A 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.
Once it has drained, cut it up into 1/2 to 1 inch cubes.
Gently toss it with your marinade, in this example soy sauce and sesame oil. You shouldn’t have much extra liquid.
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. Done that…
Shake or stir the tofu cubes once or twice during baking. I snack on one or two as they’re baking until I get them to my desired crispness.
FAQs about this crispy baked tofu recipe
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.
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.
Crispy baked tofu
- 1 block extra firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- ½ tsp Chinese five spice powder
- Drain tofu (see notes)
- Preheat oven to 400 degrees.
- Cut tofu into small (~1/2 in) cubes
- In a bowl, mix soy sauce and sesame oil. Gently toss tofu to coat, then add five spice powder and cornstarch and again gently toss.
- Lay tofu out on parchment-lined baking sheet so pieces are not touching. Bake for 30-40 minutes, stirring once or twice, until toasty in color.
If you make this crispy baked tofu recipe or have a question about tofu, please comment here or share a pic with me on Instagram!
Like this crispy baked tofu recipe? You can also find it in my Swimming Rama tofu bowl.
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