The pieces are that crispy!! Thank you SO much!!
Laura Biering
How might I make this without oil? Thanks in advance!
Kate
Hi Laura, You really need to oil here to help the starch stick and to help it bake in the oven.
Jeya
Hi Kate,
My family really loved the crispy tofu! My kids were surprised it was baked and not fried!
Thanks for another awesome recipe!
Georgia
Tried this recipe and thought it turned out great. Next time I will cut my pieces slightly larger but it still turned out crispy outside and creamy inside. Served with sweet soy sauce for dipping. Yummy
Amalia
Hi. I am new to tofu and this was so simple and tasty! Thank you so much. I have a question, how to you “change” the flavor of the tofu? I am afraid to add anything like taco seasoning or any other sauces after it is baked because it already has the Asian flavor with the soy sauce. Is there any way to add flavor before putting it into the oven? Thanks so much for your help
Kate
Hi Amalia! If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. As for taco seasoning, you are right. It may be a mash of flavors. But, I do find the flavor subtle so it might be worth experimenting with.