Perfect Baked Tofu
My family loves this crispy baked tofu recipe! It might be my favorite way to cook tofu. Add it to your favorite stir-fry, rice bowls, or curries. Easy and delicious! Baked tofu used to be a gamble in our house, with my family either disliking the texture or finding it bland. But this recipe has been a total game-changer, winning over the whole family! The secret lies in a quick marinade that infuses the tofu with incredible flavor. Then, it is tossed in cornstarch for a perfectly crispy exterior. Trust me, this crispy baked tofu recipe will turn anyone into a tofu lover! Key Ingredients Tofu: I recommend extra-firm tofu (firm works, too!). Press it before marinating to remove excess moisture for maximum crispiness. You can use a tofu press or follow my instructions in the recipe. Tofu Marinade: This simple marinade packs a flavorful punch with soy sauce (or tamari), maple syrup, and a touch of oil. It’s a game-changer for tofu! Cornstarch: This is my secret ingredient for crispy baked tofu! Arrowroot works as a substitute, but cornstarch holds up better over time. Tofu: I recommend extra-firm tofu (firm works, too!). Press it before marinating to remove excess moisture for maximum crispiness. You can use a tofu press or follow my instructions in the recipe. Tofu Marinade: This simple marinade packs a flavorful punch with soy sauce (or tamari), maple syrup, and a touch of oil. It’s a game-changer for tofu! Cornstarch: This is my secret ingredient for crispy baked tofu! Arrowroot works as a substitute, but cornstarch holds up better over time. How to Make Crispy Baked Tofu Whenever I bake tofu, I start with extra-firm or firm tofu and press it to remove excess moisture. You can use a tofu press, or for a quicker method with no special equipment, see the recipe below. I cut the tofu into thick slabs and lay them on a clean dishcloth. After covering it with another cloth, I place something flat (like a cutting board or baking sheet) on top of the tofu and then weigh it down with cans or a skillet. After 15 minutes, you should be good to go. Next, use my easy tofu marinade to add flavor to the tofu. It’s soy sauce, maple syrup, and oil. You only need a few minutes. Finally, scatter over some cornstarch, which adds a lovely crisp exterior to the tofu, before baking until golden brown and crispy. Easy! What to Serve with Baked Tofu I love serving this baked tofu over rice with a drizzle of spicy mayo. It’s also delicious with salads! A few favorites are a salad with this carrot ginger dressing, our tahini lemon quinoa bowls, and this creamy tahini kale salad. It’s also great for stir-fries, curries, or served with rice. Try this garlic ginger veggie stir fry, coconut ginger vegetable curry, or this coconut rice. Perfect Baked Tofu PREP 25 mins COOK 25 mins TOTAL 50 mins PREP 25 mins COOK 25 mins TOTAL 50 mins I love this easy baked tofu recipe! We use a simple tofu marinade, which takes tofu from boring to delicious. Add it to your favorite stir-fry, rice bowls, and curries, or enjoy it alone. The cornstarch is optional, but it will make the exterior of the tofu cubes much crispier. You can substitute arrowroot, but it does not hold up as well over time or when added to curries and soups. I prefer cornstarch for this recipe. Makes 4 servings You Will Need 1 (14oz) block extra-firm tofu, sliced lengthwise 1-inch-thick 1 tablespoon low sodium soy sauce or tamari 1 tablespoon maple syrup 1 tablespoon avocado oil or vegetable oil 1 tablespoon cornstarch, optional for crispy tofu Directions 1Place the tofu slices in a single layer on a clean dish towel or several paper towels. Cover with another dish towel (or paper towels). To press out excess moisture, place a flat cutting board or baking sheet on top of the towels. Then, add weight by putting a few cans or a heavy skillet on the board. Let the tofu drain for at least 15 minutes. 2Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or use a silicone baking mat. 3Uncover the tofu and cut it into 1-inch cubes. Pat the cubes dry and add them to a bowl. 4Add the soy sauce (or tamari) and maple syrup. Toss well, then set aside for 5 minutes to allow the tofu to absorb the marinade. 5Add the oil and toss well. Scatter one tablespoon of cornstarch over the marinated tofu (this helps the tofu to become crispy). 6Spread the tofu cubes onto the prepared baking sheet and spread them into one layer. 7Bake for 10 minutes, stir, and then bake until golden brown and crisp, 10 to 15 minutes more. 1Place the tofu slices in a single layer on a clean dish towel or several paper towels. Cover with another dish towel (or paper towels). To press out excess moisture, place a flat cutting board or baking sheet on top of the towels. Then, add weight by putting a few cans or a heavy skillet on the board. Let the tofu drain for at least 15 minutes. 2Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or use a silicone baking mat. 3Uncover the tofu and cut it into 1-inch cubes. Pat the cubes dry and add them to a bowl. 4Add the soy sauce (or tamari) and maple syrup. Toss well, then set aside for 5 minutes to allow the tofu to absorb the marinade. 5Add the oil and toss well. Scatter one tablespoon of cornstarch over the marinated tofu (this helps the tofu to become crispy). 6Spread the tofu cubes onto the prepared baking sheet and spread them into one layer. 7Bake for 10 minutes, stir, and then bake until golden brown and crisp, 10 to 15 minutes more. Adam and Joanne's Tips Pressing the tofu: Pressing tofu slices is the quickest way to remove extra moisture from your tofu (especially if you do not have a tofu press). Consider buying a tofu press if you cook a lot of tofu like I do. It works wonders to remove water in blocks of tofu. Check online for highly-rated tofu presses (we bought ours from Amazon). It’s the Tofuture brand, but there are many options available. If you have a press, skip the recipe’s first step above. The nutrition facts provided below are estimates. Pressing the tofu: Pressing tofu slices is the quickest way to remove extra moisture from your tofu (especially if you do not have a tofu press). Consider buying a tofu press if you cook a lot of tofu like I do. It works wonders to remove water in blocks of tofu. Check online for highly-rated tofu presses (we bought ours from Amazon). It’s the Tofuture brand, but there are many options available. If you have a press, skip the recipe’s first step above. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 151 calories / Total Fat 8.7g / Saturated Fat 1.2g / Cholesterol 0mg / Sodium 113.1mg / Carbohydrate 8.3g / Dietary Fiber 1.3g / Total Sugars 3.6g / Protein 10.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us