Baked Tofu
When you know how to make Baked Tofu the right way, this bland, mushy block transforms into chewy, bite-sized nuggets that are absolutely packed with flavor. Let’s dig in!
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The easiest way to make delicious tofu.
Hot take: I think most tofu haters simply don’t know how to cook tofu.
It’s not your fault, though! Tofu doesn’t exactly make it easy, with so many different varieties and preparation methods.
Like my Tofu Tacos and Tofu Stir Fry recipe, this simple baked tofu recipe is designed to take the guesswork out of cooking tofu.
- I use a sweet-and-savory marinade to flavor the tofu inside and out. The flavor pairs well with all different kinds of dishes, from Zucchini Stir Fry to Cauliflower “Mac” and Cheese!
- Instead of frying the tofu, like a lot of restaurants do, I bake it in the oven instead so it’s healthier.
- My Crispy Tofu recipe is a reader favorite, but you have to freeze the tofu in advance for best results. This method for baked tofu requires no freezing.
Once you understand the method behind this recipe, you can apply it to other tofu dishes, or come up with your own tofu creations!
5 Star Review
“Tried this baked tofu for dinner and it turned out way better than I expected. I’m not the best with tofu usually, but this was super easy to make and had great flavor. The edges got a little crispy, which I loved.”
— Laurie —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Extra-Firm Tofu. Buy the refrigerated kind and be sure to buy extra-firm, as it has the ideal texture for baking.
- Cornstarch or Arrowroot Starch. For a crispy exterior when you’re cooking tofu.
- Tofu Marinade. Made with soy sauce, maple syrup, rice vinegar, sesame oil, and seasonings, along with sriracha if you’d like.
- For Serving. I love this Fried Cabbage with baked tofu instead of bacon. Instant Pot Brown Rice is an excellent choice too!
How to Make Crispy Baked Tofu
Press the Tofu. Squeeze the excess moisture out of the tofu with your hands, or press it for 15 minutes.
Cut. Slice the tofu into cubes and place them in a baking dish.
Mix. Whisk together the marinade ingredients in a bowl or liquid measuring cup.
Marinate. Pour the marinade over the tofu and marinate for at least 30 minutes at room temperature, or up to a day in the refrigerator.
Prepare. Preheat your oven to 425 degrees F and line a sheet pan with parchment paper.
Bake. Transfer the tofu to the baking sheet, coat with cornstarch, and spread the cubes into an even layer. Bake tofu for 20 to 30 minutes. (If you want to know how to cook tofu in an air fryer, see my Air Fryer Tofu; my Ultra Crispy Tofu recipe is for cooking tofu on the stovetop.)
Finish. Drizzle the baked tofu with extra marinade, serve, and ENJOY!
Meal Prep Tip
Baked tofu is excellent for meal prep since it can be eaten warm or cold and keeps in the refrigerator for several days. I recommend reserving the extra marinade and adding it just before serving (or using it as a dipping sauce) to keep the tofu from getting soft in the refrigerator.
Flavor Variations
- Garlicky Lemon Herb Baked Tofu. Use a half-batch of my Chicken Marinade for cooked tofu that’s perfect for adding to Green Goddess Salad or Garlic Pasta.
- Barbecue Baked Tofu. Substitute the tofu marinade for my BBQ Chicken Marinade and brush the finished tofu with your favorite Barbecue Sauce.
- Teriyaki Baked Tofu. Use your favorite store-bought teriyaki sauce (or make the honey-sweetened teriyaki sauce from my Teriyaki Chicken recipe) as a marinade and glaze for this baked tofu.
What to Serve with Baked Tofu
- Prepared Brown Rice or White Rice. Instant Pot Brown Rice is an excellent choice here.
- Stir-Fried or Steamed Veggies of Choice. I love Fried Cabbage with baked tofu instead of bacon. Or bake a batch of Roasted Eggplant and drizzle the extra marinade over the top.
- Asian-Inspired Dishes. Stir Fry Noodles and Cabbage Stir Fry are made for pairing with chewy, sweet-and-savory tofu bites.
- Salads. Now that you know how to cook tofu, add it to Asian Cabbage Salad for a protein boost.
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Baked Tofu
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Ingredients
For the Tofu and Baking:°
- 1 (12-to 14-ounce) block extra firm tofu (do not use firm, soft, or silken)
- 1 tablespoon cornstarch or arrowroot starch
For the Tofu Marinade:°
- ¼ cup low-sodium soy sauce
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha or hot sauce of choice
Optional, for Serving:
- Stir-fried or steamed veggies of choice
- Prepared brown rice or white rice
Instructions
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Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Wrap the tofu in paper towel and gently squeeze it once more. If time allows, wrap the tofu in fresh paper towels and press it for 15 minutes, either with a tofu press or by placing it between two plates and setting some heavy cans on top*.
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Cut the tofu into 1-inch cubes. Place them in a baking dish that holds them snugly in an even layer (I find an 8×8-inch baking dish works well).
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In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated. Marinate the tofu for 30 minutes at room temperature, or refrigerate for up to 1 day.
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When ready to cook, preheat the oven to 425℉ and line a sheet pan with parchment paper. With a slotted spoon or your fingers, transfer the tofu to the center of the baking sheet (reserve the marinade for serving). Sprinkle the cornstarch over the top of the tofu, then toss gently to coat (don't worry if the cubes crumble a little bit; those crumbly bits will get crispy and be extra delicious). Spread the tofu into an even layer so the cubes are not touching.
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Bake the tofu for 20 to 30 minutes, until it’s darkened at the edges and the edges are a little crisp. Rotate the pan 180 degrees halfway through to promote even cooking. Remove tofu from the oven and drizzle with the reserved marinade. Enjoy immediately with rice and stir-fried veggies, add it to a salad or wrap, or munch it right off of the pan.
Video
Notes
- *If you like your tofu firmer, chewier, and a little “meaty,” take time to press it. If you don’t mind a soft, creamy interior texture you can skip pressing.
- Adapted from my Air Fryer Tofu
- Marinade is my Tofu Marinade
- TO STORE: Store the baked tofu in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm leftover tofu in the microwave or in a 350°F oven until it’s heated through. Tofu can also be enjoyed cold or at room temperature.
- TO FREEZE: Place the baked tofu on a parchment-lined baking sheet and freeze until they’re solid. Transfer to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
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