Crispy Baked Tofu
This recipe delivers perfectly crispy baked tofu with minimal effort, making it an ideal high-protein, plant-based addition to salads, stir-fries, or as a standalone snack.
For 4 servings
Press the Tofu: Remove tofu from packaging and drain. Wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cast-iron skillet or a few cans) on top. Press for at least 30 minutes, or up to 1 hour, to remove excess water. This is crucial for crispiness.
Prepare for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Cut and Season: Unwrap the pressed tofu and cut it into ½ to ¾-inch (1.5-2 cm) cubes. In a medium bowl, combine the soy sauce, oil, garlic powder, onion powder, black pepper, and optional maple syrup.
Coat the Tofu: Add the tofu cubes to the bowl with the liquid seasoning. Gently toss to coat all sides. Then, sprinkle the cornstarch over the tofu and toss again until every piece is evenly coated. The cornstarch is key for that crispy exterior.
Arrange on Baking Sheet: Spread the coated tofu cubes in a single layer on the prepared baking sheet, ensuring they are not touching. This allows air to circulate and promotes even crisping.
Bake: Bake for 25-30 minutes, flipping the tofu cubes halfway through (around 12-15 minutes), until they are golden brown and crispy on all sides.
Serve: Remove from the oven and let cool slightly. The tofu will get even crispier as it cools. Serve immediately as a protein boost for salads, grain bowls, stir-fries, or as a delicious snack.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Air Fryer Option: For an even crispier and faster result, air fry the tofu at 375°F (190°C) for 15-20 minutes, shaking the basket every 5-7 minutes, until golden and crunchy.
- 2Freeze for Texture: For an even chewier texture, freeze the tofu block in its original packaging, then thaw it completely before pressing and preparing. This creates more porous tofu.
- 3Don't Skip the Pressing: This is the most critical step for achieving truly crispy tofu. The more water you remove, the better the texture and flavor absorption.
- 4Even Coating is Key: Ensure each tofu cube is thoroughly coated with the cornstarch mixture. This creates the crispy crust.
Adapt it for your goals.
Flavor Profile
Add 1-2 teaspoons of sriracha or chili garlic sauce to the marinade for a spicy kick.
Flavor ProfileFlavor Profile
Incorporate 1 tablespoon of rice vinegar and 1 tablespoon of brown sugar or maple syrup into the marinade for a tangy-sweet glaze.
Flavor ProfileFlavor Profile
Mix in 1 teaspoon of dried Italian herbs or a blend of dried rosemary and thyme for an aromatic, savory profile.
Why this is on our healthy list.
High Protein
Tofu is a complete protein, providing all nine essential amino acids, making it an excellent meat alternative for vegetarians and vegans.
Mineral-Rich
It contains good amounts of iron, calcium, manganese, and phosphorus, which are vital for bone health, energy production, and overall bodily functions.
Cardiovascular Health
Tofu is low in saturated fat and cholesterol-free, and studies suggest that regular consumption can help lower LDL ('bad') cholesterol levels, supporting heart health.
Frequently asked questions
While you can, pressing is highly recommended. It removes excess water, which is essential for achieving a firm, chewy texture and allowing the tofu to absorb flavors better, leading to a much crisper result.
