This baked crispy tofu recipe is my 12-year-old son’s favorite protein. I originally shared it over 5 years ago, but not surprisingly, I’ve continued to tweak and perfect it since then. I think it’s better than ever now!
With just a few simple steps and pantry spices, you can make the best tofu, too.
Depending on whom you plan to serve, you can also skip a step or two. I’ll walk you through how I make this on a weekly basis (the easy way for my family) and how I’d make this tofu for company, which involves one extra step. Either way, it turns out totally delicious!
⭐⭐⭐⭐⭐ Featured Review
“I’ve made many ‘best tofu’ recipes – can I just say that this is THE BEST. Simple, easy, and absolutely delicious!” – Torunn
Baked Tofu Ingredients
- Extra-Firm Tofu. Tofu comes in a variety of firmness levels, and you don’t want to start with a soft one. Extra-firm is ideal because it won’t crumble when cut. You can also use “super firm” tofu, which I’ve found at Trader Joe’s.
- Oil. A tablespoon of oil helps the spices stick to the tofu, so the outside will become crispy while the inside stays tender. Sometimes I use toasted sesame oil for flavor, but most often we use olive oil.
- Pantry Spices. Garlic powder and salt create a simple yet effective seasoning for tofu. If you want to add a pinch of cayenne pepper for a hint of spice, that’s a great addition, too.
- Arrowroot Starch. Just a tablespoon of this starch helps create a crispy outer coating to the tofu. (Cornstarch also works!) If you omit this, the tofu won’t turn out as crispy.
How to Bake Tofu in the oven
Step 1:
Preheat the oven to 400ºF and line a large baking sheet (I use an 18×13-inch pan) with parchment paper.
Drain the tofu from any liquid in the package, then place it on a cutting board and slice it in half lengthwise. Lay the two tofu halves on a towel (or a few paper towels), then fold the towel over them so they are sandwiched between.
Set something heavy on top of the tofu, like a few books or a cast-iron pan, and let it rest for 5 to 10 minutes. This will help to squeeze out excess moisture, so the tofu will bake up crispier.
Note: Pressing the tofu is optional, and I almost never take the time to do this on a regular weeknight. I do take the time to press it when serving company, as the tofu does turn out crispier with this extra step.
Step 2:
Place the pressed tofu on a cutting board and cut it into cubes about 1 inch thick. Then transfer the cubes to a large bowl and drizzle with a tablespoon of oil. Toss gently to coat the pieces in the oil.
Sprinkle the garlic powder and salt over the tofu and stir again. Then add a tablespoon of arrowroot powder and stir gently. You shouldn’t see the white powder when you’re done stirring.
Step 3:
Transfer the tofu to the prepared baking sheet, and arrange the cubes in a single layer to promote even crisping. Spread them out as much as possible for the crispiest results; the tofu pieces shouldn’t touch one another.
Bake at 400ºF for 15 minutes.
When the timer goes off, flip the tofu cubes so the other side can crisp, then return the pan to the oven for 10 to 15 more minutes. As soon as the tofu looks golden on both sides, it’s ready to serve.
How to Serve Baked Tofu
You can serve this as a protein with practically any meal. Here are a few ideas to help you get started.
- 14 ounces extra-firm tofu
- 1 tablespoon olive oil (or sesame oil)
- 1 teaspoon fine sea salt (I use Real Salt brand; use less to reduce sodium)
- ½ teaspoon garlic powder
- 1 tablespoon arrowroot starch
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Preheat the oven to 400ºF and line a large baking sheet with parchment paper. (I use a pan that is 18×13 inches.) Drain the tofu, then cut it in half lengthwise to make two thin slabs.
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Optional Step: Set a towel down on the counter, then place the two tofu pieces on one side of the towel. Fold the other side over, sandwiching the tofu in the middle of the towel. Place something heavy on top of the towel, like a cast-iron skillet, to help “press” the moisture out of the tofu. Let it rest for 10 minutes. This helps make extra-crispy tofu, but I skip this step for faster weeknight meals.
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Cut the tofu into 1-inch cubes, transfer them to a bowl, and gently toss with the oil. Sprinkle the garlic powder and salt over the tofu and stir again to distribute the seasoning.
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Sprinkle the arrowroot starch over the tofu, and stir until the powder is no longer visible. Pour the tofu onto the prepared baking sheet and arrange it so none of the cubes touch. Bake at 400ºF for 15 minutes.
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Remove the pan from the oven, flip the tofu pieces over, and bake for 15 more minutes, or until the tofu is golden on the outside. Serve it warm right away, with your favorite dipping sauce, or add it to your favorite meal for extra protein. Leftover tofu can be stored in an airtight container in the fridge for up to 5 days.
Salt Note: My kids prefer this recipe when I use only 3/4 teaspoon of salt, rather than the full 1 teaspoon, when I don’t press the tofu. The crispier version benefits from the salt, but when the tofu is softer, I’ve found you don’t need as much. So, feel free to experiment with how much salt you prefer!
Update Note: This recipe was updated in February 2026 with a few tweaks that my family usually makes, such as using olive oil instead of sesame oil. I also omitted the optional pinch of cayenne pepper that the recipe called for. Feel free to add it back if you prefer a kick of spice.
Calories: 188kcal | Carbohydrates: 8g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Sodium: 1288mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
More Recipes to Try
If you try this baked tofu recipe, please leave a comment and star rating below, letting me know how you like it!
