top of page

Crispy Baked Tofu

This may be a controversial sentiment, but I am going to admit it. I…LOVE…TOFU… When I first tried it, over 30 years ago, I tried it raw, and it tasted “okay” but I quickly learned that if you give a little effort, it is versatile and satisfying. Tofu takes on flavors easily and can be used as a substitute for cheese, meats, & eggs, served over salads and in soups.

This is a very simple way to prepare tofu and it can be added to a stir fry, drizzled with a peanut, sweet chili or sesame sauce, or eaten as is for a crispy snack. The key to perfecting crispy tofu is draining it of the excess water used to keep it fresh. I was gifted a tofu press, which does this pretty quickly, but it can be done easily using regular household items.


  • 1 block firm, or extra firm tofu

  • 1 t sesame oil

  • 1 T corn starch

  • 1 t salt, ½ t pepper

  • Optional: add 1 t soy, or tamari sauce (I skip this step if planning to add to a stir fry, or salad with another sauce or dressing)


  1. Drain the tofu- place tofu brick between two cutting boards and place heavy object/s on top board, such as cans, heavy bowl (bottle of vodka), etc. Do this for at least 15 minutes, but as long as possible, up to 1 hour. The more it drains, the crispier it will get. Dry from drained water using a towel.

  2. Cut tofu into ½ inch squares, or desired shape.

  3. Toss tofu with corn starch, sesame oil and seasonings

  4. Place in single layer on cookie sheet and bake in oven at 400 degree for 15 minutes, carefully flip tofu and bake for additional 15 minutes on the other side

  5. Serve hot or cold- in salad, with Asian noodles, in a stir fry, or as a side with Peanut Sauce


bottom of page