If you’ve been searching for easy Baked Tofu that turns out perfectly every time, this simple method is about to become your new favorite. The tofu bakes up irresistibly chewy and crispy on the outside while staying tender and soft inside. A modest seasoning blend, plus a splash of soy sauce for a pop of umami, keeps the flavor balanced and versatile so you can add this crispy baked tofu to bowls, stir-fries, salads, noodles, and more. It’s budget-friendly, beginner-friendly, and endlessly adaptable for any recipe you need. I personally love this tofu added to a big Caesar salad in place of chicken!
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Crispy Oven Baked tOFU
This baked tofu recipe is the easiest way to turn an entire block of tofu into something you’ll actually look forward to eating. I keep the flavor intentionally neutral and savory with soy sauce and simple seasoning, so it works with just about anything you’re cooking. A light coating of cornstarch helps the tofu bake up golden with lightly crisp edges (all without frying), making it an easy vegan protein option for everyday meals! And if your family is begging for some new dinner ideas, I’ve also shared a few of my favorite ways to use this baked tofu below!
Recipe Success Tips
- Use extra-firm tofu. It holds its shape better, and the edges crisp up nicely in the oven. Though extra-firm tofu isn’t as soft as other varieties (e.g., silken tofu), it’s still pretty delicate, so handle it gently when tossing and transferring to the baking sheet.
- Press the tofu well. I slice the block into planks before pressing so more surface area is exposed, and more liquid gets released. I then sandwich it between clean kitchen towels and weigh it down with cookbooks. A heavy skillet or a tofu press works just as well! Pressing tofu removes excess moisture and creates a firmer texture once baked with a chewier, ”meat-like” bite.
- Cut evenly for consistent texture. Aim for ½- to 1-inch thick cubes so everything bakes at the same rate. Smaller pieces can overcook and turn rubbery, so keeping the cubes uniform helps avoid overcooking. If you do slice your tofu smaller, I’d only bake it for about 20 minutes or until golden.
- Air fryer friendly. You can air fry this tofu at 400°F for about 10 minutes, shaking the basket halfway through, until lightly crisp and golden. I love air fryer tofu, too!
- Make it gluten-free. Use certified gluten-free cornstarch and swap the soy sauce for tamari. Potato starch also works in place of cornstarch and gives a very similar texture.
- Switch up the seasonings. Try about 1 to 1½ teaspoons of taco seasoning, curry powder, smoked paprika, or your favorite spice mix. Adjust the salt and pepper to taste, as some seasoning blends already contain them.
- Marinate if you want more flavor. You can marinate the pressed tofu for 30 minutes to up to 24 hours before adding the cornstarch, if desired. A steak-style marinade or a teriyaki sauce both work great here. Drain off excess marinade before coating with the cornstarch so the tofu still crisps up.
- Should I freeze tofu before baking? Freezing tofu changes the texture, making it spongier and more porous. I skip it here to keep this recipe quick and easy, but if you like that texture, you can freeze the tofu for at least one hour after pressing. Let it thaw slightly so it’s easier to slice. Then season and bake as directed until golden.
Baked Tofu
Cost $3.72 recipe / $0.93 serving
Ingredients
- 1 lb. extra firm tofu ($3.42)
- 1 Tbsp olive oil ($0.17)
- 2 tsp soy sauce ($0.03)
- 1 Tbsp cornstarch ($0.08)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.01)
Instructions
- Gather ingredients. Preheat oven to 400℉.
- Cut 1 lb extra firm tofu into half inch to 1-inch-thick planks.* Place the planks on a clean kitchen towel on a cutting board.
- Place another clean kitchen towel on top and press the tofu gently with the weight of a couple cookbooks. You can also use a tofu press or a heavy cast iron skillet. Press for 30 minutes, minimum.
- Once the tofu has been pressed (you’ll see how much water comes out when you feel how damp your clean kitchen towels are!) cut it into cubes.
- Add cubed pressed tofu, olive oil, soy sauce, salt, and pepper to a medium mixing bowl and toss until each piece of tofu is covered in the seasoning.
- Sprinkle cornstarch over the top of the tofu and gently toss until each piece is evenly coated. I like to use a rubber spatula for this because the tofu is pretty fragile and I want the cubes to stay mostly intact.
- Transfer the tofu to a parchment-lined baking sheet. Make sure the tofu pieces have plenty of space between them, this helps them crisp up evenly and keeps them from getting soggy.
- Bake for 30 minutes, tossing the tofu and flipping it halfway through.
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Equipment
- Kitchen Towels
- Medium Mixing Bowl
- Parchment Paper
- Baking Sheet
Notes
Nutrition
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Preheat the oven to 400°F and gather all of your ingredients.
Press the tofu: Slice 1 lb. extra-firm tofu into ½- to 1-inch-thick planks and lay them out on a clean kitchen towel placed on a cutting board.
Place another clean kitchen towel on top and gently press the tofu using the weight of a couple of cookbooks. You can also use a tofu press or a heavy cast iron skillet. Press for at least 30 minutes.
Slice into cubes: After pressing, cut the tofu planks into cubes. You’ll notice just how much moisture was released by how damp the towels are.
Season the tofu: Add the pressed tofu cubes to a medium bowl along with 1 Tbsp olive oil, 2 tsp soy sauce, ¼ tsp salt, and ¼ tsp black pepper. Toss until the tofu is evenly coated.
Add cornstarch: Sprinkle 1 Tbsp cornstarch over the tofu and gently toss until each piece is coated. I like using a rubber spatula here since the tofu is delicate and I want to keep the cubes mostly intact.
Bake in the oven: Spread the tofu out on a parchment-lined baking sheet, leaving space between each piece so they crisp evenly instead of steaming.
Bake for 30 minutes, flipping and tossing the tofu halfway through, until lightly golden. Serve and enjoy!
Serving Suggestions
These baked tofu cubes are so easy to build meals around. Once they’re baked, you can use them right away or dress them up with sauces, depending on what you’re in the mood for.
- Toss the baked tofu in a sauce, e.g., BBQ sauce or sweet chili, and serve them in a wrap with salad and a side of fries
- Add them to a Caesar salad in place of chicken
- Stir the tofu into a vegetable stir-fry, then finish with peanut sauce and serve over jasmine rice (just like our spicy peanut tofu recipe!)
- Use them in a grain bowl with quinoa, roasted sweet potatoes, and a drizzle of tahini or a dollop of hummus
- Add them to noodles with a simple soy-based sauce to make Singapore noodles with tofu
- Use them in place of chicken or turkey in salads, wraps, bowl meals, or pasta dishes
- Serve them alongside mashed or roasted potatoes and any veg you have on hand for a vegan “meat and potatoes”–style meal
- Add them to a bowl of instant ramen to make it even better!
how to store
This baked tofu is best served right away, but it can be refrigerated and used for meal prep throughout the week. Once cooled, store it in the fridge for up to 3-4 days. You can enjoy it cold or reheat it in the microwave or in a skillet over medium heat until hot. However, the texture may change slightly, so keep this in mind if you do store leftovers!
