Crispy Baked Tofu
How to make crispy baked tofu in the oven! The easiest way to bake delicious crispy tofu in the oven, no frying needed.
Equipment
- 1 tofu press or kitchen towels for pressing
- 1 sheet pan
- 1 silicone baking mat or parchment paper
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.
Notes
Prep ahead: You can prepare this tofu up to 3-4 days ahead of serving, however for the crispiest flavor you should make immediately before serving.
Leftovers and storage: Store leftover tofu in an airtight container in the refrigerator for up to 3-4 days. Do not freeze, as its texture will not stand up to thawing and reheating. To reheat, heat in the oven or in a pan to retain its crispiness, but you can also reheat in the microwave if needed.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free.
Nutrition
Serving: 1servingCalories: 95kcalCarbohydrates: 4gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 354mgPotassium: 162mgFiber: 0.2gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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