Crispy Baked Tofu

Baked tofu is great as a snack, mixed into salads or as a meat substitute for popular Asian dishes. Plus, it’s easy to make because the tofu is baked in the oven until crispy instead of fried.

photo of Crispy Baked Tofu garnishes with scallions

One of my favorite things to eat is crispy tofu. You’ll often see it as a street food snack, sprinkled with some spicy seasoning or drizzled with a sweetened soy sauce. It’s also a great substitute for meat in many popular Asian dishes.

This is a basic version of baked tofu which makes it a great option to use in all kinds of dishes. You can drizzle it with sauces, use it in place of meat in main dishes, or just serve it as is as a snack. Whenever I make crispy tofu, it never lasts more than a few minutes. Next time I need to remember to make a bigger batch!

overhead photo of Crispy Baked Tofu

How to Make Baked Tofu

Baked tofu is so easy to make and it’s a healthier alternative to frying. What I love best about this recipe is that you can dress the baked tofu up however you like it. For this version, I drizzled it with a sweet soy sauce, but there are more suggestions at the end of the post!

Type of Tofu

There are different kinds of tofu and for this recipe, you will want to use extra-firm tofu, which you can find in the refrigerated section at the grocery store.

The key to crispy baked tofu is in prepping the tofu before you bake it. In order to get really crispy tofu, it’s important to remove as much moisture as possible from the tofu before you bake it.

First, because tofu is packed in water, you will want to drain the tofu really well when you remove it from the package and then pat it dry with paper towels.

How to Press Tofu

You will also want to press the tofu after you’ve drained it. You don’t need a fancy tofu press and can press your tofu using things you already have in your kitchen.

  • First, loosely wrap the tofu in a kitchen towel or paper towels.
  • Place a heavy object on top of the wrapped tofu. Place a cutting board on top of the tofu. This will help evenly distribute the weight across the tofu. Then add something heavy on top of the cutting board. You want something heavy enough to press the excess moisture out of the tofu, but not so heavy that it cracks and breaks your block of tofu. I used a 28-ounce can of tomatoes, but you can also use a heavy skillet or pot.
  • Leave the tofu for 30 minutes and then pat the tofu dry and cut it into cubes approximately 1-inch big.

How to Bake Tofu

  • Place the tofu cubes on a large baking sheet.
  • Bake the tofu at 400°F for approximately 30 minutes.
  • Flip the tofu cubes over and bake them for another five minutes or until they are crispy and golden brown on all sides.

I made a simple sweet soy sauce to drizzle over my baked tofu, but I also love to serve it with my Garlic Sauce, too.

More Baked Tofu Recipes

Try using your baked tofu in place of other proteins in dishes like my Baked General Tso’s Chicken  or try some of my other favorite baked tofu recipes:

Crispy Baked Garlic Tofu

Sweet Chili Tofu

Crispy Baked Orange Tofu

Honey Garlic Tofu Fries

Crispy Baked Tofu on a serving plate with chopsticks

Crispy Baked Tofu

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Appetizer, Main Course, Snacks
Cuisine: Asian
Servings: 4
Crispy tofu cubes are baked instead of fried. They are great for a snack, mixed into salad, or as a meat substitute for your favorite Asian dish.

Ingredients:

  • 1 12 oz block extra firm tofu
  • 1 green scallion finely sliced

sweet soy sauce

  • 4 tbsp low sodium soy sauce
  • 4 tbsp light brown sugar
  • 1/2 tsp sriracha
  • 1/2 tsp garlic powder

Directions:

  1. Drain water from tofu container and dry the surface of the tofu with a paper towel. Loosely wrap the block of tofu with a few paper towels or a tea towel. Place something heavy on top of the tofu in order to press down on the tofu to release more water. I used a large 28 oz can of tomatoes. Whatever you use, you want it to apply pressure evenly across the surface of the tofu. The heavy object should apply enough pressure to squeeze out some of the water but not so heavy that it will crack and break your tofu.
  2. Let the tofu be pressed for about 30 minutes. When it is almost ready, preheat your oven to 400°F. Line a baking sheet with parchment paper.
  3. After 30 minutes, pat your tofu dry and slice into approximately 1/2 inch x 1 inch rectangles. Place tofu pieces onto baking sheet.
  4. Bake tofu for about 30 minutes. Flip tofu pieces over and bake another 5-10 minutes or until tofu is crispy on all sides. Remove tofu from oven and allow to cool.
  5. While tofu is cooking, make your sauce. Add all sauce ingredients into a small saucepan and bring to a simmer. Cook for about 8-10 minutes, until sauce has slightly thickened and reduced in half. Stir occasionally while allowing the sauce to simmer to keep everything evenly mixed and prevent sugar from clumping. Allow the sauce to cool. As the sauce cools, it will thicken even more, turning almost syrup-like.
  6. Drizzle tofu with sauce and garnish with scallions.
Nutrition Facts
Crispy Baked Tofu
Amount Per Serving (0.25 of recipe)
Calories 142 Calories from Fat 47
% Daily Value*
Total Fat 5.2g 8%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 3.1g
Monounsaturated Fat 1.4g
Sodium 530mg 22%
Total Carbohydrates 12.8g 4%
Dietary Fiber 1.5g 6%
Sugars 9.4g
Protein 11.4g 23%
Vitamin A 1%
Vitamin C 1%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Crispy Baked Tofu

2 comments on “Crispy Baked Tofu”

  1. This is such a simple, easy dish to fix. Thank you for sharing it. It will be a good one to add to my menu!

Leave a Reply

Your email address will not be published. Required fields are marked *