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After my success with Air Fryer Tofu, I knew I needed to master baking it in my oven, too. Enter this crispy baked tofu! It’s perfectly seasoned, and has a lightly crispy texture you’ll love.
Benefits of Tofu
Why would you want to add tofu to your week?
- Soybeans contain a plant compound called isoflavones, which may help to reduce blood vessel inflammation and promote vascular health.
- Eating soy may have a positive effect on reducing the risk of breast cancer.
- A diet higher in soy has been linked to a lower risk of digestive cancer in both men and women.
- Soy isoflavones may also help lower the risk of prostate cancer.
- The isoflavones in soy may also help to lower blood glucose levels.
- In one study, supplementation of soy isoflavones was shown to promote weight loss compared to a control group.
Once you try this recipe, I think you’ll want to eat more tofu each week, too!
Tips for Crispy Results
It’s not always easy to get crispy tofu, but this method is the most fool-proof version I’ve tried! Plus, I love that you don’t need any special equipment.
Tip #1: Use extra-firm tofu. Just as the name suggests, this is the most firm tofu, and tends to bake up best. Firm tofu also works! Just avoid “silken” tofu, which is too soft and crumbly.
Tip #2: Press it. Cut the tofu block in half, then sandwich the slices between a towel. Place something heavy on top, and let it rest for 10-15 minutes. (You can watch me do this in the video below!) The moisture in the tofu will be absorbed in the towel, making the final baked tofu crispier.
Tip #3: Don’t skip the coating. I coat the tofu in seasonings + arrowroot powder, which creates a lightly crispy coating on the outside of the tofu. You can use tapioca or corn starch instead of the arrowroot, but if you leave this out, the tofu won’t be quite as crispy.
How to Cook It
What is the best way to cook tofu? After pressing it, toss the tofu with seasoning, and bake in the oven until crispy. (The air fryer also works!)
Preheat the oven to 400ºF and line a baking sheet with parchment paper. After you press the tofu, cut it into 1-inch cubes and toss it with sesame oil, to help the seasoning stick.
Stir together the seasoning blend, and season the tofu.
Then, add in the tablespoon of arrowroot powder, and stir until you can’t see the white powder anymore.
Transfer the tofu to the prepared baking sheet, and arrange the cubes in a single layer to promote even crisping. Bake at 400ºF for 20 minutes.
When the timer goes off, flip the tofu cubes so the other side can crisp up, and return the pan to the oven for 15 more minutes.
The tofu should look nice and golden on the outside when it’s done. Serve it with my favorite peanut sauce (recipe coming next!) as a dip. This combination is also delicious over a bowl of salad greens.
How to Serve It
Baked tofu is a delicious appetizer on its own, but I also love to add it to meals as a source of vegetarian protein. (It has 10 grams of protein per 1/2 cup serving!)
Try adding it to the following recipes for extra protein:
- Peanut Noodles
- Vegan Pad Thai
- Sesame Lime Cabbage Salad
- Asian Coleslaw
- Cauliflower Fried Rice
- Egg Roll in a Bowl
However you serve it, I can’t wait to hear how you like this crispy baked tofu!
Baked Tofu (Perfectly Crispy!)
Ingredients
- 1 (14 oz.) block extra-firm tofu
- 1 tablespoon toasted sesame oil
- 1 teaspoon fine sea salt (I use Real Salt brand; use less to reduce sodium)
- 1/2 teaspoon garlic powder
- pinch of cayenne pepper
- 1 tablespoon arrowroot starch
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Drain the tofu, then cut it in half lengthwise, making two thinner pieces.
- Set a towel down on the counter, then place the two tofu pieces on one side of the towel. Fold the other side over, sandwiching the tofu in the middle of the towel. Place something heavy on top of the towel, like a cast iron skillet, to help "press" the moisture out of the tofu. Let it rest for 10 minutes.
- Remove the tofu from the towel, cut it into 1-inch cubes, transfer the cubes to a bowl, and toss them with the sesame oil. In a separate small bowl, stir together the salt, garlic, and cayenne, then sprinkle it over the tofu. Stir well to season.
- Sprinkle the arrowroot starch over the tofu, and stir until the powder is no longer visible. Pour the tofu onto the prepared baking sheet, and arrange it so that none of the cubes are touching each other. Bake at 400ºF for 20 minutes.
- Remove the pan from the oven, flip the tofu pieces over, and bake for 15 more minutes, or until the tofu is golden on the outside. Serve it warm right away, with your favorite dipping sauce, or add it to your favorite meal for extra protein. Leftover tofu can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
If you try this Baked Tofu, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how that goes for you, too. We can all learn from your experience.
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Reader Feedback: What’s your favorite thing to do with tofu?
G
I air fryed this and it was SO GOOD! Where is the sesame oil used? I see it listed but I read it 3 times (maybe I missed it).
Jenny
Looks delish! What is your peanut sauce recipe from the photo?
Luisa
We love having appetizers instead of dinner sometimes, and this was a perfect addition to our appetizers last night–so flavorful and delicious. We didn’t even use a dip!
Luisa
I forgot to add a star rating with my last comment: 5 stars.
Sarah PDX
I made this tofu last night and am obsessed. I didn’t realize how long it needed in the oven (gotta remember to read the whole recipe first), but as a testament to how delicious it was, I was hunched over the stove popping hot crispy tofu into my mouth at 11 pm as it cooled.
I’ll absolutely be making this again. Thank you!
Kris Siebert
Love this recipe, so easy and great to eat during the week. I have been using Tapioca Starch instead of Arrowroot as I have that on hand. I made the peanut sauce too and love that. One batch of peanut sauce as made it through 3 batches of tofu. Thank you!
Leigh Morant
This so beats messy, oily frying! The cubes were a hit. I just tried julienne style cutting it into ‘Tofu Fries’ and that was awesome too.
Megan Gilmore
Ooh, I love the idea of cutting them into fry shapes, too. Thanks for sharing!
Sandy thompson
I just tried this tonight – it was delicious! I think next time I will cook it at a slightly lower temp for a little less time (only because I have a Hot Air/convection oven). Your peanut dipping sauce is bang on and the perfect match for the tofu!! Thanks Megan!!
Stacey Ryan
I may be making this every week. So easy and healthy and delicious when paired with the peanut dressing!
Dawn
I made this last night with Pad Thai. It was great! Fast and easy, tasted great.
Amanda
deeeee-LISH. my husband and i had to fight our 4-year-old for it. we all love it!
Jocelin
I use this recipe to prepare tofu every time a recipe calls for it to be fried. It’s the easiest to do and the tofu holds up the best.
Danielle
This was so good! Finally, a way to get my 5-year-old to eat tofu. I added this to the Rainbow Lomein recipe for extra protein!
Andreea T Thomas
just made this and its so good! crispy and delicious.
Christy
We love this recipe with your peanut noodles but I will definitely be using in other recipes, too. Really delicious and we aren’t big tofu lovers.
LT
I added 2 T nutritional yeast to the spices. Bake as directed and served with your amazing cheese sauce from the Brocolli & Quinoa cheesy bake. It’s almost like eating tater tots with cheese!! Thanks for the fabulous recipe!