Baked Tofu

By Kristina Felix

Published May 20, 2025

Baked Tofu
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(1,502)
Comments
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This recipe delivers crispy baked tofu that's perfect for salads, stir-fries, curries or rice bowls topped with sauce. Both firm and extra-firm tofu work well, though extra-firm has more bite. Since tofu quality varies significantly between brands, try a few to find your favorite. While you can press tofu between towels and weights, a tofu press makes the process easier if you cook tofu often. Skip lining the sheet pan here: Direct contact with the metal pan creates more crispiness. For a shortcut, freeze your tofu first to skip the pressing step entirely.

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Ingredients

Yield:2 to 4 servings
  • 1(14- to 16-ounce) package firm or extra-firm tofu, drained
  • 2tablespoons tamari or reduced-sodium soy sauce
  • 1tablespoon vegetable oil, plus more for baking sheet
  • ½ teaspoon garlic powder 
  • ½ teaspoon onion powder
  • 2tablespoons cornstarch
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

135 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 269 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack in the middle of the oven and heat to 400 degrees.

  2. Step 2

    Remove excess moisture from your tofu by placing it between two clean kitchen towels or paper towels on top of a cooling rack or cutting board in the sink, and then placing another flat heavy thing on top such as another heavy cutting board, a cast-iron skillet, or both. Allow the tofu to drain for at least 10 minutes.

  3. Step 3

    In a medium bowl, combine the tamari, oil, and garlic and onion powders, and whisk to combine. Cut your pressed tofu into equal-sized pieces ( ¾- to 1-inch cubes). Place the tofu into the bowl with the tamari mixture and toss, making sure the tofu is evenly coated. Sprinkle the cornstarch over and toss until the cornstarch is no longer powdery and has adhered to the tofu.

  4. Step 4

    Lightly oil a metal baking sheet and arrange tofu pieces in one layer. Bake for 25 to 30 minutes, using a thin metal spatula to flip halfway through, until browned and crispy on the edges. Allow to cool for about 3 minutes before biting into them, as they will be very hot. Use immediately or cool completely and store in an airtight container in the fridge for up to 5 days.

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Ratings

5 out of 5
1,502 user ratings
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Comments

BSS

You can cut down on the oil by baking the tofu pieces on parchment paper. Olive oil adds better flavor than plain cooking coil. Smoked paprika is a great substitute for the garlic and onion powders.

Parnell

I combine peanut butter, tamari and sriracha ( to taste) and mix until creamy. Using a brush, paint on all sides of tofu baking at 385 degrees for 35 minutes. No need to flip. Delicious every time!

RC

This is the only way I cook tofu. It's so easy and comes out perfectly every time. Even my husband and son like it because it's so crispy. I find there's no need to press extra firm tofu, by the way. Try making the tofu this way with the NYT recipe for Kung Pao tofu: https://body-change.today/recipes/1025397-kung-pao-tofu?q=kung%20pao%20tofu You're welcome!

Emily

So simple and good. Even my 82 year old dad from Indiana ate it.

Liesel

Double sauce and cornstarch, bake on parchment. No need to add more oil. Delicious.

Ella

Once you make tofu like this, it will become your go-to! I use peanut oil with a smidgen of toasted sesame oil. If only firm tofu is on hand, I freeze it overnight, then let it thaw in fridge during, quarter the block and squeeze out extra water. The consistency is spongy at this point which means I also make slightly more sauce to soak it all up. Then, I take care to cube the tofu closer to 1-inch size pieces because the larger pieces with this sponge consistency just taste better. Magic.

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