Oven-Baked crispy Tofu (Oil-Free)

The simple oil-free tofu recipe uses just a small amount of liquid so the tofu can crisp instead of steam. Serve the crispy tofu in bowls, salads, sandwiches, or with vegan peanut noodles for an easy plant-based meal.  For more tofu recipes, try my oil-free marinated tofu, baked oil-free tofu nuggets, or tofu ground beef crumbles.

Recipe features

• Crispy oil-free tofu - Cornstarch and high heat help create crispy edges without added oil.
• Simple ingredients - Made with tofu, tamari, garlic powder, and cornstarch.
• Easy oven method - Bake the tofu at 400°F and flip halfway through for even browning.
• Versatile - Add it to bowls, salads, noodles, sandwiches, or serve it with your favorite dipping sauce.

Ingredient notes

This baked crispy tofu recipe uses just a few simple ingredients. See the recipe card below for exact measurements.

Tofu - Extra-firm or super-firm tofu works best because it contains less moisture and holds its shape well during baking. Firm tofu can be used if needed, but it contains more moisture, is softer, and should be pressed before baking. It also needs to be handled more carefully when tossing. Silken tofu is too soft for this recipe.

Water-packed extra-firm tofu should be pressed for about 20 to 30 minutes before baking. Vacuum-packed super-firm tofu contains much less liquid and usually does not need to be pressed. Drain off any excess liquid and pat it dry with paper towels before cutting. Because super-firm tofu contains less moisture, it may also bake more quickly.

Tamari - Adds a savory, salty flavor without using a lot of liquid. Low-sodium soy sauce can also be used if you don't need the recipe to be gluten-free. 

Garlic powder - Adds a mild savory garlic flavor.

Cornstarch - Absorbs some of the surface moisture and creates a light coating that helps the tofu crisp in the oven. For the best results, sprinkle it evenly over the seasoned tofu so it does not clump in one area.  Then toss the tofu until the cornstarch is evenly distributed and no large dry patches remain.

How to make crispy baked tofu without oil

Step 1: Drain and press the tofu

Drain water-packed extra-firm tofu and press it for about 20 to 30 minutes. If you don't have a tofu press, wrap the tofu in a clean kitchen towel and place it on a plate to catch any liquid the towel does not absorb.

Place a heavy pot or another weighted object on top of the tofu. You can also set a plate or cutting board on top and add a few unopened cans for weight.  

After pressing, pat off any remaining moisture with paper towels before cutting the tofu. Removing excess moisture helps the tofu get crispy and absorb the seasoning better.

If you're using vacuum-packed super-firm tofu, it usually does not need to be pressed. Drain any excess liquid and pat the tofu dry before cutting.

Step 2: Cut the tofu

After pressing, cut the tofu into approximately 1-inch cubes. Slice the block in half to create two thinner slabs. Cut each slab into 4 equal sections, then cut each section into 4 smaller pieces to make about 32 cubes.

Try to keep the cubes close to the same size so they cook evenly. If your cubes are smaller than 1 inch, start checking them sooner than the baking time in the recipe because they may dry out more quickly.

Step 3: Season and Coat

Preheat the oven to 400°F (200°C).

Place the tofu in a bowl and add the tamari or soy sauce. Gently toss with a silicone or rubber spatula, then let the tofu sit for a couple of minutes to absorb the liquid.

Sprinkle the cornstarch, garlic powder, and salt (if using), evenly over the tofu. Gently toss again until the cubes are lightly and evenly coated.

Using only a small amount of liquid seasons the tofu without making it too wet, and letting the tamari absorb before adding the cornstarch helps keep the coating from clumping. The cornstarch creates a light coating that crisps as the tofu bakes.

Step 4: Bake

Line a baking sheet with parchment paper or a silicone baking mat to help prevent the oil-free tofu from sticking.

Arrange the tofu in a single layer with space between every piece. Avoid letting the cubes touch or crowding the pan because trapped moisture can steam the tofu instead of letting it crisp.

Bake until lightly golden and crisp around the edges, flipping the cubes halfway through so more than one side has direct contact with the hot baking surface.

Extra-firm tofu takes about 40 minutes. If you're using super-firm tofu, start checking it around 30 minutes because its lower moisture content can make it dry out more quickly.

Tips for crispy oven-baked tofu

• Keep the tofu cubes around 1 inch so they cook at the expected rate. Smaller pieces will cook more quickly, so start checking them earlier to prevent them from becoming too dry.
• Use parchment paper or a silicone baking mat to prevent sticking without oil.
• Add other dry seasonings to change the flavor of the tofu.

Troubleshooting

The tofu isn't crispy - Be sure you're using extra-firm or super-firm tofu. Press extra-firm tofu, then pat it dry with paper towels before adding the tamari. Removing excess moisture helps the tofu crisp and absorb the tamari better. Give the cubes plenty of space on the baking sheet so they bake instead of steam. Use an oven thermometer to make sure your oven is fully preheated to 400°F. The tofu may also need a little more time depending on your oven and the moisture level of the tofu.

The tofu is soggy - Too much liquid can prevent the coating from crisping. Use only the amount of tamari called for, and bake the tofu a little longer so more moisture can evaporate.

The tofu is sticking to the pan - Line the baking sheet with parchment paper or a silicone baking mat. Avoid putting oil-free tofu directly onto an ungreased bare baking sheet unless you know the surface releases well.

The cornstarch is clumping - Add the tamari first, then sprinkle the cornstarch evenly over the tofu instead of adding it all in one spot. Toss gently with a rubber spatula until the cubes are lightly coated.

The tofu is breaking apart - Tofu can be fragile, especially extra-firm tofu and even more so with firm tofu. Use a silicone or rubber spatula and gently toss the cubes when adding the tamari and cornstarch. Handle the pieces carefully so they don't crumble too much, although some crumbles are normal.

The tofu is getting too dry - Check the size of your cubes and the type of tofu you're using. Pieces smaller than 1 inch cook more quickly, and super-firm tofu can be ready sooner because it contains less moisture. If the tofu turns out too dry, reduce the cooking time next time and start checking it earlier. For tofu that is already too dry, serve it with a sauce to add moisture and flavor.

Serving suggestions

Use crispy baked tofu in:

• Bowls - Add it to grain bowls, rice bowls, or a tofu Buddha bowl with peanut sauce.
• Noodles - Toss it with vegan peanut noodles with vegetables or another noodle dish.
• Fried rice - Stir it into oil-free fried rice just before serving.
• Sushi bowls - Add it to a vegan deconstructed sushi bowl with rice and vegetables.
• Salads - Add it to your favorite salad for extra texture.
• Sandwiches and wraps - Use the tofu as a filling with vegetables and your favorite sauce.
• Stir-fries - Add the baked tofu near the end so it stays crisp.
• Dipping sauces - Serve it with vegan peanut sauce, barbecue sauce, buffalo sauce, vegan honey mustard, or another favorite dip.

For more tofu recipes, try my oil-free marinated tofu, baked tofu nuggets, or tofu ground beef crumbles.

Storage and reheating

Let the baked tofu cool before storing it in an airtight container in the refrigerator for up to 5 days. It is crispiest the day it is made and will soften as it sits, especially if stored with a sauce. For meal prep, keep any sauces separate until serving when possible.

For the best texture, reheat the tofu in the oven or air fryer. The microwave can also warm leftovers, but the outside will stay softer.  Super-firm tofu can become drier when reheated because it contains less moisture.

Air fryer - Preheat the air fryer according to the manufacturer's instructions. Arrange the tofu in a single layer with space between the pieces and reheat at 350°F for about 2 to 4 minutes. The exact time will depend on your air fryer model and how much tofu you're reheating.

Oven - Arrange the tofu in a single layer with space between the pieces and reheat at 350°F for 8 to 12 minutes, or until warmed through.

Freezing - Baked tofu can be frozen in an airtight container for about 3 months. Once thawed and reheated, the tofu will be drier than when freshly baked.

Oven-baked crispy tofu FAQs

Related recipes

• Tofu ground meat
• Baked oil-free tofu nuggets