Crispy Baked Tofu Recipe
Learn how to make crispy baked tofu with this simple and healthy recipe. Using extra-firm tofu, olive oil, tamari, and cornstarch, this method creates golden, crunchy tofu perfect for salads, bowls, or as a satisfying snack. Baking ensures a lighter, oil-controlled outcome that’s full of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Scale
Tofu
- 1 block (12 to 15 ounces) organic extra-firm tofu
Seasoning & Coating
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and prepare a large, rimmed baking sheet by lining it with parchment paper to prevent the tofu from sticking.
- Prepare the Tofu: Drain the tofu and gently press it with your palms to remove some water. Slice the tofu into three even slabs lengthwise. Stack these slabs and slice lengthwise again into three columns, then slice across into five even rows to create uniform cubes.
- Press the Tofu: Place the tofu cubes on a cutting board lined with a lint-free tea towel or paper towels. Fold the towel over the tofu and place a heavy object (like another cutting board topped with a cast iron pan or cans) to press out excess moisture. Let it sit for at least 10 minutes, ideally 30 minutes for best results.
- Season and Coat: Transfer the pressed tofu to a medium mixing bowl. Drizzle with olive oil and tamari, then toss to combine. Sprinkle the cornstarch or arrowroot starch evenly over the tofu and toss again until all pieces are coated without any powdery spots.
- Bake the Tofu: Spread the coated tofu cubes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping or tossing the tofu halfway through, until the edges are deeply golden and crispy. Use immediately or incorporate into your favorite dishes.
Notes
- Pressing tofu properly is key to achieving a crispy texture; the longer you press, the better.
- If you don’t have tamari, use soy sauce, but opt for low-sodium if available.
- Arrowroot starch can be used as a gluten-free alternative to cornstarch.
- For extra flavor, marinate the tofu in the olive oil and tamari mixture for up to an hour before coating with starch.
- Ensure even coating of starch to help create a crispy crust during baking.
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Find it online: https://kitchenbyclara.com/crispy-baked-tofu-recipe/
