Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (2024)

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DRAINING THE TOFU COATING THE TOFU PERFECTLY CRISPY BAKED TOFU Perfectly Crispy Baked Tofu Recipe Ingredients Directions Notes Nutrition Facts Related 5 Comments Leave a Comment Be the first to receive new weekly recipes! About Me FOLLOW ME! DESSERTS BREAKFAST MAIN COURSE PASTA & NOODLES SIDES & SALADS RECIPES FROM MOM Instagram FAQs

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Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (1)

As weird as people might find this statement: I personally love tofu! I know what you’re going to say, tofu has no taste, how can you love it? Although this is true and I usually shy away from tasteless, watery foods (tomatoes, anyone? Yuck.) tofu is my exception. It took me a few attempts over the years to find the perfect way to cook tofu so that it retains as much flavor as possible without all the added liquid. Crispy baked tofu is definitely my favorite way to eat it!

Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (2)

DRAINING THE TOFU

The trick to ensuring crispy baked tofu is to remove as much liquid as possible before cooking it. I’ve compiled a simple list outlining the method I use for draining the tofu:

  1. Slice your slab of tofu into two thinner slabs about 1 inch thick.
  1. On a flat surface, stack together 5 paper towels. Place your slabs of tofu on top of the paper towels, then cover the tofu with another layer of 5 paper towels.
  1. Place something flat and heavy on top of the covered tofu. Some suggestions would be a large cast iron skillet filled with water for weight, a heavy glass baking dish also filled with water for weight, or water gallons.
  1. Let the tofu sit this way for 15-30 minutes to drain. The paper towels will absorb as much water from the tofu as they can hold.
  1. Once the tofu is done draining, discard the paper towels. Your tofu is now ready for chopping and cooking.

USE THIS DRAINING METHOD TO MAKE THIS SPICY TOFU STIR FRY NEXT!

COATING THE TOFU

When it comes to coating the tofu, I HIGHLY suggest investing in some large mixing bowls with fitted lids. I’ve found these to be immensely helpful when I need to coat delicate foods with oil and spices. You can add the oil, spices and cornstarch all to the bowl with the tofu, cover it with the lid, and shake it all up without worrying about the tofu falling apart. If you don’t have these types of bowls at home, then you can also use a large ziploc bag to coat the tofu. Here’s a link to the bowls I use that I absolutelyswear by (and they’re super cheap):

Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (4)Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (5)
Sterilite 8 Piece Covered Set BowlPerfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (6)
Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (7)
Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (8)

PERFECTLY CRISPY BAKED TOFU

So after a ton of research (and spices) I truly believe this is the best way to cook tofu. You seriously won’t be able to stop munching on these little cubes as soon as they came out of the oven. I had to practice major self-control in order to save some for my husband and daughter. It’ll definitely make you a lover of tofu.Read my recipe below to learn my tricks on how to bake the perfect pan of crispy tofu bites! And consider checking out myTofu and Broccoli Stir Fry recipe as well for another yummy tofu filled meal!

NEED SOME INSPIRATION FOR A SIDE DISH? CHECK OUT THESE RECIPES!

  2. Toasted Sesame Noodles
  3. Ramen Noodle Salad
Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (9)

Perfectly Crispy Baked Tofu Recipe

Course: Main Course, Sides & SaladsDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Bake time

30

minutes

Calories

243

kcal

Perfectly baked and crispy. This tofu retains all the flavorful spices in every bite without any of the added moisture. It’ll make you a lover of tofu.

Ingredients

  • 2 packages of extra firm tofu (about 16 oz per package)

  • 2 Tbs olive oil

  • 1 tsp onion powder

  • 2 tsp garlic salt

  • 1 tsp black pepper

  • 1/2 tsp smoked paprika

  • 2 Tbs cornstarch

Directions

  • Start by draining as much water from the tofu slab as possible. First, you’ll have to slice the tofu into thinner slabs (about 1 inch thick). Place the slabs side by side on a flat surface on top of about 5 paper towels. Cover the slabs with 5 more paper towels and then place something heavy and flat on top (I used a heavy glass baking dish). Let the tofu sit this way for AT LEAST 30 minutes
  • While the tofu is draining, preheat oven to 400 degrees and line a large baking sheet with parchment paper
  • Once the tofu is done draining, cut it up into small bite sized cubes (about 1 inch all around). Place the cubes in a large bowlwith fitted lid (or large ziploc bag)
  • Add the olive oil and all the spices to the bowl and shake to coat evenly (I used a bowl that had a lid so it was easy to shake without spilling. If you don’t have a lid, you can stir with a spoon but the tofu MAY break apart. Or just stick with a Ziploc bag)
  • Once everything is evenly distributed, add the cornstarch and continue to shake bowl again until all the tofu is coated well
  • Place all the tofu cubes on the prepared baking sheet making sure they are spaced apart well enough and not touching
  • Bake for 15 minutes on one side, then flip all the cubes and bake for another 15 minutes
  • Remove from oven and enjoy!

Notes

Nutrition Facts

4 servings per container

Calories243

  • Amount Per Serving% Daily Value *
  • Total Fat 16.5g 26%
    • Saturated Fat 3g 15%
  • Sodium 29mg 2%
  • Amount Per Serving% Daily Value *
  • Potassium 370mg 11%
  • Total Carbohydrate 9.5g 4%
    • Dietary Fiber 2.5g 10%
    • Sugars 1.9g
  • Protein 19g 38%
  • Calcium 36%
  • Iron 22%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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5 Comments

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  2. Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (10)

    Deb Dorn

    March 8, 2021 at 4:09 pm ·Reply

    Has anyone tried this in an air fryer? If so, what temp and how long?

  3. Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (11)

    Marissa

    June 8, 2022 at 12:49 pm ·Reply

    Delicious! I’ve made this recipe about half a dozen times now. I usually serve with noodles and veggies but good enough to eat on its own. Thanks for the recipe!

  4. Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (12)

    Christina

    October 11, 2023 at 3:50 pm ·Reply

    I love this recipe! I just made a pan fried version and this one was so much better!!

    • Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (13)

      Renee

      October 13, 2023 at 7:23 pm ·Reply

      Thank you, Christina! I’m so happy you’re loving this recipe. It’s one of my favorites! 🙂

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Renee McGinley

I’m one of those people who learns as they go, and I hope some of you out there can relate. Don't let the name of this website fool you! Am I really such an awesome cook that I can make anything with my eyes closed? Not exactly. ;) Check out my About Me page for more on my recipe motto and cooking style.

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Perfectly Crispy Baked Tofu Recipe - Eyes Closed Cooking (2024)

FAQs

Why isn't my tofu getting crispy in the oven? ›

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Continue Reading ›
How do you cook tofu so it's not mushy? ›

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

Read The Full Story ›
Does freezing tofu make it crispier? ›

For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water. When that water turns to ice, then melts and runs out, it leaves behind a more compact, spongy tofu, which is especially great at becoming cacophonously crisp in the oven without a lick of breading.

Explore More ›
Why does my tofu taste rubbery? ›

Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first. To achieve that, cook the tofu for a few extra minutes or cut it into smaller tofu cubes which creates a firmer, meaty texture.

Learn More ›
What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Show Me More ›
How do you bake tofu to dry it out? ›

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

Know More ›
Why is my baked tofu chewy? ›

Texture: Baking tofu transforms its texture from soft and spongy to firmer and chewier. As the tofu bakes, moisture evaporates, and the tofu becomes denser. This change in texture can be desirable in certain dishes where a meat-like consistency is desired.

Learn More ›
How do you keep tofu firm when cooking? ›

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking. The longer you press your tofu, the firmer the texture will be and the easier it will be to achieve a nice crispy texture.

See Details ›
Why does my tofu come out mushy? ›

The tofu is too soft, too water logged (it'll just steam,) to large or cold for the oil, oil not a proper temp. Purchase extra firm tofu, let it sit in a colander or cheese cloth, slice it in wide strips or slightly larger then playing dice size squares, make sure oil is hot enough so that it begins to bro...

Show Me More ›
Why does tofu look weird after freezing? ›

Once frozen, it's gonna look completely wrong; the colour will become dark yellow and translucent as per the pic above. The tofu doesn't need to be frozen for any particular amount of time; you can thaw it as soon as it's completely frozen or leave it there until you want to use it.

Continue Reading ›

Can I eat tofu raw? ›

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Continue Reading ›
How do you keep tofu crispy? ›

Arrowroot powder or cornstarch: This does two things for the tofu--it helps soak up any extra moisture and it also helps create a “skin” that will get crispy while cooking.

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Why does my tofu taste like egg? ›

But the star ingredient just might be kala namak. Also known as Indian black salt or Himalayan black salt, kala namak brings that distinctive umami-rich, egg-like flavor, similar to the yolk of a hard-boiled egg.

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Can you overpress tofu? ›

Can you over-press tofu? You don't have to worry about over-pressing tofu when you follow instructions, and only do it when the recipe calls for it. If you press tofu for recipes when you don't really have to, it can result in crumbly and even mushy tofu.

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Are you supposed to wash tofu? ›

Softer tofu will be ready to use after a simple rinse, but firmer tofu needs to be pressed in order to release excess water. This prevents the liquid from seeping out while the tofu cooks (which could ruin your meal) and also makes room for the tofu to soak up a flavorful marinade or broth.

Keep Reading ›
Why is my crispy tofu not crispy? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu.

Continue Reading ›
How long to press tofu before baking? ›

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

View Details ›
Do you have to press tofu before baking? ›

In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step. You'll see this instruction over and over and over in tofu recipes: Press the block for at least 30 minutes, ideally an hour, before cooking.

Read On ›
What happens if you overcook tofu? ›

Overcooking tofu can cause it to toughen up and become rubbery. This is a particular problem when using dry heat to cook tofu (like if you're baking it) as the moisture in it will be sapped out. When working with silken tofu, you'll also want to be careful about how long you cook it.

Continue Reading ›
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