Crispy Baked Tofu

Golden brown, crispy baked tofu with tender centers—baked to perfection and packed with flavor. A total game-changer for stir-fries, bowls, salads, or straight-up snacking.

Love bold flavors? Drizzle it with my Sticky Maple Glaze Sauce, dip it in my Egg Roll Dipping Sauce, or serve it in this Thai Noodle Salad or Fresh Vegan Spring Rolls.

I remember the first time I ever tried tofu. It was very early on in my plant-based journey. I was terrified — what in the world was it made of, and how was this soft, squishy block supposed to replace meat?

But I quickly learned how to prepare it in a way I absolutely loved. And now, with the cornstarch method for that crispy, golden edging — wow — it’s an incredible addition to almost everything!

If you’ve ever had soggy or bland tofu, don’t worry — this recipe is anything but bland. The secret? Pressing, coating, seasoning, and high-heat cooking. Whether baked or air-fried, this recipe guarantees crispy perfection every time.

Why this recipe works

• Pressing removes moisture for better browning — Tofu contains up to 80% water. Excess moisture prevents crisping because it causes steaming instead of browning. Pressing tofu allows the surface to dry, setting the stage for golden, crispy edges.
• Cornstarch creates a golden, crispy coating — Cornstarch makes tofu crispy by soaking up moisture and creating a crunchy coating when cooked. It’s a simple way to get a golden, crispy texture.
• Spacing tofu for even cooking — Overcrowding traps steam, preventing browning. Arrange the tofu in a single layer for better airflow and even crisping.
• Versatile — Works in stir-fries, bowls, tacos, salads, or snacks.

How to cut tofu

Find the complete recipe with measurements in the recipe card below.

Slice the block in half horizontally to create two slabs.

Stack the slabs and cut them into even strips.

Rotate and cut crosswise to form cubes.

Best ways to serve Crispy Tofu

• Toss in stir-fries — Toss in at the last minute to maintain crispness.
• Top grain bowls — Pair with quinoa, rice, noodles, and your favorite sauce.
• Stuff into wraps & tacos — A plant-based protein alternative. 
• Dip in sauce — Dip tofu cubes in teriyaki, hoisin, or Spicy Thai Peanut Sauce.

Substitutions & additions

• Alternative starches: Swap cornstarch with arrowroot, tapioca starch, or potato starch for similar results.
• For extra crunch: Toss in nutritional yeast or sesame seeds before baking.
• Oil options: Use a neutral high-smoke point oil like avocado oil, grapeseed oil, or canola oil. Avoid olive oil, as it has a lower smoking point and can burn at high temperatures.
• For more spice: Toss in gochujang, sriracha, chili paste, or crushed red pepper for extra heat.
• Glazed finish: Toss crispy tofu in a quick hoisin or peanut sauce.

If you love tofu mains, be sure to check out my Sticky Maple Glazed Tofu, Maple Glazed Tofu Bowl with Creamy Chipotle Sauce, or Vegan Egg Roll in a Bowl!

In the kitchen tips

• Use a heavy press — A heavy pan, cast-iron skillet, or tofu press removes excess water more effectively than paper towels alone. Press for at least 15-30 minutes.
• Cut tofu into even pieces — Uniform ¾-inch cubes for even cooking and better texture.
• Dust with cornstarch evenly — Tossing tofu in a zip-top bag with cornstarch prevents clumping.
• Let it rest — Allowing tofu to rest for 2–3 minutes lets the surface firm up, locking in crispiness.
• Leave space — Arrange tofu in a single layer for even crisping.

Storage

• Refrigeration: Store in an airtight container for 4-5 days.
• Freezing: Not recommended — frozen tofu changes texture and becomes more chewy than crispy.
• Meal prep: Double the recipe for easy add-ins throughout the week. Store in an airtight container and reheat in the oven or air fryer for the best texture.

What equipment you’ll need

• Tofu Press or heavy pan — For pressing out moisture.
• Large mixing bowl or zip-top bag — For cornstarch coating.
• Baking sheet & parchment paper — For even crisping in the oven.

FAQ