Crispy Baked Tofu Recipe

This crispy baked tofu recipe was a revelation. I was making a recipe that called for a block of smoked tofu, which I couldn’t find in the supermarket. So I decided to see what would happen when I baked extra-firm tofu.

I would not have thought I could wax poetic over tofu. But that is exactly what I’m going to do.

Baking tofu on parchment paper results in tofu that has an amazing crispness on the outside while maintaining its soft interior.

I was a vegetarian for over a decade, and I like tofu. But I promise that I had never loved tofu the way I love this crispy baked tofu.

Tips and tricks about this recipe

Draining tofu

There are lots of strategies for draining tofu, and it doesn’t matter which you choose. I put the whole block in a strainer with a flat bottom, top it with paper towels, and weigh it down with a small mortar for an hour or so.

Making the crispy baked tofu

Once you have drained the tofu, cut it up into small cubes.

cubes of extra firm tofu on a cutting board.

Gently toss it with your marinade. You shouldn’t have much extra liquid.

a bowl of tofu cubes tossed with marinade.

Gently toss the cubes with your spices and cornstarch, and then put them in a baking pan lined with parchment paper. Don’t skip the parchment, or the tofu will stick to the pan.

I say this from experience.

tofu cubes in a baking pan lined with parchment.

Shake or stir the tofu cubes once or twice during baking. I recommend tasting them as they’re baking until you get them to your desired crispness.

crispy baked tofu cubes in a pan lined with parchment.

FAQs about this crispy baked tofu recipe

What other spice combinations can I use?

You can adapt tofu for literally any flavor profile. Skip the soy sauce, use a neutral flavored oil, and try either of these spice combinations. Pumpkin spice tofu? Yes, please.

How can I store leftovers?

The tofu will lose its crispness with time. You can keep any leftovers in the refrigerator and then reheat them in the oven or in a dry frying pan to gain back a little crispness. Try to store them separately from sauces or other liquids if you plan to do this.

Related recipes

This crispy baked tofu recipe is used in my Swimming Rama tofu bowl.

Crispy Baked Tofu

5 from 1 vote
Category: Main Course
Cuisine: Unspecified
Prep Time: 10 minutes
Cook Time: 40 minutes
Draining time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 100kcal
Baking tofu on parchment paper results in tofu that has an amazing crispness on the outside while maintaining its soft interior.
Print Recipe


  • 1 block extra firm tofu
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • ½ teaspoon Chinese five spice powder


  • Drain the tofu (see notes)
    1 block extra firm tofu
  • Preheat the oven to 400°F.
  • Cut the tofu into ½ inch cubes.
  • In a bowl, mix soy sauce and sesame oil. Gently toss tofu to coat, then add the five spice powder and cornstarch and again gently toss.
    2 tablespoon soy sauce, 1 tablespoon sesame oil, ½ teaspoon Chinese five spice powder, 1 tablespoon cornstarch
  • Lay tofu out on parchment-lined baking sheet so pieces are not touching. Bake for 30 to 40 minutes, stirring once or twice, until toasty in color.


Variations: feel free to substitute other spices for the five spice powder.


Calories: 100kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 565mg | Potassium: 179mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg
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