Crispy Baked Tofu (2024)

FAQs

Why is my baked tofu not crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won't crisp up as they cook. Feel free to work in batches if necessary!

Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl!

And then you had to bake it and then flip it. And when it came out, it was absolutely perfect, and I absolutely loved it. Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat.

Toss in the arrowroot starch: Spread the tofu onto the baking sheet, and toss in the arrowroot starch. Bake: Bake the tofu for 20-25 minutes, or until crispy, flipping the pieces of tofu about halfway through the cooking time. Serve: Place the tofu into a serving bowl, or use in a recipe as desired.

Why is my food not crispy in an air fryer? If your food is not crispy when coming out of an air fryer, you may not have patted it dry before putting it in to cook. Meat or proteins, or foods you may have washed, will fry better without the added moisture.

Add a Small Amount of Oil and Place in Basket

While we wish it were possible to fry without any oil, air fryers do need a little oil to make your food crispy (but you'll use a lot less than a traditional fryer).

Despite the nutritional benefits of tofu, fried tofu is not a healthy food choice. The problem lies in the frying cooking method. Although tofu is naturally low in calories and fat, frying adds tons of fat grams to the tofu and drastically increases the dish's calorie count.

Baked, Not Fried.

A lot of restaurant-style tofu is deep-fried, which is how it gets that irresistibly crispy, chewy texture. My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

Why is restaurant tofu better? ›

Restaurants understand the power of salt and use it liberally to ensure that tofu is well-seasoned. As masters of flavors, professional chefs know that tofu's porous nature allows it to absorb the flavors it's cooked with, and they use this to their advantage.

Prep tofu: If you did not buy super firm tofu (the kind that comes vacuum sealed), drain out all the water and press the block of tofu in either a tofu press or between two plates/cutting boards with a heavy weight on them for 20-30 minutes. Waterlogged tofu will not get very crispy.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

Drain and pressing out excess water: Tofu that's been packed in water retains a lot of moisture, even when it's been drained and patted dry. Getting that extra liquid out will give you firmer tofu that will soak up the flavors of marinades and hold up better in the skillet or on the grill.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.