Why You’ll Love This Recipe

It’s easy and hands-off — after prepping, the oven does the work.
The tofu gets delightfully crispy without frying.
You can adapt flavors with different seasonings or sauces.
It’s great for meal prepping — you can bake a batch and use it throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Extra-firm or firm tofu
Olive oil (or another neutral oil)
Soy sauce (or tamari for gluten-free)
Cornstarch (or another starch such as arrowroot or potato starch)
Salt
Garlic powder (optional)
Black pepper (optional)

Directions

Preheat your oven to 200 °C (about 400 °F).
Drain the tofu. Wrap the block in a clean kitchen towel or paper towels, place on a cutting board, and put a weight on top (like a heavy pan or cans) for 10–15 minutes to press out excess moisture.
After pressing, pat the tofu dry and cut it into cubes (about 2 cm / ¾ inch per side is a good size).
In a bowl, whisk together oil, soy sauce, a pinch of salt, garlic powder, and black pepper.
Add the tofu cubes to the bowl and gently toss so they’re evenly coated.
Sprinkle the cornstarch over the tofu and toss again gently until the cubes are coated and no powdery spots remain.
Line a baking sheet with parchment paper and arrange the tofu cubes in a single layer, leaving space between them so they don’t steam.
Bake for 15 minutes. Then flip each cube so the other side can crisp.
Return to the oven and bake for another 10–15 minutes (or until golden brown and crispy at the edges).
Remove and let cool slightly before using or serving.

Servings and timing

Serves: about 4 servings (as a component in a meal)
Prep time: ~ 15 minutes (plus pressing time)
Bake time: ~ 25–30 minutes
Total time: ~ 40–45 minutes

If your original recipe has different values, you can use those — this is a typical estimate based on similar baked tofu recipes.

Variations

Marinated flavor: marinate the tofu in your favorite sauce (teriyaki, barbecue, sesame-ginger) for 30 minutes before coating and baking.
Spicy kick: add chili powder, cayenne, or smoked paprika to the seasoning mix.
Herbed version: use dried herbs like oregano, thyme, or za’atar.
Different starches: swap cornstarch with potato starch, arrowroot, or tapioca starch.
Double bake: after the first round, reduce oven temperature slightly and bake again for extra crispiness.
Air fryer option: cook at ~200 °C (400 °F) for about 15–20 minutes, flipping halfway.

Storage/Reheating

Storage: Let the tofu cubes cool completely, then store in an airtight container in the refrigerator for up to 3–5 days.
Reheating: To regain crispiness, reheat on a baking sheet in a hot oven (200 °C / 400 °F) for 5–10 minutes, or reheat in a skillet with a small splash of oil. A toaster oven or air fryer also works well.

FAQs

What kind of tofu is best for baking?

Extra-firm or firm tofu works best because they hold their shape and contain less water. Soft or silken tofu will likely fall apart.

Do I have to press the tofu?

Pressing helps remove excess moisture, which leads to a better crisp. You can skip or shorten pressing, but the texture might be softer and less crispy.

Can I freeze baked tofu cubes?

Freezing isn’t ideal after baking — the texture may suffer. If you plan to freeze, it’s better to freeze raw tofu, then thaw and bake when ready.

Will the tofu stay crispy after refrigeration?

Over time, the tofu will lose some crispness. That’s why reheating is recommended to help revive texture.

Can I make this gluten-free?

Yes — use tamari or another gluten-free soy sauce substitute in place of regular soy sauce.

How to prevent tofu cubes from sticking to the pan?

Line the baking sheet with parchment paper and ensure the cubes aren’t touching each other.

What size should I cut the cubes?

Around 2 cm (¾ inch) cubes are ideal—they balance crispiness and a soft interior.

Can I add sauce after baking instead of before?

Yes — you can bake plain cubes and toss them in sauce afterwards. Just note that soggy sauces may soften the crisp.

How do I know they’re done?

They should be golden brown on the edges, slightly firm, and crispy. If they’re pale, you may bake a few minutes longer.

Can I double the recipe?

Yes — just spread evenly on two pans or bake in batches to avoid overcrowding the cubes.

Conclusion

Baked tofu cubes are a simple yet satisfying way to enjoy tofu with a crisp exterior and tender inside. With easy ingredients and flexible flavor options, this recipe is ideal for adding plant-based protein to all kinds of meals. Try it once, then customize it to your taste—and enjoy it throughout the week!

Baked Tofu Cubes

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Crispy on the outside and tender on the inside, these Baked Tofu Cubes are a versatile plant-based protein perfect for adding to salads, bowls, wraps, or enjoying as a healthy snack.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish, Protein, Side
Method: Baked
Cuisine: Asian-Inspired
Diet: Vegan

Ingredients

1 block extra-firm or firm tofu
1 tablespoon olive oil (or other neutral oil)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch (or arrowroot or potato starch)
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
1/4 teaspoon black pepper (optional)

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Instructions

Preheat the oven to 200°C (400°F).
Drain the tofu and wrap it in a clean towel. Press with a weight for 10–15 minutes to remove moisture.
Pat the tofu dry and cut into 2 cm (¾ inch) cubes.
In a bowl, whisk together olive oil, soy sauce, salt, garlic powder, and black pepper.
Add the tofu cubes and toss to coat evenly.
Sprinkle cornstarch over the tofu and toss again until evenly coated.
Line a baking sheet with parchment paper and spread the tofu in a single layer.
Bake for 15 minutes, flip the cubes, then bake another 10–15 minutes until golden and crisp.
Remove from the oven and let cool slightly before serving or storing.

Notes

Pressing tofu is key for crispiness—remove as much water as possible.
Adjust baking time based on cube size and oven strength.
Use parchment paper to prevent sticking.
For extra flavor, marinate the tofu before coating and baking.

Nutrition

Serving Size: 1/4 of recipe
Calories: 150
Sugar: 1g
Sodium: 340mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 14g
Cholesterol: 0mg