Baked Tofu

By Kristina Felix

Published May 19, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(1,919)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 to 4 servings

  • 1 (14- to 16-ounce) package firm or extra-firm tofu, drained

  • 2 tablespoons tamari or reduced-sodium soy sauce

  • 1 tablespoon vegetable oil, plus more for baking sheet

  • ½ teaspoon garlic powder 

  • ½ teaspoon onion powder

  • 2 tablespoons cornstarch

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

8 grams carbs; 136 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 302 milligrams sodium; 10 grams protein; 1 gram sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,919 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Annie B

I’ve made this probably 8x in the last few months and have a few observations. 1. The brand of tofu makes a huge difference in terms of the overall texture of the end product. The Whole Foods brand extra firm tofu is terrible in my opinion— it’s crumbly and spongy, whereas the Heiwa brand (made in Maine) is wonderful (firm, crisps and browns easily and quickly, doesn’t fall apart, yet is tender). 2. Once you coat the tofu in the marinade, pour off the extra marinade prior to adding the corn starch (I’ve been using tapioca starch because that’s what I have on hand and it makes the outside super crispy). Getting rid of the excess marinade makes allows the end product to be crispier. 3. I ran out of regular soy sauce and have been using dark soy sauce, which has been very tasty. 4. I ran out of onion powder and prefer a garlic powder + chili flakes variant (Diaspora Co spices all day every day). 5. I have made this in my toaster oven /air fryer and actually prefer the outcome when baking it at 400 degrees versus air frying it. I liberally oil a sheet of foil and it gets wonderfully crisp on the outside.

Sharon

What can you use besides cornstarch?

AnniePie

I've made this a few times, and the first version was not crispy. Then I tried heating the sheet pan in the preheating oven, while preparing the tofu. Big improvement and a crisp crust. I commend that simple modification.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.