This easy baked tofu comes out irresistibly crispy and seasoned to perfection! Use in stir fries, bowl meals, and more.

Baked tofu has eluded us for years: no matter what recipe we tried, we couldn’t seem to find one we loved…until this one came along. Try this crispy Baked Tofu! You won’t be able to resist sneaking bites off the pan with this one. It’s irresistibly savory and seasoned to perfection, with a satisfying crunch to each bite. Even better, there’s no 30 minute wait while you press the tofu (our pet peeve in tofu recipes). Come, experience the magic of actually easy, actually crispy tofu.

How to make baked tofu

This baked tofu recipe is streamlined and simple: you’ll give the tofu a quick pat with towels, season it up, and toss it with cornstarch to make a crispy exterior. Here are a few tips on the particulars:

• Use extra firm tofu. Make sure to have the right type of tofu: check the package for the words “extra firm” and do not proceed without it!
• Cut the tofu into 3/4-inch chunks. Size is important here: we found 3/4-inch chunks make the ideal bite. A guide: slice the tofu in half into two large rectangles, then into 6 long slices and across 5 times, for 60 pieces total. Keep in mind the exact size may vary based on brand.
• No need to press! Pat dry with towels. Many tofu recipes make you wait 30 minutes to press the liquid out of tofu. No need here! We’ve optimized this recipe to skip that step; just pat it dry with clean dish towels.
• Toss with seasonings and cornstarch. Cornstarch is the magic that makes a crispy exterior.
• Bake 30 minutes in a 425 degree oven. No need to stir! The oven does the hard work here.

Alternative to cornstarch

Need a substitute for cornstarch in this baked tofu recipe? Try arrowroot starch instead! It’s the starch extracted from the arrowroot plant, and often used in gluten-free baking to bring a light texture to baked goods. It’s a great substitute for cornstarch that works for people with corn allergies, and it provides that nice glossy shine just like cornstarch. Replace arrowroot starch 1 for 1 with cornstarch.

Is tofu healthy?

There’s lots of misinformation about tofu and soy products swirling around. Often we get the question: is tofu healthy? Here’s what to know about eating tofu and other soy products like tempeh and edamame:

• Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
• Tofu is likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. See Straight Talk About Soy and Is Tofu Good for You? for more information.

Ways to serve baked tofu

Got your baked tofu out of the oven? Try to resist sneaking bites so you can serve it as part of a meal! (We know, it’s too hard.) Here are a few ways to serve baked tofu:

How are you planning to serve this baked tofu? Let us know in the comments below!

Make ahead tips and leftover storage

Can you make baked tofu in advance? Yes! You can make up to 3 days in advance and store it refrigerated. However, it becomes softer in the fridge and becomes much less salty over time. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350 degree oven for 5 minutes until warmed through and crispy on the outside.

More tofu recipes

Are you a tofu fan? Here are some of our top tofu recipes that make eating this plant-based protein irresistibly tasty: