Crispy Baked Tofu
Golden, crispy-edged tofu cubes with a satisfying crunch that gives way to a tender, pillowy center. No deep frying needed — the oven does all the work. Tossed in a savory soy-sesame seasoning, these little bites are perfect for adding to grain bowls, salads, or enjoying straight off the baking sheet.
For 4 servings
- prep · ~15 min
Press and cube the tofu.
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object like a skillet or a few cans on top and let it press for 15 minutes to remove excess moisture. Unwrap and cut the tofu into 1-inch cubes.
TIPThe drier the tofu, the crispier it gets. Don't skip the pressing step. - prep
Preheat the oven and prep the pan.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- mix · ~3 min
Toss the tofu with seasonings.
1.In a large mixing bowl, whisk together the soy sauce, sesame oil, and minced garlic.2.Add the tofu cubes and gently toss with your hands or a spatula until all pieces are evenly coated.3.Sprinkle the cornstarch, salt, and black pepper over the tofu. Toss again until every cube has a light, dry coating.TIPToss gently so the cubes stay intact. The cornstarch should look chalky on the surface — that's what creates the crust. - bake · ~35 min
Arrange on the baking sheet and bake.
1.Spread the tofu cubes in a single layer on the lined baking sheet, making sure no pieces touch each other.2.Bake for 20 minutes, then flip each cube with a spatula.3.Continue baking for another 15 minutes until the tofu is golden brown and crispy around the edges.TIPGiving each cube its own space is key. Overcrowding steams the tofu instead of crisping it. - serve · ~2 min
Serve warm.
Remove from the oven and let cool for 2 minutes on the baking sheet — the tofu will crisp up even more as it rests. Transfer to a serving plate.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 15 minutes to remove as much water as possible for maximum crispiness.
- 2Use a silicone baking mat instead of parchment for extra-crispy bottoms on your tofu cubes.
- 3Flip the tofu halfway through baking to ensure all sides become golden and crunchy.
- 4Let the baked tofu rest on the hot baking sheet for 2 minutes after baking to firm up the crust.
- 5Toss the tofu with cornstarch last to create a dry, chalky coating that bakes into a shatteringly crisp shell.
Adapt it for your goals.
Spicy Sriracha
Add 1 tablespoon of sriracha or gochujang to the soy-sesame marinade for a spicy kick that pairs perfectly with grain bowls and stir-fries.
Lemon HerbLemon Herb
Replace sesame oil with olive oil, and add 1 teaspoon dried oregano and the zest of 1 lemon for a bright, Mediterranean-inspired flavor.
Maple GingerMaple Ginger
Add 1 tablespoon maple syrup and 1 teaspoon grated fresh ginger to the marinade for a sweet-savory glaze that caramelizes beautifully in the oven.
Why this is on our healthy list.
High in Plant Protein
Extra-firm tofu is a complete plant protein source, providing all essential amino acids needed for muscle repair and overall health.
Low in Saturated Fat
Unlike fried versions, this baked tofu uses minimal oil (just 1 tablespoon sesame oil), keeping the saturated fat content naturally low.
Rich in Iron and Calcium
Tofu is often fortified with calcium and naturally contains iron, supporting bone health and oxygen transport in the body.
Frequently asked questions
No, extra-firm tofu is essential here. Softer varieties contain too much water and will turn mushy instead of crispy in the oven.
