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

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DRAINING THE TOFU COATING THE TOFU PERFECTLY CRISPY BAKED TOFU Perfectly Crispy Baked Tofu Recipe Ingredients Directions Notes Nutrition Facts Related 5 Comments Leave a Comment Be the first to receive new weekly recipes! About Me FOLLOW ME! DESSERTS BREAKFAST MAIN COURSE PASTA & NOODLES SIDES & SALADS RECIPES FROM MOM Instagram FAQs

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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.

Know 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).

Keep Reading ›
What is the secret to cooking tofu? ›

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking.

Discover More Details ›
How do you keep tofu crispy? ›

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

Find Out More ›
Why is my baked tofu rubbery? ›

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

Read More ›
What can I coat tofu with instead of cornstarch? ›

If you want a crispy outer coating for your tofu, flour can be a great substitute for cornstarch. Simply coat the tofu cubes or slices with a dusting of all-purpose flour before frying. The flour helps create a light and crispy texture while ensuring the tofu stays tender on the inside.

View More ›
Is it OK to eat uncooked tofu? ›

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Know More ›
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.

See Details ›
How long does it take to fully cook tofu? ›

The simplest way to cook this type of tofu is to put it on a baking sheet, place it in the oven at 200 degrees Fahrenheit for about 30 minutes, or until its texture becomes crunchy. You can also try grilling your tofu for 10 - 20 minutes over medium heat or sautéing it in a pan for about 10 minutes.

Learn More ›
Is it better to fry or bake tofu? ›

Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl!

Continue Reading ›

What can I add to tofu to make it taste better? ›

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

Discover More ›
Do you have to drain tofu before baking? ›

Baking. I recommend always pressing tofu before baking it, especially if you're marinating it first — removing excess liquid will make room for all that flavorful marinade. Pan-frying and frying.

Learn More ›
Can you coat tofu in flour instead of cornstarch? ›

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Learn More Now ›
What is the best oil to fry tofu in? ›

If you want a nutty flavor, she suggests trying semi-refined peanut oil (such as Lion & Globe), or blending unrefined peanut oil one-to-one with a neutral cooking oil. Cook the tofu over medium to medium-high heat, searing it for one to two minutes on each side.

Discover More ›
How long to press tofu for crispy? ›

For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you're able to plan ahead. In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes. An unpressed block of tofu is on the right.

Read More ›
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.

Continue Reading ›
How do you cook tofu so it's not mushy? ›

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!

Get More Info Here ›
Do you have to press tofu before baking? ›

Do You Need to Press Tofu? Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed. Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.

Learn More Now ›
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