Crispy Baked Tofu (Reliably Crunchy)
This is my go-to method for oven-baked tofu that actually gets crisp: press it well, coat lightly with cornstarch, and bake hot with plenty of space on the pan. You’ll get golden, crunchy edges and a tender center—great for bowls, salads, stir-fries, or dipping. Bake it plain for versatility, then toss with a glaze or Buffalo sauce right before serving so it stays crisp.
- weeknight
- vegan
- high-protein
- baking
- crispy
Ingredients
- •1 block (14–16 oz / 400–450 g) extra-firm tofu, drained
- •1–2 tbsp soy sauce or tamari
- •1 tbsp neutral oil (use 2 tsp for lighter)
- •1 tbsp cornstarch (up to 1 1/2 tbsp for extra crisp)
- •Optional: 1 tsp garlic powder
- •Optional: 1/2 tsp smoked paprika
- •Optional: black pepper
- •To serve (optional): glaze or Buffalo sauce (toss after baking)
Instructions
Prep
Drain the tofu. Wrap it in a clean towel and press under a heavy skillet/books for 20–30 minutes.
Unwrap and pat the tofu very dry—drier tofu = crispier results.
Tear into bite-size craggy pieces (craggier = crispier) or cut into 3/4-inch cubes.
Season + Coat
In a bowl, toss tofu with soy sauce and oil until evenly glossy.
Sprinkle cornstarch (and any optional spices) over the tofu and toss until coated. You’re aiming for a dry, powdery look with no wet patches.
Bake
Heat oven to 450°F / 230°C (or 425°F / 220°C convection). Line a sheet pan with parchment.
Spread tofu in a single layer with space between pieces so it roasts, not steams.
Bake 15 minutes, then flip each piece.
Bake 10–15 minutes more, until deeply golden and crisp. It should sound dry and “clicky” when tapped, and the edges should feel crisp.
Finish
Serve immediately. If using a sauce, toss after baking (not before) to keep the coating crisp.
Tip: If it’s not crisping, give the pieces more space on the pan and bump cornstarch up to 1 1/2 tbsp. Long marinades make tofu steam—season lightly before baking, sauce after.