I’m sharing one of my favorite Quick And Easy Tofu Recipes for baked tofu that’s my go to high protein main dish and lets you customize the seasoning to suit your pantry.

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I adore this Crispy Baked Tofu because it gives a silky center and a wildly crunchy crust, yet it’s not fussy. Made with extra firm tofu and a splash of tamari for depth, it somehow feels like a high protein main even on a rushed weeknight.

This recipe sits proudly in my Creamy Tofu Recipes collection, and it’s exactly the kind of Baked Tofu Recipes Easy that surprises people who think tofu is bland. I keep tweaking the seasoning and every time I serve it folks pause, then come back for seconds.

Seriously, it’s weirdly addictive and you might get hooked.

Ingredients

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Tofu: plant protein powerhouse, creamy, soaks up flavor, adds calcium and iron sometimes.
Cornstarch or arrowroot powder: makes tofu crispy, low calories, mostly carbs for crunch.
Neutral oil like canola or avocado: helps browning, adds healthy fats, keeps gluten free.
Tamari or coconut aminos: salty savory base, gluten free, amps umami.
Maple syrup: adds gentle sweetness and helps glaze, small antioxidants.
Toasted sesame oil: tiny toss packs huge toasted flavor, use sparingly.
Rice vinegar or apple cider vinegar: brightens, adds mild tang, balances sweet.
Scallions and sesame seeds: fresh crunch from scallions, seeds add nutty texture and look.

Ingredient Quantities

1 block (14 ounces / 400 g) extra firm tofu

2 tablespoons cornstarch or arrowroot powder

1 to 2 tablespoons neutral oil like canola or avocado

2 tablespoons tamari or coconut aminos (gluten free)

1 tablespoon maple syrup

1 teaspoon toasted sesame oil (optional)

1 teaspoon rice vinegar or apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/2 teaspoon fine salt or to taste

1 tablespoon sesame seeds (optional)

2 scallions or green onions (optional)

How to Make this

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1. Press the tofu for 15 to 30 minutes to remove extra water. wrap it in a clean towel or paper towels and put a heavy pan or cans on top. you can also freeze then thaw for a firmer chew but pressing is fastest.

2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or use a wire rack on the sheet for even crisping.

3. Cut the pressed tofu into 3/4 to 1 inch cubes (or triangles if you like). try to make pieces similar size so they cook same.

4. Whisk together the wet sauce: tamari or coconut aminos, maple syrup, rice or apple cider vinegar, 1 to 2 tablespoons neutral oil, and the optional toasted sesame oil. stir in garlic powder, onion powder, smoked paprika, black pepper and salt so everything is evenly seasoned.

5. Toss the tofu gently in the sauce to coat. let it sit 10 to 20 minutes if you have time for more flavor, but you can cook right away if you’re hungry.

6. Sprinkle the cornstarch or arrowroot over the sauced tofu and toss or shake until each piece has a thin powdery coating. this layer is the secret to a crunchy crust.

7. Arrange the tofu in a single layer on the prepared sheet or rack, leaving space between pieces. drizzle or spray a little extra neutral oil over the tops if you want deeper golden color.

8. Bake 25 to 35 minutes, flipping once halfway, until edges are deeply golden and very crisp. if using convection or a rack it may be done closer to 25 minutes. watch the last 5 minutes so it doesn’t burn.

9. Remove from oven, sprinkle with sesame seeds and chopped scallions if using, adjust salt to taste and serve immediately for best crunch. cool leftovers on a rack so they dont steam and go soggy.

Equipment Needed

1. Clean kitchen towel or paper towels and a heavy pan or cans (for pressing tofu)
2. Baking sheet with parchment paper or a wire rack that fits the sheet (for even crisping)
3. Chefs knife and cutting board (to cut uniform cubes)
4. Two mixing bowls (one for the sauce, one to toss the tofu)
5. Whisk or fork and measuring spoons (for the sauce and seasonings)
6. Measuring cup or tablespoon (for liquids like tamari, oil, maple)
7. Tongs or a silicone spatula (to arrange and flip the tofu)
8. Oven mitts and a cooling rack (cool leftovers so they dont get soggy)

FAQ

Q: How do I press the tofu and why should I bother? A: Pressing squeezes out excess water so the tofu gets crispy instead of soggy. Wrap the block in a clean towel or paper towels, put a cutting board on top and weight it with cans or a heavy pan for 15 to 30 minutes. If you have a tofu press even better. Pat dry before cutting.

Q: Do I need to marinate the tofu first? A: You don't have to, but a short soak 10 to 30 minutes adds more flavor. For max crispness toss the cubes in the tamari/maple mix, let sit briefly, then coat with the cornstarch and a little oil before baking.

Q: What bake time and temperature should I use? A: Bake at 425°F (220°C) on a lined, lightly oiled sheet for about 25 to 35 minutes, flipping once halfway so both sides get golden. If using convection lower to 400°F (200°C) and watch carefully, it can finish sooner.

Q: Can I make it oil free or use less oil? A: A little oil helps the cornstarch crisp, but you can cut it to 1 teaspoon or use an oil spray. In an air fryer you usually need less oil, about 1 teaspoon total, and crispness will still be good.

Q: Can I use a different tofu type or swap ingredients for gluten free? A: Use extra firm or firm tofu only. Silken or soft will fall apart. For gluten free use tamari or coconut aminos as listed. Arrowroot works instead of cornstarch, but cornstarch gives the crispiest crust.

Q: How do I store and reheat leftovers? A: Keep cooled tofu in an airtight container in the fridge up to 4 days. To re-crisp, heat in a 375°F (190°C) oven or air fryer for 5 to 10 minutes. Microwaving makes it limp, so avoid that if you want crunch.

How To Make Crispy Baked Tofu (vegan + Gluten Free) Recipe Substitutions and Variations

Cornstarch or arrowroot powder: swap with potato starch, tapioca starch, or superfine rice flour in the same amount. Potato or tapioca give the crispiest result, rice flour is a bit less crunchy but still works.
Neutral oil (canola or avocado): use avocado oil, grapeseed oil, or a light olive oil instead. If you wanna cut oil you can try a quick spray, but it might not get quite as crunchy.
Tamari or coconut aminos: replace with a gluten free soy sauce, coconut aminos, or dissolve 1 tsp white miso in 1 tbsp water for extra umami. Just watch the salt when you swap.
Maple syrup: swap with agave nectar, brown rice syrup, or date syrup for vegan options; use a touch less if the substitute is sweeter, you’ll get the hang of it.

Pro Tips

1) Dont skimp on drying the tofu. If the towel gets soaked swap it out and press longer — the drier it is the crunchier it gets. Freezing then thawing gives a chewier, meatier bite if you want that, but pressing is faster.

2) Let the tofu sit in the sauce for 10 to 20 minutes if you can, just not forever or it turns gummy. After marinating toss with the cornstarch so each piece gets a very thin coat, shake off the extra, that thin powder is what makes the crust pop.

3) Use a wire rack or give each piece space on the tray so hot air can hit all sides, and flip once near the middle of cooking. If you crowd the pieces they steam and go soft, and dont forget a light spritz of oil on top right before cooking for deeper color.

4) Cool on a rack and re-crisp leftovers in the oven or air fryer, not the microwave. Finish with sesame seeds and scallions right before serving and taste for salt after cooking, because flavors concentrate during baking.

How To Make Crispy Baked Tofu (vegan + Gluten Free) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing one of my favorite Quick And Easy Tofu Recipes for baked tofu that’s my go to high protein main dish and lets you customize the seasoning to suit your pantry.

Servings

servings

Calories

239

kcal

Equipment: 1. Clean kitchen towel or paper towels and a heavy pan or cans (for pressing tofu)
2. Baking sheet with parchment paper or a wire rack that fits the sheet (for even crisping)
3. Chefs knife and cutting board (to cut uniform cubes)
4. Two mixing bowls (one for the sauce, one to toss the tofu)
5. Whisk or fork and measuring spoons (for the sauce and seasonings)
6. Measuring cup or tablespoon (for liquids like tamari, oil, maple)
7. Tongs or a silicone spatula (to arrange and flip the tofu)
8. Oven mitts and a cooling rack (cool leftovers so they dont get soggy)

Ingredients

1 block (14 ounces / 400 g) extra firm tofu
2 tablespoons cornstarch or arrowroot powder
1 to 2 tablespoons neutral oil like canola or avocado
2 tablespoons tamari or coconut aminos (gluten free)
1 tablespoon maple syrup
1 teaspoon toasted sesame oil (optional)
1 teaspoon rice vinegar or apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon fine salt or to taste
1 tablespoon sesame seeds (optional)
2 scallions or green onions (optional)

Directions

Press the tofu for 15 to 30 minutes to remove extra water. wrap it in a clean towel or paper towels and put a heavy pan or cans on top. you can also freeze then thaw for a firmer chew but pressing is fastest.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or use a wire rack on the sheet for even crisping.
Cut the pressed tofu into 3/4 to 1 inch cubes (or triangles if you like). try to make pieces similar size so they cook same.
Whisk together the wet sauce: tamari or coconut aminos, maple syrup, rice or apple cider vinegar, 1 to 2 tablespoons neutral oil, and the optional toasted sesame oil. stir in garlic powder, onion powder, smoked paprika, black pepper and salt so everything is evenly seasoned.
Toss the tofu gently in the sauce to coat. let it sit 10 to 20 minutes if you have time for more flavor, but you can cook right away if you're hungry.
Sprinkle the cornstarch or arrowroot over the sauced tofu and toss or shake until each piece has a thin powdery coating. this layer is the secret to a crunchy crust.
Arrange the tofu in a single layer on the prepared sheet or rack, leaving space between pieces. drizzle or spray a little extra neutral oil over the tops if you want deeper golden color.
Bake 25 to 35 minutes, flipping once halfway, until edges are deeply golden and very crisp. if using convection or a rack it may be done closer to 25 minutes. watch the last 5 minutes so it doesn't burn.
Remove from oven, sprinkle with sesame seeds and chopped scallions if using, adjust salt to taste and serve immediately for best crunch. cool leftovers on a rack so they dont steam and go soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.