Crispy Baked Tofu Cubes

Bianca

Founder of Red Recipe

Best seller

knife

You’re Missing Out! This Chef Knife Is a Game-Changer

  • Stays Sharp: Ice-hardened for long-lasting sharpness.
  • Better Control: Unique finger hole for a steady grip.
  • Built to Last: Premium stainless steel and beech wood.
  • Perfect Balance: Comfortable weight for easy use.
  • Big Savings: 70% off, high quality at a steal.
  • Customer Approved: Loved for quality and ease.
Grab Yours Today at 70% Off!

This post may contain affiliate links learn more.

I’ll be honest, for years, tofu was my culinary nemesis. I wanted to love it. I saw all these gorgeous, golden-brown cubes in restaurant dishes and food blogs, promising a satisfying crunch and a world of flavor. But every time I tried to make it at home, I was met with disappointment. My tofu was often pale, stubbornly soft, and had a texture that my family politely described as “spongy.” It was the one dish I just couldn’t master, and it was frustrating. That all changed with this recipe. After countless trials, a deep dive into the science of crispiness, and a few key “aha!” moments, I finally cracked the code. The result is what I now proudly call The Ultimate Crispy Baked Tofu Cubes. These aren’t just “good for tofu”; they are genuinely, addictively delicious. The first time I served these, my husband, a tofu skeptic, went back for a second helping. My kids, who usually push anything new around their plates, now ask for “those crunchy squares” for dinner. They have a shatteringly crisp, golden-brown exterior that gives way to a firm yet tender inside, all coated in a savory, slightly sweet, and umami-rich glaze. This recipe has transformed tofu from a kitchen challenge into a weekly staple in our home, and I am beyond excited to share every single tip and trick with you so you can achieve tofu perfection on your very first try.

Ingredients

This recipe relies on a few simple, high-impact ingredients to create its signature texture and flavor. Each component plays a crucial role, from the type of tofu used to the specific elements of the savory marinade.

For the Tofu:

  • 1 (16-ounce) block of extra-firm or high-protein tofu: This is non-negotiable for achieving the best texture. Extra-firm tofu contains the least amount of water, which is the enemy of crispiness. A high-protein variety is even denser and will yield a chewier, more “meaty” result. Avoid silken, soft, or medium-firm tofu for this recipe, as they will fall apart and will not bake to a crispy finish.
  • 2 tablespoons cornstarch (or arrowroot powder): This is the secret weapon for that unbelievably crispy coating. The starch absorbs any final traces of surface moisture and forms a dry, light crust in the oven’s heat that becomes wonderfully crunchy. Arrowroot powder is an excellent gluten-free alternative that works in the exact same way.
  • 1 tablespoon neutral oil (avocado, grapeseed, or vegetable oil): A small amount of oil helps the tofu to brown evenly and prevents the cornstarch coating from tasting chalky. It aids in the Maillard reaction, which is responsible for that beautiful golden-or-brown color and complex flavor.

For the Savory Marinade:

  • ¼ cup low-sodium soy sauce or tamari: This is the foundation of our flavor, providing a deep, salty, and umami punch. I recommend low-sodium to better control the final saltiness of the dish. For a gluten-free option, tamari is the perfect substitute, offering a slightly richer and less sharp flavor profile.
  • 2 tablespoons maple syrup or agave nectar: A touch of sweetness is essential to balance the saltiness of the soy sauce and the sharpness of the vinegar. It also helps the tofu cubes caramelize in the oven, contributing to their beautiful browning and crispy edges.
  • 1 tablespoon rice vinegar: This adds a subtle, bright tang that cuts through the richness and wakes up all the other flavors. It prevents the marinade from tasting flat or one-note.
  • 1 teaspoon toasted sesame oil: A little goes a long way. Toasted sesame oil provides a wonderfully nutty, aromatic fragrance and a rich, deep flavor that is characteristic of many Asian-inspired dishes.
  • 1 teaspoon garlic powder: Garlic powder offers a consistent, sweet, and savory garlic flavor that distributes more evenly in a liquid marinade than fresh minced garlic, which can sometimes burn in the high heat of the oven.
  • ½ teaspoon ground ginger: This adds a warm, spicy note that complements the other ingredients perfectly. Like garlic powder, the ground version ensures even distribution and prevents burning.

Instructions

Follow these steps meticulously for guaranteed crispy results. The most critical part of this process is the first step—pressing the tofu. Do not be tempted to skip it!

Step 1: Press the Tofu (The Most Important Step)

Your journey to crispy tofu begins with removing as much water as possible. Open the package of tofu and drain all the liquid.

  • Using a Tofu Press: If you have a tofu press, this is the easiest method. Simply follow the manufacturer’s instructions, placing the block inside and tightening the plates. Let it press for a minimum of 30 minutes, but for truly spectacular results, press for 1-2 hours.
  • DIY Pressing Method (No Special Equipment Needed): If you don’t have a press, you can easily make one. Place the drained tofu block on a plate lined with a few paper towels or a clean, lint-free kitchen towel. Place another layer of paper towels or another towel on top of the tofu. Find something heavy and flat to place on top—a cast-iron skillet, a few heavy cookbooks, or a cutting board weighed down with some cans will work perfectly. Let it press for at least 30-60 minutes. You will be amazed at how much water is released. After pressing, the tofu block should feel significantly firmer and look more compact. Pat it dry one last time with a paper towel.

Step 2: Cube the Tofu

Place the pressed, dry block of tofu on a cutting board. Cut it into uniform ¾-inch to 1-inch cubes. Try to make them as consistent in size as possible. This ensures that all the pieces will cook evenly and finish at the same time, so you don’t have some pieces that are perfectly crispy while others are still soft or burnt.

Step 3: Prepare the Marinade

In a medium-sized mixing bowl (one that’s large enough to hold all the tofu cubes), combine all the marinade ingredients: the low-sodium soy sauce (or tamari), maple syrup, rice vinegar, toasted sesame oil, garlic powder, and ground ginger. Whisk everything together vigorously until the maple syrup is fully dissolved and the mixture is well-combined and emulsified.

Step 4: Marinate the Tofu

Gently add the tofu cubes to the bowl with the marinade. Use a soft spatula or your hands to carefully toss the cubes, ensuring each piece is coated in the flavorful liquid. Be gentle to avoid breaking the cubes. Let the tofu marinate for at least 20 minutes to allow it to absorb the flavors. For an even more intense flavor, you can cover the bowl and marinate it in the refrigerator for up to 4 hours.

Step 5: Coat for Maximum Crispiness

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. This is crucial for preventing the tofu from sticking and makes cleanup a breeze.

Using a slotted spoon, transfer the marinated tofu cubes from the bowl onto the prepared baking sheet, leaving the excess marinade behind in the bowl. Arrange the cubes in a single, even layer, making sure there is space between each piece. Do not overcrowd the pan; use two pans if necessary.

Drizzle the 1 tablespoon of neutral oil over the tofu cubes. Sprinkle the 2 tablespoons of cornstarch evenly over the top. Use your hands or a spatula to gently toss the cubes directly on the baking sheet until they are lightly and evenly coated with the oil and starch mixture. The surface should look pasty and a little clumpy—this is what you want!

Step 6: Bake to Golden Perfection

Place the baking sheet in the preheated oven. Bake for 15 minutes. After 15 minutes, remove the pan from the oven. Using tongs or a spatula, carefully flip each cube over. You should see the bottoms starting to get golden and crispy.

Return the pan to the oven and bake for another 10-15 minutes. The tofu is done when all sides are a deep golden brown, the edges are visibly crispy, and the cubes feel firm to the touch. The total baking time will be around 25-30 minutes, depending on your oven’s specific temperature and the size of your cubes.

Remove from the oven and let the tofu cool on the pan for a few minutes. It will get even crispier as it cools. Serve immediately for the best texture.

Nutrition Facts

  • Servings: 4 servings
  • Calories Per Serving: Approximately 220 calories
  1. High in Plant-Based Protein (Approx. 18g per serving): Tofu is a complete protein, meaning it contains all nine essential amino acids your body needs. This makes it an excellent building block for muscle repair, immune function, and overall satiety, keeping you fuller for longer.
  2. Excellent Source of Calcium: Tofu, especially when set with calcium sulfate, is a fantastic non-dairy source of calcium, which is vital for strong bones and teeth, as well as proper nerve and muscle function.
  3. Rich in Iron: This recipe provides a significant amount of plant-based iron, a key mineral for producing red blood cells and transporting oxygen throughout the body, helping to fight fatigue.
  4. Low in Saturated Fat: By using tofu as the protein source and baking instead of deep-frying, this dish is naturally low in saturated fats, making it a heart-healthy choice compared to many animal-based proteins.
  5. Contains Isoflavones: Tofu is rich in isoflavones, plant compounds that have been studied for their potential benefits, including supporting heart health and bone density.

Preparation Time

This recipe is straightforward, but it’s important to account for the inactive pressing and marinating time for the best results.

  • Pressing Time: 30 minutes (inactive)
  • Active Preparation Time: 15 minutes (cubing, mixing marinade, coating)
  • Marinating Time: 20 minutes (inactive)
  • Baking Time: 30 minutes
  • Total Time: Approximately 1 hour and 35 minutes (with only 15 minutes of hands-on work)

How to Serve

These crispy baked tofu cubes are incredibly versatile. Their savory-sweet flavor profile allows them to slot seamlessly into a wide variety of meals. Here are some of our favorite ways to serve them:

  • As the Star Protein in a Grain Bowl:
    • Build a bowl with a base of quinoa, brown rice, or farro.
    • Add the crispy tofu cubes.
    • Load it up with colorful roasted vegetables like broccoli, bell peppers, and sweet potatoes.
    • Top with sliced avocado, a sprinkle of sesame seeds, and a drizzle of peanut sauce or spicy mayo.
  • Tossed into Salads for a Protein Boost:
    • Add warm or cold tofu cubes to a bed of mixed greens or kale.
    • Combine with crunchy elements like shredded carrots, cucumbers, and edamame.
    • A sesame ginger or miso vinaigrette pairs beautifully.
    • Finish with some crispy wonton strips or toasted nuts for extra texture.
  • As a Delicious Appetizer or Snack:
    • Serve the freshly baked tofu cubes on a platter with a selection of dipping sauces.
    • Excellent choices include sweet chili sauce, peanut sauce, hoisin sauce, or a simple sriracha-mayo mixture.
    • Garnish with chopped scallions and cilantro for a fresh, vibrant finish.
  • Stuffed into Wraps, Tacos, or Sandwiches:
    • Fill a warm tortilla or pita bread with the tofu, shredded lettuce, and a creamy slaw.
    • Use them as the “meat” for Asian-inspired tacos with pickled vegetables and a spicy sauce.
    • Layer them in a Banh Mi-style sandwich with pickled carrots and daikon, cilantro, and jalapeños.
  • With Noodles or in a Stir-Fry:
    • Toss the finished crispy tofu cubes with cooked soba noodles, rice noodles, or udon. Add a simple sauce of soy sauce, sesame oil, and a little chili crunch.
    • For a stir-fry, cook your vegetables (like bok choy, snap peas, and mushrooms) separately, then add the already-baked tofu at the very end. This preserves its crispy texture, which can be lost if it’s simmered in sauce.

Additional Tips

Master this recipe and make it your own with these eight pro tips for tofu perfection every single time.

  1. Don’t You Dare Skip the Press: I’m mentioning it again because it is the single most important factor between crispy tofu and soggy tofu. Water is the enemy of crispiness. Pressing removes that water, allowing the tofu to firm up and absorb the marinade, rather than just being steamed from the inside out.
  2. Embrace the Freeze-and-Thaw Technique: For an even chewier, more “meaty” texture, try freezing the entire block of tofu (still in its original packaging) for at least 24 hours. Then, let it thaw completely in the refrigerator. Once thawed, press it as directed. The freezing process creates ice crystals that form tiny pockets within the tofu, changing its structure and making it even more porous and sponge-like, perfect for soaking up marinades and developing a fantastic chew.
  3. The Magic of Cornstarch is Real: Do not skip the cornstarch coating. It’s not just for a little extra crunch; it’s a game-changer. It creates a protective, dry layer on the tofu’s exterior. In the oven, this starchy layer dehydrates and fries in the hot air, forming a distinct, shatteringly crisp shell that is completely separate from the tender interior of the tofu.
  4. Give Them Space to Breathe: Overcrowding the baking sheet is a classic mistake. When tofu cubes are packed too tightly together, they trap steam. This steam prevents the surfaces from drying out and browning properly, resulting in soft, pale tofu. Always arrange your cubes in a single layer with at least half an inch of space between each piece. Use two baking sheets if you have to—it’s worth it.
  5. High Heat is Your Friend: A hot oven is essential. The 425°F (220°C) temperature helps to evaporate any surface moisture quickly and kick-starts the browning process (the Maillard reaction). A lower temperature will simply dry the tofu out slowly, leading to a tough and leathery texture rather than a crispy-on-the-outside, tender-on-the-inside result.
  6. Experiment with Spices and Marinades: This recipe is a fantastic template. Feel free to customize the marinade. Add a teaspoon of sriracha or a pinch of red pepper flakes for heat. Swap the garlic and ginger powder for smoked paprika and cumin for a smoky, BBQ-style tofu. Add a tablespoon of miso paste for an even deeper umami flavor.
  7. The Best Way to Reheat: Leftover baked tofu is fantastic, but it can lose some of its crispiness in the fridge. Do not use the microwave to reheat it, as this will make it rubbery and steamy. The best way to bring back the crunch is to reheat it in an oven or toaster oven at 400°F (200°C) for 5-7 minutes, or in an air fryer for 3-4 minutes.
  8. Parchment Paper is Non-Negotiable: Tofu, especially when coated with a slightly sweet marinade and starch, loves to stick to baking sheets. Lining your pan with parchment paper not only guarantees that your precious crispy coating won’t be left behind on the pan but also makes cleanup incredibly easy. No soaking or scrubbing required.

FAQ Section

Here are answers to some of the most frequently asked questions about making perfect crispy baked tofu.

1. Can I make this recipe in an air fryer?
Absolutely! An air fryer is fantastic for making crispy tofu. To adapt this recipe, follow all steps through coating the tofu. Then, preheat your air fryer to 400°F (200°C). Place the tofu cubes in the air fryer basket in a single layer (you may need to work in batches). Air fry for 10-15 minutes, shaking the basket halfway through, until golden brown and crispy on all sides.

2. Why did my tofu come out soggy instead of crispy?
The most common culprit is insufficient pressing. If you don’t remove enough water, it’s impossible for the tofu to get crispy. The second most likely reason is overcrowding the pan, which creates steam. Finally, ensure your oven is fully preheated to the correct high temperature before you put the tofu in.

3. How can I make this recipe gluten-free?
It’s very simple to make this recipe gluten-free. Just make one easy swap: use gluten-free tamari instead of soy sauce. All the other ingredients, including the cornstarch, are naturally gluten-free.

4. Can I prepare this ahead of time for meal prep?
Yes, this recipe is great for meal prep. You can press, cube, and marinate the tofu up to 24 hours in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply drain off the excess marinade, coat with cornstarch, and bake as directed for a fresh, crispy result. You can also bake a full batch ahead of time and store the cooked cubes in the fridge for up to 4 days.

5. What is the best type of tofu to use for baking?
You must use extra-firm or high-protein (sometimes called “super-firm”) tofu. These varieties have the lowest water content and the densest structure, which holds up to pressing, marinating, and baking. Silken, soft, or even medium-firm tofu will crumble and turn to mush.

6. How should I store leftover crispy baked tofu?
Let the tofu cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 4 days. The exterior will soften slightly upon refrigeration. To revive the crispiness, follow the reheating instructions in the “Additional Tips” section above (using an oven or air fryer).

7. Is baked tofu actually a healthy choice?
Yes, baked tofu is a very healthy food. It is a complete plant-based protein, low in calories and saturated fat, and completely free of cholesterol. It’s also a good source of essential minerals like iron, calcium, and manganese. Baking is a much healthier cooking method than frying, as it requires significantly less oil.

8. Can I use a different marinade or just season the tofu?
Definitely. This marinade is a versatile starting point, but you can use almost any of your favorite marinades. You could also skip the liquid marinade entirely. After pressing and cubing the tofu, toss it with oil, cornstarch, and your favorite dry spice blend (like a mix of smoked paprika, garlic powder, onion powder, and a little cayenne) and bake as directed.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Baked Tofu Cubes


  • Author: Bianca

Ingredients

Scale

This recipe relies on a few simple, high-impact ingredients to create its signature texture and flavor. Each component plays a crucial role, from the type of tofu used to the specific elements of the savory marinade.

For the Tofu:

  • 1 (16-ounce) block of extra-firm or high-protein tofu: This is non-negotiable for achieving the best texture. Extra-firm tofu contains the least amount of water, which is the enemy of crispiness. A high-protein variety is even denser and will yield a chewier, more “meaty” result. Avoid silken, soft, or medium-firm tofu for this recipe, as they will fall apart and will not bake to a crispy finish.
  • 2 tablespoons cornstarch (or arrowroot powder): This is the secret weapon for that unbelievably crispy coating. The starch absorbs any final traces of surface moisture and forms a dry, light crust in the oven’s heat that becomes wonderfully crunchy. Arrowroot powder is an excellent gluten-free alternative that works in the exact same way.
  • 1 tablespoon neutral oil (avocado, grapeseed, or vegetable oil): A small amount of oil helps the tofu to brown evenly and prevents the cornstarch coating from tasting chalky. It aids in the Maillard reaction, which is responsible for that beautiful golden-or-brown color and complex flavor.

For the Savory Marinade:

  • ¼ cup low-sodium soy sauce or tamari: This is the foundation of our flavor, providing a deep, salty, and umami punch. I recommend low-sodium to better control the final saltiness of the dish. For a gluten-free option, tamari is the perfect substitute, offering a slightly richer and less sharp flavor profile.
  • 2 tablespoons maple syrup or agave nectar: A touch of sweetness is essential to balance the saltiness of the soy sauce and the sharpness of the vinegar. It also helps the tofu cubes caramelize in the oven, contributing to their beautiful browning and crispy edges.
  • 1 tablespoon rice vinegar: This adds a subtle, bright tang that cuts through the richness and wakes up all the other flavors. It prevents the marinade from tasting flat or one-note.
  • 1 teaspoon toasted sesame oil: A little goes a long way. Toasted sesame oil provides a wonderfully nutty, aromatic fragrance and a rich, deep flavor that is characteristic of many Asian-inspired dishes.
  • 1 teaspoon garlic powder: Garlic powder offers a consistent, sweet, and savory garlic flavor that distributes more evenly in a liquid marinade than fresh minced garlic, which can sometimes burn in the high heat of the oven.
  • ½ teaspoon ground ginger: This adds a warm, spicy note that complements the other ingredients perfectly. Like garlic powder, the ground version ensures even distribution and prevents burning.

Instructions

Follow these steps meticulously for guaranteed crispy results. The most critical part of this process is the first step—pressing the tofu. Do not be tempted to skip it!

Step 1: Press the Tofu (The Most Important Step)

Your journey to crispy tofu begins with removing as much water as possible. Open the package of tofu and drain all the liquid.

  • Using a Tofu Press: If you have a tofu press, this is the easiest method. Simply follow the manufacturer’s instructions, placing the block inside and tightening the plates. Let it press for a minimum of 30 minutes, but for truly spectacular results, press for 1-2 hours.
  • DIY Pressing Method (No Special Equipment Needed): If you don’t have a press, you can easily make one. Place the drained tofu block on a plate lined with a few paper towels or a clean, lint-free kitchen towel. Place another layer of paper towels or another towel on top of the tofu. Find something heavy and flat to place on top—a cast-iron skillet, a few heavy cookbooks, or a cutting board weighed down with some cans will work perfectly. Let it press for at least 30-60 minutes. You will be amazed at how much water is released. After pressing, the tofu block should feel significantly firmer and look more compact. Pat it dry one last time with a paper towel.

Step 2: Cube the Tofu

Place the pressed, dry block of tofu on a cutting board. Cut it into uniform ¾-inch to 1-inch cubes. Try to make them as consistent in size as possible. This ensures that all the pieces will cook evenly and finish at the same time, so you don’t have some pieces that are perfectly crispy while others are still soft or burnt.

Step 3: Prepare the Marinade

In a medium-sized mixing bowl (one that’s large enough to hold all the tofu cubes), combine all the marinade ingredients: the low-sodium soy sauce (or tamari), maple syrup, rice vinegar, toasted sesame oil, garlic powder, and ground ginger. Whisk everything together vigorously until the maple syrup is fully dissolved and the mixture is well-combined and emulsified.

Step 4: Marinate the Tofu

Gently add the tofu cubes to the bowl with the marinade. Use a soft spatula or your hands to carefully toss the cubes, ensuring each piece is coated in the flavorful liquid. Be gentle to avoid breaking the cubes. Let the tofu marinate for at least 20 minutes to allow it to absorb the flavors. For an even more intense flavor, you can cover the bowl and marinate it in the refrigerator for up to 4 hours.

Step 5: Coat for Maximum Crispiness

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. This is crucial for preventing the tofu from sticking and makes cleanup a breeze.

Using a slotted spoon, transfer the marinated tofu cubes from the bowl onto the prepared baking sheet, leaving the excess marinade behind in the bowl. Arrange the cubes in a single, even layer, making sure there is space between each piece. Do not overcrowd the pan; use two pans if necessary.

Drizzle the 1 tablespoon of neutral oil over the tofu cubes. Sprinkle the 2 tablespoons of cornstarch evenly over the top. Use your hands or a spatula to gently toss the cubes directly on the baking sheet until they are lightly and evenly coated with the oil and starch mixture. The surface should look pasty and a little clumpy—this is what you want!

Step 6: Bake to Golden Perfection

Place the baking sheet in the preheated oven. Bake for 15 minutes. After 15 minutes, remove the pan from the oven. Using tongs or a spatula, carefully flip each cube over. You should see the bottoms starting to get golden and crispy.

Return the pan to the oven and bake for another 10-15 minutes. The tofu is done when all sides are a deep golden brown, the edges are visibly crispy, and the cubes feel firm to the touch. The total baking time will be around 25-30 minutes, depending on your oven’s specific temperature and the size of your cubes.

Remove from the oven and let the tofu cool on the pan for a few minutes. It will get even crispier as it cools. Serve immediately for the best texture.

Nutrition

  • Serving Size: one normal portion
  • Calories: 220
  • Protein: 18g