Crispy Baked Tofu (No Pressing Required!)

As a registered dietitian and a casual home cook, I’m always looking for plant-based proteins that are both nutritious and easy to prepare. Enter: crispy baked tofu—the unsung hero of any meatless meal. This version is oven-baked, not fried, and thanks to a game-changing technique I learned from an Asian food scientist on YouTube (hi, @wendythefoodscientist), there’s no tofu pressing required. Game. Changer.

This all started when I had a craving for sushi bowls but didn’t feel like standing over the stove frying tofu. I wanted something with crunch and flavor that didn’t involve a splattered stovetop. Wendy shared a tip about boiling tofu in salted water for 10 minutes—and honestly, it transformed everything. It draws out excess moisture, makes the tofu tender inside, and helps the edges crisp up beautifully in the oven. I tried it once, and now I’ll never go back.

The Benefits of Tofu

Tofu is a staple in many plant-forward diets for a reason. It’s made from soybeans, making it a complete protein (meaning it contains all nine essential amino acids). Extra firm tofu in particular is rich in:

• Protein – around 10g per serving
• Calcium – especially if calcium-set
• Iron and magnesium
• Isoflavones – antioxidants that support heart health

Plus, it’s incredibly versatile, taking on the flavor of any sauce or seasoning you give it.

How to Cook Crispy Baked Tofu

No frying, no pressing—just crispy, savory goodness. Here’s how I make it:

1. Slice tofu: Cut a block of extra firm tofu into 1-inch cubes.
2. Boil: Add to a pot of boiling water with a generous pinch of salt. Boil for 10 minutes.
3. Drain: Use a sieve or strainer to remove excess water.
4. Season: In a bowl, toss tofu with a splash of soy sauce, onion powder, garlic powder, and paprika until coated.
5. Coat: Sprinkle in 2–3 tablespoons of arrowroot powder and toss again until evenly coated.
6. Bake: Spread tofu out on a parchment-lined baking sheet and bake at 400°F for 25 minutes, or until crispy and golden.

The result? Crispy edges, tender centers, and tons of flavor.

What to Serve with Baked Tofu

This crispy tofu is a great protein base for any meal. I love using it in:

• Sushi bowls with seasoned rice, avocado, cucumber, and spicy mayo
• Stir-fries with broccoli, bell peppers, and a sesame soy glaze
• Salads for an added crunch and protein boost
• Rice or noodle bowls with a creamy peanut or tahini dressing

It’s also delicious on its own as a savory snack or tossed into wraps and tacos.

Final Thoughts

If you’ve ever been intimidated by cooking tofu—or felt annoyed at how long it takes to press it—this crispy baked tofu method will change your life. It’s fast, flavorful, and works beautifully in a variety of dishes. As someone who’s juggling multiple roles, I need recipes that are nourishing and doable. This one checks both boxes.

Give it a try and tag me @krystalgeorgerd so I can see how you make it your own!

Crispy Baked Tofu (No Pressing Required!)

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• Author: Krystal George
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 3-4 servings 1x
• Category: Meat Alternative
• Method: Boiling & Baking
• Diet: Vegan

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Description

Learn how to make crispy baked tofu without pressing it! This easy tofu recipe uses arrowroot powder and a boiling method before baking.

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Ingredients

Scale 1x2x3x

• 1 pack extra firm tofu (14–16 oz), cubed
• 2 tbsp soy sauce
• 2–3 tbsp arrowroot flour (best for baking tofu)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• pinch of salt, to boil
• Optional: nonstick spray oil for extra crispiness

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Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Boil the tofu: Bring a pot of salted water to a boil. Add cubed tofu and boil for 10 minutes.
3. Drain tofu in a strainer and let sit for a few minutes to steam off any remaining moisture.
4. Season: Add tofu to a bowl with soy sauce, onion powder, garlic powder, and paprika. Toss to coat.
5. Coat with arrowroot: Add arrowroot powder and toss again until tofu is evenly coated and slightly sticky.
6. Bake: Spread tofu on the baking sheet, spacing pieces apart. Bake for 25 minutes or until crispy and golden, flipping halfway if desired.
7. Serve with sushi bowls, stir-fries, salads, or grain bowls. Garnish with green onions, sesame seeds, or dipping sauce.

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