Not sure how to get Crispy Baked Tofu? This post has all the tips for perfect results every time! It uses a handful of pantry ingredients, takes very little hands-on time, and works in everything from grain bowls to wraps to noodle dishes. Pressing the tofu first is the key step because it removes excess moisture, which helps the cubes hold their shape and crisp up properly in the oven.
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This baked tofu is seasoned simply with soy sauce, garlic granules, and paprika, then lightly coated in corn starch for that crisp finish. This is a great everyday tofu recipe that is easy to adapt depending on how you plan to serve it and we have lots of ideas of how to include it in family meals.
My husband was never really a tofu fan unless it was deep fried from the Chinese takeaway. I love it in any form, so I made it my mission to create a crispy tofu recipe without any frying. Baking tofu in the oven still gets super crispy results.
Pressing the tofu gets rid of the water that stops it from crisping and a small amount of oil helps the edges brown. You can add it to lunches, meal prep it ahead, or season it differently depending on the meal.
Looking for more ways to use tofu? Check out our speedy 10 Thai Noodle Soup, delicious Teriyaki Tofu Stir Fry or our easy Vegan Sushi.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Tofu - Extra-firm tofu is the best choice here because it holds its shape and crisps more easily. Firm tofu can work, but it tends to be softer and may need a longer pressing time. Silken tofu will not work for this recipe because it is too delicate and contains too much moisture.
- Oil - We used olive oil, but you could use sesame oil for more flavour.
- Cornstarch - To help the tofu get crispy.
- Soy sauce, Garlic and paprika - These add a savoury flavour without overpowering whatever you serve it with. Use tamari instead of soy sauce to keep this gluten free.
Crispy Baked Tofu Variations
Spicy - Add a pinch of chilli flakes or a little cayenne to the seasoning mix. This works well for rice bowls, tacos, or wraps.
Sweet - For a slightly sweeter glaze-style finish, add half a teaspoon of maple syrup or honey to the soy sauce mixture. The edges caramelise a little more, although the tofu may be slightly less crisp.
Asian twist - Add a little ground ginger and finish the baked tofu with sesame seeds after cooking.
Herbs - Keep the soy sauce and garlic, but swap the paprika for dried oregano and a little black pepper. This is great in wraps, salads, and pasta bowls.
How To Make Crispy Bake Tofu
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas6. Line a baking sheet with baking paper if you want easier cleanup, or lightly oil the tray.
- Step 1: Start by pressing the tofu. Remove it from the packaging and drain away the liquid. Wrap the block in paper towels or a clean tea towel, then place something heavy on top, such as a chopping board topped with a cast-iron pan or a few tins/books. Leave it to press for at least 20 minutes. If you have more time, 30 minutes is even better. This step helps remove excess moisture so the tofu bakes up crisp rather than steaming in the oven.
- Step 2: Once the tofu has been pressed, cut it into bite-sized/ 1-inch cubes. Try to keep the pieces fairly even so they cook at the same rate.
- Step 3: Place the tofu cubes in a mixing bowl. Add the oil, cornflour, soy sauce, garlic granules, and paprika. Gently toss everything together until the tofu is evenly coated. The coating should look light rather than wet. If the tofu still looks very damp, it may need a little more corn starch.
- Step 4: Spread the tofu out on the baking tray in a single layer, leaving a little space between the cubes. If the pieces are too close together, they will steam instead of crisping.
- Step 5: Bake for 15 to 20 minutes, turning the tofu once halfway through if you want more even browning. The tofu is ready when the edges are golden and crisp.
- Step 6: Serve straight away while the outside is at its crispest.
Serving Suggestions
This crispy baked tofu goes well on so many different meals. It works well served over Brown Rice and Quinoa with Roasted Tenderstem Broccoli and a drizzle of sweet chilli sauce or peanut sauce. It is also excellent in Noodle Bowls with shredded carrots, cucumber, spring onions, and a sesame dressing.
For a simple lunch, add it to a salad with crunchy lettuce, corn and Pickled Red Onions, avocado, cucumber, and a punchy dressing like our Lemon Vinaigrette. It also works well in wraps or Homemade Flatbreads with Greek Yogurt Coleslaw, Butterbean Hummus, and Roasted Peppers.
It can also be tossed through stir-fried vegetables right at the end of cooking. Since it is already baked and crisp, adding it at the end helps keep that texture.
Meal Prep and Storage
This baked tofu recipe is very meal-prep friendly. You can press and cube the tofu ahead of time, then store it in the fridge for up to a day before seasoning and baking. You can also bake the tofu in advance and portion it into containers for lunches through the week.
Store: Store cooked tofu in an airtight container in the fridge for up to 4 days. It will lose some of its crispness as it sits, which is normal, but the flavour will still be good.
Reheat: To reheat, spread the tofu on a baking tray and warm it in the oven at 190°C/170°C(fan)/375°F/Gas 5 for about 8 to 10 minutes, or air fry it at 200°C/400°F for a few minutes until hot and crisp again. A frying pan also works well.
Freeze: You can freeze baked tofu, but the texture changes. Some people enjoy the chewier texture after freezing and reheating, but it will not be quite the same as freshly baked tofu.
Dannii's Top Tips
- Make sure the tofu is properly pressed. If it still feels very wet, the coating will not cling as well and the tofu will not crisp as much.
- Use the pressing method mentioned above, or use a tofu press.
- Do not skip the corn starch. It is what gives the tofu its light, crisp coating and there isn't much in the recipe.
- Spread the cubes out on the tray. Crowding is one of the most common reasons tofu goes soft in the oven.
- Use enough oil to lightly coat the tofu, but not so much that it becomes greasy. You want just enough to help the edges brown.
- Turn the tofu halfway through baking if your oven has hot spots or if you want crispness on multiple sides.
- Serve it as soon as possible after baking for the best texture.
Frequently Asked Questions
Yes, for this recipe it makes a big difference. Pressing removes excess water, which helps the tofu crisp up and absorb the seasoning better. If you skip it, the tofu is more likely to stay soft and pale.
Yes. Cook the coated tofu at around 190°C to 200°C for 10 to 15 minutes, shaking the basket halfway through. Exact timing depends on your air fryer and the size of the cubes.
The most common reasons are too much moisture, not enough space on the tray, or too little corn starch. It can also happen if the oven is not fully preheated.
More Asian Inspired Recipes
If you've tried this crispy baked tofu recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Crispy Baked Tofu
Ingredients
- 225 g (8 oz) Tofu
- 1 tablespoon Olive oil
- 2 tablespoon Cornflour (corn starch)
- 1 tablespoon Soy sauce
- 0.5 tablespoon Garlic granules
- 0.5 tablespoon Paprika
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas6. Line a baking tray with baking paper if you want easier cleanup, or lightly oil the tray.
- Remove 225 g Tofu from the packaging and drain away the liquid.
- Wrap the block in kitchen paper or a clean tea towel, then place something heavy on top, such as a chopping board topped with a cast-iron pan or a few tins/books.
- Leave it to press for at least 20 minutes. If you have more time, 30 minutes is even better. This step helps remove excess moisture so the tofu bakes up crisp rather than steaming in the oven.
- Once the tofu has been pressed, cut it into bite-sized cubes. Try to keep the pieces fairly even so they cook at the same rate.
- Place the tofu cubes in a mixing bowl. Add 1 tablespoon Olive oil, 2 tablespoon Cornflour (corn starch), 1 tablespoon Soy sauce, 0.5 tablespoon Garlic granules, and 0.5 tablespoon Paprika. Gently toss everything together until the tofu is evenly coated. The coating should look light rather than wet. If the tofu still looks very damp, it may need a little more corn starch.
- Spread the tofu out on the baking tray in a single layer, leaving a little space between the cubes. If the pieces are too close together, they will steam instead of crisping.
- Bake for 15 to 20 minutes, turning the tofu once halfway through if you want more even browning. The tofu is ready when the edges are golden and crisp.
- Serve straight away while the outside is at its crispest.
Recipe Tips
- Make sure the tofu is properly pressed. If it still feels very wet, the coating will not cling as well and the tofu will not crisp as much.
- Use the pressing method mentioned above, or use a tofu press.
- Do not skip the corn starch. It is what gives the tofu its light, crisp coating and there isn't much in the recipe.
- Spread the cubes out on the tray. Crowding is one of the most common reasons tofu goes soft in the oven.
- Use enough oil to lightly coat the tofu, but not so much that it becomes greasy. You want just enough to help the edges brown.
- Turn the tofu halfway through baking if your oven has hot spots or if you want crispness on multiple sides.
- Serve it as soon as possible after baking for the best texture.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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