Crispy Baked Tofu

Golden brown, crispy 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, plant-based flavor? Try my Sticky Maple Glazed Tofu, pair it with my Thai Noodle Salad, or dip it in my Egg Roll Dipping Sauce.

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, well… 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 peanut sauce.

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.

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 glazed tofu, be sure to check out my Sticky Maple Glazed Tofu.

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

📖 Recipe

Crispy Baked Tofu

Learn how to make crispy tofu every time with this foolproof recipe. This method gives golden-brown, crunchy tofu bites using simple ingredients — perfect for stir-fries, bowls, or meal prep.

LEAVE A REVIEW PIN RECIPE PRINT RECIPE

Cook ModePrevent your screen from going dark

Ingredients

  

Base

• 1 extra firm tofu block, pressed for 15-30 minutes and cubed
• 2.5 tablespoons cornstarch

Seasonings

• 1 tablespoon avocado oil, OR grapeseed oil
• 1.5 tablespoon tamari, OR soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Generous pinch of sea salt
• ¼ teaspoon pepper
• Pinch of cayenne, to taste

Instructions

 

• Place the tofu between two plates with a heavy object (like a cast iron pan) on top, or use a tofu press. Press for 15-30 minutes to remove excess liquid.
• Once pressed, cut the tofu into ¾-inch cubes.
• Meanwhile, preheat the oven to 425°F and prepare the ingredients while the tofu is pressing. Line a baking sheet with parchment paper and set it aside.
• Option 1: In a medium bowl, whisk together the oil, tamari, rice vinegar, and maple syrup. In a separate small bowl, mix the cornstarch, garlic powder, onion powder, salt, black pepper, and cayenne. Toss the tofu in the wet mixture first, then coat evenly with the dry mixture.
• Option 2: Add the wet ingredients to a large zip-top bag, then add the tofu. Seal and shake gently to coat. Open the bag, add the dry mixture, reseal, and shake again until evenly coated.
• Arrange the tofu in a single layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes.
• Remove from the oven and let it sit for 2–3 minutes before serving for maximum crispiness.

Did you make this recipe?Mention @becomingyouwithjulie or tag #becomingyouwithjulie!

Author: Julie Gaeta