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Learn how to make crispy tofu! It’s easy to prepare, requires just a few simple ingredients, and so so good!

macro image of crispy baked tofu on a plate

We are self-proclaimed tofu lovers, and this recipe is up there as one of our favorites. Tofu can be prepared in so many different ways. When you’re first learning to cook with it, it can definitely be overwhelming. We hope this recipe can serve as a simple go-to.

For this crispy tofu, you will need extra firm tofu. The key to the perfect crispy tofu is to press it for at least one hour before marinating. Pressing tofu is simple but does take a little bit of time. The good thing is, you don’t need a press to do it. Here’s our fun hack to pressing tofu without a tofu press.

overhead image of ingredients for crispy baked tofu on white plate

The marinade for this crispy tofu is simple. All you need is:

  • Tamari – basically soy sauce, but gluten-free.
  • Sriracha – adds the perfect bit of spice and flavor.
  • Cornstarch – coats the tofu to give it that crispy texture we know and love.
  • Olive Oil – adding fat into a marinade helps ground the flavors and retain moisture in the tofu so it won’t dry out.
  • Garlic Powder – a healthy dose of garlic always does the trick to bring the flavor to the next level.
  • Black Pepper – adds another hint of spice to round out the marinade.

This crispy tofu is versatile and can be cut into either cubes or slabs depending on how you want to use it.

Here are some ideas to put this crispy tofu to use:

  • Sandwiches (we recommend using slabs for this)
  • Bowls
  • Burritos
  • Salads
  • Snacking
  • Tossed in teriyaki sauce (or sauce of choice)

If you are still craving tofu, here are some more recipes that we absolutely love!

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crispy baked tofu on a white speckled plate

Easy Crispy Tofu

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings
  • Diet: Vegan


Learn how to make crispy tofu! It’s easy to prepare, requires just a few simple ingredients, and so so good!


  • 1 block (15 ounces) extra-firm tofu, pressed and cubed
  • 2 tablespoons tamari (or soy sauce if not gluten-free)
  • 1/2 to 1 teaspoon sriracha (or more as desired)
  • 1 tablespoon olive oil (or oil of choice)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch


  1. Drain and press your tofu for 45 minutes to 1 hour. Learn how to press tofu here. Once the tofu has been pressed, cut it into about 1-inch cubes and set it aside.
  2. In a medium-sized sealable bag or container, add in the tamari, sriracha, olive oil, garlic powder, and black pepper. Give it a quick mix until uniform and then add in the tofu.
  3. Seal the bag (or container) and give it a good shake to fully coat the tofu.
  4. Open up the bag (or container) and evenly sprinkle over the cornstarch. Seal the bag (or container) once more and give it a good shake, so that the tofu is fully coated by the cornstarch.
  5. Oven: Preheat the oven to 425°F, and line a baking sheet with a silicone mat. We have had the best results with a silicone mat for this recipe. Parchment paper can be used but it may stick. Evenly distribute the tofu onto the baking sheet in a single later and place it into the oven for 35-45 minutes, or until golden and crispy. The longer it bakes, the crispier it will get, but it will also have a more “charred” taste when you get closer to 45 minutes. We bake ours for 40. Remove the tofu from the oven and cool before serving to allow it to fully crisp up.
  6. Air Fryer: Arrange the tofu in a single layer in the basket of your air fryer (you may need to do 2 batches depending on the size of your basket). Air fry at 400°F for 20 to 25 minutes, tossing halfway through. Remove the tofu from the oven and cool before serving to allow it to fully crisp up.


  • This tofu is best when served the day of making it. If you are going to eat it on a later date, store it in an airtight container in the refrigerator for up to 1 week. To rewarm, we suggest toasting or air frying it until crisped up.
  • Add any additional seasonings of your choice, have fun with it!
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Oven

Keywords: Entree, Oven, Gluten-free, Vegan, Tofu, Crispy

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Awesome on peanut rice noodles with broccoli, green onion, shredded carrot and cucumbers. Thanks for another great tofu recipe.

  2. This is amazing! This is the third night I’m making it. I pair it with rice and some type of veggie (peas, carrots, cucumbers, etc.) Also, we didn’t have any cornstarch so I used tapioca flour instead, and it was wonderful!

  3. These come out perfectly crispy in the air fryer! This is hands down my go to tofu recipe! Thanks Jasmine and Chris!

  4. Great concept, but we’re not huge tofu fans – wondering if this would work substituting frozen avocado chunks from Costco instead.

  5. I’m surprised this recipe doesn’t have thousands of 5 star reviews. This recipe is simple, delicious, crispy and addicting. I’ve tried many tofu recipes and this is the best EVER. Thank you so much !!

  6. So yummy! I used sesame seed oil. Next time, I’ll definitely use less Sriracha sauce because I’m really sensitive to even the slightest of flavors. So crispy! Thank you again!

  7. Just tried this recipe and it’s delicious! I tried a batch in the oven and in the air fryer, and I prefer the air fryer, but both easy and delicious! I couldn’t stop eating it!

  8. This came together very quickly and turned out really crispy! I ate it plain (as spicy ‘lil tofu nuggets), but I think it’d be great in a buddha bowl or ramen. I will def be making this again!

  9. Dear goodness this turned out perfect! I’ve baked tofu many times but never with cornstarch and never had it turn out this good! You really get that nice crunch on the outside that normally only comes with fried tofu! This is definitely is going to be my go-to tofu recipe!

  10. This recipe turned out so crispy, perfect, and delicious! As a longtime vegan, this is my new go-to crispy tofu recipe, and it’s simple enough (and explained well enough) for anyone who wants to dip their toe into the tofu pool, too. Highly recommend!