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
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Melissa
Such a tasty tofu recipe. I never knew tofu could taste so darn good! We all agreed we will make it again.
Beth Pierce
Thank you, Melissa! I am glad that you liked it.
Lucy
What a delicious and reliable tofu recipe. I love eating healthy and this dish makes it easy.
Beth Pierce
Thanks, Lucy! So glad that you liked the tofu!
Kay Burgess
This was incredible! So easy, healthy, and tasty. This will be on rotation at our house.
Samuel
Sadly I am not a tofu fan, but do have friends who love to cook with it. They would love this recipe and I am going to make it for them when they come to my house.
Beth Pierce
Thanks! I hope they enjoy it as much as we do!
Jenny
I’ve never tried tofu before. This was a great way to prep it. Everyone enjoyed it.
Andreia
This was delicious. I think you made a tofu fan out of me!
Nick
Crispy tofu always feels like one of those things that’s way easier once you know the right technique. I also love how versatile it is, since baked tofu can work in everything from salads to quick dinners.
Rhian
I’ve had tofu a few times before and always found it lacked in flavour so much. But this sounds like it would have good flavour x
Beth Pierce
It has great flavor! You should try it.
Mahy
I am a big fan of tofu – in all shapes and forms. But the crispy version is definitely my favorite. This is a great recipe.
Beth Pierce
Thank you, Mahy!
Karen
Although I know how beneficial tofu is, I didn’t know how to cook them. I can’t wait to try out your baked recipe. The tofu looks sooooo delicious.