This crispy baked tofu is quick and easy to prepare, with the perfect blend of seasonings for delectable flavor and cornstarch for extra crispness. Bake up a batch today. Serve with hot mustard or ginger soy sauce.
This tofu is perfect for a light, healthy lunch or snack. It is enjoyable with many sauces, or simply bare.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Tofu: Use extra-firm tofu for cubing and baking up crispy. Squeeze out the moisture by wrapping it in towels and pressing it with a heavy cast-iron skillet.
- Sesame oil: It will last in a cool, dark place for up to 8 months or in the refrigerator for up to 2 years. I use it in a lot of my Asian recipes.
- Soy Sauce: Preferably low-sodium soy sauce
- Smoked paprika: Not to be confused with sweet paprika. The red peppers are smoked over an oak fire before grinding them. It adds a lot of flavor dimension.
- Cayenne pepper: This small amount does not add heat; it adds flavor.
How To Make Crispy Baked Tofu
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cut the tofu in half lengthwise. Wrap it in a clean towel. Weigh it down with a heavy skillet to squeeze out the moisture. Let it sit weighted down for about 30 minutes.
- Whisk the sesame oil and soy sauce together. Gently toss the tofu in the oil.
- Combine the salt, garlic powder, onion powder, smoked paprika, and ground cayenne pepper. Sprinkle it over the tofu and toss gently to coat. Let it rest for a few minutes.
- Sprinkle with cornstarch and toss to coat.
- Bake on a parchment-paper-covered baking sheet in a single layer for 25 minutes or until crispy. Flip halfway through.
Preparation Tips for Success
- Always press the moisture off the bean curd by wrapping it in a clean towel and covering it with something heavy. It takes time, but it is well worth it for crispy tofu.
- The seasonings can be customized to taste. Try Chinese five spice, turmeric, cumin, or coriander for a change of pace.
- Use the convection setting on your stove to air fry the tofu. It will be crispier than the bake setting.
Ways To Serve It
- Pair it with basmati or jasmine rice, or stir-fried vegetables.
- Toss it in Asian noodle salad or Asian chopped salad.
- Serve it with comeback sauce, boom-boom sauce, or yum yum sauce.
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Crispy Baked Tofu
This crispy baked tofu is quick and easy to prepare with the perfect blend of seasoning for unparalleled flavor and cornstarch for extra crispiness.
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Servings: 4 serving
Calories: 118kcal
Ingredients
- 14 ounces extra-firm tofu
- 1½ tablespoons sesame oil
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper
- 1½ tablespoons cornstarch
Instructions
- Cut the tofu in half lengthwise. Wrap it in a clean towel. Weigh it down with a heavy skillet to squeeze out the moisture. Let it sit weighted down for about 30 minutes.
- Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper.
- Whisk the sesame oil and soy sauce together. Gently toss the tofu in the oil.
- Combine the salt, garlic powder, onion powder, smoked paprika, and ground cayenne pepper in a small bowl. Sprinkle it over the tofu and toss gently to coat. Let it rest for 5 minutes.
- Sprinkle with the cornstarch and toss to coat. Bake on the prepared baking sheet in a single layer. Bake for 25 minutes or until crispy, flipping halfway through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the air fryer at 350 degrees for 3-4 minutes or in the oven at 350 degrees for 5-7 minutes.
Nutrition
Calories: 118kcal | Carbohydrates: 6g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 498mg | Potassium: 181mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Lisa
I need to try this recipe by oldest daughter always talk about how she loves tofu. I’ve never tried it but I’m willing to give it a try. These look tasty.
Ebony
I made these for my family and they loved this recipe! THis is a must try! I can’t wait to make this again!
Beth Pierce
Thank you, Ebony!
Paula
Loved this crispy tofu recipe! It went perfectly on our salads last night.
Stephanie
Oh, this was so good! I replaced the cornstarch with arrowroot powder due to a corn intolerance in our house, and my family devoured it!
Beth Pierce
So glad that you enjoyed it, Stephanie!
Terri
I never thought I would like tofu, but you’ve made me a convert. These is really good. Thank you for the recipe.
Beth Pierce
My pleasure, Terri!
Emily
This recipe looks absolutely PHENOMENAL! I love crispy tofu, and as I haven’t made it for some time now, it’s calling to me. I’m going to make this for dinner this evening.
Beth Pierce
Thanks, Emily! Enjoy!
Tammy
These definitely came out super crispy and so delicious! Love the seasoning…definitely making again and perfect for meal prepping!
Beth Pierce
So glad that you enjoyed it, Terri!
Catalina
I made this for dinner and it turned out really good. Crispy on the outside and soft inside.
Vidhya
I love making recipes with tofu! This crispy tofu recipe was just perfect and quick to make.
Ben
All I needed was some duck sauce, and I was set. These are awesome.