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. 
Lynn
Just made the crispy baked tofu for the first time. Added a thumb of grated ginger & a clove of grated garlic to the oil & soy sauce. Delicious!!! Thank you!!
★★★★★
Ben Tchang
Thanks for the tips, I’m adding what you suggested to my recipe and It seems other people did too. :)
★★★★★
Jennifer
I am not a tofu lover at all but I think it’s because I’ve never had well-prepared tofu. This was fantastic. I chopped my tofu into slightly thinner cubes than the ones in your photos and they were perfect. I made a really yummy General Tso sauce to go on top, too.
★★★★★
Rovianne
Can you substitute cornstarch for flour? My local grocery store didn’t have cornstarch
Kate
Unfortunately, flour will get too gummy. I would suggest arrowroot if you can find it!
Michael V Liston
Was a story when I was younger. Man walks into a village with a stone to make stone soup. By itself it is nothing much. But if you add techniques and flavors to cover, it is palatable.
Linda
Michael Liston, the story (the way I’ve heard it on CBC Radio) is called Bone Button Borsht. It’s about a beggar who arrives in a village and proceeds to prove he can make the soup from just a jacket button. Besides creating something delicious, the process demonstrates how when people work together, everyone benefits.
Karen Shiebler
I grew up learning this story as “Stone Soup”, but when I studied Russian in college, we read it as “Soup From an Axe”.
LOVED this recipe; I also used the grated ginger and garlic and it was perfect! Served with white rice and a pile of roasted veggies.
Sam
What about potato starch?
Kate
Hi Sam, I find that corn starch or arrowroot provide the best result.
Cheryl
I wish I could figure out what I did wrong. I thought I followed the recipe exactly, but it didn’t get crispy at all. I left it in a bit longer, and then it ended up drying out inside, too. Is it possible I pressed too much water out?
Kate
Oh no! I’m sorry to hear hat, Cheryl. How long did you leave it pressed for? I don’t think that would be the issue. Did it turn golden at all?
Cheryl
It did turn a little bit golden. But it seemed pretty dry. I’ve never tried to bake tofu before so I’m sure it was something I did. I will try it again. And reduce the pressing time maybe. I think I may get a tofu presser too. I’ll let you know what happens! Thanks!
Stephanie S
I’ve used this so many times that I have it memorized! So easy, so perfectly delicious!
★★★★★
M
This was absolutely the best tofu I’ve ever tasted! I’ve always eaten fried tofu, and it was good, but the crispy exterior and perfectly moist center from this recipe is perfect for me. I also added a little garlic and ginger, as another commenter suggested.
★★★★★
Charles Rowe
I am an elderly vegan from the UK who adores crispy tofu but over the years has failed in all attempts to produce even one crispy piece myself – until last night, when I tried your wonderfully clear and simple recipe. It worked perfectly, lots of lovely crisp and tasty tofu! Even though I forgot to turn the tofu over halfway during the bake (I am a hopeless cook) it didn’t matter, it was perfect. This is a life-changer. Thanks!
★★★★★
Kate
Thank you for sharing, Charles! I’m so happy you found one you love now. I appreciate your review!
Mradula Meena Pankhania
This turned out great. Made it crispy for salad toppings.
★★★★★
Julia
Could I sub potato starch for corn starch, do you think?
Kate
Hi Julia! Corn starch or arrowroot starch work best here.
Haley
This is a really well written recipe that helped me understand the order in which to add the oil, soy sauce and corn starch and the right technique to mix them – other recipes I’ve tried were very vague on that part and I could never get the tofu to come out right. This was the most successful tofu I’ve ever made! It came out delicious and I added it to rice noodles, broccoli and peanut sauce. Thank you!
★★★★★
Alia
Newbie tofu cook here — can you make a batch of crispy tofu, store it in the fridge, and reheat it throughout the week with various dishes? Is this something that people do?
★★★★★
Kate
Hi Alia! Yes, you can. It may loose some of the crispy texture but should still taste delicious.
Kay Kay
I found your recipe, made your recipe, loved your recipe, and lost your recipe….but I found it again today, made it again today, and bookmarked it. LOVE this recipe for its ease and flavor. The best, tastiest, and easiest baked tofu recipe. Thanks for making my life easier and my tastebuds happier!!!
★★★★★
Virginia
This was delicious! I had never used tofu before and was looking for a recipe. I looked at two and because of the comments, decided to try this one. I used coconut aminos instead of tamari and white rice flour instead of the starch. It was easy to make and turned out great. This is in my favorites!
★★★★★
Kate
Thanks for sharing, Virginia! I’m happy it’s a favorite.
Susan
Your crispy baked tofu with peanut sauce is so delicious. This is the only way I make tofu now. I just love how beautifully browned the tofu gets in the oven, and with so little hands-on time. Thank you!
★★★★★
Teresa Mann
I need help, baldy. And that is because I am helpless and horrible in the kitchen. I can NEVER get my tofu to not stick to the parchment paper. It is so frustrating. What in the world am I doing wrong?
★★★★★
Kate
I’m sorry to hear that! Are you sure it’s evenly coated? You are tossing halfway? I wonder if your oven it on the hotter side.
GD
How about the super firm tofu? Can you bake that too? Or does it work with extra firm only? I like super firm tofu cause there’s no need to press it :)
Kate
Hi! You can use that too, I just find extra firm works the best. I find all tofu holds a lot of water, as to why it’s important to press.
Joy Cunningham
Great recipe! This made the extra firm tofu tasty with your peanut sauce recipe. I made it as directed. The next time I will add some spices or garlic to add more flavor to the tofu. It was nicely crispy and I cooked it about 35 minutes. Thank you for sharing!
★★★★
Maki
That’s exactly the recipe that I wanted to know.
I love your advice, which adds more sauce to Tofu after baking.
It changed a perfect baked Tofu.
Brianna Leatham
I am new to cooking with tofu and this just blew us away! It was so easy and turned out perfectly. I added a little bit of Szechuan spice to it before baking. Thank you for making this so simple.
★★★★★
Dorothy Bailey
Hi and I’m hearing impaired, love bake tofu so delicious because it so good n crispy thanks
★★★★★
Sonia
This was a great recipe, thanks for sharing, kids loved it!
I actually also added a little cayenne and chinese 5 spice before baking,result was awesome.
Sonia, Scotland
★★★★★
Kate
I like how you got creative, Sonia! Thank you for sharing.
Margo
Amazing. I didn’t expect it to come out that good. Thank you!
★★★★★
Christina
Turned out nice and crispy! I have used both firm and extra firm and they’re both good! I almost prefer firm because they’re soft and pillowy inside while nice and crisp outside.
★★★★★
Dani
Your recipes and easy, practice and delicious! Thank you for sharing your creativity and passion with the world! Your ideas bring food to life in kitchens around the world!
★★★★★
Kate
You’re sweet, Dani! I’m glad you are loving them.
Lisa Cobb
Best tofu I’ve ever had from home! Added Asian stir fry seasoning with the cornstarch and then made lettuce wraps with sesame ginger dressing.
★★★★★
Diane
I just made your recipe but cooked in in my air fryer (mine has racks in it). They came out great. I did alter the temp to 375 degrees and cooked for a total of 20 minutes, due to intensified cooking in the machine. Thank you, look forward to making it again.
Rosemary Clarke
Hi, Kate (and Cookie, too),
It’s Friday so I like to use up what’s left in the fridge before I re-stock. Had 9 ozs of tofu, some rice, peppers, and pineapple so I baked the tofu per your recipe, mixed the rest of the ingredients together, put the crispy and YUMMY tofu on that and then used Trader Joe’s sweet chili sauce as a topping. So easy and so good and perfectly crisp. I calculated that I should have three servings of tofu but somehow ate all of it. Luckily, the calories are pretty low so no worries! Definitely will make it again. Thanks for a new addition to my recipe rotation.
★★★★★
Mary Aidala
The whole family loved it! I was making these to eat with veggies, rice (your recipe as well), and sauce, but almost ran out because everyone kept coming back to sample the tofu, fresh from the oven.
This will be my new go to tofu recipe.
Thank you!!
★★★★★
Karinna
This is my first time making this recipe. Maybe I did something wrong.. but the tofu sticked to my baking sheet even with the parchment.
★★★
Vegan4Life
Hey! Hi! I’ve been Vegan for 55 + years. Have wanted to find a crispy recipe sans frying.
Found it.
Made it.
YOU nailed it!
Corn starch! How’d you figure to use that?
Thanks!
✌ +
Kate
I’m excited you are excited! I hope you love it.
Monica
Is there any substitute for the oil or am I just out of luck? Thank you!
Kate
Hi Monica! You really need the oil here to get it crispy. Sorry!
Jade
This recipes does yield great crispy tofu! Warning: DO NOT use parchment paper like the recipes says to do. I followed the recipe exactly and when I used parchment paper my tofu stuck horribly to it… almost ruining the recipe. I’ve since used non-stick spray directly onto the cookie sheet which works much better.
★★★★
Sally-Anne
I tried this before and loved it, but now I have a block of Italian-seasoned tofu I want to try it with. Is there a substitution for the soy sauce that would work better for an “Italian” flavored meal? Balsamic maybe? Or should I just forgo that part of it and do oil and garlic (and cornstarch)?
★★★★★
Kate
Hi Sally, I haven’t tried it with balsamic. But that could be interesting. Let me know if you try it! The combination in the orginal recipe is really what makes this one so great.
Sally-Anne
I agree the combo in the original recipe is a winner, and I love it for plain tofu! I decided to make the Italian-herbed tofu last night. I tossed and baked it with just olive oil and cornstarch. I then added it to squash and green pepper that I was sauteeing. It tasted good as it was but I drizzled some balsamic over the whole thing and sauteed it some more, and it really did make it excellent! So I can’t say if balsamic works for the baking part, but it was wonderful on the final product.
Thanks again!
★★★★★
Bee
This was so helpful. I am not a big fan of soy sauce and was wondering about different flavors. I appreciate you coming back with an update on your variation! I am excited to try this. Thanks to you both!!
Kelley
I love, love, love this recipe! I am new to eating tofu and this recipe really makes a healthy, not fried, crispy tofu. The only problem is that my daughter & I eat it before we have a chance to add it to anything else! I make it as it is written and it is perfect. I often double the recipe and use two large baking sheets. The recipe doubles nicely.
★★★★★
Kate
Thank you for sharing, Kelley! I appreciate you taking the time to review. Yes, it doubles well!
Ben Tchang
Thanks for the recipe– very helpful. Not cooked yet but i’m sure it’s great.
★★★★★
Kate
I use this tofu recipe for everything! It goes very well with Japanese curry, stir fries, Thai curries, etc. I make it at least once a week. Thank you for this staple recipe!
carol riley
what temp is the oven?
Kate
Hi Carol, see step 1. 400 degrees :)
Ciera
Soo delicious! I did not have any cornstarch but they still turned out MUCH crispier than when I cook it on the stove! So glad I found this recipe
★★★★★
Kate
Thank you for sharing, Ciera! I’m glad it still turned out for you.
julia
SOO good! I just eat this with rice and a little sriratcha and its delicious
★★★★★
Yully Subade
It seems perfect for me but I need to try cooking it first and taste it myself. I like to cook crispy baked tofu. Wish I could coke perfectly like what you did. Thanks a lot….
★★★★
Lisa Reed
Wow, I cant believe how crispy the tofu came out! I’ve tried several other recipes and they all came out soggy. I didn’t realize cornstarch works better than flour! Thanks, this is my go to recipe from now on…
★★★★★
Kate
I’m excited you loved it! Thank you for haring, Lisa.
Mo
Thanks. It was terrific! I finally mastered the crispy tofu! Like you, i never had success frying it in the pan…way too much oil and too much time! This is excellent, I probably put less than half the recipe on my tofu and it was still amazing. Used a mix of spicy chili oil & straight peanut oil, a dash of splenda for sweetness (weird, i know but I’m calorie counting). It baked up crispy and gorgeous! Perfect topper for my stir fry bowl.
maria
I was ready to give up on firm tofu after several frustrating attempts at cooking it in a skillet where it stuck. I tried this recipe and it worked perfectly!
★★★★★
Helena
Easy, versatile and perfect!
★★★★★
Linsey B.
Wonderful recipe, best tofu I have ever made. I have made it twice now. The first time I found it a bit hard to mix up the entire block at the same time. So for the second time I did half the tofu coated that, put it on the baking sheet then did the second half. Mixing each half with .5 tablespoons. It worked better for me. But both times it turned out great. Highly recommend. Thank you Kate for your wonderful recipes.
★★★★★
Kate
You’re welcome, Linsey! I’m excited you loved it.
Erin
I’ve used your recipe three times, tonight will be the fourth. I like using a spicy honey Aleppo sauce or liquid aminos on my tofu. It’s beautifully crispy and so delicious. I serve my tofu over rice or toasted farro with veggies. Makes a beautiful and colorful bowl.
★★★★★
Dena M.
This was my first ever home tofu recipe and i’m hooked!
★★★★★
Shannon
Amazing! Delicious. Thank you. Could I make this with a wok or skillet when it’s too hot to turn on the oven?
★★★★★
Kate
Hi Shannon! This was specifically designed for the oven. I’m not sure you would get the same result stovetop.
Louise
DELICIOUS!!!!!
Thank you for wonderful and easy recipes.
Made the crispy baked tofu last night.
Louise
★★★★★
Kate
I’m glad you loved it, Louise!
Rachel
Everything about it is great except the cook time (but perhaps that’s a personal preference). Seemed like the tofu was “done” in the oven in 15 minutes, tops. I left it in 25 just to be safe and it was way overcooked.
★★★
Liz
We love this recipe!
I just got an air fryer, and am wondering if this recipe could be adapted to the air fryer?
★★★★
Kate
Hi Liz! This recipe was designed for an oven. I haven’t tried it in an air fryer, sorry!
Bella
I used to do this kind of thing for years in a fry pan – coming across your recipe was a godsend. It’s easier, cleaner and tastes better in the oven! I’ve always used besan (chickpea) flour, but otherwise I do follow this recipe to a T these days.
★★★★★
Lyndsay
Hi can i prepare the day ahead and leave in marinade overnight in fridge?
Kate
Hi Lyndsay! This is best served right away. You can gently reheat on the stove top or in the microwave.
Christine
Thank you so much for the recipe, it has made dinner much easier. I used the basic process, oil, liquid and starch as a batter for the tofu. I chose pesto and garlic oil with balsamic vinegar. My family raved its crispness and my t-shirt rejoiced in the lack of frying splatter stains.
★★★★★
Yasi
I love your recipes! Thank you for sharing. Made this for the first time today, tasted great. The only issue I had was the tofu was very chewy, do you think I over baked it?
Kate
Hi! I wonder if it still had a lot of water in it. Did you squeeze excess out?
Carol
Yum! Turned out perfectly, just as you described.
★★★★★
Shelby
I just made this for the first time and it turned out wonderful! I think next time I will slice the tofu into some strips so I can use it for a nice crunchy and chewy element in fresh rolls.
★★★★★
Clarissa
This came out so nice!!!! I was so glad with how it came out crispy on the edges and soft in the middle just like you said! I drizzled it with a homemade sweet and sour sauce and it was great!! Thank you so much for this recipe!!!
★★★★★
Gretchen
This recipe has turned me into a hero in our family. normally my hubby is everyone’s favorite chef. We have both a 9 and 11 year old who are picky eaters and LOVE this. I use silicon baking mats, sesame instead of olive some soy sauce and corn starch. Served with jasmine rice and fresh sautéed broccoli. Little oyster and voila! So very good. Thank you for the recipe!
Elissa M Chasen
This was indeed the best all around tofu recipe I’ve ever made. So easy. I’ve made it a few times to go on your veggie sesame noodles. Last night I made it to go in as the protein for a ‘no-chicken noodle soup’ recipe. I added an 1 more tbsp of tamari and also coated with 2 tbsp of nutritional yeast to add to the savory goodness. Highly recommend!
★★★★★
Janice
Good stuff! Easy to make and turned out better than i expected. Will make again for sure
★★★★★
Robyn
I’ve never had tofu before, but needed to up my protein and found this recipe. It’s not half bad With ranch taste like chicken.I did have crispiness to it maybe a little bit more for me to my liking.
★★★★
Veronica
Great recipe and a good starting point for various dishes. Funnily enough, when I baked the tofu it came out quite dry but the frying method, in a non-stick pan and a little oil produced nice and crispy tofu.
★★★★★
Dana
This recipe is easy and turns out perfect every time. I use this for any recipes that call for tofu. Even tofu haters love this one.
★★★★★
Deb
I was so tired of frying my tofu and now I have a better and tastier alternative. Tossed it before baking with the cornstarch, tamari, olive oil and lots of garlic powder and it was delicious all by itself! I did, however, add the tofu to a sauteed noodle dish with onions, broccoli, garlic and ginger and it was great(crispy too)!
★★★★★
Alison
This was great, I added paprika, garlic and chili powders to the corn starch!
★★★★★
Robert Hill
BRILLIANT
FANTASTIC
YOU CAN USE THIS BASE TOFU IN ANY RECIPE IT HAS AN AMAZING MEAT LIKE TEXTURE.
Thank you
★★★★★
Olivia Figais
Just the best ever tofu recipe. Thank you so much for sharing it. I added some snap peas, cashews, broccoli, a little of lime juice. So delicious with rice.
★★★★★
Zoe
I tried this, it turned out like rubber and completely inedible.
★
Kate
Hi Zoe, I’m sorry to head you are disappointed with this recipe. How long did you bake it for?
Zoe
I only cooked it for 20 mins as it was golden by then. It’s ok, I’ll try pan frying it next time.
Emma
Do you have any tips on storing the tofu after you’ve baked it? I’ve tried putting it in the refrigerator and it becomes chewy. Thanks!
Kate
Hi Emma! It is best consumed right away. But, you can try to reheat on the stovetop or oven to hopefully avoid some of the chewy refrigerated result.
Elvira
Hi I used cornmeal instead seasoned with Himalaya salt onion powder garlic powder and so forth you choose, shake in a bake like fish’s spray with oil that Is your panI fried mine in pure olive oil must watch the tofu this burns easily. Delicious!!!!!!!
★★★★★
Lauren
I have made this tofu recipe twice and each time it comes out hard and chewy…did I maybe do something wrong? I followed the recipe.
★★★
Kate
Hi Lauren! I’m sorry to hear that. How long are you baking it for? Are you tossing it halfway?
Lauren
I baked it at the temperature it said in the recipe for the time it stated too. I did toss it half way. I will try again in a few days and see what happens. The inside is soft but the outside comes out hard and chewy.
David
Omg. It’s so difficult to toss the tofu with the oil, tamari and corn starch without breaking the tofu into pieces.
★★★★
David
The fastest way to make a block of tofu disappear. Gave this recipe a try to see what dishes we could incorporate it in. Didn’t even last 5 minutes. We ended up just eating the whole thing right off the baking sheet with your peanut sauce.
★★★★★
George
Do NOT use this great recipe with tofu that has been frozen then thawed – it will be porous and soak up the liquid like a sponge!
I can’t wait ’till I get some more tofu and not put it in the freezer before using this.
★★★★★
LISA
I have a question- am I able to prepare a whole block of tofu this way and bake as needed? I live alone and would love to prepare ahead of time, but I’m wondering if the tofu gets soggy sitting in the fridge a day or two before baking.
★★★★★
Kate
Hi Lisa, this is best consumed right away, but you can reheat gently on the stove or microwave.
Alisa
This was an easy recipe to follow but my tofu did start popping like popcorn only after 10 mins in the oven. My oven seems to be a bit strong at times even when I use the correct temperature setting but didn’t except them to be “done” so soon. Ive never baked tofu before so is this normal?
Kate
Hi Alisa, it’s not suppose to pop. Does food normally cook fast in your oven?
Reagan
My tofu stuck to the parchment paper. Not sure what I did wrong!
★★★
Melanie
Thanks for sharing! What tips do you have to prevent it from sticking to the pan? I lined pan with foil and sprayed with olive oil spray but it still stuck on quite a bit. Thank you!
Kate
Hi Melanie! I recommend parchment paper. Have you tried that? I don’t have any issues with parchment paper.
Felicia
This is the first time that the tofu didn’t burn or remain soggy. In the past I had squished the heck out of it to no avail. But your method to cut if you and then squeeze the water out worked and the cornstarch worked like a charm. Thank you for figuring this out and sharing your recipe.
★★★★★
Liz
I loved this recipe – the tofu turned out really well! If I want to make this tofu for a recipe without an asian flavor profile, can I make it with just olive oil and cornstarch, or does there need to be additional liquid added?
★★★★★
Kate
Hi Liz! I find it really subtle, but also gives it some taste. I believe others have tried it without it and didn’t mind the results and used other seasonings. I suggest looking at the comments to see what others have tried!
kpg
Can I substitute toasted sesame oil in place of olive oil for flavor?
Kate
Hi! I haven’t tried it here. It tends to be a little thicker so may not work like you think it will.
TAMmy
Love this recipe I use it all the time. Love it with the garlic
★★★★★
Kate
Thank you for your review!
Blair
This was fantastic and easy! It was my first time cooking with tofu. I mixed it with rice noodles and tikka masala sauce. The tikka sauce was not very good (it was store bought). The tofu was incredibly crispy and worked great with the sauce, like how breaded chicken works well with sauces. I’m going to try this tofu recipe next with an orange “chicken” recipe served over white rice. I did try a few pieces of the tofu with spicy barbecue sauce…it was great like that too!
Thank you for another great recipe and for helping me try new things! Your tips on how to drain the tofu are great for newbies!
★★★★★
Kate
Thank you, Blair! I’m glad you tried it and enjoyed the tofu.
Richard Hayes
Great recipe…thank you! Just made it using garlic hot sauce, a dash of HP sauce and olive oil for my solo supper, but it’s going near the top of the list of things served special folks on special occasions…
★★★★★
Kate
Great way to change this one up! I’m glad it worked out. Thank you for sharing, Richard.
Kathleen J
I’ve never really liked tofu before this. Now it’s on our weekly dinner rotation! I agree- the baking makes it turn out so much better!
★★★★★
Becky
Hi! I made this tonight! I cut my pieces too small but it was tasty. I added MrsDash seasoning because I like it on anything I eat.
★★★★
Matthew
Have you tried rinsing the tofu after you take it out of the package? Sounds crazy but it works like a charm. Hold it under running water for 30 seconds. It will rinse out all of the water that is stuck in it from being packaged. All the liquid still in it will be way easier to squeeze out.
Frying will be much faster and easier as well, because you won’t have to cook off all the liquid that was stuck in it.
You might find that with this method the extra firm is actually too firm. I ended up switching to the TJ’s firm, because this method works so well.
Zena
I have used this recipe several times without cornstarch (because I didn’t have any) and it was still perfect.
Tried today with cornstarch and it was a bit “heavier” but still nice.
We sprinkle the soya “croutons” on veggie soups for protein or on cauliflower cheese.
Soooh tasty and easy to make. Thanks Kate for your inspirational work.
★★★★★
Nancy
I did make this as described and liked it very much! Nice way to prepare tofu
★★★★
Kate
Great! I’m happy to hear that, Nancy.
Kathy
Love this so much; sometimes I just keep snacking on it plain.Great texture, too. I also get TJ;s tofu. Do you think their sprouted tofu would work here?
Really appreciate all the work you do to produce such lovely recipes. I have a nine year old granddaughter who has been vegetarian for three years and your recipes help her eat more than peanut butter or cheese! Hope Cookie is well.
★★★★★
Kate
Hi! I’m glad you loved it, Kathy. I’m not sure about sprouted tofu, sorry! If it’s extra firm, it may still work.
Valerie
Thank you so much for this. Up until now I have been frying my tofu and finding it hard to get it brown. I also have not been squeezing the liquid out of it enough so now I know. This is a perfect solution
★★★★★
Mimi
We started eating mostly plant based diet and have included tofu. I prepared this tofu for my family and everyone loved it!!! Thanks, Mimi
★★★★★
newyorktorque
Another Winner!!! I got tired of trying to get this kind of crisp in a cast iron skillet as well. Wish I had come across this recipe earlier. At first I thought I may have overcooked the tofu because it came out so crispy on the outside but soft inside. I stir fried some veggies then added a sauce as well as rice for a complete meal. Thanks.
★★★★★
Jennifer OBrien
I made this tofu recipe, and it looks really delicious. It will be served tonight with a simple stir fry. I think this will be my favourite go to recipe for tofu.
★★★★★
Kate
Sounds delicious, Jennifer! Thank you for sharing.
Charlene Smith
Hi, I used corn flour to coat and it turned out great. Nice and crispy. My first time cooking tofu! Thanks
Kimi
I’m not sure whether I’ve already left a thank you for this recipe. I’ve probably been making it for about a year, now, and we just had it again tonight. It’s super good if you mix in some 5-spice and cayenne when you combine the wet ingredients. We eat this dish topped with an Asian style salad dressing and snips of crisped nori—diced green onions, too, if you have them. Delicious cold or hot! Thank you!
★★★★★
Kate
Thank you for taking the time to comment, Kimi! I’m excited this one is a favorite for you.
Maree
I used Tally Ho Tofu which is firm.
I add half a cup of olive oil, half a cup of soy sauce and half a cup of cornstarch.
I soaked them for an hour.
The oil i drained off to sear them in they were crispy form and totally edible!
★★★★★
N
The crispy tofu turned out to be perfect. One change though – I dipped each cube in sauce and put them on the baking tray, because I felt the soy cubes would break if I toss them in a bowl..
Overall, thank you! And it was a perfect addon to Thai Veggie Peanut Noodles
-N
Beverly
I made this baked tofu and it is wonderful. I put in a bag and freeze it right after it cools. I eat mostly salads and take my pieces from the freezer, microwave a minute and throw in my salad. They are wonderful. I made fried tofu and it was great as well. I did however make a mess every time. This baked tofu was so clean to do. I also add garlic and ginger powder. And I drizzle honey over them after they cool. The best tofu ever!!!
★★★★★
Kate
Sounds like you have it figured out! Thank you for sharing, Beverly.
Tim
This method worked great! Very glad I found your site. Thank you! I got the best crispiness on the side of the tofu that was touching the baking sheet—I ended up flipping each piece of tofu halfway through the baking to get two sides really crispy and will add a third flip next time I make this.
★★★★★
Kate
I’m glad you found it too, Tim! Thank you for your review.