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baked tofu
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5 from 6 votes

Crispy Baked Tofu

This crispy baked tofu is the BEST way to prepare tofu! It uses significantly less oil than fried tofu but it's just as crispy, if not crispier. It requires 3 ingredients, is ready in 30 minutes and is delicious on its own or on top of rice or salad. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: dinner
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: baked tofu, crispy tofu, tofu
Servings: 2
Calories: 150kcal
Author: Erin


  • 1 block super firm tofu pressed
  • 2 tbsp soy sauce or more
  • 2 tbsp cornstarch


  • Preheat oven to 400°.
  • Place pressed tofu onto a cutting board and use a knife to cut it into 1" cubes.
  • Place cubed tofu into a bowl, then add the soy sauce and use your hands to toss it until it's coated. Then, add the cornstarch and use your hands to coat the tofu in the cornstarch.
  • Line a baking sheet with parchment paper, then pour the tofu onto the sheet, making sure it's evenly spread out. Bake tofu for 30 minutes, flipping half way through.
  • Serve as-is, or drizzle with extra soy sauce and bake for an additional 5 minutes.
  • Enjoy!



*ALWAYS use super firm tofu. That way, there's already less moisture in it, which will make it easier for it to become crispy. Favorite brands of tofu: Trader Joe's Organic Super Firm Tofu and Nasoya's Super Firm Tofu 
-Make sure to line the baking sheet with parchment paper; otherwise, the tofu will stick. You can also spray the parchment with a little bit of nonstick spray to prevent sticking as well. 
-Yes, you can refrigerate baked tofu. To reheat: pop it back into the oven for 5-8 minutes. I wouldn't microwave it because that will mess up the texture. 


Calories: 150kcal | Carbohydrates: 12g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 1131mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Calcium: 61mg | Iron: 3mg