Baked Tofu Recipe (Easy & Crispy!)

baked tofu pieces on a white plate with chopsticks.

Baked Tofu Recipe (Easy & Crispy!)

Course: Appetizer

Cuisine: vegan

Keyword: baked tofu

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 188kcal

Author: Megan Gilmore

This is the tofu recipe my kids ask me to make every week. (Seriously!) It requires just a few pantry ingredients, so it's fast to prepare and turns out crispy, without deep-frying. I'll show you an optional step to make it extra-crispy, but usually we skip it for an easier weeknight dinner. Either way, it's a delicious vegetarian protein that you can add to practically any meal.

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Ingredients

14 ounces extra-firm tofu
1 tablespoon olive oil (or sesame oil)
1 teaspoon fine sea salt (I use Real Salt brand; use less to reduce sodium)
½ teaspoon garlic powder
1 tablespoon arrowroot starch

Instructions

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. (I use a pan that is 18x13 inches.) Drain the tofu, then cut it in half lengthwise to make two thin slabs.
Optional Step: 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. This helps make extra-crispy tofu, but I skip this step for faster weeknight meals.
Cut the tofu into 1-inch cubes, transfer them to a bowl, and gently toss with the oil. Sprinkle the garlic powder and salt over the tofu and stir again to distribute the seasoning.
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 none of the cubes touch. Bake at 400ºF for 15 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 information is for 1 of 2 total servings. This information is just an estimate, and not a guarantee.

Salt Note: My kids prefer this recipe when I use only 3/4 teaspoon of salt, rather than the full 1 teaspoon, when I don't press the tofu. The crispier version benefits from the salt, but when the tofu is softer, I've found you don't need as much. So, feel free to experiment with how much salt you prefer!

Update Note: This recipe was updated in February 2026 with a few tweaks that my family usually makes, such as using olive oil instead of sesame oil. I also omitted the optional pinch of cayenne pepper that the recipe called for. Feel free to add it back if you prefer a kick of spice.

Nutrition