How to make crispy baked tofu in the oven! The easiest way to bake delicious crispy tofu in the oven, no frying needed.
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When I first went plant-based, I started to eat more tofu…but I had no idea how to properly cook it. So after years of doing it all wrong in a pan and it not getting anywhere near the restaurant-style fried tofu I loved, I finally realized the easier way to cook crispy, crunchy tofu – in the oven!
👉 Ready to learn how to make crunchy tofu in the oven? Let’s do it!
👉 Ingredients
- Extra firm tofu: for the crispiest tofu we’re using extra firm tofu and pressing to release as much water as possible
- Oil: I used sesame oil, but any neutral oil will do
- Cornstarch: key to this tofu’s crispiness, it coats each piece and provides texture when baked
- Spices: you can use any spices you’d like, but in this recipe I used garlic, paprika, salt, and pepper
- Recommended tools: a tofu press (or two absorbent kitchen towels and something heavy to press it with), sheet pan, silicone baking mat or parchment paper
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep sheet pan
First, preheat you oven to 425 degrees F (220 degrees C). Then prep a sheet pan with a silicone baking mat or a piece of parchment paper.
2️⃣ Step Two: Drain and press tofu
To get the crispiest tofu possible, it’s important to first drain the water so that the tofu can become the crispiest it can when baking. To do this, remove the tofu from its container and then drain as much of the water as possible.
Then press the tofu, by either using a tofu press or by placing it between two absorbent kitchen towels and then adding heavy items on top, like a pot or heavy cans. This will squeeze the tofu and help it to release its water. I also sometimes cut the tofu in thinner blocks before pressing.
Press for at least 30 minutes, but the longer you press the crispier your tofu will be.
3️⃣ Step Three: Cut and coat tofu
Once the tofu is done pressing, cut it into small cubes or tear into small pieces. The smaller your tofu pieces, the crispier your tofu will become. I usually cut about 1/2 to 3/4 inch pieces.
Place all of the tofu in a bowl and add sesame oil, and stir to coat. Then add cornstarch and your desired spices and stir again until the tofu is well coated.
4️⃣ Step Four: Bake tofu until crispy
Add the coated tofu to the sheet pan and spread it out in a single layer, then bake it in the oven for a total of 25-40 minutes.
At the halfway mark, remove the pan from the oven to turn the tofu so it gets crispy on all sides.
When the tofu is done, either enjoy immediately or store in an airtight container to enjoy for later.
🧊 How to store and reheat
- Refrigerator storage: Store leftover tofu in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: Do not freeze, as its texture will not stand up to thawing and reheating.
- Reheat instructions: To reheat, heat in the oven or in a pan to retain its crispiness, but you can also reheat in the microwave if needed.
👉 Recipes using crispy tofu
Want plant-based recipes using crispy tofu? Try Crispy Tofu and Broccoli Rice Bowl, Ginger Soy Tofu Bowl, and Sheet Pan Tofu Fajita Bowls.
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Crispy Baked Tofu
Ingredients
- 1 block extra firm tofu, about 14 ounces per block
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika, or other desired spices
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven: Preheat oven to 425 degrees F (220 degrees C). Prep a sheet pan with a silicone baking mat or a piece of parchment paper.
- Drain and press the tofu: To get the crispiest tofu possible, it’s important to first drain the water so that the tofu can become the crispiest it can when baking. To do this, remove the tofu from its container and then drain as much of the water as possible. Then press the tofu, by either using a tofu press or by placing it between two absorbent kitchen towels and then adding heavy items on top, like a pot or heavy cans. This will squeeze the tofu and help it to release its water. I also sometimes cut the tofu in thinner blocks before pressing (as pictured in this post). Press for at least 30 minutes, but the longer you press the crispier your tofu will be.1 block extra firm tofu
- Cut tofu and coat: Once the tofu is done pressing, cut it into small cubes or tear into small pieces. The smaller your tofu pieces, the crispier your tofu will become. I usually cut about 1/2 to 3/4 inch pieces. Place all of the tofu in a bowl and add sesame oil, and stir to coat. Then add cornstarch and your desired spices and stir again until the tofu is well coated.1 tablespoon sesame oil, 1 tablespoon cornstarch, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon ground black pepper
- Bake tofu until crispy: Add the coated tofu to the sheet pan and spread it out in a single layer, then bake it in the oven for a total of 25-40 minutes. At the halfway mark, remove the pan from the oven to turn the tofu so it gets crispy on all sides.
- Store or serve: When the tofu is done, either enjoy immediately or store in an airtight container to enjoy for later.
Equipment
- 1 tofu press or kitchen towels for pressing
- 1 sheet pan
- 1 silicone baking mat or parchment paper
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