Tofu doesn’t exactly have the best reputation, but 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!

Why You’ll Love This Crispy Baked Tofu Recipe

• Baked, Not Fried. A lot of restaurant-style tofu is deep-fried, which is how it gets that irresistibly crispy, chewy texture. This tofu recipe is also chewy, but it’s baked in the oven, making it much healthier. Score!
• Infused With Flavor. While the texture of the tofu you get from Thai and Chinese restaurants is from frying, the flavor is almost entirely on the outside of the tofu from the sauce it’s tossed in after being fried. Here, we use a sweet-and-savory Tofu Marinade to flavor the tofu from the inside out.
• No Freezing Needed. My Crispy Tofu recipe is a reader favorite, but you have to freeze the tofu in advance for best results—and I have definitely had those 5pm, “Oh shoot, I forgot to freeze the tofu!” moments when I’m about to start making dinner. This method for how to cook tofu simply requires a quick 30 minute marinade.
• Healthy Plant-Based Protein. Whether you’re vegan, vegetarian, or an ardent meat-eater, we can all use some more plant-based proteins in our lives. Most varieties of extra-firm tofu have 9 grams of protein per serving, with around 130 calories, which means it packs a big protein punch for a relatively small number of calories.
• Add It to Anything. The marinade I use for this baked tofu pairs with Asian dishes like Zucchini Stir Fry, or you can make it into a wrap topped with Healthy Coleslaw and served with a side of Sweet Potato Fries. Just like my Air Fryer Tofu, this recipe is versatile!

How to Cook Tofu You Actually Want to Eat

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.

First, there are so many different types of tofu! Refrigerated tofu, shelf-stable silken tofu; firm, soft, extra-firm, super firm. Hello, decision fatigue!

Then, there’s the fact that you do what seems logical—cut it into cubes, add it to your stir fry—and you end up with mushy lumps of bland nothingness that doesn’t resemble those chewy little triangles in your takeout Pad Thai in any way, shape, or form.

Womp womp. No wonder so many people have sworn off cooking tofu at home.

Like my Tofu Tacos and Tofu Stir Fry recipe, this baked tofu is designed to take the guesswork out of cooking tofu.

Once you understand the method behind this recipe, you can apply it to other tofu dishes, or come up with your own tofu creations. 

Tofu: it’s not just a punchline for bad jokes about vegetarians anymore.

How to Make Baked Tofu

The Ingredients

For the Tofu and Baking

• Extra-Firm Tofu. Buy the refrigerated kind and be sure to buy extra-firm, as it has the ideal texture for baking.
• Cornstarch or Arrowroot Starch. For a crispy exterior when you’re cooking tofu.

For the Tofu Marinade

• Low-Sodium Soy Sauce. Brings umami flavor without a lot of extra salt.

• Pure Maple Syrup. Some sweet to balance the savory.
• Rice Vinegar. Rice vinegar works well with Asian pairings, but apple cider vinegar is fine too.
• Extra-Virgin Olive Oil. No need to use your best bottle here.
• Sesame Oil. Toasted sesame oil adds some depth.
• Garlic Powder. Gives your baked tofu a garlicky flavor without having to crush fresh garlic cloves.
• Smoked Paprika. Adds some meaty flavor to cooked tofu since we associate smokiness with meat.

• Ground Ginger. Ginger brings a little bit of warmth.
• Sriracha or Hot Sauce of Choice. Feel free to use more or less.

Optional, for Serving

The Directions

1. Press the Tofu. Squeeze the excess moisture out of the tofu with your hands, or press it for 15 minutes.

2. Cut. Slice the tofu into cubes and place them in a baking dish.

3. Mix. Whisk together the marinade ingredients in a bowl or liquid measuring cup.

4. Marinate. Pour the marinade over the tofu and marinate for at least 30 minutes at room temperature, or up to a day in the refrigerator.
5. Prepare. Preheat your oven to 425 degrees F and line a sheet pan with parchment paper.

6. Bake. Transfer the tofu to the baking sheet, coat with cornstarch, and spread the cubes into an even layer. Bake tofu for 20 to 30 minutes.

7. Finish. Drizzle the baked tofu with extra marinade, serve, and ENJOY!

Recipe Variations

• Garlicky Lemon Herb Baked Tofu. Use a half-batch of my Chicken Marinade for baked 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.

Storage Tips

• 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 degree 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 it’s 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.

What to Serve with Baked Tofu

• Liquid Measuring Cup. I love using these for whisking sauces and marinades—the high sides mean no spillover and the spout makes pouring easy.
• Tofu Press. If you’re serious serious about cooking tofu, a tofu press is a worthy investment for squeezing out that excess liquid.
• Measuring Beakers. These little measuring beakers measure tablespoons of liquid, which comes in handy when you’re making a marinade or anything else with a lot of liquid ingredients.

Recipe Tips and Tricks

• Press the Tofu 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 the 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.