
If you follow my Instagram stories you likely already know I’ve been tinkering with my How To Make Tofu Taste Good recipe to make the process even faster (20-25 minutes!).
I thought it wasn’t possible to make crispy tofu without baking it for at least 30-40 minutes. But, I was wrong.
One night when I was super hungry and desperate for dinner fast, I tried this new-and-improved method and it worked so well I’ve since used this one exclusively! It’s that good. I don’t know why I didn’t think of this sooner. Plus, it easily carves 5-10 minutes off of the original method and includes the opportunity to add more seasonings. Hello, quick and crispy tofu!

Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) in a kitchen towel and set something heavy on top like a cast iron skillet.

Step 2: Cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I was adding mine to a green curry (coming later this week!), so I went with curry powder.

Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides).
Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please.
Now what to do with crispy tofu? Add it to salads, curries, stir-fries and more! While seasoned well on the outside it will still benefit from a hearty sauce, like my stir-fry glaze, Almond Butter Tofu Glaze, or a NEW green curry sauce coming soon!
If you try this new-and-improved method, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Quick & Easy Crispy Tofu
Ingredients
- 14-16 ounces extra firm tofu (extra firm is important)
- 1 healthy pinch sea salt
- 1 tsp desired seasoning (such as curry powder, chili powder, tamari, tandoori spice, etc.)
- 1 Tbsp coconut, avocado or grape seed oil (if avoiding oil, skip this, but tofu may stick to a bare pan)
Instructions
- Preheat oven to 375 degrees F (190 C) and wrap your extra firm tofu in an absorbent towel. Set something heavy on top – like a cast iron skillet – to press out extra moisture for 5 minutes. Alternatively, use a tofu press.
- Unwrap tofu and cut into small cubes (see photo), then add to a medium mixing bowl and season with a pinch of salt and desired seasoning, which will vary depending on your dish. I was adding mine to a curry, so I added curry powder. If adding to a BBQ dish, try a BBQ seasoning blend. Or if adding to a Thai dish, try a Thai curry powder. If you want it to remain neutral in flavor and just crisp up, simply season with salt and skip the extra seasoning.
- Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
- Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. The longer it bakes, the firmer it gets. I found the 15-minute mark to be about right.
- Now you have crispy tofu to add to virtually any dish you’d like! While the tofu is crispy and slightly seasoned, it does still benefit from a sauce, such as Peanut Sauce, my Almond Butter Glaze, a Curry Sauce, or my Garlic Dill Sauce. Best when fresh, but can be stored in the refrigerator up to 3 days. Reheat in a 375 degree F (190 C) oven until very hot.
Video
Notes
*Method adapted from my Make Tofu Taste Good recipe.
Amanda says
This was the easiest, tastiest crispy tofu I’ve made so far. I have always had a hard time with tofu as it never came out right and made me wary to keep trying, but tonight was on point and Awesome!!! Simple steps to great taste, with just a little oil. Definitely will be using this recipe again, I love being able to switch up the flavour to match the dish. Thank you so much Minimalist Baker!! You made my tofu dreams come true 😊
Support @ Minimalist Baker says
Hooray! We love to hear this. Thanks so much for the great review, Amanda!
Helen says
I’ve always struggled with getting tofu crispy without frying it in loads of oil which is messy and unhealthy. This made it easy and I didn’t need to use a lot of oil or corn starch/flour. Have saved this as my go to for tofu.
Support @ Minimalist Baker says
We’re so glad you enjoyed this method, Helen! Thank you for sharing! xo
Margo says
This did not work as well for me as your previous method of simply baking the tofu in the oven for 30+ minutes. The tofu was too squishy after 15 minutes in the oven and I ended up baking it for another 15 minutes. Plus, using this method means I had another pan to wash!
Support @ Minimalist Baker says
Hi Margo, sorry to hear you didn’t enjoy this one!
Cberry says
I made this and it was the first time making tofu. Just used salt, pepper, garlic and onion powder, little bit of spray oil and cornstarch. It was very good! I will make mg cubes smaller next time. Mine were about .75 inch and I will do .5 next time.
Support @ Minimalist Baker says
We’re glad you enjoyed it! Thank you for sharing!
Allison says
I made this today with paprika, chili powder and salt. It was good, and I’ll use this method again! One thing to remember – the smaller the cubes, the more surface area of seasoning there is. The smaller pieces definitely taste better. .5″ inch cubes maybe? Thanks for the recipe!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Allison! Thank you for sharing your experience and helpful tips! xo
Haley says
Delicious recipe that worked very well! I pressed my tofu for 30 minutes, as I usually do, but still had it in the oven for 15 minutes which was perfect. I added them to a vegetable soup which arguably cancels out the crispy-ness but it was so flavorful after using this recipe that it didn’t matter.
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Haley. So glad you enjoyed the tofu!
Michelle says
I have done it Dana’s way as above but I try to use my oven as little as possible so I find it’s easier slice the tofu block into eight rectangles (cut in half, cut pieces in half again, then again), press between two folded dish clothes. Then put a very very generous dollop of coconut oil in an already heated skillet. Place tofu rectangles in oil (test oil with wooden spoon or skewer to be sure it’s hot enough and make sure to have a splatter lid handy) until golden – only a couple of minutes. Flip and leave until the other side is golden. You may want to flip again depending on how chewy you like your tofu – I like mine chewy! Place on cooling rack until ready to use. When I am finishing up my pot of curry or pho or stir fry or whatever, just before serving I use my kitchen shears and cut the crispy fried coconutty tofu rectangles right into the bowl(s).
Support @ Minimalist Baker says
Lovely! Thank you for sharing your technique, Michelle! xo
Lily Assaad says
Hello, thanks for this recipe! I did indeed dry the tofu using the exact method described. I need to leave the tofu in the pan for 20 minutes and then we need to put it in the oven for 25 minutes and it still wasn’t crispy. I’m not sure what I did wrong. What are you recommend I do in the future so that it doesn’t take that long?
Support @ Minimalist Baker says
Hi Lily, sorry to hear it didn’t work out for you. Were you using extra firm tofu? Is it possible your cubes were on the larger side? If so, we’d suggest baking for longer. Hope that helps!
chuck says
Can you put in the curry while the curry is cooking?
Support @ Minimalist Baker says
Hi Chuck, do you mean while the tofu is cooking? You could try that, but it’ll be a little more tricky to evenly distribute it.
jimmothy says
I did this recipe in two ways at the same time: once with the water pressed out of the tofu and once without. side by side, the difference was minimal.
Support @ Minimalist Baker says
Interesting! Thanks for sharing your experience!
Samantha says
I’m a notoriously awful cook (potato soup on the walls kind of disaster) and this was my first foray into cooking tofu. It was SO EASY and it came out perfectly! I bought extra firm tofu but it still crumbled a bit, but that didn’t seem to matter. I seasoned lightly with salt, garlic powder, and red pepper flakes to add to a quinoa bowl I was attempting. The tofu was perfectly crispy and I’m so pleased! Thank you so much for the clear directions! :)
Support @ Minimalist Baker says
Whoop! Great job! We’re so glad you enjoyed it, Samantha. Thanks so much for the lovely review! xo
MJP says
This was a perfect and easy way to make crisp tofu. Thank you!
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review! xo
tru says
yum! i tried this with Trader Joe’s High Protein tofu. It’s incredibly dense and i didn’t have to do anything but drain it and cut it up.
It came out perfectly following the rest of the directions.
Support @ Minimalist Baker says
Yay! Love to hear this. Thanks so much for the review, Tru!
Kerry says
This worked SO well I actually don’t believe it. I did press it for a few hours, which likely could have helped as I usually do for ~ 30 mins. So crispy and delicious!
Support @ Minimalist Baker says
Whoop! Thanks for the lovely review, Kerry! xo
Aisa says
This combo really worked for me. Didn’t have extra firm tofu so used firm and just left the weight on about 30 mins longer. Also used a nonstick pan and resisted the temptation to shake the pan until I saw a “crust”. Many thanks 🙏🏽
So lovely! Thanks for sharing, Aisa!
Kristin Nelson says
I just squeezed the extra firm tofu between the backs of 2 plates for about 30 seconds, & seasoned the cubes with salt and curry to taste in a bowl. Sizzled in Avocado oil for 5 min. in an iron frypan then sprinkled with fresh cilantro, & baked the frypan for 15 min. just like she said. Really nice flavor, unlike unseasoned tofu yuk bland, not as crisp as I would have liked but LOOOOVED it thank you!
Support @ Minimalist Baker says
Creative! We’re so glad you enjoyed it, Kristin! Thanks so much for sharing!
Andrei Tihoan says
Really good! I’ve one question though, should I really season the tofu before I sear it on the pan? In my case it seems that just burns a bit of the seasoning. Is that a sign I’m searing on too high a heat?
Support @ Minimalist Baker says
Hi Andrei, that could mean the pan is too hot and/or it needs more oil. It could also potentially be the type of pan? We’d suggest cast-iron or non-stick for best results. Hope that helps!
Krista says
Hi!
Could you use this method to tofu that has been marinating? For example your crispy peanut tofu , or another recipe that I’ve used where you can marinate for up to three days .
I am excited to try!
It doesn’t work quite as well. It’s better to bake and then marinate.
Dorsilfin says
Hello, your recipe is great, but can you clarify? what is “a healthy pinch of salt” given that salt is not really healthy, do you mean a small pinch for health sake or a good pinch so as not to be shy? Regards :)
Support @ Minimalist Baker says
A good pinch so as not to be shy =)
Rose says
Very simple and very good! Thank you!
H. Allender says
Made this but didn’t have a dish towel to wrap the tofu, so I placed it in medium-large bowl and put a large saucer directly on top of the tofu that was weighed down with a couple of heavy items for about an hour in the ‘frig. The tofu was well-drained; followed the rest of the directions and had delicious and crispy tofu cubes for a veggie stir-fry. Made in again, same as last time, but sprinkled a little corn starch on the cubes before baking them and got extra crispy tofu cubes! Thanks for inspiring me to make tofu more often!
Wonderful! Thanks for sharing your experience!
TONYA says
Fantastic! Game changer for me! I followed the recipe and it was simple and exactly how I like it. I kept seasoning simple as I added it to a stir fry sauce, brown rice and broccoli. Fantastic! I have a kitchenette so I cook with an electric fry pan and toaster oven. A+ all the way around!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it, Tonya! Thanks for sharing!
Siddique says
So good recipe thanks
Emily says
Hands down the best tofu I’ve ever made! I’ve been vegetarian for 12 years and have never been able to make tofu that I really like. I always buy it at restaurants, but could never get the texture right at home. This is restaurant quality! Thank you so much.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Emily! Thanks so much for the lovely review! xo
Allison says
Hi so I got a little confused… wrap tofu with what? And put the iron skillet on top of what? If you could just clarify that it would be great. Thanks!
Support @ Minimalist Baker says
Hi Allison, we recommend wrapping the tofu in a clean dish towel and setting the cast iron skillet on top of the wrapped tofu. Hope that helps clarify!
ktc says
I was confused as well by this. Your printable recipe instructions state it clearly but your written intro is still somewhat vague:
“Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) and set something heavy on top like a cast iron skillet.”
When I first read this I thought perhaps “wrap” was a typo and that maybe it meant to “unwrap the tofu” and also that the skillet was supposed to go on top of the sheet in the oven :) When I read the recipe steps later then it was very clear. Maybe consider updating the written instructions as well?
I’m excited to try this! Thank you!
Support @ Minimalist Baker says
Thanks for letting us know! We’ll see if we can improve clarity there. Hope you love it!
Wiley Coyote says
Amazing! Remember to wrap the tofu first. I added some lemon juice, cilantro, and cubed tomato at the end. Thank you so much for the recipe. I’m learning more vegetarian dishes and this is a keeper :).
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing!
Liliana says
First time baking tofu, followed the steps one by one and it came out delicious. Thank you for sharing your expertise!
Whoop! Thanks, Liliana!
Aims says
Super good! Used dry bulgogi seasoning and it turned out great!
Smart! Thanks for sharing, Aims!
Jen says
This was my first time making crispy tofu and it came out perfectly! All it needed was a little salt and pepper before browning. This is going to be a go-to going forward.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jen! Thanks so much for the lovely review!
Ashley B. says
It was great!!! And I hate tofu this is bareable and tasty. I would cut them super thing next time for extra crispness.
Claire says
This recipe converted my tofu-questioning boyfriend! Neither of us are vegetarian but I have been introducing him to a more plant-based/meatless diet. I don’t have a cast-iron skillet so the two times I’ve made this I put the tofu on a parchment-lined baking sheet. It didn’t crisp up as much as I would’ve liked, but I was too impatient to wait longer, haha. I used curry powder the first time and chili powder the second, and both were yummy. Can’t wait to keep trying it out.
Eilidh says
My most favourite way to prepare tofu! Everyone in our family loves it ?
Vic says
I Have a cooktop stove and I do not have any pans that can be transferred into the oven. Do you have any suggestions on how I could do this?
Support @ Minimalist Baker says
Hi Vic, you could try transferring to a parchment-lined baking sheet for the oven portion. Hope that helps!
Brittney says
I have a marinade that I put my tofu in but I want it crispy to put in pasta. Could I marinade it then fry/bake it? I tried just frying it and it definitely was not crispy but I wonder if baking it after would make it crispy.
Support @ Minimalist Baker says
That should help! Here’s our guide to tofu for more info: https://minimalistbaker.com/how-to-make-tofu-taste-good/
Shannon J says
Just made this tonight and it turned out so great – even our kids loved it!! It’s been years since I’ve made a tofu dish and have never had such yummy, crispy morsels. I pan fried for an additional 10 minutes and baked for an extra 5 as well (I don’t think I got enough of the moisture out during the first step). I seasoned the tofu with salt, garlic powder and roasted sesame & ginger flakes. After it was all done, I added it to brown rice & millet ramen, steamed veggies and topped with a bit of roasted sesame dressing. Delish!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Shanon. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Norma Jean says
Thanks so much for sharing this recipe. This was the first time that I’ve prepared a tofu dish, and everyone loved it, even my husband! I used tamari sauce to season after I took it out of the oven. It turned out perfectly.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Norma Jean! Thanks so much for sharing your experience!
Colin Olson says
Be warned: Do not season this with a sauce. Tried making this with general tsos bc I thought the spices part would work with a sauce and it made super mushy tofu. Lesson learned for next time
Julie Poole says
That’s why my tofu didn’t go crisp then! Thanks for the warning ☺
Elizabeth says
I have been searching for an easy, low fat was to make a crispy tofu – and THIS IS IT!
I made it tonight and added it to a Chinese stir fry with broccoli and peppers. I coated it in Chinese Five Spice and pan fried in toasted sesame oil. DELICIOUS and super easy. I only had firm (not extra-firm) tofu on hand and it worked fine, just had to be careful when coating it with the spice and I pan fried it about 12 minutes to get it crispy. Can’t wait to try this with other flavor profile. A big thank you, my search has ended!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed this recipe, Elizabeth! Thanks so much for sharing!
Azzy says
Never actually cooked tofu before but my friend who moved out and cleared her fridge gave me a huge block of ‘Firm Tofu’. I was a little concerned about trying this recipe for a number of reasons (for example the tofu wasn’t labeled ‘extra firm’) but it turned out great! Though the times mentioned in this recipe (5 minutes pan, 15 mins oven) seemed a little short so I just cooked them longer and judged by sight to the point that the tofu cubes looked brown enough for me. Also on the last few minutes in the oven I sprinkled sesame seeds over them – definitely added a little something :).
I mixed my cubes into a green curry tonight and will incorporate the leftover cubes to try and make another maybe soy-based sauce tomorrow. Just wanted to say thanks for sharing! :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing your experience!
Shari H says
Delicious! I followed the recipe exactly and used it in a stir-fry. My 11 year old hates tofu and he didn’t complain at all- success!
Support @ Minimalist Baker says
Whoop! So glad to hear it! Thanks for sharing!
Kathryn Nuno says
SO. EASY!!! I use firm tofu because I am also feeding this to my toddler who only has a few teeth so I try to keep things soft for her. Even with firm tofu, this recipe turns out PERFECT! Everyone in our house gobbles this up. Thanks so much!!
Thanks for sharing, Kathryn!
Chris says
My 2nd time cooking crispy tofu. I couldn’t find the original recipe I used so I thought I would try this. I was very disappointed. I cooked it way longer and still not crispy. I used twice the seasoning and still bland.
Support @ Minimalist Baker says
Hi Chris, sorry to hear that happened! Did you use extra firm tofu and make sure to press it long enough? That helps dry it out so that it gets crispy. Also, if it was bland, it sounds like maybe it needed more salt?
TRASHGAY says
EASAY PEASY
Kat says
Thanks so much for this very useful advice on crispy tofu. I’ve been trying, (experimenting) on my own with no success. From you I learned that squeezing out the tofu is key, and now I brown it in my cast iron with a little coconut oil, and pop it in the oven for the 15 minutes-perfect! I add to my stir fry veges, toss it all over fresh ramen, rice, or quinoa. I’ll try it with my lettuce wraps next-thanks again!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Kat. We are so glad you found this helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
coffeeandcake says
This is the most versatile recipe and I love it! We use Trader Joe’s Everything but the Bagel seasoning and my kids gobble these down for afterschool snacks!
Support @ Minimalist Baker says
Whoop! We’re so glad your family enjoys it! Thanks for sharing!
Beth says
So delicious! I tossed my pressed tofu in a tsp each of curry powder, nando’s garlic peri peri, and soy sauce. Added 1 tsp of olive oil to the cast iron skillet, heated it hot, and added the tofu. Only turned it once on the stove, then into the oven it went. And you were right, 15 minutes was perfect! So incredibly tasty. This is definitely going to be a new weeknight staple for me.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it and we love your modifications! Thanks so much for sharing! xo
Steve says
I followed the recipe. However, I got chewy instead of crispy. Suggestions?
Support @ Minimalist Baker says
Hmm, was there liquid in the pan? Did you make sure to press the tofu?
Shannon Phillips says
SO quick, easy and delicious! I made a double batch for weekday quick meals and even for snacking.
Support @ Minimalist Baker says
Great idea! Thanks so much for the lovely review, Shannon! xo
Liz McM says
Method of my dreams! I’m a vegetarian and tofu is one of my favorite plant based proteins. I’ve been trying every recipe I could find to replicate the crispy tofu from my favors local place. This recipe did just that. So simple and easy, too! I always freeze my tofu first because I feel like it gives better texture. I put the tofu in fridge night before to thaw and then followed your recipe from there. I seasons with s&p and a little garlic powder. This was perfect over steamed broccoli with a honey-ginger sauce drizzled on top.
Thanks for sharing, Liz! So kind.
Alex says
I’m giving this recipe five stars even though I didn’t follow the recipe lol. Somehow in my cooking flurry I didn’t even put the tofu in the skillet before baking, but it still turned out golden and crispy. So I can only imagine how much tastier it is when it toasts for five min in an oil in the skillet…
I think I’ve learned from this experience that pressing the tofu beforehand is pretty important for getting it to toast up and be crispy!
Thank you for your recipes :)
Alane says
Great recipe! Simple, fast, infinitely changeable (I used Chinese Five Spice) and not messy. I used a very hot wok, and dry fried (I don’t cook with oil) which worked very well—and quickly. Final dish was black pepper tofu with Bok Choy.
Vic says
Did it stick to your wok?
Olga says
Does this recipe work with sprouted tofu (extra firm)?
Support @ Minimalist Baker says
Hi Olga, yes, that will work!
Cheryl Sutton says
I am a new tofu-er…tofu-ee…new to tofu-ing? Hmmm. This is my first time trying tofu. I didn’t have my cast iron skillet handy so I just put a baking pan in the oven to preheat while I used a regular skillet. I placed the paper towel wrapped tofu in a pie plate and placed another pie plate on top with a cookbook in it to press out the liquid. Needless to say, I smushed it and ended up with cubes and crumbles. I tossed it with salt and pepper, Italian seasoning and fresh garlic. I followed your steps and now I am a tofu lover! I think the crumbles were my favorite part. Thanks for making it so. Easy!
Elizabeth Whitener says
Fantastic recipe. Have made so many variations on this theme I would not dare attempt to count! Thank you!
xoxo! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo!
Lisa says
Great recipe. I’ve found that freezing and then thawing the tofu prior to using it somehow gives it a better texture. I discovered this on accident but now swear by it. Thanks!!
Support @ Minimalist Baker says
Awesome tip! Thanks for sharing! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
April says
The tofu came out delicious! Pan frying it gives it that nice crunchy yet spongy texture on the outside and baking it for the cooks the tofu. Even my boyfriend who is not a fan ended up eating the tofu LOL ?
Support @ Minimalist Baker says
Thanks so much for the lovely review, April. We are so glad you and your boyfriend enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
karina says
Perfect thank you! First time cooking tofu but it came out much better than I expected, texture and taste spot on…
KELLY SUMMERS says
Turned out great! I used a heavy cast iron skillet and kept it on the towel-wrapped tofu for about 15 minutes. I cut the tofu into small cubes, fried in avocado oil for about five minutes (some definitely stuck to the pan), then transferred to the oven. I put it on a baking sheet and baked it at 400 for about 25 minutes then bumped it up to 425 for about five additional minutes. I kept checking to see if it was drying out and crisping up. Turned out great with this modifications.
Amanda says
Every time I try to make this my tofu comes out with a bit of a rubbery texture… Do you have any tips for me as to how to avoid this?
Support @ Minimalist Baker says
It could be the brand of tofu or it could be overcooked. We typically use Wildwood or Whole Foods brands.
Vickie says
I’m new at cooking with tofu this makes it easy to do and understanding to getting started.
Laura says
Amazing recipe followed to a T and came out exactly like a restaurant.. Even better
Support @ Minimalist Baker says
Yay!
Candice says
Whoa!! This was my very first time making tofu anything and I am beyond impressed with the results. I tried a tofu meal for the first time a few weeks ago and have noticed various textures and definitely prefer a firm, crispy exterior texture and minimal moisture on the inside (certainly not completely dried out, lol). Anyway, this turned out perfect. I made general tso tofu with peppers, onions, and brown rice. My flavor came from the sauce, so I only added salt to the tofu after the initial baking step. I’ll definitly be making this again. By chance, the package I bought was an organic “extra firm” variety at Trader Joe’s. Thanks so much for posting this. I followed the recipe exactly and I’m beyond pleased with the results. XO.
Pat Odoms says
I will try this recipe soon because I so far have been so frustrated with tofu. One tip though, I buy extra firm pre-cubed tofu. It saves a step. Will just tossing in pan really let it crisp up? I have been using tongs and turning each one which is agonizingly long.
Support @ Minimalist Baker says
Hi Pat, we’d recommend pressing the tofu (it should still work with cubes) to remove moisture. That should help it crisp up!
Meredith Emshoff says
This method is perfect! I’ve tried countless different methods to get my tofu just perfect and this is it! Thank you :)
Support @ Minimalist Baker says
Yay! Glad it was helpful, Meredith!
You can, but when you reheat it it can change the texture of the tofu. It can get a little dried out and stringy.
Sally says
Why can’t you freeze the excess after you crisp it in the oven?
Angie says
I was really scared to make Tofu. Me and my family recently went plant based. Saw this recipe and gave it a try and we LOVED it. It tasted just like the one we get from a local place here in Utah. I’ve already made it twice this way and my boyfriend made me double the recipe this second time because he loves it so much. Even my 13 year old loves it.
Thanks so much!!
Scrappy Unicorn says
Looks awesome. I’m going try this with some super firm tofu i just bought for the first time. I usually use a light coating of cornstarch for crispy exterior.
Support @ Minimalist Baker says
We hope you enjoy this recipe!
Jamie says
How were you able to get the tofu crispy? I’ve tried this two separate times and had no luck getting it to be crispy?
Support @ Minimalist Baker says
Sorry to hear you’re having some trouble with this recipe, Jamie! Have you scanned through the comments above for tips?
Eathealthyandbehealthier says
This recipe is really great. It took a lot time for me to figure out how to make tofu crispy. I really like how it is a healthy, crispy version of tofu too. Most crispy tofu is deep fried, so it is really nice to see you figured out a way to make it healthier. Thank you so much! Btw many of your other recipes are really delicious! Thanks for sharing them. You are really good at what you do.
Erin says
I want to make this to have with your risotto recipe. What seasonings do you suggest I add? Or should I just use one of the ones you suggested and make my dinner more internationally diverse?
Hmm, you could go for like garlic powder, dried herbs, paprika, and cayenne? And even nutritional yeast!
Diana Onken says
I am having a hard time with this. How long do you have the pan on top of the tofu? I suspect that’s my issue but the instructions aren’t terribly specific about how long to do this. Since the entire thing is supposed to take just 30 minutes, I guessed 10 minutes for the pressing part but my tofu is still wet (even after changing the towels). I used extra firm and all that. It’s not browning. It’s just a big mess.
Please advise. :)
Support @ Minimalist Baker says
Hi Diana! 10 minutes should have done the trick as we recommended 5 minutes in the directions. Perhaps your pan was not heavy enough?
Kat says
This is perfect and crispy. I used to use the frozen method but not only do you have to plan better, like the night or day before, the final product lacks a freshness , most likely do to the freezing and as with all foods, fresh is always better. So this marks the spot. I get rave reviews when I serve it this way. Thank you, Dana. Your recipes are absolutely delicious and simple. Genius!!!
Eden Michele says
Really delicious and easy to make! Thank you so much for sharing it! My husband and I both enjoyed it on top of our homemade, gluten free, dairy free pizza! It was a great addition.
Ashley says
Im not a tofu fan but i want to be! question–when you say this is crispy, do you mean just crispy on the outside? is it still spongy on the inside? love your blog and exertise..so many of your recipes are on regular roation at our house. thanks so much!!
Support @ Minimalist Baker says
Hi Ashley, it’s crispy on the exterior and firm on the interior.
Andreia says
Thank you so much! I have been looking for a way to make crispy tofu for so long and here it is, perfect recipe :) thank you!
Amanda Riggle says
Fantastic. I made my own spice mix (curry, turmeric, and garam masala) and I used garlic salt instead of sea salt. The great part about doing this on the stove first is that the spices all get cooked and the aroma is amazing. I used this to go in a curry broth with peppers, onions, carrots, and rice noodles. It added a great texture. This will be my go-to crispy tofu recipe for the future.
Jackie says
Do you ever use an air fryer for tofu?
Support @ Minimalist Baker says
Hi Jackie! We don’t!
Doug says
I love crispy tofu. In the past, I have dried, baked, then seasoned and browned in the cast iron skillet. Results were so-so. I can’t wait to try your recipe. Makes sense. Thanks.
Katrina says
I have tried and failed at making tofu so many times, but since I’ve had great results with a number of your recipes, I thought I’d give it one last go. Boy, am I glad I did! This recipe is getting pinned to my favorites board!
Tofu turned out crispy, firm and delicious. I’m excited to try it with other seasonings and in different dishes. Hopefully you’ll post more recipes featuring this ingredient.
Thank you!
Mary Beth says
See above comment.
Mary Beth says
I made this recipe with my own adjustments of course. I used toasted sesame oil, nutritional yeast, soy sauce and red chili flakes. This is the tastiest tofu recipe I have ever made and is just the right crispy outside and soft inside! I love it, thank you!
Mary says
Love this. Works every time.
Kim says
I’m newly vegan without stopping in vegetarian land so I had never cooked or eaten tofu. Tried your recipe tonight and WOW!! So crispy and delicious! Thank you, this will definitely become a staple!
Nix says
This was delish! The first time ever that I cooked it well. Will be doing again for sure.
Texas Shopper says
Extra-firm tofu is sometimes hard to find in my usual grocery stores. Took a chance and used firm tofu. Placed it for an hour in my TofuXpress, then proceeded with recipe as written. Tofu turned out very crispy! Making the Almond Butter Tofu Stirfry with it tonight!
Anne Sasko says
My sister and I used this for the first time in the Cashew Soba Noodle Salad (from the cookbook) because we were unable to get edamame. It was fabulous! The first time either of us have LIKED tofu!
Jeremy says
My never-fail reference guide to making perfectly textured tofu. Crisping up in a cast-iron skillet before transferring to the oven – I went with 425F, personally – proves magical. Thank you!
Karen says
I made this recipe using sriracha for a stir fry, and it is by far the best tofu I’ve ever eaten at home. Even my husband ate it; he usually complains about the texture, but not this time! Thanks for an easy solution to mushy tofu.
Ava says
I loved the idea of sautéing AND baking the tofu! I ended up having to do both for a lot longer than the time recommended, but when the tofu was finally crispy, it was wonderful! I had this with broccoli and rice, topped with stir fry sauce and green onions. My whole family loved it.
Daniela says
Sounds amazing — my tofu always sticks to the skillet or pan. Any thoughts on how to stop that from happening? (I always dry it and use a skillet to press out the extra water)
Support @ Minimalist Baker says
Hi Daniela! Ensure that you’re using coconut, avocado or grapeseed oil in your pan so that your tofu doesn’t stick!
June says
OOps. Sorry. Guess I should have read the last line on how long it will keep in the fridge. :-?
June says
I will not be able to eat all this in one sitting. After cooking, how long approximately will this last in the fridge?
Support @ Minimalist Baker says
Hi June! While its best when fresh, it can be stored in the refrigerator up to 3 days.
Claire says
I made these using tamari and served with stir fried veggies. Thank you for sharing as they were delicious. I will definately make them again and try other seasonings too.
Barbara Loefgren says
Tried this tonight and it worked a treat. Thanks!
Rebecca W says
Hi Dana,
I’m new to plant-based living and was pleasantly surprised to find I don’t dislike tofu. This recipe grabbed my attention right away (upon subscribing and stalking you on all forms of social media.?) and I gave this a try tonight. I think mine came out too oily. Any suggestions? Or is that just the nature of the beast if I want a crispy texture..? I used a avocado/saffron/coconut mixed oil that handled the heat very well and the pieces sizzled when laid in the pan and my oven was hot. Just wondered if I could do something better next time. Thanks! Love your recipes!
Support @ Minimalist Baker says
Hi Rebecca, we wonder if it was the saffron oil and/or too much oil in general? Another idea would be to place the cooked tofu on a paper towel to remove excess oil. Hope that helps for next time!
Chelsea M says
Holy Cow…er…Tofu!!
I’m a very new vegetarian and I found myself desperately craving steak. I heard tofu could have the same texture and decided to give it a whirl. I found you recipe and instantly thought about using carne asada seasoning as if I was making a steak and I was blown away. It’s delicious!! Just enough of a crunch that it feels meaty without the guilt and tastes way better. Thank you for sharing this. I am now a tofu fan for life!
Phat Unicorn! says
I’m no-added-oil, so I’ll stick to the baking method. Thanks, though! :)
Brittany says
This has become my absolute favorite way to cook tofu! It turns out so crispy and delicious, and it’s extremely versatile. Thank you for this!
csl says
Wow!! A nearly guilt-free way to enjoy Korean Tofu that I haven’t made much because it is usually deep-fried – and much less hassle! Still has a touch of oil absorbed which is part of the flavor of the dish.
So simple! Thank you!
Connie says
I love tofu and order it whenever I see it on a menu. I made your tofu recipe and it was fantastic. Thank you for sharing all of your healthy and delicious ideas.
Gillian Robb says
Hi Dana!
1. I love you.
2. Do you have a tsukemono press? I used to work in a Japanese restaurant and the head sushi chef used it to make tsukemono (Japanese pickles). It is also SPLENDID for tofu. I toss a block in before work and when I get home I slice and cook it and my tofu gets extra super crispy. Combined with your method it is the best thing ever!
Lori says
I make mine like this, but I use a seasoning that is advertised as salmon seasoning. It’s really delicious!
Sara says
I have trouble EVER getting tofu crispy. I tried this recipe two weeks ago, but it was spongy as any “crispy” recipes I try. I gave it another shot tonight using the tofu drying method described in Angela Liddon’s book, Oh She Glows Every Day. You cut the drained tofu into planks before pressing instead of pressing the block whole. I let it sit for probably an hour (overkill, maybe, but I wanted crispy!) – it worked GREAT! If yours isn’t crisping, there’s probably still to much water in the tofu.
Jana says
I was avoiding tofu for very long time. But recently I decided to give it a go. Then I googled some recipes and you came up. I tried this and now eat tofu every night! My favourite is tamarind, ginger and garlic sauce with maple syrup and little sugar… OK, excuse me, I must go and cook!
Adisoy says
Its really amazing!!!! So Good in taste who does not like raw tofu try this tofu recipe.Easy to make and No so much ingredients are used.Everyone can try to make it. I loved its taste.
Heather says
This came out really great. I cut my tofu much smaller than you did and my tofu got a little drier than I intended, but threw it into a sauce and it was amazing! I might make another seasoned batch and dry it a little more than I did this time for snack (like crunchy baked chickpeas with tofu instead) because I found myself munching on the smaller pieces. Really loved this method and it let me get the pan ready for your green coconut curry and the tofu was finished close to the same time as the sauce.
jul says
i am wondering: what is the benefit of using both methods – frying and baking? i ‘m a bit reluctant to use both stovetop and oven if i could only use one. and also, 5 minutes pressing time sound very short to me. have you ever tried pressing longer (hours or even overnicght) and then just frying? that works fine for me, i would like to hear your opinion on just frying!
thanks, jul
I haven’t! But I have heard that pressing it longer makes it crispier, so that’s one option. I just like that it shaves off about 5-10 minutes AND the sauteeing provides a nice crust! But feel free to just do one or the other – baking probably preferred.
jul says
thanks!
Panya says
I press my tofu for a minimum of two hours, and have pressed it overnight several times. I then cube it, and marinate it in a mixture of things like soy sauce, rice vinegar, and other seasonings for at least 20 minutes [I’ve also marinated it overnight, if I have more time]. I then bake it for 20-40 minutes [depending on how large I’ve cut the cubes], turning the cubes to crisp on each side. I prefer this method because I don’t have a fan in my kitchen, therefore pan-frying can get smelly and/or smoky; plus, it’s less hands-on. But I could see how the long pressing could make exclusive pan-frying work.
Mandy says
As a Chinese woman, I love to eat toufu which contains lots of nutrition. This recipe here is really amazing. I will try it for my family.
Martine says
Just made it!! The crisp is there but it doesn’t tast much of the curry and smoked paprika I’ve put in for seasoning, any idea why???
Add more! Also, this tofu works best when then added to dishes with an additional sauce, like this curry!
Jan says
I’m in the UK and have searched high and low for extra firm tofu. I can only get the firm tofu – and that’s after going in every single Chinese food store in Chinatown! I press my tofu very firmly, and so far it seems to have been okay in the recipes I’ve tried. I want to try this recipe, but will only be able to use firm tofu. I’ll let you know how it goes.
Marissa says
I like to microwave my tofu first to make it chewy!
ismena says
thank you for this! this truly is a <30 min cripsy tofu dish. i used my cast iron grill pan on my tofu pieces, they came out great. i made a wet seasoning and the 15 mins you recommended wasn't enough, i left them in for approx 20 mins at 400F. all in all, still under 30 mins :)
Thanks for sharing! xoxo
Tracy says
As a tofu veteran I was pleasantly surprised to learn a new method. Ingenious! Tasty too! Thanks :)
Whoop! Thanks Tracy!
Cathryn Clarke says
This looks awesome! Do you know if it would freeze okay afterwards?
I would think so, yes!
Ellie says
We stopped eating tofu (unfermented soy products inhibit absorption of minerals) and now stick to tempeh. Would you use the same method for tempeh?
Hmm, not exactly. Tempeh is quite bitter. Start here + and I also have another recipe coming up soon that makes tempeh taste amazing!
Ellie says
Thanks Dana!
Since I started incubating our own tempeh I love it, where I didn’t like commercial stuff at all.
I will definitely check out the link and wait for the recipe.
Cheers
Ellie
Jill says
Do you think vegetable broth would work instead of oil?
Hmm, I don’t know about that. A little oil goes a long way and really makes the outside crisp up. Otherwise just leave it out.
Meredith Youngson | Earth & Oven says
Throwing it in the oven after frying is brilliant! Next tofu block is getting the Dana treatment ;) !
Lauren Renlund | the tummy troubles dietitian says
Wow! I love tofu and regularly stir fry it OR bake it, but have yet to try both in the same recipe! Great idea :)
Karlie says
Mmm I love tofu! Thanks for sharing an even easier way to prepare it. I pan fry tofu for when I have people over who might not be used to the taste/texture and it always works! I’ll bookmark this for next time.
Aleksandra says
I had no idea tofu can be crispy!
Kirsten says
Can’t wait to try this one! Thanks! I was wondering if you have ever had the seasoned tofu at Cafe Yumm? It is soooo good. I’d love to figure out their recipe… can you take a guess?
I haven’t but I’ve heard such good things! Will have to do some research.
Franky says
I second this!
Charmaine Ng says
Bookmarked this page! I’ve been looking for a similar recipe for a long time. I want to bake it instead… do you think it’ll turn out crispy or is the sauteeing a must?
The sauteeing quickens the process and gives it a nice crust. But I don’t think it’s necessary.
schuyler says
My go-to prep with mine is soaking it for 15 minutes or so in salted boiling water (salted to where it’s like sea water salty), and then just towelling off the surface moisture before frying it in the cast iron skillet in very hot neutral-flavoured oil. Nice and crispy, yet truly seasoned from the inside out.
I picked this tip up ages ago – would love to give credit but I can’t recall from where.
That having been said, this recipe looks wonderful and will definitely give it a try this week!
Kasey says
I am now ready to try making tofu again :) if I used another type of oil (sesame, peanut or sunflower seed), would the end result be affected in any way? If no, why do you suggest coconut/avocado/grape seed oils?
Hi there! I like those oils because they’re neutral in flavor. But sesame peanut or sunflower would work, too!
Angela says
I can make crispy tofu in 5 minutes- you’ve got to try this- drain the water from your tofu and freeze it in ziplock when you bring it home from the store (we stock up when Costco has theirs on sale once a year). Throw on the counter to defrost the night before you need it. Once you are ready to use, wring out the liquid like a sponge and cut the tofu to the size you want. Then cook however you want (pan fry, baked nuggets, etc). I don’t know how people enjoy tofu without this awesome trick- makes the tofu nice and chewy and you don’t have to spend time pressing it out.
Good tip!
jul says
yeah, thats a great way to prepare tofu! it’s actually a traditional chinese method, called “thousand layer tofu”. the texture changes a lot, it becomes like a sponge. that makes it especially great for soaking up marinades before frying. try it!
Brandi Labelle says
I have done this for years also! Freezing it 1st always makes for yummy chewy crisp pieces! I have been vegan since I was 14 ands I have tried SO many diff ways!
Shirleen says
Just curious-what size cast iron skillet have you used in the last couple recipes and how do you clean it if used frequently? I’m asking because I usually scrub it (I do use soap to cut any oil residue), rinse it, put it back on a burner on low to dry it and then rub my hands with coconut oil and rub the pan while still warm…there must be an easier way. Thanks.
Hi Shirleen! I never use soap. I only rinse it with water and loosen any food with a brush. Then I hand dry it and oil it occasionally. Hope that helps! It’s a 10-inch.
Elizabeth says
Clean it with a layer of salt, when it is hot, all the stuck on stuff comes off and you don’t have to scrub at all.
Sara @ Last Night's Feast says
OMG yum!!
Paula says
What does “wrap the tofu” mean? I am new to using it!! Thank you.
Jess says
Tofu is packaged in a water solution, and if there’s any extra water in the tofu it will add to the length of time it takes to cook it to a crisp. Take the tofu out of the package and drain the liquid. Then wrap the tofu block in a tea towel (clean of course) and place a heavy pan on top of it. The extra liquid will be squished out of the tofu by the heavy pan, absorbed by the towel, and the tofu will crisp much better, and faster!
Simply wrapping it in a clean towel!
Oksana Mikhailenko says
Your description on your website, on this page, doesn’t say to wrap it in a towel or something else – it just says “wrap it”. Maybe you could edit that so it makes sense to everyone! :)
Sara says
wrap it in paper towels, or a clean, lint-free dish towel. you are wanting to press the extra water out of the tofu, the towel will absorb it.
allie says
wrap it in a cloth
Sarah | Well and Full says
Oooh I love the idea of pan-frying the tofu first, then finishing it off in the oven!! Genius! :D
Laura @ Raise Your Garden says
It’s super impressive that you managed to make tofu looks so scrumptious, that’s not particularly a gift I have! I’m trying to be more open with my food tastes and am exploring new options, especially dinner. SO bored of the same 5 dishes I make every night!! hehe.
Dee says
Can this be done a day in advance except for the final bake?
Support @ Minimalist Baker says
Hi Dee, it’s best when fresh, but maybe! We can’t say for sure as we haven’t tried it that way. Let us know if you try it!
Tori//Gringalicious.com says
Thanks for sharing this super awesome and easy recipe! It sounds yum!