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Crispy Baked Tofu High Protein Tofu recipe

Crispy Baked Tofu Recipe (No-Fry, High-Protein & Easy!)

Name: Crispy Baked Tofu Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 block Extra Firm Tofu (12 oz); 1 tbsp EVOO; 1 tbsp Soy Sauce; 1 tbsp Cornstarch

Looking for a simple, oil-light way to make crispy tofu that’s golden, crunchy, and addictive? This Crispy Baked Tofu recipe is a game-changer. With just a handful of pantry staples, you’ll get irresistibly crunchy tofu that’s perfect for rice bowls, stir-fries, curries, salads, or snacking straight from the pan.

Whether you’re a tofu skeptic or seasoned plant-based eater, this method delivers bold texture without deep-frying. It’s protein-packed, meal-prep friendly, and naturally gluten-free (if using tamari).

Crispy Baked Tofu Recipe

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

190

This oven-baked tofu recipe transforms plain tofu into flavorful, golden bites with a satisfying crisp. By pressing the tofu and tossing it with tamari, oil, and a bit of cornstarch or arrowroot, you create the perfect texture—crispy on the outside, soft inside. It’s a go-to for vegans, vegetarians, and anyone craving a healthy protein source without the grease.

This Crispy Baked Tofu is a reliable, healthy plant protein that adds texture and flavor to just about any meal. It’s fuss-free, oil-light, and crowd-approved—even for tofu newbies.

Author:

Guiseppe

Ingredients

1 block Extra Firm Tofu (12 oz)
1 tbsp EVOO
1 tbsp Soy Sauce
1 tbsp Cornstarch

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Directions

Prep the Tofu
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Drain the tofu and gently press out excess water with your hands. Slice it lengthwise into 3 even slabs, then cut into small cubes (about 1-inch pieces).
Press the Tofu
Place the tofu cubes in a single layer on a clean kitchen towel or paper towels. Cover with another towel and place something heavy on top (like a pan or canned goods). Let it sit for 10–30 minutes to remove moisture.
Season and Coat
Transfer the pressed tofu to a bowl. Add olive oil and tamari, tossing to coat. Then sprinkle with cornstarch, mixing well until evenly coated and no dry spots remain.
Bake
Spread the tofu on your lined baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Serve
Use your crispy baked tofu in bowls, wraps, salads, curries, or drizzle with peanut sauce for an easy appetizer.

Recipe Note

Tips for Best Results

Use extra-firm tofu only—softer types won’t crisp.
Don’t skip pressing—removing moisture is key for texture.
Cornstarch = crispier than arrowroot, especially in dry dishes.
For extra flavor, add your favorite sauce after baking.

Serving Suggestions

Over jasmine or brown rice with stir-fried veggies
Tossed in Thai peanut sauce or teriyaki
Added to curry or ramen
Stuffed into lettuce wraps with pickled veggies

Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Best in an oven or air fryer to regain crispiness.
Freezing: Not recommended as texture changes.

Nutrition

Serving Size: 1 serving
per serving: Calories; 190

Amount/Serving % Daily Value

Carbs: 6 grams; 2%
Protein: 13 grams; 26%
Fat: 11 grams; 17%

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Crispy Baked Tofu Recipe (No-Fry, High-Protein & Easy!)

Crispy Baked Tofu Recipe

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Cook Time

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