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This easy baked tofu comes out crispy and seasoned to perfection! There’s no draining or pressing required, making it unbelievably quick and simple to whip up. Add it to bowl meals, stir fries, and more.

Baked Tofu

Want to make next-level tofu? Try this crispy baked tofu recipe, so tasty you won’t be able to resist sneaking bites off the pan! It’s irresistibly savory and seasoned to perfection, with a satisfying crunch to each bite. Even better, there’s no 30 minute wait while you press the tofu! That’s right: we’ve completely eliminated our pet peeve in tofu recipes and it still tastes fantastic. Come, experience the magic of actually easy, actually crispy tofu.

How to make baked tofu

This baked tofu recipe is streamlined and simple: you’ll give the tofu a quick pat with towels, season it up, and toss it with cornstarch to make a crispy exterior. Here are a few tips on the particulars:

  • Use extra firm tofu. Make sure to have the right type of tofu. Check the package for the words “extra firm” and do not proceed without it!
  • Cut the tofu into 3/4-inch chunks. Size is important here: we found 3/4-inch chunks make the ideal bite. A guide: slice the tofu in half into two large rectangles, then into 6 long slices and across 5 times, for 60 pieces total. Keep in mind the exact size may vary based on brand.
  • No need to press! Pat the pieces dry with towels. Many tofu recipes make you wait 30 minutes to press the liquid out of tofu. We’ve optimized this recipe to skip that step; just pat it dry with clean dish towels. It still comes out crispy and seasoned!
  • Toss with seasonings and cornstarch. Add 2 tablespoons each olive oil and soy sauce, ½ teaspoon garlic powder and ¼ teaspoon kosher salt. Sprinkling in 2 tablespoons cornstarch is the magic that makes a crispy exterior.
  • Bake 30 to 35 minutes in a 425°F oven. No need to stir! The oven does the hard work here.
Baked tofu

Alternative to cornstarch

Need a substitute for cornstarch in this baked tofu recipe? Try arrowroot starch instead! It’s the starch extracted from the arrowroot plant, and often used in gluten-free baking to bring a light texture to baked goods. It’s a great substitute for cornstarch that works for people with corn allergies, and it provides that nice glossy shine just like cornstarch. Replace arrowroot starch 1 for 1 with cornstarch.

Is tofu healthy?

There’s lots of misinformation about tofu and soy products swirling around. Often we get the question: is tofu healthy? Here’s what to know about eating tofu and other soy products like tempeh and edamame:

  • Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
  • Tofu is likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. See Straight Talk About Soy and Is Tofu Good for You? for more information.
Baked Tofu

Ways to serve baked tofu

Got your baked tofu out of the oven? Try to resist sneaking bites so you can serve it as part of a meal! (We know, it’s hard! Our 1-year old is absolutely obsessed with this tofu and eats an almost adult-sized portion.) Here are a few ways to serve baked tofu:

How are you planning to serve this baked tofu? Let us know in the comments below!

Tofu Salad
Throw baked tofu into this Tofu Salad with fresh veggies and carrot ginger dressing

Make ahead tips and leftover storage

Can you make baked tofu in advance? Yes! You can make up to 3 days in advance and store it refrigerated. However, it becomes softer in the fridge and becomes much less salty over time.

To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350°F oven for 5 minutes until warmed through and crispy on the outside.

More tofu recipes

Are you a tofu fan? Here are some of our top tofu recipes that make eating this plant-based protein irresistibly tasty:

This baked tofu recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Baked Tofu

Easy Baked Tofu

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This easy baked tofu comes out crispy and seasoned to perfection! There’s no draining or pressing required, making it unbelievably quick and simple to whip up.


  • 1 15-ounce block extra firm tofu*
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon liquid smoke
  • ½ teaspoon Sriracha (or other hot sauce, optional)
  • ¼ teaspoon kosher salt
  • ¼ cup cornstarch (or arrowroot starch)


  1. Preheat an oven to 425°F. 
  2. Cut the tofu into 3/4-inch cubes (slice the tofu in half lengthwise into two large rectangles first, then into cubes). Place the cubes on a clean dish towel, then gently pat them with a second towel to remove excess moisture.
  3. In a large bowl, whisk together the olive oil, soy sauce, garlic powder, liquid smoke, Sriracha and salt. Add the tofu cubes and gently toss with a spatula until coated. 
  4. Add the cornstarch and gently toss again until coated. Place the cubes onto a parchment-lined baking sheet.
  5. Bake 30 to 35 minutes without stirring, until the tofu is golden brown and crispy on the outside. Allow to cool 3 to 5 minutes before eating. (Make it ahead or store leftovers for up to 3 days refrigerated. The texture becomes softer in the fridge and it becomes less salty over time. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350°F oven for 5 minutes until warmed through and crispy on the outside.)


*Make sure the tofu is extra firm for this recipe (firm or soft do not work here).

  • Category: Main dish
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Baked tofu, baked tofu recipe, crispy baked tofu, how to bake tofu

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. This worked out great! I’m used to baking tofu at 400 F with less oil. The higher temp and extra oil content made a big difference for improving crispness without the tofu drying out. I used the sprouted Trader Joe’s tofu brand and followed the recipe to the letter. I wonder about the accuracy of the caloric value however as I lost much of the marinade and cornstarch in the cooking process.

    1. Hi! So glad you enjoyed! I agree, the accuracy of the calories is difficult to get perfect with this recipe! We’re not sure we can be more specific.

  2. The title doesn’t lie… This truly was easy and delicious! And I love how I was able to slice it, flavor it, and bake it. No need to drain it?! Life changing :)

  3. I had already pressed the water out of the tofu, but decided to go with this recipe. Very simple and quick, and they do turn out nicely crisped. Cooking time for me was 20-25 minutes.

  4. This was the most delicious tofu! I omitted the liquid smoke, as I did not have any on hand. I also accidentally left in the oven longer than my 35 minute timer due to getting side tracked by someone for our deck, however the end result was still amazing! Super crispy and flavorful! Another great recipe from you!! Thanks!

  5. This recipe has no sodium data on the nutrition information. I know it would be high, but how high? Very curious here.

    1. Hi! We omit the sodium because many ingredients we use such as beans, soy sauce or broth can have vastly different amounts and we don’t want to give false information. 1 teaspoon of kosher salt has 1920 mg of sodium if that is helpful.

      1. As a substitute for soy sauce, I used Bragg Amino Acids.; a very close taste match. It is 100% unfermented soy, lower in sodium, and in my opinion has a better taste than soy sauce.

  6. Super tasty! I used smoked paprika in lieu of liquid smoke and Tabasco chipotle instead of sriracha. Great flavors. Love the crispiness. I baked in a toaster oven at 425 and 35 minutes was perfect. I was surprised that the tofu cubes didn’t stick to the parchment paper. Thanks.

  7. Easy to make and delicious. I’ll use this tofu recipe often as a base for all kinds of tofu dishes.

  8. This is the best tofu I have made, and I have tried a lot of recipes. Thank you! It’s definitely best fresh.

  9. Made this to take to a neighborhood potluck, to top a salad. I will definitely be making this baked tofu again. I accidentally doubled the salt and- it was fine! I also forgot to use parchment paper and so had to work to get the little baked cubes loose, but again- it was fine. I liked the crispiness of the cubes a lot and the seasonings all worked together well. Thanks!

    1. Hi Sonya:

      This looks like a delightfully easy, tasty recipe! I was wondering, though, if I could substitute something else for the hot sauce or just leave it out altogether?

      Thanks in advance!

      1. You can just omit it! However, the end result isn’t very spicy — our 5 year old loves it.

    2. I deleted the liquid smoke cornstarch, and Sriracha. Instead, I added a half 1/2 teaspoon of fresh ginger, 2 teaspoons of fish sauce.2 teaspoons tamarind.

      Also, instead of cubing it, I cut the tofu in half and made rectangles. I blended all the sauces up in a food processor with the garlic and stuck the tofu in that marinade.. Then, instead of parchment paper, I put it in a cast-iron skillet with sesame oil in the bottom And cooked it at 3:50. Bake for 10 minutes. Then I turned it over and put the rest of the marinade on top and baked it for another 10 minutes. It came out wonderful wasn’t dry and edgeburnt.. The garlic, soy fish, ginger, tamarind and sesame oil really worked

      1. So, Will, you made a completely different recipe…not this one at all..then gave yourself 5 stars?!?

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