Crispy Baked Tofu Recipe
This baked tofu recipe makes crispy, golden brown tofu with a simple marinade. Perfect for stir fry, salads, or meal prep — easy, healthy, and delicious!
Ingredients
- For the Tofu Base
- 1 block 14 oz extra firm tofu – Holds up best for baking.
- 2 Tbsp soy sauce – Salty umami flavor.
- 1 Tbsp olive oil or sesame oil – Helps crisp the edges.
- 1 Tbsp cornstarch – Key to that golden brown crunch.
- 1 tsp garlic powder – Adds depth.
- ½ tsp ground black pepper – Balance for the soy sauce.
- Optional Flavor Boosts
- 1 Tbsp rice vinegar or lime juice – Bright acidity.
- ½ tsp smoked paprika – A touch of smokiness.
- Pinch of chili flakes – If you like heat.
- For Serving
- Steamed rice or quinoa
- Roasted vegetables
- Fresh herbs cilantro, scallions
Instructions
- Press the tofu (15 minutes):
- Drain the tofu and place it in a tofu press. If you don’t have one, wrap it in paper towels, set it on a cutting board, and weigh it down with a cast iron skillet. Let it press for about 15 minutes to remove excess moisture.
- Cutting the tofu:
- Slice into even 1-inch cubes (or triangles if you want more surface area). Uniform pieces mean even baking.
- Make a simple marinade (5 minutes):
- In a shallow bowl, whisk together soy sauce, olive oil, garlic powder, black pepper, and any optional spices. Add tofu and toss gently to coat. Let it sit for at least 15 minutes while you preheat the oven.
- Coat with cornstarch:
- Sprinkle cornstarch over the marinated tofu and toss again until each piece has a light coating. This is your secret to crispy baked tofu.
- Bake the tofu (30 minutes):
- Preheat oven to 400°F. Spread tofu on a parchment paper–lined baking sheet in a single layer. Bake for 15 minutes, flip, then bake another 15 minutes until golden brown and crispy.
- Serve and enjoy:
- Toss into a stir fry, serve with rice, or snack on it straight from the pan (I won’t judge — quality control taste-test!).
Notes
- Don’t skip pressing: Excess moisture is the #1 reason tofu turns soggy.
- Space it out: Give tofu cubes room on the baking sheet. Crowding = steaming, not crisping.
- Flip halfway: This ensures even browning on all sides.
- Marinate just enough: 15–20 minutes is plenty. Too long, and tofu can break down.
- Season generously: Tofu is like a sponge — give it bold flavors.