Crispy Baked Tofu
Posted: 05/05/21
Updated: 04/11/23
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This is the BEST tofu recipe out there, if you want crispy, golden tofu that’s full of flavor and easy to make. This crispy baked tofu creates a golden crust around quick marinated tofu cubes, and it’s perfect for dipping or including in any recipe that uses tofu. Delicious.
What Makes This Recipe So Good
- This method gives your tofu an incredible golden crust with just the right amount of crunch.
- It’s unbelievably easy to make! A quick marinade, a toss in cornstarch, then 30 minutes in the oven gives you deliciously crispy tofu with a little sweet-and-savory flavor. Literally anyone could do this!
- Crispy baked tofu is a great snack or main dish all on its own, but you can use this method for any recipe that calls for tofu! Crispy baked tofu and broccoli with a side of rice? SIGN ME UP.
- It’s even great as leftovers or make-ahead meals! It’s best when it’s freshly cooked, but the baked tofu will stay good up to 5 days if stored in an airtight container in the refrigerator. You can freeze it, too, but it’ll lose some of its crispiness and will be a little tough once it’s reheated.
Key Ingredients
Tofu – For this recipe, extra firm tofu works best. One of the great things about tofu is that it soaks up the flavor of whatever you marinate it in. Here it takes on this delicious, slightly sweet flavor with all the umami of tamari or soy sauce. Amazing.
Cornstarch – This powder acts as a sort-of breading and gives your baked tofu that ideal crust. The recipe calls for 3-6 tablespoons, but how much you use will just depend on how much of a breading you want your tofu to have!
Chef’s Tips
- You can customize the marinade based on your preferences or mood! Feel free to add any seasonings you like, swap out the maple syrup for a little more sesame oil, use teriyaki sauce, or try BBQ sauce for a smoky, tangy tofu.
- To get truly crispy baked tofu, you need to drain out as much moisture as possible! Drain and press the tofu before adding it to your marinade. After marinating, drain as much of the excess marinade from the tofu as you can.
- Since tofu absorbs, work quickly to cover every side of each cube in marinade before you let them rest in the marinade. Every side should be covered so that the cornstarch can stick well!
- Can you cook crispy baked tofu in the air fryer? SURE! I recommend trying it at 380°F for 10 minutes, then flipping and cooking another 5-10 minutes. You can adjust the cook time depending on how crispy you want your tofu.
More Meatless Recipes You’ll Love
- Tempeh Bacon
- Vegan Corned Beef and Cabbage
- How to Cook Tempeh
- BBQ Jackfruit Sandwiches
- Seitan Grilled Chicken with Vegan BBQ Sauce
- Chick-fil-A Tofu Nuggets with Vegan “Honey” Mustard Sauce
- Vegan Biscuits & Gravy
- Chickpea Salad Sandwich
Crispy Baked Tofu
This is the BEST tofu recipe out there, if you want crispy, golden tofu that's full of flavor and easy to make. This crispy baked tofu creates a golden crust around quick marinated tofu cubes, and it's perfect for dipping or including in any recipe that uses tofu. Delicious.
Ingredients
- 16 ounces extra firm tofu cubed
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 3-6 tablespoons cornstarch see Notes
Equipment
- Oven
- Large bowl
- Freezer bag
- Baking sheet
- Cooking spray or parchment paper
Instructions
- Preheat oven to 400° Fahrenheit.
- Add tofu cubes, tamari, maple syrup, and sesame oil to large bowl. Mix until well combined. Let rest in bowl at least 5 minutes.
- Drain tofu. Transfer ⅓ of tofu cubes to zippered freezer bag. Add 1-2 tablespoons cornstarch. Toss to coat.
- Repeat with remaining tofu and cornstarch, adding more cornstarch as needed.
- Spray baking sheet with plenty of cooking spray, or line with parchment paper. Place tofu cubes on baking sheet.
- Bake 15 minutes at 400°F. Remove from oven and flip each tofu cube over. Return baking sheet to oven and bake another 15 minutes or until golden brown.
- Remove from oven. Serve hot.
Notes
- Make it Paleo: Substitute arrowroot powder or tapioca starch for cornstarch.
Nutrition Information
Serving: 4ounces, Calories: 113kcal, Carbohydrates: 12g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Sodium: 575mg, Potassium: 205mg, Fiber: 1g, Sugar: 4g, Calcium: 43mg, Iron: 2mg, Net Carbs: 11g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Excellent recipe. I bake as the recipe states then quickly stir fry them with udon noodles, all tossed in a maple ginger sauce.
YUM, that sounds great! Thanks so much for the review!
So Far so good! Just flipped them. Olive oil on the baking tray seems to be just fine, no stickers. 🙂
I’m anxious to hear how they turned out for you, Sue – I hope you loved them!
I tried all the methods of baking tofu cubes in order to match the tofu that I used to fry, but this recipe is even tastier and crispier than any fried tofu I’ve ever made and it’s much healthier, too. I’ve substituted nutritional yeast for arrowroot powder and still got great results, just a different flavor.
So glad you enjoyed this recipe!