Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (2024)

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Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (1)

As weird as people might find this statement: I personally love tofu! I know what you’re going to say, tofu has no taste, how can you love it? Although this is true and I usually shy away from tasteless, watery foods (tomatoes, anyone? Yuck.) tofu is my exception. It took me a few attempts over the years to find the perfect way to cook tofu so that it retains as much flavor as possible without all the added liquid. Crispy baked tofu is definitely my favorite way to eat it!

Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (2)

DRAINING THE TOFU

The trick to ensuring crispy baked tofu is to remove as much liquid as possible before cooking it. I’ve compiled a simple list outlining the method I use for draining the tofu:

  1. Slice your slab of tofu into two thinner slabs about 1 inch thick.
  1. On a flat surface, stack together 5 paper towels. Place your slabs of tofu on top of the paper towels, then cover the tofu with another layer of 5 paper towels.
  1. Place something flat and heavy on top of the covered tofu. Some suggestions would be a large cast iron skillet filled with water for weight, a heavy glass baking dish also filled with water for weight, or water gallons.
  1. Let the tofu sit this way for 15-30 minutes to drain. The paper towels will absorb as much water from the tofu as they can hold.
  1. Once the tofu is done draining, discard the paper towels. Your tofu is now ready for chopping and cooking.

USE THIS DRAINING METHOD TO MAKE THIS SPICY TOFU STIR FRY NEXT!

COATING THE TOFU

When it comes to coating the tofu, I HIGHLY suggest investing in some large mixing bowls with fitted lids. I’ve found these to be immensely helpful when I need to coat delicate foods with oil and spices. You can add the oil, spices and cornstarch all to the bowl with the tofu, cover it with the lid, and shake it all up without worrying about the tofu falling apart. If you don’t have these types of bowls at home, then you can also use a large ziploc bag to coat the tofu. Here’s a link to the bowls I use that I absolutelyswear by (and they’re super cheap):

Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (4)Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (5)
Sterilite 8 Piece Covered Set BowlPerfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (6)
Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (7)
Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (8)

PERFECTLY CRISPY BAKED TOFU

So after a ton of research (and spices) I truly believe this is the best way to cook tofu. You seriously won’t be able to stop munching on these little cubes as soon as they came out of the oven. I had to practice major self-control in order to save some for my husband and daughter. It’ll definitely make you a lover of tofu.Read my recipe below to learn my tricks on how to bake the perfect pan of crispy tofu bites! And consider checking out myTofu and Broccoli Stir Fry recipe as well for another yummy tofu filled meal!

NEED SOME INSPIRATION FOR A SIDE DISH? CHECK OUT THESE RECIPES!

  2. Toasted Sesame Noodles
  3. Ramen Noodle Salad
Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (9)

Perfectly Crispy Baked Tofu Recipe

Course: Main Course, Sides & SaladsDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Bake time

30

minutes

Calories

243

kcal

Perfectly baked and crispy. This tofu retains all the flavorful spices in every bite without any of the added moisture. It’ll make you a lover of tofu.

Ingredients

  • 2 packages of extra firm tofu (about 16 oz per package)

  • 2 Tbs olive oil

  • 1 tsp onion powder

  • 2 tsp garlic salt

  • 1 tsp black pepper

  • 1/2 tsp smoked paprika

  • 2 Tbs cornstarch

Directions

  • Start by draining as much water from the tofu slab as possible. First, you’ll have to slice the tofu into thinner slabs (about 1 inch thick). Place the slabs side by side on a flat surface on top of about 5 paper towels. Cover the slabs with 5 more paper towels and then place something heavy and flat on top (I used a heavy glass baking dish). Let the tofu sit this way for AT LEAST 30 minutes
  • While the tofu is draining, preheat oven to 400 degrees and line a large baking sheet with parchment paper
  • Once the tofu is done draining, cut it up into small bite sized cubes (about 1 inch all around). Place the cubes in a large bowlwith fitted lid (or large ziploc bag)
  • Add the olive oil and all the spices to the bowl and shake to coat evenly (I used a bowl that had a lid so it was easy to shake without spilling. If you don’t have a lid, you can stir with a spoon but the tofu MAY break apart. Or just stick with a Ziploc bag)
  • Once everything is evenly distributed, add the cornstarch and continue to shake bowl again until all the tofu is coated well
  • Place all the tofu cubes on the prepared baking sheet making sure they are spaced apart well enough and not touching
  • Bake for 15 minutes on one side, then flip all the cubes and bake for another 15 minutes
  • Remove from oven and enjoy!

Notes

Nutrition Facts

4 servings per container

Calories243

  • Amount Per Serving% Daily Value *
  • Total Fat 16.5g 26%
    • Saturated Fat 3g 15%
  • Sodium 29mg 2%
  • Amount Per Serving% Daily Value *
  • Potassium 370mg 11%
  • Total Carbohydrate 9.5g 4%
    • Dietary Fiber 2.5g 10%
    • Sugars 1.9g
  • Protein 19g 38%
  • Calcium 36%
  • Iron 22%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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5 Comments

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  2. Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (10)

    Deb Dorn

    March 8, 2021 at 4:09 pm ·Reply

    Has anyone tried this in an air fryer? If so, what temp and how long?

  3. Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (11)

    Marissa

    June 8, 2022 at 12:49 pm ·Reply

    Delicious! I’ve made this recipe about half a dozen times now. I usually serve with noodles and veggies but good enough to eat on its own. Thanks for the recipe!

  4. Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (12)

    Christina

    October 11, 2023 at 3:50 pm ·Reply

    I love this recipe! I just made a pan fried version and this one was so much better!!

    • Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (13)

      Renee

      October 13, 2023 at 7:23 pm ·Reply

      Thank you, Christina! I’m so happy you’re loving this recipe. It’s one of my favorites! 🙂

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Renee McGinley

I’m one of those people who learns as they go, and I hope some of you out there can relate. Don't let the name of this website fool you! Am I really such an awesome cook that I can make anything with my eyes closed? Not exactly. ;) Check out my About Me page for more on my recipe motto and cooking style.

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Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (2024)

FAQs

Why is my baked tofu not crispy? ›

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Learn More ›
How do you know if tofu is cooked enough? ›

If you're cooking slices or cubes, cut the tofu into slices, layer them between paper towels and weigh down the individual slices. The finished tofu should be spongy yet dry (you'll need to weigh it down for 30 minutes to 2 hours).

Get More Info ›
What is the secret to cooking tofu? ›

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

Keep Reading ›
How long does it take to cook tofu? ›

Heat a few tablespoons of oil in a skillet over medium high heat. Add tofu to the pan in a single layer. Do not overcrowd the pan. Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy.

View Details ›
What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Get More Info ›
Why is my baked tofu rubbery? ›

MILLION DOLLAR TOFU TIP: Don't overcook your tofu! Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first.

Learn More ›
Can tofu be undercooked? ›

Generally speaking, raw tofu means tofu that hasn't been cooked since it was pressed and packaged. You can eat raw tofu straight from the pack if you like, but you'll probably want to drain off some of the excess water first, as it can be messy, and it doesn't really add anything to the experience.

Get More Info ›
Is it OK to undercook tofu? ›

Raw tofu is tofu that has not been cooked since it was pressed and packaged. You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience.

Read More ›
Is tofu supposed to be soft when cooked? ›

Stir-Fried Tofu

The tofu comes out of the wok with super-crisp, golden edges and a soft, chewy center. For the best results, start with extra-firm or firm tofu, and press out as much water as possible before cooking.

View Details ›
What is the tastiest way to make tofu? ›

Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Learn More ›

What do you season tofu with? ›

Most seafood seasonings include celery seed, paprika, mustard powder, salt, and black pepper. Add lime juice to the tofu marinade to bring forward more of that classic seafood flavor. 5. Soy sauce: Marinating tofu in soy sauce helps the tofu absorb flavor quickly.

View Details ›
Is it better to fry or bake tofu? ›

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

Learn More ›
What happens if you don't drain tofu before cooking? ›

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Learn More ›
How long to press tofu before baking? ›

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Read On ›
How to prepare tofu for beginners? ›

This is quite simple. We'll simply preheat the oven to 425F, and line a baking sheet with parchment paper. Place the tofu (minus the excess marinade) that's been coated in our starch onto the baking sheet and bake for 15 minutes.

Read The Full Story ›
How do you fix soggy tofu? ›

One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu. Leave it there for 15–30 minutes.

Read On ›
How do you bake tofu to dry it out? ›

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

Get More Info Here ›
How do you cook tofu so it's not mushy? ›

Preheat your pan before adding the fat (the test kitchen likes vegetable and olive oils) and tofu, and don't crowd the pan. Adding too much tofu at once will cause the surface temperature of the pan to drop, meaning soggy, not crunchy tofu.

Get More Info Here ›
Is it better to bake or fry tofu? ›

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

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