I’ve pressed more blocks of tofu than I can count over the years (yes, the “Tofu Queen” 👑 title is earned), and if there’s one recipe I come back to again and again, it’s this crispy baked tofu recipe. No fancy sauce, no extra steps. Just plain, perfectly crispy baked tofu that you can use as a base for pretty much any tofu glaze I have on my site.
I tested over 10 different versions of this recipe to figure out what actually makes a difference and what’s just noise. Parchment paper versus an oiled baking sheet versus nothing at all. Cornstarch versus skipping it entirely. Different types of tofu, side by side, to see which ones actually hold up to baking. Some of what I found surprised me. I’ll walk you through what won (and what flopped) as we go. Check out the cool photo graphics for comparisons!
This is actually the base method I use for almost every tofu recipe. Once you get the hang of it, you can toss it in whatever sauce/glaze sounds good that night. (Or just snack on it plain – because I actually love it that way! 😄)
What You Will Love About Oven Baked Tofu
- Only 3 ingredients. Tofu, cornstarch, garlic powder, and salt. That’s it.
- Hands off. The oven does the work. I love that you don’t have to stand over the stove for 20 minutes.
- Actually crispy. A few techniques I found to create the outer crispy edges.
- A base for lots of glazes. Keep it plain or toss it in your favorite sauce afterward (see below for some ideas!)
- Meal prep friendly. Make a big batch and use it in bowls, wraps, salads, and stir fries all week. Also it freezes beautifully!
Crispy Baked Tofu Recipe Ingredients
- Extra firm tofu — The best tofu to use for this recipe. You can also use super firm.
- Cornstarch — Helps create that outer crisp. You’ll see in photos the difference.
- Garlic powder — Adds a savory base flavor to the plain tofu before you sauce it or serve it as is
- Salt — Just a little sprinkle.
Why Pressing Your Tofu Matters
Just look at the difference in these photos below. Each are extra firm blocks of tofu. When tofu is pressed, the excess water releases and it becomes more dense. This helps create the perfect texture not only outside (crispy) but the inside too – so when you bite into it, it has a great texture too.
I love to use my tofu press (saves so much time and effort!) but you can always use a dishcloth and some heavy objects. 15-30 minutes is ideal.
How to Make Baked Tofu in Oven
1.Press the Tofu
Press your tofu with a tofu press (ideally) – this will create the best pressed tofu. If you don’t have one, wrap your tofu block in a clean towel or paper towels. Place something heavy on top, like a skillet or a few cans. Let it press for 15 to 30 minutes. This pulls out the extra water so your tofu actually crisps up instead of steaming.
Allie’s Tip: If you’re short on time, super firm tofu skips this step completely. It comes with less water already, so you can go straight to cubing it. HOWEVER – super firm tofu does have a slightly different texture because it is quite a bit more dense than extra firm.
2. Cube the tofu
Once pressed, cut your tofu into 0.5 to 1.5 inch cubes.
Allie’s Tip: Try to keep your cubes a similar size so they all cook evenly. If some pieces are bigger, they’ll need a few extra minutes.
3. Coat Your Tofu
Add your tofu cubes to a large bowl or bag with the cornstarch, garlic powder, and salt. Toss gently until every piece is coated. Feel free to switch up the spices here – onion powder and a little pepper is delicious too! I have some more ideas below.
Allie’s Tip: Using a bowl is more eco-friendly than a plastic bag – unless you reuse it!
4. Bake
Preheat your oven to 400°F and line a baking sheet with parchment paper OR grease your baking pan with a high heat oil like avocado oil. They will create different levels of crispiness (see photos below). I personally prefer cooking on a greased pan – but you will have to wash your pan then (but it’s an easy dish to clean).
Spread the tofu out in a single layer, making sure the pieces aren’t touching. Bake for 20 to 25 minutes – flipping halfway through is optional- until golden and crispy on the edges.
Allie’s Tip: Give your tofu some space on the pan. If the pieces are crowded, they’ll steam instead of crisp up.
Crispy Baked Oven Tips
- Extra firm tofu is necessary. Firm or soft tofu won’t hold its shape or crisp up the same way, trust me!
- Don’t skip the press (unless you’re using super firm tofu).
- Serve it right away for the crispiest texture. Baked tofu is still good the next day, but it softens a bit as it sits, especially once sauce is added.
Oven Baked Tofu Variations
You can make this recipe with no cornstarch, if you prefer. While not very prominent, corn starch does have a slight taste and texture (that some do not like). Your tofu can still get pretty crispy without it! (See photo)
Sometimes, I’ll switch up the spices on the tofu.
- Smoked paprika — adds a smoky depth without any heat, pairs well with the garlic powder already in the base recipe
- Chili powder or cayenne — for a spicy version, good if you’re serving it as a snack or on its own
- Nutritional yeast — gives a cheesy, umami flavor. Add it after the other seasonings, not all at once, or it soaks up moisture and clumps instead of coating evenly
- Curry powder or garam masala — a warm, earthy variation, great tossed into a curry or grain bowl
- Italian herbs (oregano, basil, thyme) — a lighter, herby variation that works well on pasta or in a wrap
- Onion powder — an easy add to the existing garlic powder base for extra savory depth
How to Serve Crispy Baked Tofu
What I love about baked tofu is you can use it in almost anything.
- Some may think this is strange, but this baked tofu is honestly great just on its own as a snack. My daughter enjoys it plain, no sauce needed. I’ll even eat it straight from the glass container in the fridge (am I weird? 😆)
- I also love tossing it into pasta or stuffing it into a wrap for an easy protein boost on busy days.
- And of course, it’s the perfect base for any of the glazes above if you want something saucier.
- General Tso’s Tofu for something sweet, tangy, and a little spicy
- Miso Glazed Tofu for a savory, umami-packed option
- Firecracker Tofu if you want that sweet heat takeout flavor at home
How to Store Oven Baked Tofu
Store leftover baked tofu in an airtight container in the fridge for up to 5 days. To reheat and keep it crispy, pop it back in the oven at 350°F for 5 to 8 minutes. I often will microwave for convenience.
You can freeze baked tofu too. It’ll keep for up to 2 months in a glass tight container. Thaw in the fridge overnight before reheating in the oven.
Our Favorite
Tofu Recipes
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Baked Tofu in Oven
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Equipment
Ingredients
- 16 oz extra firm tofu drained and pressed for 15-30 minutes
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- sprinkle of Himalayan salt optional
Instructions
- Preheat your oven to 400°F. Line of baking sheet with parchment paper OR spray with a high heat oil (like avocado oil). Each will give slightly different results: the oil option is slightly crispier (but adds a few extra calories from oil).
- Press your tofu with a tofu press (ideally) – this will create the best pressed tofu. If you don't have one, wrap your tofu block in a clean towel or paper towels. Place something heavy on top, like a skillet or a few cans. Let it press for 15 to 30 minutes. This pulls out the extra water so your tofu actually crisps up instead of steaming.Allie's Tip: If you're short on time, super firm tofu skips this step completely. It comes with less water already, so you can go straight to cubing it. HOWEVER – super firm tofu does have a slightly different texture because it is quite a bit more dense than extra firm.
- Cut your pressed tofu into 1-2 inch cubes, depending on preference. In a bowl, use your hands to toss your tofu with the cornstarch, garlic powder, and a little salt. Tip: Tossing with your hands is much gentler on the tofu and prevents breaking.
- Spread your tofu cubes evenly over the baking sheet. If using the oil method, give the tofu cubes a toss in the oil to make sure each piece has a small amount (to prevent sticking).
- Bake your tofu on the middle rack for 20-25 minutes or until golden brown. You can flip halfway, but it is not necessary to create good tofu.
- Allow the tofu to cool slightly before serving. I love to add sauce to this baked tofu or add it to pasta, in wraps, or simply enjoy it as a snack! (Plain baked tofu is a great high protein snack!!)See below in the notes section for tofu glaze ideas.
- Baked tofu will last in the fridge for up to 5 days in an airtight container. It is very freezer friendly and can last up to 2 months in a glass container.
Notes
- Use extra firm tofu only. Firm or soft tofu will not crisp up the same way. Super firm tofu also works (doesn’t need pressing).
- Give the tofu room on the pan. Crowded pieces steam instead of crisping.
- Sticky Tofu – A yummy sweet chili sticky sauce
- Firecracker Tofu – A slightly spicy, sweet sauce (my husband’s favorite)
- General Tso’s Tofu – Like take-out, but better!
