A crispy, plant-based alternative to junk food, this amazing crispy tofu recipe is one of the best ways to cook tofu. Plus, it’s so delicious and you can customize it with your favorite seasonings!
Optionally, freeze and thaw the tofu. Freeze it for 4-6 hours or overnight. Then move it to the refrigerator to thaw during the day in time to press and bake it in the evening.
Prepare The Tofu
Cut the tofu into small cubes. First, cut it into three slices horizontally. Then, cut it lengthwise into thirds. Finally, cut across into five pieces. (Refer to the images on the blog.)Another way is to cut it into 5 slices and then cut each slice into small cubes.
Place the tofu cubes on the towel and then fold the towel over them (or use a second one). Place something heavy, like a pan or a second chopping board, over the tofu. Set aside for at least 10 minutes (up to 30 minutes).
Bake The Tofu
Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.
Put the drained and pressed tofu cubes in a mixing bowl and add the olive oil, soy sauce, and cornstarch. Toss to make sure the tofu is completely covered.
Place the cubes in a single layer on the tray. Then bake in the oven at 400ºF/200ºC for 25-30 minutes, tossing the oven-roasted tofu halfway.
Storage Instructions
To make ahead: once pressed, the tofu can be stored in the fridge in an airtight container for 3-4 days. That way, you can season and bake it as needed throughout the week.Storing: The tofu will lose its crispiness when over time. However, the leftovers can be stored in an airtight container in the fridge for between 4-5 days.To reheat: You can pop it back in the oven till heated through (this should help it crisp up a little more again too). Alternatively, you could reheat them on the stovetop.
Notes
Use extra-firm tofu: I've tried this method with various "firmness" levels, and extra-firm really is the very best option for the crispiest results.
Freeze your tofu: If you cook tofu often, then you've likely heard this tip before. Freezing tofu yields firmer, spongier, chewier tofu that not only tastes better but yields the crispiest results (check the blog post for the freezing method).
Make sure to press that tofu! And I mean, to within an inch of its life.
Don't omit the starch: Cornstarch is an absolute marvel and turns your limp tofu into a crispy tofu dream!
You can slice your tofu how you please for this method: cubes, triangles, slices, etc. The thinner/smaller the slices, the faster they'll bake, so be aware and keep an eye on the oven.
Get creative with the seasonings: feel free to experiment with Italian Seasoning, Za’atar, curry powders, "cheesy" results using nutritional yeast (or cheese), onion & garlic powder, and smoked paprika, etc.
Check the blog post for more tips and serving recommendations.