Crispy baked tofu that has never been easier to make. A versatile recipe that can be used on all types of dishes to add an extra protein punch. I love adding this crispy baked tofu recipe to bowls, salads, and stir fries.
Since I add it to so many recipes, I wanted to create one main recipe I can reference that is easy to make and something I always have the ingredients for. This recipe only has 4 ingredients and needs 1 baking sheet to make.
How to make crispy tofu without cornstarch?
Simple, add a little bit of oil and seasoning to your tofu and bake at high heat. Baking the tofu gives it a crispy edge without needing to use a ton of oil, like you would if you were cooking it on the stove.
I typically just toss everything together right on the baking sheet but you can also toss everything together in a large bowl before adding it to the sheet pan. Feel free to use parchment paper or a silicone baking mat to make clean up easier.
Benefits of Tofu
Tofu is an excellent source of protein and it is really easy to add to a wide range of dishes. Tofu is also packed with vitamins and minerals like iron and calcium. Since tofu doesn’t have a strong flavor on its own, it soaks up the flavors of the dish perfectly.
Crispy Tofu Recipes
Once you have your tofu baked, what type of recipe do you add it to? Some of my favorites are grain bowls, salads, stir fry, ramen, or soba noodles. It’s a great way to add a little protein boost to your meal. You can toss it with your favorite sauces or just add it as is. Here are a few examples of how to incorporate tofu into your meals.
Easy Veggie Bowl Idea
Add a grain (rice, quinoa, farro), add some roasted veggies (broccoli, sweet potato, red pepper), add cold veggie (green onion, carrots, avocado), and a sauce (soy sauce, vinegar, olive oil). Top with your crispy tofu.
Easy Ramen Idea
Ramen, soft boiled egg, edamame, green onion, and top with crispy tofu.
Add Tofu to These Recipes
How to store crispy tofu?
Baked tofu is best when used right away. If you do store it, add it to an airtight container. This will keep in the fridge for up to 4 days. The best way to reheat it is to heat up a skillet over medium heat and add tofu until warmed through. This will keep the edges nice and crispy.
Commonly Asked Questions
What kind of tofu should you buy?
For this recipe, I think extra firm tofu works best. When cutting into cubes, the extra firm helps hold the shape of the cubed tofu better. Soft tofu is better for when you are crumbling the tofu. I like to use organic tofu if you can. Since soy beans are such widely produced, it's nice to make sure you are getting it from a good source. You can find organic tofu at most grocery stores.
Should you press your tofu?
Some recipes call for pressing the tofu. Pressing is just a way to squeeze out the excess water. You can do this by placing to tofu block on a tea towel or paper towels and placing something on top or using a tofu press. I press the tofu with a towel in this recipe, but I only press mine for a minute or 2. I feel like as long as I get most of the water out, the rest will cook out in the oven. I wouldn’t worry about this step too much. I think pressing it a little bit does help with the cutting processes.
How to flavor tofu?
In this recipe I just use oil, salt, and garlic powder. You can add additional flavor if you would like. You can also use soy sauce in place of salt if you prefer. I would use 1 tbsp of soy sauce to replace the salt. If you aren’t a garlic fan you can also remove that from this recipe.
Other flavors I like to add are onion powder, curry powder, or nutritional yeast.