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Square photo of a bowl of baked tofu

Baked Tofu

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 2-4 1x
  • How-To
  • Asian
  • Vegan

Servings 2-4 1x

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Baked tofu, a simple way of making tofu taste amazing with just 5 easy-to-get ingredients. It’s crispy on the outside, but soft on the inside.


  • 12 ounces firm tofu (340 g), cubed
  • 1 tbsp tamari or soy sauce
  • 1 tsp extra virgin olive oil
  • 1/2 tsp garlic powder (optional)
  • 36 tbsp cornstarch, see notes


  1. Preheat the oven to 400ºF or 200ºC.
  2. Add the tofu cubes, tamari or soy sauce, oil, and garlic powder to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
  3. Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
  4. Place the tofu cubes onto a lined baking sheet and bake for 15 minutes. Then 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 minutes or until golden brown.
  5. Serve your baked tofu immediately. This crispy baked tofu is delicious just by itself, but I love to have it with vegetable soup, vegan butternut squash soup, or vegetable tempura.
  6. Store the leftovers in an airtight container in the fridge for 5-7 days. The best way of reheating baked tofu is by adding it to a pan with some sauce and cooking over medium heat until it’s warm enough. It’s important to add the sauce so the tofu doesn’t get too dry. However, you can also reheat in the oven or in a skillet with a little bit of oil.


  • I prefer to make this baked tofu recipe with 6 tbsp of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tbsp or even less quantity.
  • Feel free to add any herbs and spices you want, such as black pepper or paprika.
  • If you’re oil-free you can omit the oil, although this baked tofu will be crispier if you use it.
  • You can also replace tamari or soy sauce with salt to taste.
  • Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
  • Garlic powder is optional, but I like my crispy baked tofu better with it. Onion powder will also work great.


  • Serving Size: 1/4 of the recipe
  • Calories: 129
  • Sugar: 0.8 g
  • Sodium: 264 mg
  • Fat: 5.3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13.1 g
  • Fiber: 1.1 g
  • Protein: 8.7 g