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. 
Wendy
Recipe was a cinch and tofu came out better than any of my previous efforts. Crispy and flavorful. I used foil, as did not have parchment paper. Will add ginger and garlic powder in future as suggested.
★★★★★
Miriam
Delicious, easy, and versatile. I used sesame oil instead of olive oil with great results for a soba noodle stir fry. Thanks for the great tips!
★★★★★
Danica Talbot
I make this tofu with stir fry and it always turns out delicious! Whole wheat noodles, a couple bags of frozen stir fry veggies and shelled edamame, chicken, and a bit of ginger + soy sauce and you got yourself a nutritional power house of a meal!
Thanks for another amazing recipe!
★★★★★
Kate
Thank you for sharing! I’m happy it was a hit for you, Danica.
Rachel
Hello and thank you for your offerings. I’m am frustrated though. I’ve tried so many recipes similar to this one and I just don’t get it. Like how 1T of oil is supposed to cover all that tofu. It’s not like your gently tossing in a pool of oil. Trying to get some of that “1T” on every side of every piece of tofu just isn’t happening. Same with the starch. Some suggest corn or rice flour. All suggest substituting arrowroot. I have arrowroot and understand enough about cooking to get where we’re going with this. Yet the rice flour I’ve used does not evenly coat (clumps and doesn’t want to really stick) and the arrowroot just made a gummy mess as soon as it hit the heat (and it did not stick to the tofu at that point), frying, not baking. But either method it doesn’t seem to work like the recipe says when it comes to getting something to lightly coat the tofu that will crisp up with cooking.
Kate
Hi Rachel, I’m sorry to hear you are frustrated. I’m not sure what your question is? I would love to help!
Alex Jimenez
Hi there! Very excited to try this but want to use the tofu in a fricassee instead. Can I mix the sazon seasoning with the corn starch and use veggie broth instead of the tamari? Thanks in advance!!
Kate
Hi Alex, I haven’t tried it so I can’t say for sure.
Sarah
I put the tofu and liquids in a ziploc bag, then mix around, then add the arrowroot powder, and mush together. It should get a little clumpy.
Amanda
Until this recipe I have struggled too. I think in my case I wasn’t getting enough water out of my tofu. I cut into slices and pressed for an hour and then hand pressed as much liquid as I could out. Even after pressing with a weight, I was surprised at how much more moisture came out when I then hand pressed it. After that I just eyeballed my oil (I used sesame this time), a bit of soy sauce and shook it all together in a sealed container ant it was adequately coated. I did the same with the corn starch and even added way tok much cornstarch by accident but it didn’t matter. Shook the heck out of it in the sealed container again and had beautiful coated (and dry to the touch) tofu cubes. Then I cooked them as directed and they came out crispy and beautiful! Don’t give up on crispy tofu! This recipe works, and frankly if I can make tofu crispy after SO many fails, you can’t too
★★★★★
Kate
I’m glad you found this helpful! Thank you for sharing, Amanda.
Becky
If your frying try tossing it in a bit of cornflour without the oil and fry it in oil, for oven baked I used a bit of soy sauce and that coated it all well and then sprinkled in some cornflour until it all seemed coated and that worked well for me.
Juliana Langley
Hi Rachel- I just made this recipe exactly as written with 1T each of corn starch, tamari, and olive oil- baked in oven….and finally I’ve learned how to make crispy tofu! I’ve never had luck making tofu in a pan, as it always sticks and falls apart. I wasn’t sure these measurements would be enough to coat the tofu either, but it was plenty for a light coating! I think next time, I’ll add some ginger and garlic as someone else suggested :)
Rachel
Thank you Julianne. And everyone else who has contributed to this thread and/or responded to me. I try again.
Sarah
Hi Rachel. Arrowroot does not work for these types of recipes. As soon as it mixes with any type of liquid, it turns into that gummy mess you mentioned. I’d definitely recommend trying this with corn starch. I also generally use 1/4 cup of corn starch to coat 1 block of tofu.
Allie Bieker
This worked much better for me when I mixed the oil, cornstarch, and soy sauce in a bowl together, and then poured the whole thing over my tofu and gently mixed it around. Nothing was super sauced, but it came out perfectly, and so crispy.
Candace
Thank you! I’ll try that too. I’ve pretty much been sticking to just leaching with boiling water then towel drying and frying in oil. But it’s really bland. No looking to add flavor but not really marinade. Maybe just salt. Now I think of it, I think I’m supposed to use salt in the boiling water. Well thank you.
Sybil Garrison
This was fantastic!!
The tofu was crispy and chewy and tasted like it had been fried, with only 1 tablespoon extra virgin olive oil.
Thank you for the great recipe!
★★★★★
Dean Allen
Your Crispy baked tofu recipe is absolutely delicious. I could not stop eating them. Thank you so much for this amazing recipe.
Lizabeth Riepe
Came out perfectly. Served over curry rice. Yummy! Nice and crunchy! Thank you.
★★★★★
Kate
You’re welcome, Lizabeth!
Janna
Rachel, if you’re finding it tricky to get a good spread with just 1 TB of oil, make sure you use a wide bowl (mine’s 10cm diameter at the top) so more of the tofu makes contact with the oil when you drizzle it on, and then work quickly to toss your tofu before the oil starts getting absorbed into the tofu blocks. Maybe that’ll help?
Kate, thank you for this recipe- our vegan family eats tofu regularly, and I usually either bake oil-free (healthier but not the kids’ favourite) or pan-fry (but often experience the “tofu tragedy” you mentioned). I’d never thought to try the cornstarch/oil combo in the oven. It’s really nice to find an option that is crispy but not ridiculously oily. Best of both worlds!
★★★★★
Gretchen
Silicon baking mats work really well to prevent sticking. If I stir too fast sometimes the crispy part sticks, but if I am patient and methodical, that does the trick and it all stays in one square.
Janice
By far the best result I have yet to achieve in producing crispy tofu. Very easy, made sense, great result. Just wondering if I can get the same result in an air fryer. I live in Florida. turning the oven on to 400 is fine in the winter, but not so much during most of the year. I have tried to make crispy tofu in an air fryer before, but the instructions did not include the corn starch step.
★★★★★
Kate
Thank you for sharing, Janice!
Cameron
How do you keep the tofu from sticking? I’ve tried parchment paper and tin foil but the tofu just leaves big squares on the paper/foil when tossing halfway through baking. Still tastes good when it’s done. You kinda end up with crispy tofu chips if you can get the squares off of the pan. Suggestion?
★★★★
Kate
Hi! I’m sorry to hear that. Does your oven seem to run hot? I’m glad you are still enjoying the flavor at the end.
Nimi
I was wondering the same, is it better to grease the parchment baking paper with olive oil to stop the tofu from sticking?
Ty
★★★★
Kate
Hi! If it is evenly coasted and tossed halfway you shouldn’t have any issues.
Chuck
This has become a go to for a snack. Sweet chili dipping sauce and it is tops. I even have my neighbors asking about when I will be making it. I used the cornstarch not the arrowroot. I was going for crunchy!
★★★★★
Ashley Black
Turns out great every time! My family has commented how much they like the texture of this!
★★★★★
Arlene
this has become my “go to” recipe for using tofu as my base for most of my dishes. it is an easy and quick recipe. thanks for doing all
the work to get this one perfect Kate!!!
★★★★★
Kate
I love that! Thank you for sharing, Arlene.
Cynthia
Sauce receipes please
★★★★★
Kate
Hi Cynthia, sauce & dips can be found here. I hope you find something you can enjoy!
Kami
Planning on trying your recipe today! Thanks for sharing!
Yet, I was wondering if it is safe to bake extra virgin olive oil at 400F…
Kate
I haven’t had issues with olive oil at that temperature.
Roni
Made exactly as shown and it turned out perfectly!
★★★★★
Kate
Great! Thank you for your review, Roni.
Mimi
So good! Much better than any other tofu recipe I’ve tried!
★★★★★
Rosa
Delish! Great recipe. Tofu came out crispy and tasty. I used the corn starch. Will definitely prepare this again.
★★★★★
Vanessa
This was the best tasting tofu I have ever tasted I couldn’t stop eating it it was so flavorful I added a little lawrys and nutritional yeast I ate it all by itself thank you for posting this recipe.
★★★★★
Mimi
This is fantastic! Very easy and it really is crispy. The entire family loves it!
★★★★★
Stephanie Bowers
This was awesome! Salad was delicious and the dressing amazing! Zing! Yum!
My husband and I both loved it. Perfect for a meatless meal. We will repeat this!!!
★★★★★
Dawn D. Harrison
Wonderful recipe. I made mexican tofu and it came out so crispy! I used olive oil, juice from pickled jalapenos,chili powder, garlic powder, onion powder, cayenne and black pepper. Served over lettuce and topped with salsa and schredded cheddar. Superb!
★★★★★
Dawn D. Harrison
Wonderful recipe. I made Mexican tofu and it came out so crispy! I used olive oil, juice from pickled jalapenos, chili powder, garlic powder, onion powder, cayenne and black pepper. Served over lettuce and topped with salsa and shredded cheddar. Superb!
★★★★★
TStys
This has been my go-to tofu recipe for a long time now. I love the texture it ends up having. My only alteration is adding a couple tablespoons of nutritional yeast when I toss it with starch for some extra flavor. Great recipe!
★★★★★
Su
I just got an air fryer and was wondering if you have tried cooking the tofu in an air fryer?
Kate
I haven’t, Su. Sorry!
Mary
Baking does work, with less time on your feet. But another way to remove water is to freeze the slices or cubes first. Added advantage: makes it more porous, therefore can absorb sauces better… usually tofu doesn’t absorb beyond the surface. Another advantage: you can buy this perishable food when it’s on sale, then freeze it until you need it!
Jaishree
I love your site. I am a lifelong vegetarian of Indian origin and have made several of your recipes. Everyone of them have come out well. Your proportions and recipe notes are very helpful. This crispy baked tofu recipe was perfect. Ow I use tofu regularly, which I had not done before. Thank you, Kate.
★★★★★
Laura
How well does the tofu keep after baking? If I bake an entire block of tofu, can I keep half in the fridge and use a couple of days later?
Kate
Hi! It’s best right away, but should keep well for 3-4 days in the refrigerator.
Ramya Arun
Hi.
Me and my little ones loved it. We didn’t even need any sauce/topping. We just had the crispy tofu like a snack. I used nutritional yeast instead of corn starch. Thanks for the recipe. Will be making tofu more often now.
★★★★
Larry
Loved this recipe made it for a Party we were having some vegetarians joining us and so I thought I would give this a try it was a big hit with all comers and yes I will make this again in the future
★★★★★
Tami Rynders
I was in a hurry and didn’t read the instructions well. I mixed the cornstarch, olive oil and soy sauce all together, put the cubed tofu in a bowl with a lid, poured the mixture over and gently shook it. It tuned out great with a perfect crisp. I don’t think I will pan fry ever again. Thanks!
Emilia
This is the only time that making tofu has actually worked for me and produced the kind of crispy, crunchy tofu that I actually wanted to eat!!! I’ve tried so many times before using other methods and wasted so much tofu in the process. It would always come out soggy or fall apart. I’ve been trying to make it work for what seems like forever. I am so excited that I’ve found this recipe. Will make again and again!
★★★★★
Kate
Hooray! That’s great to hear, Emilia.
Rachael
Really good. Thanks for recipe!
★★★★★
Kate
You’re welcome, Rachael! Thank you for your review.
Laura
Worst tofu recipe ever. Have you ever seen Asians bake tofu??? It’s a terrible mess in this recipe.
★
Kate
Hi Laura, I’m sorry you didn’t love this recipe. I prefer my tofu baked and wanted to provide a delicious recipes for others to enjoy it that way too.
Maria
Just made it and love it! Thank you so much for the lesson- it will be my new go to tofu recipe!
★★★★★
Allen
very disappointed that your website makes it almost impossible to save your recipe to a Word file — which I want to do so I can edit and reformat it for later use and printing. It seems to only save as a web page or maybe “print” as a pdf. sad.
★★★
Kate
Hi Allen, Please see my Photo and Recipe Sharing Policy. The print is an option for the recipe card that already exists on the blog for those who like a printed option. My recipes are not meant to be printed, edited and and used for other purposes.
Dan G
I thought I’d hate it but DANG it was good. Tofu is perfect on my diet. Thank you
★★★★★
Kate
You’re welcome, Dan! Thank you for your review.
Doreen Davis
Hi – question – can you crisp up tofu ahead of time (like a day ahead) and re-heat, or will you lose the crispness? Thanks!
Kate
Hi! You do lose some of the crispy result, but you can gently reheat via stove or oven and may help. Let me know if you try it! The flavor will still be delicious regardless.
Corie
This recipe has always worked out the best! My family loves it- and they are definitely a bunch of carnivores. I added some different spices to the cornstarch before coating the tofu and it came out really nice with great flavor! Thanks for the recipe :)
Jeff
My daughter’s best friend is vegetarian, so when she comes to visit, I make sure to serve something we can all enjoy together. Since I had already used recipes from your site before, I knew this would be a hit if ever I decided to chef it up — and it was! It’s been requested often since then, and I have passed the name of your site to many friends and co-workers.
Kate
That’s so fun! Thank you for sharing, Jeff.
Steve
Try substituting Coconut Aminos for the Tamari or Soy sauce. It rocks! Thanks for this recipe. Cheers to all!
★★★★★
Kate
Great suggestion! Thank you for your review, Steve.
Yoanna
This is great!
Takes some time to prepare but worth it.
I mix the olive oil, soy sauce and corn starch together and then add the tofu in the bowl and mix with a rubber spatula. This works better for me so everything is evenly coated.
The first time I made it, there were some corn starch clumps on some tofu and others weren’t really coated well.
★★★★★
Allie
Love this so much thank you
★★★★★
Kathy Parnell
The best baked tofu recipe by far! Placed in clean towel, put a weight on top and let be for an hour or more to drain. Cut into cubes, place into container and marinate in soy. When ready to bake, toss in the cornstarch. I sprayed my parchment paper with oil , placed tofu on it, and sprayed top with more oil. When time to flip, sprayed a bit more oil on and finished. The most PERFECT baked tofu ever. Thank you!
★★★★★
Charlie
On the plus side — I loved the crispy tofu recipe. Less work, good flavor and great texture.
★★★★★
Krista
Delicious! This is the only way we make tofu.
★★★★★
Roxanne
I just made this with 1/2 tbsp olive oil + 1/2 tbsp spicy szechuan oil, and the tamari & cornstarch, as called for – wow! Was so good, and very crispy. I’ll be making this recipe again! Thanks so much.
★★★★★
Kate
Thank you for sharing, Roxanne!
Mary
I used nutritional yeast and it turned out great!
★★★★
Jenni Jeronimo
I love your recipes. If I need a recipe I check your site first. This tofu is so easy, crispy and delicious. It is perfect to put in your Panang curry or just eating it plain as a snack. Thank you for sharing all of your cooking creativity with the rest of us.
★★★★★
Kate
You’re welcome! Yes, multiple ways to eat this tofu. Thank you for your review and checking here first, Jenni.
Samantha
This was delicious! I’ve been struggling with getting crispy tofu in a stir fry… so much was sticking to the sides of the pan. This was amazingly easy and then I just put the tofu in the stir fry when it was done. I was surprised that little oil/tamari/cornstarch did it, but it really was perfect. OH, and getting some of the moisture out of the tofu was easy and really seemed to make a difference. Nice to see how simple that could be.
On a side note, your video was very soothing. Parts seemed to be in slow motion(?) with nice cuts.
Thank you so much!!!
★★★★★
Kate
I’m glad it worked so well for you and you will be making it again! I appreciate your review, Samantha.
KHL
This one’s a keeper! I was serving this with asian noodles, so as with Miriam (below) I used sesame oil. On impulse at the last minute, I also sprinkled with Trader Joe’s Everything But The Bagel seasoning (not too much, since it contains salt). Next time, I’m going to try the Umami seasoning.
I’d dissolved the corn starch in the soy sauce before I added in the oil, and the added in the tofu cubes. It smoothed out and gave a good coating to the tofu.
★★★★★
Kate
Wonderful, KHL! Thank you for sharing your experience and review.
Paula
Thank you so much. I’ve been afraid to try anything with Tufu except scrambles.1st try with this recipe-perfect! It will be my go to!
★★★★★
Kate
You’re welcome! I’m glad this one you can look forward to.
Tammy
Have you tried potato starch in lieu or corn? Curious what the end result is like.
Kate
Hi! I find that this worked best. If you try it, let me know what you think!
Terri
I’ve now learnt to love tofu because I bake it !
I shall definitely try your recipe
★★★★★
kim
Best, crispiest tofu ever! Thanks for sharing this simple recipe!
★★★★★
Andrea Rhodes
I followed the recipe exactly and I do not recommend putting your tofu on parchment paper. When I went to flip after 15 min the tofu was stuck to the paper and just ripped the paper up with it. I lost a good portion of tofu.
★★
Kate
Hi, I’m sorry to hear that. Did you evenly coat the tofu? Does your oven tend to run warm?
W . Michael Stanton
I put tofu,oil and tamari in a one quart Rubbermaid’s container and gently shake. Covers tofu perfectly. Add cornstarch to covered tub and gently toss. Covers perfectly.
★★★★★
Tanya
The tofu was crispy and firmer than it has been with other cooking methods. Using 1 tbs of everything didn’t seem like it would be enough but the recipe turned out great. This will be my go to tofu prep from now on.
★★★★★
Dena
This was real good even without the cornstarch I was missing in the pantry. Thank You!
★★★★★
Annie D
So crunchy! Love it! Easy to do – and versatile to add to meals as desired though I did just start eating the browned and crunchy tofu straight! I used foil, sprayed it with olive oil, forgot the cornstarch so added that in the pan and it still turned out perfectly! Will make again and again – doing WW and really love the small amount of oil and starch!
★★★★★
Alanna
I’ve been making tofu for years, and this is the best it has ever turned out. It’s easy and tasty. I agree with adding some garlic and ginger to spice it up as recommended by others.
★★★★★
Velen
Trader Joe’s tofu best & baked as per your receipt the best!!!! I used panko brad crumbs instead of cornstarch & baked about 15-20 minutes longer..so good!!! Thank you for your video & receive!!
Hannah
This was very easy, very delicious tofu. I added ginger and garlic because I do love both of them, and added this to a lunch salad with some crushed peanuts and a peanutty salad dressing. Should I mention I love peanuts? ☺️. Next time I make this tofu I’m going to try, uh, peanut oil…
Sherry
this became an overnight favorite for my family – even the non-vegetarian members!
★★★★★
Kate
Wonderful, Sherry! Thank you for your review.
Claudia
This recipe was so good! I used a bit more soy sauce and they were crispy and tasty. What method do you recommend for reheating? Thanks!
★★★★★
Kate
Hi! You can do it in the microwave or stovetop. It is best right away for texture, but flavor is still delicious!
Rachel
OK, another question (and thanks to all for all the feedback), how long will the baked tofu keep? I’ve found it gets hard after just a day or two. Almost killed my garbage disposal once with some left over cooked tofu.
Thanks! Rachel
Randy Purcell
This is my favorite tofu recipe–simple, fast, and tasty. I serve it over a bed of brown rice with a cream sauce. Thank you, Kate!
★★★★★
Kate
You’re welcome, Randy!
Steve schott
Thank you . I usually cook in a skillet and it is nice but after working all day I wanted to sit
The prep time was just a few minutes – I used super firm tofu and after a quick drain I cubed and tossed in a bowl with oil and soy sauce , after which I dropped the tofu in another bowl of corn starch and arrowroot and coated and baked for 30 minutes on a cookie sheet . The tofu was perfect – I mixed with high protein veggie mix and poured on a teriyaki sauce mixed with a little powdered Peanut Butter – again thank you for the easy, quick, wonderful recipe.
Steve Schott
★★★★★
Joey
It’s difficult to find the ingredients and instructions in these articles, but I do love this recipe.
★★★★★
Robert Ellis
Stupid easy….stupid good! Will be making this a lot more…thanks!
★★★★★
Kate
Thank you, Robert! I’m happy you enjoyed it.
Carol
I bought tofu for pad thai and had heaps left over and hate waste so I tried this. I’m going to add it to a red curry sauce with veg tonight. I tried a couple pieces on their own just to check it out. Not too bad considering i’ts my first venture into eating tofu on it’s own. It will be better in the red curry sauce, To be continued.
★★★★
Rayna
Made almost exactly. Used soy sauce bc ran out of tamari. Everything else was exact. Came out crispy and so delicious I ate it all. Thank you. So much better than frying.
★★★★★
Terry
This is perfect and it’ll be my go to recipe from now on. Thanks Kate.
Jennifer Milch
Love this recipe and my wife does too, and she is a tofu-skeptic for sure!
Thanks,
JAM
★★★★★
Kate
I love that! Thank you for your review, Jennifer.
Sherry
I’m use to frying tofu but I’m going to try to bake…I don’t want to have to stand and keep it from burning.
It may taste better than frying without all that oil.
Thank you Kate. I’m sure it will taste great ☺️.
Anonymous
This recipe is perfection and barely uses any oil.
The tofu came out perfectly crisp and golden brown.
I never leave recipe reviews, but this was so good that it is my first review!
Kate
I’m happy you did! Thank you for your comment.
Ali
I just want to go on record for saying that this recipe is amazing! We had a recipe that called for baked tofu the other day, and I found this page with a quick Google search. It turned our Pad Thai into a masterpiece! We were snacking on the tofu bites until we almost didn’t have enough for the dish.
I made it again today for a quick stir fry, and it came out perfectly once more. We will never make tofu for stir fry any other way.
Thank you so much!
★★★★★
Kate
Thank you, Ali! I’m happy you enjoyed it.
Frances
This is my go-to method of making tofu to add to recipes now. Thanks so much!
★★★★★
Kate
You’re welcome, Frances! I appreciate your review.
Brenda
Thanks for making the use of the tofu block in my fridge ever so much more enjoyable. I realize I need to squeeze out more water and toss the tofu halfway through oven cooking time and to use cornstarch instead of flour to achieve your crispy texture. All in all however the tofu was still better than I thought it would be. I can hardly wait to try it again and do it better! Cheers,
★★★★
Kate
I’m happy you enjoy it, Brenda! Thank you for sharing.
Lee
1st time tofu trier & I was impressed. Bought Organic Extra Firm and didn’t spend a lot of time pressing out the water. Just enuf to have the block feel solid – Then I sliced it and pressed again so that was enuf for me. Cut them into cubes. & I did NOT use oil – oil & water don’t mix so I increased the soy sauce and added garlic salt – fried as you said and then I topped them with hoisin sauce. YUMMY!! I couldn’t believe that it tastes so good. My husband even said when did you make this chicken. Ha! We are vegan so he should know better. Thanks for the advice.
★★★★★
Kate
I’m happy you enjoyed it! Thank you for sharing, Lee.
Erin Cassidy
Thank goodness for this recipe!!! My tofu finally came out nice and crispy. I tried cooking tofu for the first time last night and had to throw it out. I can’t wait to try your Brussel sprouts and tofu recipe next! I’m at @peonyandplumecalligraphy if you ever are in need of writing services :-)
Gretchen
Not sure if I have commented before, but this has become a go-to staple in a house of a picky eater that is 10. We make this, some softly butter sautéed garlic broccoli with jasmine rice, and the big kids put it with oyster sauce and a splash of siracha. Unfortunately it means I have to cook instead of my hubby.
Pam
Great recipe! have tried so many times to get crispy tofu by frying but never comes out right. This way is easier and healthier. Will be making this again and again!
★★★★★
Dan
This looks great. Love /miss fried food and this recipe will expand my repertoire. I’m not a huge calorie counter but it looks like a quarter of the tofu block baked is about 130 calories. Is that correct. Thanks for the recipe.
Carolyn
So delicious! I love this recipe and so does my meat-loving family. Followed the instructions exactly and the tofu turned out perfectly crispy. I served it with the equally delicious peanut sauce that Kate links to in the recipe, as well as stir fried veggies and brown rice. Thank you!
★★★★★
Kate
You’re welcome, Carolyn! I’m happy you enjoyed it.
Paula
I just made this and topped with an orange sauce. Really good!! I used to hate tofu but recently learned how to make it, so now I probably eat too much. Great recipe
★★★★★
Kate
I’m glad this recipe helps you to enjoy it, Paula! I appreciate your review.
Thomas Knowlton
Thanks for this recipe. Have had poor luck sauteeing tofu. May I ask a question. Instructions say,”Bake for 25 to 30 minutes, tossing the tofu halfway…” I don’t understand ‘tossing the tofu halfway.’ Are you saying to turn it over?
Kate
Hi Thomas, yes turn it over so the sides cook evenly. I hope you love it!
SonnyG
Tofu turned out great! I made a sweet and spicy ginger sauce and ate it over brown rice. Thank you!
★★★★★
Kate
You’re welcome, Sonny! Thank you for your review.
Becky
Fantastic recipe!
I didn’t have arrowroot used corn flour and a little nutritional yeast instead.
Thank you!
★★★★★
Kate
I’m happy that worked for you, Becky!
mangomama
Great recipe! And cut the mess in my kitchen (from frying in a skillet) in half :-) Thanks!
★★★★★
Hannah Carloni
I use this tofu recipe for EVERY recipe involving tofu. So simple and truly the best homemade tofu I’ve ever had. I cut the tofu squares into even smaller pieces which makes them extra crispy! Katie (& Cookie), you’ve helped me so much through this pandemic! :)
★★★★★
Kate
I love it, Hannah! Thank you for sharing your review.
britt
what if my tofu came out too crispy? Its like dry inside like a crouton
Kate
Hi Britt, I’m sorry to hear that. Sounds like you may have over baked it or it was a strange blog of tofu.
Francine
I made this recipe tonight. It’s perfectly Crispy as promised. I didn’t have a meal planned, I was just testing the recipe for future meals. I ate the tasty little nuggets as is for a snack.
★★★★★
Bri
I make this recipe alllll the time. I like to add chili powder and paprika or some curry powder. delicious every time!