The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

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Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

Tofu: some people love it, some people hate it. I, however, believe that the people who hate it just haven’t had it prepared in the right way.

But no worries, friends – what if I told you that you could have thebest, easiest, andcrispiest Tofu EVER…with only3 ingredients total andsuper simple steps?! Well, I’m tellin’ ya. This crisp-on-the-outside, soft-on-the-inside Tofu is about to change. your. life. And become a regular staple in your recipe rotation. 😉

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (1)

Tofucan be bland, and itcanbe mushy – butit all comes down to the way you prepare it. As a vegetarian since birth, I’ve had more than my fair share of this soy-based protein. I’ve experimented with countless different ways to prepare it, and this method isby farmy favorite.

I’ve included my basic recipe for Crispy Tofu in a few other recipes on thisblog, but wanted to make a complete run-down of the steps + method for you all, including my tips and tricks. So, shall we?

Step One: Press and Cube your Tofu

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2)

You’ll need one 14 oz. block of Extra Firm Tofu for this recipe. Firm will work too, in a pinch. Remove the Tofu from it’s package and drain any extra liquid off, then gently press as much liquid out of it as possible. I like to use a Tofu Press, but you can also use a couple of towels and a heavy object if you don’t have one.

Then, cube your Tofu – I like to cut the thickness of the block in half, then cut each half into 16 “cubes.” These are the perfect bite-sized pieces for your Crispy Tofu!

Step Two: Toss with Tamari, then Nutritional Yeast

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (3)

Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari over them. Now that the Tofu has been pressed, it’s much more likely to absorb the Tamari flavor (and taste less bland). I like to use a large spatula to gently toss the Tofu, so the cubes don’t break. I prefer the flavor of Tamari in this recipe, but you can also use Liquid Aminos or Soy Sauce.

Finally, we can’t forget about our third and final ingredient –Nutritional Yeast!Coating those cubes in atleast 2 tbsp of those golden flakes helps to (1) absorb any extra liquid and give a nice, crispy crust, and (2) adds atonof Umami + depth of flavor to the recipe. Honestly, the more “Nooch” you toss in there, the merrier!

Step Three: Bake Until Crispy!

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (4)

Spread your Tofu on aSilicone Baking Mat,leaving enough space between each cube. Bake at 425F for 20 minutes, then carefully flip the Tofu and bake for an additional 20-30 minutes, depending on how crispy you like it. Istrongly recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!

After your Tofu comes out of the oven, it’s all nice, crispy, and ready to devour. I mean….can welook at those golden cubes?

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (5)

This Crispy Tofu tastes so delicious that I can (have, and will) eat it plain, but it’s also great dipped in to sauce or used as a bowl-topper!If you’re looking for more ways to use it, you’ll also love these Orange Tofu Buddha Bowls, these Banh Mi Bowls, and this Thai Red Curry Soup!

A Few Final Thoughts:

  • I strongly recommend using a Silicone Mat for this recipe; otherwise, your Tofu will not become as crispy.
  • Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
  • Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (6)

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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The EASIEST Crispy Tofu Recipe

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (7)

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★★★★★5 from 83 reviews

Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 2-4 Servings 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

Instructions

  1. First, preheat the oven to 425F.Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
  2. Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
  3. Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
  4. Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, dependingon how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
  5. Serve as desired; leftovers will last in the fridge for up to one week.

Notes

  • Tamari may be substituted for Liquid Aminos or Soy Sauce (not GF). I do not recommend Coconut Aminos as I find it to be too sweet.
  • I strongly recommend using a Silicone Baking Mat for this recipe; otherwise, your Tofu will not become as crispy.
  • Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
  • Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.

Keywords: Vegan Tofu, Crispy Tofu, Oil Free Tofu, Easy Tofu Recipe

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The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (8)

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

FAQs

Why won t my tofu get crispy? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

How to cook tofu for beginners? ›

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

Is it better to fry or bake tofu? ›

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

What is a substitute for cornstarch in tofu? ›

Swap Cornstarch for Flour

If you want a crispy outer coating for your tofu, flour can be a great substitute for cornstarch. Simply coat the tofu cubes or slices with a dusting of all-purpose flour before frying.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Should you coat tofu in cornstarch before frying? ›

it in olive oil. It gives it a crispy crust when you coat it.

What happens if you don't drain tofu before cooking? ›

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. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.

What is the secret to cooking tofu? ›

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

What should I marinate tofu in? ›

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

Can you coat tofu in flour instead of cornstarch? ›

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.

Why is my fried tofu soggy? ›

Your fry temp is too low. You can start in slightly cold oil but a minute max but after that you're doomed to soggyness. Less time than that ND the heat will eventually push the oil out and make it crispy.

Can you eat raw tofu? ›

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

What does adding cornstarch to tofu do? ›

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

How do you fix soggy tofu? ›

One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu. Leave it there for 15–30 minutes.

Why is my tofu so mushy after cooking? ›

Pressing is a particularly important step for crispy tofu if you are looking to cook without oil. If you do not press you will end up with a mushy texture. Pressing works best if you are going to slice your tofu block.

How long to press tofu for crispy? ›

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

How long to press tofu for crispy tofu? ›

I like to place my tofu pieces evenly on a paper towel-lined baking sheet, cover them with two more layers of paper towels and then another baking sheet. Then I weigh them down with either books or another heavy object for 15 minutes – and voila! Perfectly pressed tofu.

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