Tofu is a food that many people say they dislike. If you’re someone who doesn’t like it, this crispy baked tofu will change the way you feel about tofu. This easy tofu recipe is made with simple ingredients and is easy enough to make on weeknights, especially if you make air fryer baked tofu.. It comes out golden brown and crispy on the outside and tender on the inside.
I’ve been making this simple baked tofu for my family for many years. It’s a favorite for one of my kids. The other hasn’t ever cared much for tofu in any form. And that’s ok! It’s easy for her to eat around it.
We love it served in easy weeknight veggie stir fry, Thai coconut curry, or in a veggie rice bowl with peanut sauce, or with . The possibilities are endless.
Why You’ll Love Baked Tofu
- Quick and easy to make: the recipe uses a few simple ingredients
- Family-friendly: Crispy baked tofu is quick enough to make on weeknights. It’s mild in flavor and easy for picky eaters to eat around it.
- Versatile: Tofu is a blank slate. You can add more flavors to the tofu marinade like garlic salt, sriracha or chili flake.. You could also make simple salt and pepper tofu by adding water in place of the soy sauce and adding your favorite herbs and spices to the mix.
Ingredients and Substitutions
- Firm or extra firm tofu pressed for about 15 minutes.
- Olive oil: I like to use olive oil for the flavor it imparts to the marinade. You could substitute 1-2 teaspoons of olive oil for sesame oil and you’ll have sesame baked tofu.
- Soy sauce: You can use regular soy sauce or low sodium soy. Try using half soy sauce and half tamari or all Tamari. Tamari adds a depth of flavor you don’t get with soy sauce. Tamari also works if you need a gluten free option.
- Cornstarch is a flavorless ingredient used here to help make the tofu crispy.
How to Make Oven Baked Tofu
- Preheat the oven to 425° F.
- Wrap the block of tofu in a few layers of paper towels and press between plates or pans. Or you can use a tofu press as mentioned above. Let the tofu sit in the “press” for about 15 minutes.
- Whisk together the olive oil, soy sauce, and cornstarch.
- Remove the tofu from the press.
- Place the tofu on a cutting board and cut into 1 inch cubes: place the block of tofu on its side and slice it lengthwise 2 times so you now have 3 even-ish pieces of tofu. Turn the stack of slices, lay them flat, and slice lengthwise into 4 long strips. Turn the stack and slice across 6-7 times and you’ll have evenly sized tofu cubes ready to bake or air fry.
- Toss tofu cubes in the marinade.
- Place the coated tofu cubes on a parchment paper lined baking sheet.
- Bake at 425° F for 20-25 minutes or until crispy and golden brown, flipping once about half way through.
Do I Need a Tofu Press?
No, I use 3 dinner plates and some paper towels. Place one place on the counter. Place 2-3 layered paper towels on the plate and place the tofu on the paper towels. Then add another layer of paper towels and 2 dinner plates on top. Allow the “press” to press the tofu for about 15 minutes. If you’re curious, I’ve never had the “press” fall over.
If you prefer not to deal with a balancing act and want to get a tofu press that works just as well and is likely easier. I’ve never owned a tofu press but plan to try out the Tofurture press and a stainless steel press.
Expert Tips for he Best Crisp Baked Tofu
- Use firm or extra-firm tofu. It’s easier to cut and it holds its shape best.
- Press for at least 15 minutes. The more moisture you remove, the crispier the tofu.
- Don’t over crowd the baking pan or the tofu cubes will steam and stick together instead of crisp.
- Filp the tofu cubes halfway through. Full disclosure, I often don’t bother with this step and the tofu is still great.
- Reheat any leftovers in the air fryer to reinstate the crispness.
Ways to Serve Baked Tofu
- Added to a stir-fry like my easy veggie tofu stir fry.
- Added to a grain bowl with rice, veggies and peanut sauce or a Thai coconut curry sauce.
- In a wrap or a salad.
- Served on a veggie and ramen noodle soup, or other soups or stews.
Expert Tips for Serving Baked Tofu to Kids From a Registered Dietitian
For kids who are new to eating tofu, or don’t like it, try offering baked tofu cubes with familiar foods like rice, fruit or veggies they like and a favorite dipping sauce. And avoid pressuring picky eaters to try it; as well as kids who aren’t picky. We know that kids are less likely to eat foods if they’re pressured.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for 7 days.
- Reheat in an air fryer for crispiness.
- Avoid microwaving it to heat. The tofu will lose its crispness and be tough and chewy.
- Avoid freezing baked tofu because freezing will change the texture.
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Oven Baked Tofu
Equipment
- Parchment paper I like King Arthur brand parchment paper.
Ingredients
- 1 block extra firm tofu
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp corn starch
Instructions
- Preheat the oven to 425° F.
- Wrap the block of tofu in a few layers of paper towels and press between plates or pans. Or you can use a tofu press as mentioned above. Let the tofu sit in the “press” for about 15 minutes.
- Put 1 Tbsp each of soy sauce, olive oil, and corn starch in a medium mixing bowl and whisk until combined.
- Remove the tofu from the press or sack of plates and paper towels.
- Place the tofu on a cutting board and cut into 1 inch cubes: place the block of tofu on its side and slice it lengthwise 2 times so you now have 3 even-ish pieces of tofu. Turn the stack of slices, lay them flat, and slice lengthwise into 4 long strips. Turn the stack and slice across 6-7 times and you’ll have evenly sized tofu cubes ready to bake or air fry.
- Toss tofu cubes in the marinade.
- Place the coated tofu cubes on a parchment paper lined baking sheet. Using parchment paper means less clean up.
- Bake at 425° F for 20-25 minutes or until crispy and golden brown, flipping once about half way though the cooking time.
Notes
We’re Elizabeth & Anna!
It’s great to have you here. We’re registered dietitians and we share tips to support you in raising kids with a healthy relationship with food.
Really nice way to prepare this.
Thanks, Sarah!
Quick and easy to make. Tasty.