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Crispy Baked Tofu Recipe with Cornstarch and Soy Sauce

Golden, crunchy baked tofu made with just cornstarch and soy sauce — no oil needed, thanks to a proper pressing technique.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 6 hours 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 4-16 oz extra-firm or super-firm tofu, pressed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2-3 tablespoons cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoons nutritional yeast (optional)
  • 1 Pinch black pepper

Method
 

  1. Press the tofu — Wrap the tofu block in a clean towel, place something heavy on top, and press for at least 20-30 minutes to remove excess water.
    Preheat the oven — Preheat to 400-425°F and line a baking sheet with parchment paper.
    Cube the tofu — Cut the pressed tofu into even 1-inch cubes.
    Toss with soy sauce — Place the cubes in a bowl and toss gently with soy sauce, letting it soak in for a few minutes.
    Coat with cornstarch — Sprinkle cornstarch gradually over the tofu, tossing gently until evenly coated. Add optional seasonings at this stage if using.
    Arrange on the pan — Spread the cubes in a single layer on the prepared baking sheet, leaving space between each piece.
    Bake — Bake for 25-30 minutes, flipping halfway through, until golden and crispy on all sides.
    Serve — Serve immediately, tossed in your favorite sauce or as a protein topping.

Notes

  • Pressing the tofu properly is essential — skipping this step is the most common reason tofu doesn't get crispy without oil.
  • If the coating looks patchy, a light spritz of water can help loose cornstarch adhere before baking.
  • Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven or air fryer to maintain crispiness.
  • Not recommended for freezing, as the texture becomes soft once thawed.