If you’re anything like me, you might have a complicated relationship with tofu. For years I treated it as an occasional “protein filler” that I’d cook half-heartedly. But when I finally figured out how to bake it so it turns golden and crispy without drowning it in oil, everything changed.
This method became my go-to for easy dinners when I want something that feels a bit special but requires almost no fuss. Even friends who claim they “hate tofu” keep going back for seconds.
My Tricks for Crispier-Than-Ever Tofu
Pick the Right Type
Go for extra-firm tofu. Seriously—this is one place you don’t want to compromise. Softer tofu will just collapse into mush, no matter how hard you try to rescue it.
I often buy whichever local brand is cheapest, but I always check the label for “extra-firm.” If you can get organic, that’s even better since soybeans are usually heavily treated crops. In my local market, they often have a house brand that’s really budget-friendly and works great.
Press It Like You Mean It
Here’s something I learned the hard way: you have to get the water out.
When I first started cooking with tofu, I’d half-heartedly pat it with paper towels and wonder why it was soggy. These days, I slice it before pressing. Sliced pieces let more liquid drain out, faster.
If you don’t have a fancy press (I don’t), just lay the tofu slices between layers of paper towel or a clean dish towel, then put something heavy on top—a cast iron pan, canned goods, or even a big cookbook. Leave it for about 15–30 minutes. You’ll be amazed how much water comes out.
Flavor and Coat It Right
Next, it’s time to season. I use just a little oil—about a tablespoon for the whole batch. Then add some soy sauce or tamari for depth, and cornstarch or arrowroot to get those crispy edges.
Cornstarch is my usual pick since it gives the crispiest finish. Arrowroot is nice too, but it can get a bit slippery if you’re planning to use the tofu in wet curries.
One tip: toss gently but thoroughly. Sometimes a few pieces will break, and that’s fine. The rough edges actually crisp up nicely in the oven.
Let the Oven Do the Work
Line a baking sheet with parchment so nothing sticks. Spread the tofu in a single layer, leaving space between pieces so they roast instead of steam.
Bake at about 400°F for 25–30 minutes, flipping once if you want an even color. They’ll turn beautifully golden with a texture that’s crispy on the outside and tender in the middle.
I love that I can just pop them in the oven and focus on prepping the rest of dinner. No standing over a sputtering skillet.
Why I Prefer Baking to Frying
I used to try pan-frying tofu in my cast iron skillet, but the results were so frustrating. The tofu would stick and tear, leaving all the best crispy bits behind in the pan.
Plus, frying always needs more oil, which I’d rather save for other recipes. Baking gives you that lovely crunch with less mess and less fat, and you get consistent results every time.
For busy nights, it’s the easiest way to get tofu you actually want to eat.
Favorite Ways to Use This Crispy Tofu
I almost always bake tofu plain like this and add sauce afterward. Tofu doesn’t soak up marinades that well when raw—it just sits there wet.
Instead, I roast it until crisp, then toss it in whatever sauce I’m in the mood for. A homemade peanut sauce is my all-time favorite pairing.
Here are a few meals where this tofu really shines:
- Stirred into Thai red or green curry just before serving
- Swapped in for scrambled egg in fried rice
- Tossed with stir-fried veggies and drizzled with teriyaki
- Added to rice bowls with spicy mayo or gochujang
- Rolled into lettuce wraps with crunchy veggies
When I’m feeling lazy, I’ll just bake a batch on Sunday and keep it in the fridge to throw onto salads or grain bowls for easy lunches all week.
Tips From My Own Kitchen
- Cut tofu into bite-sized cubes so they cook evenly and get more crispy surface.
- Don’t overcrowd the pan or they’ll steam instead of roast.
- Let them cool a few minutes before eating—the crispiness improves slightly as they set.
I’ve lost count of how many times I’ve made this. It’s one of those recipes that quietly becomes a staple in your routine, especially if you’re cooking more plant-based meals. I hope you try it and love it as much as I do.
Perfect Baked Tofu Baked
If you've ever struggled to get tofu crispy without frying, this oven-baked method is a total game changer.
Ingredients
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon tamari or soy sauce
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- First, drain the tofu and gently press out excess moisture with your hands. Slice the block into three thick slabs, then cut each slab into cubes—about bite-sized pieces.
- Lay a clean tea towel or a few paper towels on a cutting board and spread the tofu cubes in a single layer on top.
- Fold the towel over them and place something heavy on top (like a cast iron skillet or a few canned goods). Let the tofu sit and press for at least 10 minutes, or ideally up to 30 if you’ve got the time.
- Once the tofu is pressed, transfer it to a mixing bowl. Drizzle with olive oil and tamari, and gently toss to coat.
- Sprinkle the starch over the tofu and toss again until the cubes are evenly coated and no dry patches remain.
- Spread the tofu in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until the tofu is golden brown and crisp around the edges.
- Serve immediately or let it cool and store for later use in your favorite bowls or wraps.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 81Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 480mgCarbohydrates 7gFiber 1gSugar 0gProtein 4g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
