It's so easy to make this golden and crispy baked tofu in the oven! All you need is 6 ingredients to make this recipe and no pressing is required.
There are so many ways to enjoy tofu (tofu nuggets, tofu chorizo, and even jerk tofu tacos, to name just a few) but crispy baked tofu is my favorite way.
Baked tofu is the perfect plant-based meal starter. All you need is oil, corn starch, and an oven. The result? Crispy, golden perfection on the outside, and a soft inside.
Why this recipe works
- Ultra-crispy and golden: Corn starch and oil give tofu a crispy, golden exterior texture and a soft interior.
- Just six ingredients: You only need three main ingredients and a few other ingredients that you probably already have on hand.
- No pressing required: The best part about baked tofu is that the tofu doesn't need to be pressed. Patting the tofu firmly with a paper towel and baking it for a few extra minutes is enough to make it crispy.
- Easy to make: This is a great recipe to try if you're new to tofu. Oven-baked tofu is like a blank canvas that soaks up the flavor whatever seasonings or marinades you use with it.
Ingredients and substitutions
- Extra-firm tofu: Use extra firm or super firm tofu for the best texture.
- Corn starch: This is what makes crispy tofu. An equal amount of arrowroot flour can be used as needed.
- Oil plays an important role in the crispy outer layer. You can use canola, vegetable, or sunflower oil. Extra virgin olive oil also works but has a lower smoke point so than the other oils, so it's not my first choice.
- Marinade: A simple 10-minute marinade of vegetable broth and soy sauce really brings the tofu to the next level. This marinade is optional but I recommend it because it adds a lot of flavor.
How to bake tofu in the oven
Start by preheating the oven to 420 degrees F. Line a large sheet pan with parchment paper. I find that baking tofu at 420F is best because it is hot enough to evaporate moisture and also creates golden, crispy tofu.
1. Drain the tofu and slice into cubes. I like to cut it into inch-sized cubes, but you can slice the tofu into any shape or size.
2. Marinate the tofu (optional). Whisk together vegetable broth and soy sauce to make a simple marinade or use my favorite tofu marinade recipe. You can skip this step if you're short on time, but I think that it's worth marinating the tofu for just 10 minutes for the flavor it adds.
3. Drain the tofu and pat to dry. After marinating, remove excess liquid by gently patting with a paper towel or a clean dishtowel. Drain out as much moisture as possible without breaking the tofu.
4. Toss the tofu in oil and corn starch. Add the cut tofu to a plastic bag or medium bowl. Sprinkle with corn starch and oil. Gently shake to coat the tofu.
5. Layer the tofu on a parchment-paper-lined baking sheet. Bake until crispy and golden brown, about 20-25 minutes.
You can half, double, or triple this recipe based on this formula:
For every 14 ounce block of tofu add 1 tablespoon oil and 1 tablespoon corn starch.
Tips for extra crispy tofu
- Pat the tofu dry with a paper towel to remove excess water from the tofu before tossing in corn starch. If you put wet tofu into the corn starch mixture the corn starch will clump up.
- Tear the tofu. For even more texture, try tearing chunks of tofu instead of slicing it. This gives a "meatier" texture that is a nice spin on classic cubed tofu.
- Continue baking tofu until the edges are crispy and deep gold. The longer you bake the tofu, the drier it becomes, which is why it doesn't need to be pressed.
- Check out my guide to tofu for more cooking tips.
You need some kind of starch to make the tofu crispy. Arrowroot starch can be used in place of cornstarch.
No. I like to use parchment paper for easier clean-up. Parchment paper can usually tolerate oven temps up to 420 degrees F. You can use a silicone baking mat for a waste-free baking solution, or just lightly oil the sheet pan.
This tofu keeps for 3-4 days in the fridge. The re-crisp the tofu, bake in a 425-degree oven for 5 minutes, or until warmed through.
Yes, this same method works well in the air fryer instead of the oven. Bake at 400F for 10-12 minutes or check out my recipe for air fryer tofu.
Seasonings and serving ideas
- Seasonings: Add Cajun seasoning, taco seasoning, or garlic powder to the corn starch for extra flavor.
- Make it a meal: For a simple iron-rich vegan meal, pair tofu with steamed broccoli or green beans and rice or quinoa.
- Sauces: Toss baked tofu in peanut sauce, General tso's sauce, or sesame sauce.
- Fried rice: Add to vegan fried rice or quinoa fried rice for a quick meal.
- Add to stir fries: Use in this tofu stir fry or in an almond butter stir fry.
Looking for more tofu recipes?
If you're looking for more plant-based protein that isn't tofu, check out my baked tempeh recipe!
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
How to Make Baked Tofu
- 1 block (14 ounces) extra firm tofu note #1
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon corn starch note #2
- 1 tablespoon canola oil note #3
- ¼ teaspoon freshly ground black pepper (or to taste)
- Preheat oven to 420 degrees F. Line a large baking sheet with parchment paper.
- Slice tofu into 1" cubes. In a medium mixing bowl or shallow baking dish, mix together the vegetable broth and soy sauce. Add the sliced tofu cubes, tossing to cover with the marinade. Let marinate for at least 10 minutes.
- Remove the tofu from the marinade. Press firmly with a paper towel to remove excess moisture.
- Add tofu to a large plastic bag or container. Sprinkle with cooking oil, corn starch, pepper and extra seasonings if using. Gently toss to coat the tofu. You can also move your hands on the outside of the plastic bag to coat the tofu.
- Place the tofu in a single layer on the parchment paper-lined baking sheet. The tofu cubes should not be touching each other. Bake in 420 degree oven for 25-30 minutes, or until golden brown. Be careful not to overcook as they will crisp up a little after removing from the oven.
- Tofu: Extra firm or super firm tofu are the best options but firm will also work.
- Corn starch: Arrowroot starch can be used in place of corn starch as needed.
- Oil: Choose canola, vegetable, peanut, or sunflower oil. Olive oil has a low smoke point, so it is best not to use for roasting.
- Keeps for 3-4 days in the fridge. To keep crispy when reheating, bake in a 425 degree oven for 5 minutes, or until warmed through.
Did you make this recipe?
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I had my doubts but these came out great! Using canola oil is key 🔑
The soy sauce is a great addition to give the baked tofu a kick!
This is my favorite way to make tofu now! Love the texture you get from coming out of the oven. So delicious!😊
Wonderful recipe! Highly recommend. I made this and overcooked it. I thought it needed more crisping so I kept it in longer than called for... a mistake so don't do that if you are wondering! It crisps up when removed from the oven. Great flavor. I added salt and pepper to taste. Can't wait to try the tofu nugget version once I hit the grocery store. 🙂
Cassidy Reeser, RDN, LD
That’s a good tip, I’ll have to add it to the post. They definitely do crisp up a bit more after they’ve been removed from the oven. Glad you enjoyed!