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(1,806)
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.

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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.

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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
1,806 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!

Mainer

Beware of “cook mode”. It leaves out essential steps of the recipe!

Carol Herrnstadt Shulman

I used smoked paprika and added a dash of toasted sesame oil.

Pam

Total disappointment. I’m going back to my air fryer for crispy tofu! I oiled the sheet pan very well. At the halfway mark, every piece of tofu was stuck to the sheet—and lost its outer coating of cornstarch and flavor as a result.

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