Simple Baked Tofu Recipe

Yumna Jawad

Updated Jun 29, 2025

5 from 23 reviews

This crispy baked tofu is not mushy or bland! It's simple to make with just soy sauce and black pepper. A little oil to get those crispy, crunchy edges.

Jump to Recipe ▼Pin
Prep Time 10 minutes
Servings 4 servings
Comments
6

This post may contain affiliate links. Please read our disclosure policy.

Save this recipe!
Type your email & I’ll send it to you!

Jump to Section

Baked tofu is so good and easy to make!

I used to think baked tofu was one of those things that only tasted good at restaurants until I started making it this way. With a little pressing, the right seasoning, and a hot oven, you can get tofu that’s actually crispy and flavorful at home. This baked tofu recipe is simple and works great for adding to rice bowls, salads, or just snacking straight from the pan.

Happy Cooking!
– Yumna

Baked Tofu Ingredients

Ingredients to make the recipe
  • Extra firm tofu: Make sure you double check the texture of the tofu written on the package. Extra-firm is best as it will hold its shape when baked. You’ll want to press the tofu to get even more liquid out of it.
  • Avocado oil: You can use any oil that holds up to high heat. This isn’t for flavor, it’s more for the crispy texture.
  • Soy sauce: Swap for tamari or even coconut aminos if needed.
  • Black pepper: Simple but flavorful! Swap for your favorite spice or even a spice blend if you prefer.
  • Cornstarch: Swap for arrowroot powder, potato starch or even all purpose flour if needed.

How to Make Simple Baked Tofu

Block of tofu between paper towels.
Step 1: Preheat the oven with the baking tray inside. Open and drain the tofu. Press the tofu to get rid of excess moisture.
Cast iron skillet pressing tofu.
Step 2: Wrap in paper towel and top with a heavy object like a cast-iron skillet. Let stand to squeeze the extra liquid out. (You can even invest in a tofu press if you find yourself eating it often enough.)
Cutting pressed tofu into slices.
Step 3: Cut the tofu in half lengthwise and then cross-section into smaller cubes about 2″ long.
Sliced tofu on a plate.
Step 4: Move the tofu cubes to a bowl for seasoning.
Marinade ingredients added on top.
Step 5: Add the oil, soy sauce, and black pepper to the bowl and toss.
Cornstarch sprinkled on top.
Step 6: Put in the cornstarch and toss again until coated. Let sit for a minute, then toss again.
Seasoned recipe pieces on a sheet pan before baking.
Step 7: Carefully lift the tofu cubes out of the bowl, leaving the excess starch in the bowl. Place on the hot baking tray.
Recipe after baking.
Step 8: Bake the tofu in the oven and use a spatula to flip each cube of tofu halfway through the cooking until the tofu is gold brown.
Baked tofu recipe.

Baked Tofu Recipe

Author: Yumna Jawad
5 from 23 reviews
This crispy baked tofu is not mushy or bland! It's simple to make with just soy sauce, and black pepper. A little oil to get those crispy, crunchy edges.
Pin Print
Prep Time10 minutes
Cook Time35 minutes
Resting Time20 minutes
Total Time1 hour 5 minutes
Servings4 servings
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Ingredients
  

Instructions

  • Preheat oven to 400°F with a baking tray inside.
  • Open the tofu and drain, press the tofu between two pieces of paper towels or kitchen towel. Place a cast iron pan or something heavy on top. Let stand for 20 minutes to drain the excess liquid.
  • Cut the tofu into cubes and toss with oil, soy sauce, and black pepper. Add cornstarch and toss until coated, let sit for a minute, toss again.
  • Carefully lift the tofu cubes out of the bowl, leaving the excess starch in the bowl. Place on the hot baking tray.
  • Bake for 15 minutes, then use a spatula to flip each cube of tofu. Bake for an additional 15-20 minutes until the tofu is golden brown. Serve as desired.

Equipment

Notes

Storage: Store any leftover baked tofu in an airtight container for up to 5 days.

Nutrition

Calories: 123kcal, Carbohydrates: 6g, Protein: 8g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 381mg, Potassium: 21mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Calcium: 110mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Variations

  • Sesame Ginger Style: In addition to the soy sauce add 1 teaspoon sesame oil, 1 teaspoon freshly grated ginger and 1 clove minced garlic.
  • Buffalo Style: Swap the soy for 2 tablespoons of hot sauce and add ½ teaspoon garlic powder in addition to the black pepper.
  • Lemon Pepper: Omit the soy and use 1 tablespoon lemon juice and ½ teaspoon lemon zest instead. In addition to the black pepper, add ½ teaspoon garlic powder.
  • BBQ Style: Leave recipe as is but in addition to the soy sauce add 2 tablespoons of your favorite BBQ sauce and ½ teaspoon smoked paprika. Save any sauce left in the bowl and brush on the tofu halfway through the baking time.

Recipe Tips

  1. Do not skip pressing the tofu. This is key for making crispy tofu in the oven. If you skip this step, your cubes may be too soft to crisp up nicely.
  2. Cut into larger or smaller cubes as you prefer. You can also cut them into thin triangles so have fun with the shape of the tofu based on what you’re cooking to go with it.
  3. Use a bare baking pan to ensure a good crunch on the tofu. However, if you want to use parchment paper, it’s totally fine and makes for an easier cleanup.
  4. Flip carefully. The cornstarch will form a thin coating on the pan. Use a fish turner or offset spatula to carefully turn the tofu for the best texture.

Serving Ideas

Side angle shot of the finished baked tofu

More Plant-Based Recipes

5 from 23 votes (22 ratings without comment)

Rate and comment

Recipe Rating




Comments

  1. debra says:

    I am truly enjoying your site. Great recipes and information and appreciate your tutorials. Thank you!

    Reply
    1. Yumna says:

      Thanks so much!

      Reply
    2. Zeyneb says:

      I’ve tried different recipes over the years and this is the best, and no mess!

      Reply
      1. Yumna J. says:

        Yay! So glad you love it, Zeyneb!! Thanks!

        Reply
  2. Colleen says:

    Such good info to know! Perfect timing as well. I’m making Pad Thai tomorrow night! Thankyou!

    Reply
    1. Yumna Jawad says:

      Glad to have shared! Hope you enjoy!!

      Reply