Why You’ll Love Easy Baked Tofu You’ll Love Recipe

This baked tofu delivers a satisfying texture — crispy outside and meaty inside — without much effort, making it a great choice for both beginners and seasoned cooks. It’s versatile, nutritious, plant‑based, and works with a wide range of sauces and dishes. Plus, it’s inexpensive and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Extra firm tofu block
Soy sauce or tamari
Sambal oelek (or sriracha)
Garlic powder
Coarse black pepper
Olive oil
Cornstarch

Directions

Preheat your oven to 400°F (200°C).
Wrap the tofu in a clean kitchen towel and gently squeeze out excess water. If the tofu feels soft, pressing it a bit longer helps.
Cut or break the tofu into roughly 1‑inch pieces and place in a mixing bowl.
Drizzle soy sauce (or tamari), sambal oelek, olive oil, garlic powder, and black pepper over the tofu. Toss gently to coat.
Sprinkle cornstarch over the tofu and toss again until all pieces are well coated and slightly sticky.
Line a baking sheet with parchment paper or a silicone mat, and optionally brush with a little olive oil. Arrange the tofu pieces in a single layer with space between them.
Bake for about 12 minutes, then flip the pieces and bake an additional 6 minutes until golden and crispy. For a firmer texture, bake a few minutes longer.
Remove from the oven and enjoy immediately, or use in your favorite dish.

Servings and timing

Servings: about 3 servings
Prep time: ~8 minutes
Cook time: ~18 minutes
Total time: ~26 minutes

Variations

Add seasoning blends like curry powder, Cajun spice, or BBQ rub before baking.
Toss baked tofu in teriyaki, buffalo, or peanut sauce for added flavor.
Cube tofu evenly for a more uniform texture, or tear it for a rustic, crispy edge.
Make it a meal by serving over rice or quinoa with sautéed veggies and sauce.

Storage/Reheating

Store leftover baked tofu in an airtight container in the fridge for up to 5 days. To re‑crisp, heat it in an air fryer or oven for a few minutes until warmed through and crunchy again. Avoid microwaving if you want to maintain crispiness.

FAQs

What type of tofu should I use?

Choose extra firm tofu for the best texture. Firm tofu also works but may be a bit softer.

Do I need to press the tofu?

Wrapping and squeezing is usually enough for extra firm tofu, but pressing with a press or weights helps remove more water if the tofu feels very soft.

Can I make this gluten‑free?

Yes — use gluten‑free soy sauce or tamari to keep it gluten‑free.

Can I skip the oil?

Yes, you can omit the oil for an oil‑free version — the tofu will still bake nicely.

How do I make it extra crispy?

Use a little extra cornstarch and make sure pieces aren’t touching on the baking sheet.

Can I add other seasonings?

Absolutely — add seasoning mixes like Italian, taco, or smoked paprika to change the flavor.

What should I serve with baked tofu?

It goes well in grain bowls, salads, ramen, tacos, stir‑fries, or with dipping sauces like tahini or teriyaki.

How do I know when it’s done?

The tofu is done when the edges are golden and slightly crisp.

Can I make this ahead?

Yes — bake and cool, then refrigerate. Reheat when ready to serve.

Can I air fry instead of baking?

While this version is baked, you can air fry tofu for extra crispness if desired.

Conclusion

This easy baked tofu recipe is a must‑try for anyone looking for a simple, delicious way to enjoy tofu. It’s quick to make, deliciously textured, and highly versatile — perfect for adding healthy plant protein to your meals any day of the week.