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    Home > Recipes > Tofu

    Crispy Baked Tofu (5 Ingredients)

    Published: Aug 2, 2022 · Modified: Jan 25, 2023 by Iosune · This post may contain affiliate links · 45 Comments

    Jump to Recipe Video Print Recipe
    Several baked tofu cubes onto a lined baking sheet.
    Overview of baked tofu cubes onto a lined baking sheet.

    This crispy baked tofu is so flavorful, versatile, and a simple way of making tofu taste amazing with just 5 easy-to-get ingredients.

    Baked tofu is one of my favorite ways of cooking tofu. It's tasty, crispy, and packed with lots of good-quality protein. This recipe is also delicious, nutritious, and so healthy.

    Overview of baked tofu cubes onto a lined baking sheet.

    The marinade gives the tofu an amazing flavor. However, you can add, replace, or change the ingredients and customize this basic recipe with your favorite spices, herbs, sauces, or seasonings.

    This is the recipe I would like to have on hand when I cooked tofu for the first time. It can be challenging at the beginning, so I've included it in my Veganuary collection for anyone that is not used to cooking it.

    Although you can eat this baked tofu just by itself, it can be used to make other recipes, like my General Tso's tofu, sweet and sour tofu, or Kun Pao tofu, but also to incorporate extra protein in salads, soups, or even stews.

    Jump to:
    • 🌟 You’ll love this recipe because it is
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📋 Substitutions & variations
    • 🍽 Equipment
    • ❄️ Storage
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🌱 More tofu recipes
    • 📖 Recipe

    🌟 You’ll love this recipe because it is

    • Made with only 5 simple ingredients.
    • Really affordable.
    • Super crispy, full of flavor, nutritious, and healthy.
    • Very versatile and totally customizable with your favorite seasonings.
    • Perfect to eat by itself or to incorporate extra protein in salads, soups, or stews.

    🧾 Ingredients

    Ingredients needed to make crispy baked tofu.
    • Firm tofu: firm or extra firm tofu work best for this recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
    • Soy sauce.
    • Extra virgin olive oil: this is my favorite oil for this recipe, but any other type of oil will do.
    • Garlic powder: this ingredient is optional, but it will make your tofu taste even better.
    • Cornstarch.

    See the recipe card below for a full list of ingredients and measurements.

    🔪 Instructions

    Tofu cubes marinating in a large bowl.

    Step 1: Preheat the oven to 400ºF or 200ºC. In the meanwhile, add the tofu cubes, soy sauce, oil, and garlic powder to a large bowl, mix until well combined, and let it rest for at least 5 minutes.

    Tofu cubes coated in cornstarch inside a freezer bag.

    Step 2: Drain the tofu and transfer ⅓ of the tofu cubes into a freezer or plastic bag with 1 or 2 tablespoons of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch.

    Tofu cubes onto a lined baking sheet before baking.

    Step 3: Transfer the tofu cubes to a lined baking sheet and bake for 15 minutes.

    Tofu cubes onto a lined baking sheet after baking.

    Step 4: Remove the baking sheet from the oven and flip each of the tofu cubes so they can cook evenly on the other side. Bake for 15 more minutes or until golden brown. Serve immediately.

    📋 Substitutions & variations

    • Make it gluten-free: use tamari instead of soy sauce.
    • Soy sauce also can be replaced with coconut aminos, or just some salt to taste.
    • Make it oil-free: just omit the oil, although this baked tofu will be crispier if you use it.
    • Garlic powder can be replaced with onion powder, or you can use them both as well. Minced fresh garlic should also work, although I've never tried it myself.
    • Feel free to use any other type of starch instead. You could also omit it, but your tofu will be crispier if you use it.
    • I prefer to add 6 tablespoons of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tablespoons or even 1 or 2 tablespoons.
    • Feel free to add any herbs and spices you want, such as onion powder, black pepper, paprika, Italian seasoning, Cajun seasoning, or chili powder.

    🍽 Equipment

    To make this recipe you'll need:

    • Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
    • A large bowl and a spoon for mixing the tofu with the soy sauce, oil, and garlic powder.
    • A freezer or plastic bag to coat the tofu cubes with the cornstarch.
    • If you don't want to use a freezer or plastic bag, just add the tofu cubes to a shallow dish, then the cornstarch, and toss to coat, but use the bag for the best results.

    Several baked tofu cubes onto a lined baking sheet.

    ❄️ Storage

    • Refrigerator: although it is best when served immediately, so it can keep its amazing texture, you can also store the leftovers in an airtight container in the refrigerator for 5-7 days.
    • Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

    💭 Expert tips

    • Cut the tofu into ¾-inch chunks (about 2 cm). This size makes the ideal bite.
    • I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb even better the flavors from the marinade or sauce you're using.
    • If you press it, you'll get extra crispy tofu. Just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
    • If you freeze the tofu and then defrost it, it will become more porous and it'll absorb flavors more easily. I don't do it very often to save some time and effort, but it's a great tip.
    • The best way of reheating this baked tofu is by adding it to a frying pan with extra sauce (just make some more) and cooking over medium heat until it's warm enough.
    • It's important to add extra sauce so the tofu doesn't get too dry, but you also can add oil, water, or vegetable stock as I explained above.

    ❓Recipe FAQs

    Can I make my baked tofu in advance?

    Yes, you can! Just store it in an airtight container in the refrigerator for up to 5-7 days. However, keep in mind it won't be as crispy as freshly made.

    What kind of tofu is best to make baked tofu?

    Extra-Firm tofu has the least amount of liquid and is a great choice for baking.

    However, I find it too dry sometimes, so I prefer to use firm tofu because it has the proper amount of liquid without falling apart like silken or soft tofu, but it's not as dry as extra-firm tofu.

    How can I serve my baked tofu?

    You can serve it in salads, soups, stews, or bowl meals. Also with rice or noodles and veggies, or with a stir fry.

    In addition, you can use it to make delicious Asian-style recipes that call for tofu, or to replace animal-based protein.

    Can I freeze it?

    I wouldn't suggest you freeze it since the tofu would probably get a soft texture, and this recipe is amazing because of its flavor but also because of its wonderfully crispy texture!

    Do you really have to press the tofu?

    As I explained above in more detail, I hardly ever press my tofu and I'm so happy with the results.

    But for extra crispy tofu and if you want the tofu to absorb even better all the flavors from the marinade or sauce you're using, you can press it.

    🌱 More tofu recipes

    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Photo of a bowl of homemade air fryer tofu
      Air Fryer Tofu
    • Photo of a plate of sesame tofu
      Sesame Tofu
    • Photo of a plate of spicy tofu
      Spicy Tofu

    ⭐️ Did you like this crispy baked tofu? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

    Overview of baked tofu cubes onto a lined baking sheet.

    Crispy Baked Tofu

    This crispy baked tofu is so flavorful, versatile, and a simple way of making tofu taste amazing with just 5 easy-to-get ingredients.
    4.74 from 19 votes
    PRINT PIN RATE
    Course: How to
    Cuisine: Asian
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 block firm tofu, about 14 ounces or 400 g, patted dry and cubed
    • 1 tablespoon soy sauce
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon garlic powder, optional
    • 3-6 tablespoons cornstarch
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400ºF or 200ºC.
    • Add the tofu cubes, soy sauce, oil, and garlic powder to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
    • Drain the tofu and transfer ⅓ of the tofu cubes into a freezer or plastic bag with 1 or 2 tablespoons of cornstarch and toss to coat.
    • Repeat this step with the remaining tofu and cornstarch.
    • If you don't want to use a freezer or plastic bag, just add the tofu cubes to a shallow dish, then the cornstarch, and toss to coat, but use the bag for the best results.
    • Transfer the tofu cubes to a lined baking sheet and bake for 15 minutes.
    • Remove the baking sheet from the oven and flip each of the tofu cubes so they can cook evenly on the other side. Bake for 15 more minutes or until golden brown.
    • Serve immediately and enjoy!

    Video

    Notes

    Substitutions:
    • Make it gluten-free: use tamari instead of soy sauce.
    • Soy sauce also can be replaced with coconut aminos, or just some salt to taste.
    • Make it oil-free: just omit the oil, although this baked tofu will be crispier if you use it.
    • Garlic powder can be replaced with onion powder, or you can use them both as well. Minced fresh garlic should also work, although I've never tried it myself.
    • Feel free to use any other type of starch instead. You could also omit it, but your tofu will be crispier if you use it.
    • I prefer to add 6 tablespoons of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tablespoons or even 1 or 2 tablespoons.
    Storage:
    • Refrigerator: although it is best when served immediately, you can also store the leftovers in an airtight container in the refrigerator for 5-7 days.
    • Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

    Nutrition

    Serving: 1serving | Calories: 141kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 256mg | Potassium: 14mg | Fiber: 1g | Sugar: 0.4g | Vitamin C: 0.01mg | Calcium: 125mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

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    3.5K shares

    Reader Interactions

    Comments

    1. Lauri says

      January 02, 2021 at 12:05 am

      Good technique but way too much corn starch and not enough soy sauce for me, though 🙁

      Reply
      • Iosune Robles says

        January 04, 2021 at 10:22 am

        Hi Lauri! Maybe you can try to add less cornstarch 🙂

        Reply
    2. Marilyn Mendelson says

      December 06, 2020 at 4:50 pm

      Your recipe reminded me that baked tofu was my introduction to a total addiction! The people who first introduced me to tofu placed slices on a baking sheet, then sprinkled soy sauce over the tops, followed by garlic powder, and then topped off half of the slices with yellow mustard. (Some of them liked that, others preferred it without). They'd then bake it in a hot oven for 30 minutes. It was delicious! Now, I'm looking forward to trying it your way,

      Reply
      • Iosune Robles says

        December 10, 2020 at 12:14 pm

        Sounds so good Marilyn 🙂 Have a nice day!

        Reply
    3. Christine H. says

      August 18, 2020 at 12:32 am

      Made it and it was delicious. Making it again!!!! Thank you.

      Reply
      • Iosune Robles says

        August 21, 2020 at 11:41 am

        Hi Christine! I'm glad you liked our baked tofu 🙂 Have a nice day!

        Reply
    4. Sue says

      July 29, 2020 at 1:29 am

      5 stars
      Absolutely delicious. Thank you for the recipe.

      Reply
      • Iosune Robles says

        August 10, 2020 at 12:54 pm

        Hi Sue! Thanks for your kind comment 🙂 Have a nice day!

        Reply
    5. Mike Seamon says

      May 26, 2020 at 2:07 am

      4 stars
      Ingredients changed

      Reply
    6. Mulikat says

      May 02, 2020 at 7:43 am

      Pls how do I cook the soy milk to form a cube

      Reply
      • Iosune says

        January 25, 2023 at 9:30 pm

        Hi Mulikat! I used store-bought tofu, so I can't help you, sorry!

        Reply
    7. Jen says

      March 30, 2020 at 1:56 am

      5 stars
      I used flour, because it was all I had, still turned out really good

      Reply
      • Iosune says

        April 01, 2020 at 4:28 pm

        Hi Jen! So glad it worked for you 🙂

        Reply
    8. Cayley says

      March 17, 2020 at 1:31 am

      5 stars
      Turned out so well, golden crispy outside and soft inside. Tasted so good with plum sauce ❤️

      Reply
      • Iosune Robles says

        June 11, 2020 at 1:04 pm

        So glad you liked it Cayley 🙂 Have a nice day!

        Reply
    9. Brenda says

      March 13, 2020 at 1:29 pm

      5 stars
      I love baked tofu. This recipe helped me transition from carnivore to (mostly) vegetarian. Still working on it. I added nutritional yeast and panko bread crumbs before baking instead of the cornstarch but kept the olive oil, soy sauce and garlic powder. Sometimes I add a little heat with Cajun spices. So many ways to change it up and make it interesting.

      Reply
      • Iosune says

        April 01, 2020 at 3:33 pm

        Hi Brenda! So glad to read that 🙂 Sounds so good!

        Reply
    10. John M says

      January 12, 2020 at 1:44 am

      3 stars
      This is a simple and useful recipe. I take exception with a couple of your guidelines, though. Extra-Virgin Olive Oil is first-pressed, and has lots of "contaminants", which are the things that taste good. However, when heated to 400F, they burn faster than other oils. Oils like Grapeseed, Canola, even Corn or Peanut, are purified to leave out the sediments that burn easily.

      Also, you suggest that regular wheat flour would not be a good starch, but there is nothing wrong with it. You can use wheat, cornstarch, potato flour, rice flour, and many others with equal success. It has mostly to do with how fine the flour is, not its origin.

      Reply
      • Iosune says

        February 27, 2020 at 3:35 pm

        Hi John! We've been using olive oil for centuries in the Mediterranean countries for cooking and baking and we're pretty healthy people 🙂 Starches work best for this recipe, but flour is also okay. Have a nice day!

        Reply
    11. laurie says

      January 09, 2020 at 7:49 am

      Thanks for this recipe. I haven't made it yet but would like to suggest one minor change in the interests of reducing plastic waste: how about using a plastic tub with a tight-fitting lid for the starch-coating step? Easy to wash and save for another use. I've washed plastic bags to save for reuse but they have to be handwashed, they're not real easy to get clean and never as nice as when they're new, whereas a plastic tub with a snap-on or screw-on lid (I save good ones from frozen food purchases) can often be popped in the dishwasher, top rack, and can be reused indefinitely. Reducing plastic production and waste is crucial, and our individual efforts add up in a big way. Thanks again.

      Reply
      • Iosune says

        February 26, 2020 at 6:59 pm

        Hi Laurie! Thanks a lot for your comment 🙂 Hope you enjoy the recipe!

        Reply
    12. Carol says

      January 06, 2020 at 1:52 am

      This is an excellent, easy, low maintenance baked tofu!! Thanks so much for posting it! Looking forward to making it this week...

      Reply
      • Iosune says

        February 26, 2020 at 6:36 pm

        Hi Carol! You're so welcome 🙂 I'm glad you enjoyed it!

        Reply
    13. Julie K. says

      September 02, 2019 at 8:10 pm

      This is a great alternative to pan-frying and requires so much less oil. I altered the recipe to use potato starch because that is what I had on hand, and I ended up baking the tofu for 45 minutes to get it fully crisped on the outside. But all in all, I will definitely be using this recipe all the time!

      Reply
      • Iosune says

        September 05, 2019 at 11:35 am

        Hi Julie! So glad it worked for you 🙂

        Reply
    14. Amanda says

      June 26, 2019 at 5:28 am

      5 stars
      This recipe is super easy and equally delicious. You can add any sauce or seasoning to change it up for a variety of dishes, though it's fantastic as is. It's a go to tofu. Yum!❤️

      Reply
      • Iosune says

        June 26, 2019 at 9:20 am

        Hi Amanda! Thanks a lot 🙂 I'm glad you liked it!

        Reply
    15. hayley says

      February 28, 2019 at 3:50 pm

      I just made these and the tofu tastes amazing! I have a lot leftover and I´m going to put it in the fridge, how do you recommend reheating? Or do you think better to eat cold once it´s cooled down?

      Reply
      • Iosune says

        March 01, 2019 at 7:52 am

        Hi Hayley! I like it cold and I've also reheated in the oven and in a skillet with a little with of oil (I think it should also work without oil). However, I think the best way to reheat it is adding a sauce to the pan because when you reheat the baked tofu it dries a little bit. Hope it helps!

        Reply
    16. M says

      February 22, 2019 at 10:13 pm

      This looks delicious! I noticed in the copy of your post that you left out the step with the cornstarch (though it is in the recipe itself). Just thought you'd want to know. 🙂

      Reply
      • Iosune says

        February 23, 2019 at 7:40 am

        Hi M! Thank you SO much 🙂 Have a beautiful day!!

        Reply
    17. Lori says

      February 22, 2019 at 3:52 pm

      Can you use arrowroot instead of corn starch?

      Reply
      • Iosune says

        February 23, 2019 at 7:34 am

        Hi Lori! Yes, any starch will do 🙂

        Reply
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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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