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This is an easy recipe for crispy oven-baked tofu with no oil using just 4 simple ingredients!
The tamari and garlic powder will give the tofu flavor and the cornstarch creates a crispy texture. Only a few basic ingredients are needed to create this oil-free crispy tofu to go with a variety of dishes. If you're a fan of tofu I also have an oil-free marinated tofu that's a family favorite or try a tofu Buddha bowl with peanut sauce.
Tofu needs to be drained and seasoned. It's very bland but takes on flavors well. Removing a lot of the liquid, adding cornstarch, then baking it will produce a crispy coating and a soft and chewy center without the need for oil.
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Instructions
Step 1
- Use firm or extra-firm tofu, it can usually be found in the refrigerated section in the produce aisle at the grocery store. Not the silken tofu found in the shelf-stable aseptic containers. Firm tofu is softer than extra-firm so be careful when stirring in the tamari and cornstarch.
- Open the tofu tray, drain the water out, and gently squeeze any excess liquid out of the tofu. If your tofu is vacuumed packed with no liquid, you probably won't need to press it.
- If you don't have a tofu press, wrap the tofu in a clean kitchen towel. I like to place it on a plate to catch any liquid that the towel doesn't absorb.
- Then place a heavy pot on top of the tofu to squeeze out more liquid. Another option is to use a plate (or cutting board) and then place cans on the plate to put pressure on the tofu. You want to remove the liquid so it will get crispy and absorb the seasoning.
- Let the tofu sit and drain for at least 20-30 minutes. It can also be left in the refrigerator overnight to remove any excess liquid. Sometimes after it drains I like to use paper towels to blot off any residual moisture (and sometimes I don't bother with it).
Step 2
- After it's done draining, cut it into cubes. Slice the tofu in half horizontally, then slice it vertically one way, then slice it vertically again the other way (making eight equal portions), then slice those squares again both ways to create 32 equal squares.
Step 3
- Preheat the oven to 425˚F (220˚C)
- Place the sliced tofu in a bowl, add 1 tablespoon of tamari and ½ teaspoon of garlic powder. Then sprinkle over the 1 tablespoon of cornstarch and toss gently with a silicone spatula to not break the tofu. Make sure all the pieces are coated.
Step 4
- Place the tofu pieces on a baking tray lined with a silicone mat or parchment paper (these also reduce the need for oil). Spread the pieces out, don’t crowd them. This also helps the heat move around the pieces so they crisp up. If you don't mind a little oil, you can always lightly spray a baking tray with oil to prevent the tofu from sticking.
- Bake for 40 minutes total, flipping halfway through.
Tips
- Add additional seasonings to change up the flavor.
- Freezing the tofu will give it a spongier texture.
- Parchment paper or a silicone mat prevents the tofu from sticking to the tray.
- Tofu is usually sold packed in water, which is why it needs to be drained and pressed. The pressing is to remove the liquid so it can soak up the tamari. If the tofu is vacuumed packed with little water (like super firm), then it usually doesn't need to be pressed. Drain it, slice it, then pat it dry with paper towels to remove any excess moisture. Then continue cubing or with your recipe.
Storage
The oil-free tofu is best the day it's made, but can be stored in an air-tight container in the refrigerator for up to 5 days. They may lose some of their crispiness if stored with a sauce.
Serving suggestions
- Serve it by itself with a sauce
- Add to a stir fry
- Toss it in a salad
- Use it in a bowl with grains and veggies
- Add it to a French baguette for a fried tofu sandwich (vegan mayo, shredded lettuce, fried tofu, baguette)
- Vegan peanut noodles
- Vegan deconstructed sushi bowl
- (Oil-free) vegetable fried rice
- Any recipe that calls for pre-made tofu
Related recipes
Tempeh recipes
I hope you enjoy this easy-baked tofu recipe! If you like the recipe, then feel free to rate it and leave a comment.
PrintRecipe
Crispy Oil-Free Oven Baked Tofu (Vegan)
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This is an easy recipe for crispy oven-baked oil-free tofu using simple ingredients.
Ingredients
- 1 (14 ounces) extra firm tofu
- 1 tablespoon tamari or low sodium soy sauce
- 1 tablespoon corn starch
- ½ teaspoon garlic powder
Instructions
- Press tofu for at least 20-30 minutes
- Preheat the oven to 425˚F (220˚C)
- Slice the tofu into cubes.
- Add the tofu, tamari (or soy sauce), cornstarch, and garlic powder to a bowl and gently toss. I like to sprinkle the cornstarch over the tofu so it doesn't clump in one area.
- Place the tofu on a baking tray lined with a silicone mat or parchment paper.
- Bake for 40 minutes, flipping halfway through.
Notes
- If your tofu is vacuumed packed with no liquid, you probably won't need to drain or press.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: oven
- Cuisine: American, Chinese
Keywords: baked tofu oil free, baked tofu, oil free tofu
Matt
I love this in Asian food dishes! I'm going to try this with your Fried Rice recipe!
★★★★★
Allie
I'm glad you like the tofu recipe! I think that would be a nice addition to the fried rice.
Karen
Can you store leftovers?
Allie
Hi Karen! Yes, you can. It may lose some of the crispy texture, but still, be good. If you store it with a sauce, it will definitely lose the crispy texture.
Wendy Hayes
Thank you for the detailed directions. I tried for the first time tonight and it was really good with an Asian stir fry. I will try again with other things.
★★★★★
Allie
I'm glad you liked the tofu! We like it with a peanut sauce, spicy apricot sweet and sour sauce, or a general Tso's sauce. If you ever don't want the crispy outside coating that the corn starch gives it, you can skip the corn starch. Instead, after pressing the tofu marinate the cubed or sliced tofu for about 20-30 minutes in 4-5 tablespoons of tamari, and then bake as directed.
Meredith
Delicious!! I tend to freeze my tofu first and then thaw/press for better texture (not necessary of course, just personal preference). The flavors and ease of this recipe make it a staple in my house!! 🙂
★★★★★
Allie
I'm so glad you enjoyed the recipe and thanks for leaving such a lovely comment!
Martina
I was nervous to try this but to my surprise it worked! The tofu tasted great (I added garlic and onion powder). The tofu had a wonderfully crispy, crunchy texture, despite not pressing it. I just squeezed excess water from the tofu by hand while it was in the package and baked an extra 10 minutes or so. My non vegan husband said he enjoyed the crunchy tofu cubes sprinkled on a salad.
Allie
I'm so glad you tried it and enjoyed the recipe! And thanks for leaving a comment and the helpful tips.