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Tofu haters, hear me out! I absolutely despised tofu for the longest time and never, ever thought I would be one of those people that actually enjoyed eating it. That is, until I learned how to properly cook it. I kid you not, I gave a piece of this crispy, oven baked tofu to each of my in-laws and they both were convinced they had just eaten a piece of chicken. The thing about tofu is that it’s basically a blank canvas that will soak up any flavor you add to it like a sponge. The texture was always the problem for me, which is why I love this recipe because the way it’s prepared and cooked results in a crispy, meaty texture that won’t make you feel like your eating squishy mush. I use this baked tofu recipe as a base, but typically add different flavors and seasonings based on what meal I’m paring it with. It’s easy to make, versatile, and absolutely delicious so definitely don’t sleep on this recipe!
Below is a step-by-step guide to making this crispy baked tofu, with a full recipe summary and measurements at the bottom of the page.
Here’s an informational list of the ingredients you’ll need for this recipe:
- Super firm tofu: You can also use extra firm tofu, just be sure to press it to remove all the liquid. If there’s too much liquid, we won’t get the crispiness that we want out of the tofu. Aside from being a fantastic source of protein, tofu is made from fermented soybeans, which means it’s rich in probiotics and great for gut health and digestion.
- Avocado oil: Or whatever neutral vegetable oil you’ve got! While I do try to limit my oil intake, I think it’s definitely a necessary ingredient to achieve the crispiness you want out of this tofu. There does seem to be a lot of controversy regarding the health benefits and of certain vegetable oils. Here’s my take: While some certainly contain healthier fats than others, too much oil is bad for our health, regardless of what type. Since oil is basically concentrated fat, it can be very easy to overconsume, which can lead to excess body fat and increased health issues. Nuts and seeds are the best way to achieve a healthy fat intake without consuming too many calories.
- Corn starch: This versatile ingredient does a fantastic job of achieving that desired crispiness you want when frying or baking certain foods. Corn starch is also an excellent thickening agent for sauces and gravy.
- Garlic powder, Salt/pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your recipes. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! For that reason, it’s important to include at least a small amount of herbs and spices in your daily diet.
Step 1:
Preheat your oven to 425°F. Tear your tofu into roughly 1 inch chunks and add to a medium sized bowl.
Pro tip: Tearing the tofu into chunks rather than cutting it into cubes results in a much more flavorful and crispier taste and texture. There’s more surface area and the rough edges have more pockets to hold flavor.
Step 2:
Add the oil, seasonings, and corn starch (as well as any other flavorings you wish to add) and toss until all the tofu pieces are evenly coated.
Step 3:
Lay the tofu chunks in a single layer on a baking sheet lined with a silicone mat or parchment paper. You want to make sure they’re spread out and none of the pieces are touching to achieve maximum crispiness.
Note: These silicone baking mats are easily one of my favorite kitchen investments. They work incredibly well and since they’re reusable, they cut down on a bunch of waste. I highly recommend getting yourself some if you don’t have any already. Here’s the link to the ones I have: Silicone Baking Mats
Step 4:
Bake on the top rack of the oven for 30 minutes, flipping the tofu at the 15 minute mark.
Just like that, you’ve got the most delicious, flavorful, crispy baked tofu that will impress literally anyone who tries it! You can enjoy them plain, dip them in your favorite dipping sauce, or I love to toss them in teriyaki sauce, BBQ or buffalo depending on what meal I’m pairing them with, kind of like you would with chicken wings. This tofu doesn’t turn out that great after reheating, so I recommend only cooking what you’re going to eat immediately. If you do have leftovers, leave them in the fridge for up to 5 days and pop them in the oven for a few minutes to reheat. They will probably be a bit chewier in texture and not as crispy, but it’s certainly still edible!
Flavor Variations:
This recipe is really just a base recipe for making plain, crispy baked tofu, which is absolutely delicious on its own. However, I typically always add an extra layer of flavor depending on what meal I’m pairing the tofu with, so I really encourage you to experiment with adding your favorite seasonings and flavor additions to make it your own. Here are my two main additions:
For BBQ Tofu: Add 1 tbsp BBQ sauce when seasoning the tofu in addition to other ingredients listed.
For Asian-style Tofu: Add 1 tbsp soy sauce when seasoning the tofu in addition to other ingredients listed.
Most Important Tips For Success:
- Make sure the tofu is well pressed with no remaining liquid. Any extra moisture will inhibit the tofu from achieving the crispy texture we desire.
- Tear the tofu. Don’t cut it. Cutting it into cubes will compromise the delicious flavor and crispiness that the rough edges help to achieve.
- Spread them out on the baking tray so that none of the pieces are touching. Each chunk needs to be totally exposed for the outer layer to become crispy.
- Flip them half way through baking. This will allow both sides to cook evenly and again, maximize that crispy outer layer we desire.
If you try out this baked tofu recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
The Best Crispy Baked Tofu
Ingredients
- 1 block super firm tofu or pressed extra firm tofu (see notes)
- 2 tbsp corn starch
- 2 tsp neutral oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F.
- Tear tofu into roughly 1 inch chunks and add to a medium bowl.
- Add oil, seasonings, and corn starch and toss until tofu pieces are evenly coated.
- Lay in a single layer on a baking sheet lined with parchment paper, making sure none of the tofu pieces are touching.
- Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.
