Best Baked Tofu

cubes of crispy baked tofu on a parchment-lined baking sheet

Whether you're a tofu lover or a tofu skeptic, this Crispy Baked Tofu Recipe is made for you. Crisp on the outside, chewy in the middle, baked tofu is perfect for soaking up sauces and using in any recipe - and there's no pressing or fussy prep work required.

Course Main Course

Cuisine American

Keyword Baked Tofu, Crispy Baked Tofu

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 375kcal

Author Katie Trant

Ingredients

14 oz firm or extra firm tofu
1 Tablespoon extra virgin olive oil
½ teaspoon fine-grain sea salt
¼ teaspoon freshly-cracked black pepper
1 Tablespoon cornstarch* optional

US Customary - Metric

Instructions

Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper.
Line a plate with a couple of layers of paper towels.
Slice the tofu into pencil-thick (½-inch) slabs, and then cut those slabs into squares or triangles.
14 oz firm or extra firm tofu
Arrange the tofu in a single layer on the paper towel. Add another layer to the top, and gently press with your hands to remove as much of the moisture from the tofu as possible.
Place the tofu pieces into a bowl and drizzle with olive oil. Season with salt and pepper and toss to combine.
1 Tablespoon extra virgin olive oil, ½ teaspoon fine-grain sea salt, ¼ teaspoon freshly-cracked black pepper
Sprinkle with cornstarch (if using) and toss again.
1 Tablespoon cornstarch*
Arrange the tofu slices in a single layer on the parchment-lined baking sheet.
Bake for 15 minutes, then remove from the oven and quickly flip the tofu pieces over.
Return to the oven and bake for an additional 10-15 minutes, until golden brown and crisp.
Let cool for a minute or two, and then use as desired!

Notes

Nutrition values are an estimate only
I have tested this recipe both with and without cornstarch and prefer it with cornstarch for the most crispy tofu. However, you can either leave it out or sub arrowroot powder if you're unable to eat cornstarch.

Nutrition