Baked Tofu

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I love tofu as it’s a great source of plant-based protein that takes on flavors really well. Even more, I love this baked tofu recipe because it’s crispy and absolutely addictive. It comes together quickly with a few simple ingredients, and it goes with everything. Enjoy the tofu on its own or as part of a salad or rice bowl.

Not only is this a flavorful recipe, but it’s also the easiest way to make crispy tofu. Once you try this oven-baked method, you’ll want to make it repeatedly. It’s perfect for any meal of the day and keeps well so that you can make it ahead of time for a busy weekday meal. Try my vegetable stir fry recipe or vegetarian stuffed peppers recipe for another easy weeknight meal.

Key Ingredients You Need

Tofu — If you’ve never had tofu, it’s made from curdled fresh soy milk pressed into blocks. It is ideal to use firm or extra-firm tofu. It has a heartier, denser texture that holds up well when pressed and baked.
Cornstarch — A light dusting of cornstarch is the secret to the tofu becoming extra-crispy in the oven.
Soy sauce — This adds a lot of umami flavor to the baked tofu. You can also use tamari or coconut aminos in place of soy sauce if you prefer.

How to Make Baked Tofu

Se of two photos showing a sheet pan lined and tofu block cut.

Step 1: Preheat the oven to 400 F and line a large baking sheet with parchment paper.

Step 2: Drain tofu and cut into 2 slabs of equal thickness.

Set of two photos showing two saucepans and tofu cut into cubes.

Step 3: Place the tofu in between two sheets of paper towels and place a cutting board over the top. Add any weight that you have accessible to you on top of the board- pots, pans, skillets for about 20 minutes.

Step 4: Cut the tofu into cubes and place them into a large mixing bowl.

Set of two photos showing tofu seasoned and baked.

Step 5: Add the olive oil and toss. Then add the corn starch and garlic powder and toss again. Finally, add the soy sauce and toss one more time.

Step 6: Bake for 25 to 30 minutes, flipping every tofu cube over halfway through the cooking time or until crispy. Garnish with sesame seeds and sliced green onion.

Close up of a baked tofu cube on a baking sheet.

Tips For This Recipe

The more water you press out of the tofu, the more crispy the tofu gets in the oven.
Feel free to add any herbs and spices you want, such as onion powder, lemon pepper, paprika, pepper, dried thyme, and more.
Tofu is very mild in flavor and will take on whatever you marinate it in and season with. If you choose to remove the soy sauce or garlic powder, you will need to replace it with something else for flavor.
If you do not have cornstarch, you can use potato starch or arrowroot starch.
If you want this baked tofu to be oil-free, feel free to omit the oil.

Baked tofu with green onions and sesame seed garnished on top.

Frequently Asked Questions

Is it better to pan fry or bake tofu?

Both methods are great for cooking crispy tofu! Baking tofu is a more hands-off method ideal for a busy weeknight. You can also easily scale up this recipe on a sheet pan in the oven.

Do you have to press tofu before baking?

I highly recommend pressing the tofu. Doing so removes excess moisture as tofu is usually packed with some liquid. Removing the moisture also allows the soy sauce to penetrate for a more flavorful tofu dish.

How long will this baked tofu keep?

You can keep the leftover baked tofu cubes in an airtight container in the fridge for 4 to 5 days.

How do I reheat tofu?

I like to reheat the tofu in the oven, skillet, or air fryer, so it tastes crispy. You can also enjoy the baked tofu straight from the fridge.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

If you’ve tried this Baked Tofu Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Overhead view of a plate of baked tofu with green onions and sesame seeds with a pair of chopsticks.

Print Recipe

5 from 4 votes

Baked Tofu

Easy, crispy, and delicious, this Baked Tofu recipe is a simple way of making tofu that’ll make your mouth water. Baked until crisp on the outside but tender on the inside, this savory tofu will be the best tofu dish you’ll make. All you need are 5 simple ingredients!

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 142kcal

Author: Justin Coit

Ingredients

Garnish

▢ sesame seeds
▢ sliced green onion

Instructions

Preheat oven to 400 F and line a large baking sheet with parchment paper.
Drain tofu and cut into 2 slabs of equal thickness. Place the tofu in between two sheets of paper towels and place a cutting board over the top. Add any weight that you have accessible to you on top of the board- pots, pans, skillets. The goal is to have the weight squeeze any extra liquid out of the tofu. Keep the weight on for about 20 minutes.
Cut the tofu into cubes and place into a large mixing bowl. Add the olive oil and toss. Then add the corn starch and garlic powder and toss again. Finally, add the soy sauce and toss one more time.
Bake for 25 to 30 minutes flipping every cube of tofu over halfway through the cooking time, or until crispy.
Garnish with sesame seeds and sliced green onion.

Video

Notes

The more water you press out of the tofu, the more crispy the tofu gets in the oven.
Feel free to add any herbs and spices you want, such as onion powder, lemon pepper, paprika, pepper, dried thyme, and more.
Tofu is very mild in flavor and will take on whatever you marinate it in and season with. If you choose to remove the soy sauce or garlic powder, you will need to replace it with something else for flavor.
If you do not have cornstarch, you can use potato starch or arrowroot starch.
If you want this baked tofu to be oil-free, feel free to omit the oil.