When you know how to make Baked Tofu the right way, this bland, mushy block transforms into chewy, bite-sized nuggets that are absolutely packed with flavor. Let’s dig in!
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The easiest way to make delicious tofu.
Hot take: I think most tofu haters simply don’t know how to cook tofu.
It’s not your fault, though! Tofu doesn’t exactly make it easy, with so many different varieties and preparation methods.
Like my Tofu Tacos and Tofu Stir Fry recipe, this simple baked tofu recipe is designed to take the guesswork out of cooking tofu.
- I use a sweet-and-savory Tofu Marinade to flavor the tofu inside and out. The flavor pairs well with all different kinds of dishes, from Zucchini Stir Fry to Cauliflower “Mac” and Cheese!
- Instead of frying the tofu, like a lot of restaurants do, I bake it in the oven instead so it’s healthier.
- My Crispy Tofu recipe is a reader favorite, but you have to freeze the tofu in advance for best results. This method for baked tofu requires no freezing.
Once you understand the method behind this recipe, you can apply it to other tofu dishes, or come up with your own tofu creations!
5 Star Review
“Tried this baked tofu for dinner and it turned out way better than I expected. I’m not the best with tofu usually, but this was super easy to make and had great flavor. The edges got a little crispy, which I loved.”
— Laurie —
My Tips for Perfect Baked Tofu
- Press It for the Chewiest Texture. In my humble opinion, the best tofu is chewy and meaty—and you only get this by pressing it. That said! If you prefer your baked tofu to be soft, with a melt-in-your-mouth quality on the inside, you can get away with simply giving the tofu a good squeeze; this will release enough liquid to allow the marinade to soak in.
- Skip the Silken Tofu. Silken tofu is fabulous in smoothies, soups, and desserts, but it’s not so fabulous for baking or stir frying. Even the extra-firm silken tofu has a soft, velvety texture and it doesn’t absorb marinades the same way refrigerated, water-packed extra-firm tofu does. If you’re not sure which is which, silken tofu is usually (but not always!) sold in aseptic boxes on the regular grocery store shelves.
- Don’t Skip the Marinade. Bypass the silken tofu, but don’t skip the tofu marinade—whether it’s my recipe, something from a bottle, or something you whip up on your own. Tofu is a food that takes on whatever flavors you add to it, and if you don’t add any flavors, it’s not going to taste like much of anything.
- Bake It. This recipe was developed specifically for baking in the oven. If you want to know how to cook tofu in an air fryer, see my Air Fryer Tofu; my Ultra Crispy Tofu recipe is for cooking tofu on the stovetop.
Meal Prep Tip
Baked tofu is excellent for meal prep since it can be eaten warm or cold and keeps in the refrigerator for several days. I recommend reserving the extra marinade and adding it just before serving (or using it as a dipping sauce) to keep the tofu from getting soft in the refrigerator.
Flavor Variations
- Garlicky Lemon Herb Baked Tofu. Use a half-batch of my Chicken Marinade for cooked tofu that’s perfect for adding to Green Goddess Salad or Garlic Pasta.
- Barbecue Baked Tofu. Substitute the tofu marinade for my BBQ Chicken Marinade and brush the finished tofu with your favorite Barbecue Sauce.
- Teriyaki Baked Tofu. Use your favorite store-bought teriyaki sauce (or make the honey-sweetened teriyaki sauce from my Teriyaki Chicken recipe) as a marinade and glaze for this baked tofu.
Baked Tofu
Prep: 10 minutes
Cook: 25 minutes
Total: 1 hour 5 minutes
Servings: 3 servings
This easy baked tofu is crispy on the outside, chewy inside, and packed with BIG flavor. It's my favorite way to cook tofu!
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Ingredients
For the Tofu and Baking:°
- 1 (12-to 14-ounce) block extra firm tofu (do not use firm, soft, or silken)
- 1 tablespoon cornstarch or arrowroot starch
For the Tofu Marinade:°
- ¼ cup low-sodium soy sauce
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha or hot sauce of choice
Optional, for Serving:
- Stir-fried or steamed veggies of choice
- Prepared brown rice or white rice
Instructions
- Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Wrap the tofu in paper towel and gently squeeze it once more. If time allows, wrap the tofu in fresh paper towels and press it for 15 minutes, either with a tofu press or by placing it between two plates and setting some heavy cans on top*.
- Cut the tofu into 1-inch cubes. Place them in a baking dish that holds them snugly in an even layer (I find an 8×8-inch baking dish works well).
- In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated. Marinate the tofu for 30 minutes at room temperature, or refrigerate for up to 1 day.
- When ready to cook, preheat the oven to 425℉ and line a sheet pan with parchment paper. With a slotted spoon or your fingers, transfer the tofu to the center of the baking sheet (reserve the marinade for serving). Sprinkle the cornstarch over the top of the tofu, then toss gently to coat (don't worry if the cubes crumble a little bit; those crumbly bits will get crispy and be extra delicious). Spread the tofu into an even layer so the cubes are not touching.
- Bake the tofu for 20 to 30 minutes, until it’s darkened at the edges and the edges are a little crisp. Rotate the pan 180 degrees halfway through to promote even cooking. Remove tofu from the oven and drizzle with the reserved marinade. Enjoy immediately with rice and stir-fried veggies, add it to a salad or wrap, or munch it right off of the pan.
Video
Notes
- *If you like your tofu firmer, chewier, and a little “meaty,” take time to press it. If you don’t mind a soft, creamy interior texture you can skip pressing.
- Adapted from my Air Fryer Tofu
- Marinade is my Tofu Marinade
- TO STORE: Store the baked tofu in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm leftover tofu in the microwave or in a 350°F oven until it’s heated through. Tofu can also be enjoyed cold or at room temperature.
- TO FREEZE: Place the baked tofu on a parchment-lined baking sheet and freeze until they’re solid. Transfer to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 3)Calories: 143kcalCarbohydrates: 14gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gPotassium: 305mgFiber: 1gSugar: 7gVitamin A: 330IUVitamin C: 1mgCalcium: 56mgIron: 2mg
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What to Serve with Baked Tofu
- Prepared Brown Rice or White Rice. Instant Pot Brown Rice is an excellent choice here.
- Stir-Fried or Steamed Veggies of Choice. I love Fried Cabbage with baked tofu instead of bacon. Or bake a batch of Roasted Eggplant and drizzle the extra marinade over the top.
- Asian-Inspired Dishes. Stir Fry Noodles and Cabbage Stir Fry are made for pairing with chewy, sweet-and-savory tofu bites.
- Salads. Now that you know how to cook tofu, add it to Asian Cabbage Salad for a protein boost.
Made this tonight and I think the tofu could have been okay if the instructions said to flip the tofu midway rather than just turning the pan around. As a result, I got tofu that was pretty well burnt. Did like the marinade though. All in all, a disappointment in a preparation I was looking forward to making.
I’m sorry to hear you had trouble with the recipe Jeanne. The directions indicated to: “Bake the tofu for 20 to 30 minutes, until it’s darkened at the edges and the edges are a little crisp.” At which point was it darkened at the edges before they ended up burnt for you? At 15 minutes you should be rotating your pan and at 20 minutes you should start looking for those darkened edges, although all ovens are different so you definitely need to keep an eye on them. Hope this helps!
This was such a nice change from how I usually cook tofu. I liked that it wasn’t too salty or too sweet. It has a mellow kind of flavor that works with pretty much anything. I had it with rice and steamed bok choy. Will definitely make this again. Thank you!
So glad to hear! Thank you Lauren!
Tried this baked tofu for dinner and it turned out way better than I expected. I’m not the best with tofu usually, but this was super easy to make and had great flavor. The edges got a little crispy, which I loved. I served it over rice with broccoli and it all came together so well.
Yay! Thank you Laurie!
I made this last night and it’s probably one of the best tofu recipes I’ve tried at home. The marinade has just the right mix of sweet, savory, and a tiny bit of heat. I didn’t press it for super long so it was a bit softer in the middle, but still really good.
Yay! Thank you Cherly!