Crispy Baked Tofu Cubes
Golden, crunchy tofu cubes with a perfectly seasoned exterior and a soft, tender center. These little bites are baked, not fried, so you get all the satisfying crispiness without the extra oil. Toss them into salads, grain bowls, or enjoy them straight off the baking sheet as a protein-packed snack.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
1.Drain the tofu and wrap it in a clean kitchen towel.2.Place a heavy object like a skillet on top and press for 10 minutes to remove excess moisture.3.Unwrap and cut the tofu into 1-inch cubes.TIPPressing out the water is the secret to crispiness — dry tofu soaks up less steam while baking. - prep · ~2 min
Preheat the oven and prepare the baking sheet.
1.Preheat the oven to 400°F (200°C).2.Line a baking sheet with parchment paper and set aside. - mix · ~1 min
Toss the tofu with soy sauce.
In a large mixing bowl, gently toss the tofu cubes with the soy sauce until evenly coated.
- mix · ~3 min
Coat the tofu with cornstarch and seasonings.
1.Sprinkle the cornstarch, garlic powder, smoked paprika, salt, and black pepper over the tofu.2.Toss gently until every cube has a light, even coating of cornstarch.3.Drizzle the oil over the tofu and toss one last time to distribute it evenly.TIPDon't skip the oil — it helps the cornstarch fry in the oven instead of just drying out. - bake · ~30 min
Bake the tofu until golden and crispy.
1.Spread the tofu cubes in a single layer on the prepared baking sheet with space between them.2.Bake for 15 minutes, then flip each cube with a spatula.3.Return to the oven and bake for another 10 to 15 minutes until golden brown and crisp.TIPFor extra crunch, finish with a 2-minute broil on high — but watch closely so they don't burn. - serve
Serve immediately.
Serve the hot tofu cubes straight from the baking sheet. They stay crispy for about 15 minutes, so enjoy them right away.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 10 minutes to remove moisture; the drier the tofu, the crispier the result.
- 2Use extra-firm tofu only — softer varieties will release water and turn soggy during baking.
- 3Flip each cube carefully with a thin spatula after the first 15 minutes to ensure even browning on all sides.
- 4For maximum crunch, broil on high for 1–2 minutes at the end, watching constantly to prevent burning.
- 5Serve within 15 minutes of baking; leftover cubes can be reheated in a dry skillet to restore crispness.
- 6Make ahead: Press and cube the tofu a day in advance, store dry in the fridge, then coat and bake when ready.
Adapt it for your goals.
Spicy sriracha
Add 1 tablespoon of sriracha or gochujang to the soy sauce before tossing — perfect for those who love heat with their crunch.
low oilLow-oil
Use an oil spray instead of drizzling 2 tablespoons; the coating will be lighter but still crisp if you bake a few extra minutes.
herb crustedHerb-crusted
Mix 1 tablespoon of dried oregano or Italian seasoning into the cornstarch for a Mediterranean twist that pairs well with lemon and tahini.
maple soy glazeMaple-soy glaze
Swap the soy sauce with 1.5 tbsp soy sauce + 0.5 tbsp maple syrup for a sweet-savory finish that caramelizes beautifully.
Why this is on our healthy list.
High in Plant Protein
Tofu is a complete protein source, providing all essential amino acids, making these cubes an excellent meat-free protein boost.
Low in Saturated Fat
Baking instead of frying keeps the fat content low, and the small amount of oil used is mostly unsaturated.
Good Source of Iron
Tofu supplies non-heme iron, which supports oxygen transport in the blood — especially beneficial for plant-based diets.
Contains Calcium
Many brands of tofu are set with calcium sulfate, offering a valuable source of bone-supporting calcium.
Frequently asked questions
Most likely the tofu wasn't pressed long enough or the cubes were crowded on the baking sheet — moisture needs room to evaporate for crispiness.
