Ever wondered how to make perfect crispy tofu? This simple method is less hassle than frying and will give you crispy tofu every time.
Tofu confused the heck out of me when I was first figuring out how to go vegan.
I had no idea how to season or cook it and every time it ended up tasting bland and mushy.
I couldn't figure out why it always tasted good in restaurants but was a complete disaster when made by me at home, and assumed I'd never crack it.
But here's the thing: I was wrong! For anyone who is terrified of cooking tofu (and I know because I was one of them), I'm here to show you that you don't need to be!
Delicious, crispy tofu is actually surprisingly easy to make and not as much fuss as you might think (much like tempeh).
So if you're wondering how to cook tofu and make it taste incredible in your vegan noodle bowl, look no further! The secret is: BROILING.
This broiling method takes 20 minutes, is a healthy way to cook tofu, doesn't need any fancy ingredients and bonus: your tofu will stick to the pan WAY LESS than if you fry it!
Tempted? Read on.
(Psst! If you're new to a vegan diet, check out my 28 Easy Vegan Recipes for Beginners.)
Why is this crispy tofu so good?
Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes.
Easy - It's also really easy to make. The recipe requires just 4 ingredients and no marinating (tofu, soy sauce or Bragg's Soy Seasoning, apple cider vinegar and oil), so it takes about 25 minutes from start to finish. Perfect!
Hassle-free - It's incredibly low maintenance. You need to flip the tofu once halfway through, but otherwise can just leave it under your oven's broiler/grill to cook. It's as simple as that!
What makes this a healthy recipe for tofu?
This tofu recipe is healthy for several reasons:
1) It's broiled - rather than fried - so it uses less oil because the tofu is cooked under a direct heat (see full description of broiling below).
2) It won't stick to the pan anywhere near as much as if you were frying, meaning that subsequently, you'll need to use even less oil!
3) The seasoning contains simple, healthy ingredients. Just soy sauce and apple cider vinegar (which may lower blood sugars).
What is broiling?
Broiling is a North American term used to describe the process of cooking something directly under a high heat, usually in the top of your oven (although some stoves have a separate broiler).
If you're not in North America, you might also know this term as grilling. (Ironically, grilling in North America means barbecuing! It's all very confusing.)
Ingredients
Tofu - I like to use medium firm, or firm tofu because it holds its shape when being broiled. I don't recommend using soft - it will fall apart!
Soy sauce/tamari - This is pretty crucial for flavour, as tofu naturally has a very bland taste. Either soy sauce or tamari can be used. Tamari is a (generally) gluten free soy sauce, whereas regular soy sauce usually contains wheat.
Apple cider vinegar - Adds a mild tanginess to the tofu. Feel free to omit if you don't have it - it's not as important for flavour as the soy sauce.
Oil - You need to use some oil as otherwise the tofu will stick to the pan (however we're using much less than if we were frying). Use a cooking oil that's stable in high temperatures, like avocado oil.
Looking for recipes to use this healthy tofu in?
How to make crispy tofu
1) Preheat your oven's broiler/grill (top heat in oven).
2) Cut tofu into 1-inch cubes and place on baking tray. (You're welcome to press the tofu if you want to, to remove excess water, but it's not essential as the water will evaporate while cooking.)
3) Toss cubes in soy sauce, apple cider vinegar and avocado oil and make sure they're well coated.
4) Broil in oven for 10 minutes until golden on top, then flip tofu cubes.
5) Broil for another 10 minutes, or until tofu is golden.
Check out my web story showing you how to make this healthy crispy tofu.
Storage
Store any uneaten cooked tofu in a sealed container in the fridge for up to 3 days. It's great on buddha bowls, vegan noodles or served with salad and red cabbage sauerkraut.
I don't recommend freezing.
Tofu FAQS
It might be due to the oil you're using. I strongly recommend cooking with an oil that is stable in high heat (like avocado) to promote crispiness - when I've used olive oil I find my tofu doesn't get as crispy.
You don't have to, and I don't usually (because I'm lazy!), but it will make your tofu a little crispier and absorb flavours more easily. It also helps it hold its shape better when cooking.
This is normal if you haven't pressed your tofu. It will eventually evaporate as you keep broiling it, don't worry. If it bothers you, press your tofu before you cook.
You can, and it's safe to add to raw desserts like cheesecakes. Personally I like cooking it as I prefer the taste.
Dishes this tofu is great in
Like this post on how to cook tofu? Check out all my vegan how to guides.
How to Make Crispy Tofu (Easy, Healthy, No-Fry)
Ingredients
- 1 454g block medium or firm tofu (I've used medium - don't use soft, it will fall apart)
- 1½ tablespoon soy sauce or tamari (use gluten free if needed - I like Braggs Soy Seasoning for a gluten free, lower sodium alternative)
- 1 tablespoon apple cider vinegar (optional)
- 1 tablespoon avocado oil (or another flavourless cooking oil)
Instructions
- Preheat your oven's broiler (top heat in oven - your 'grill' if you're not in N. America).
- Cut tofu into 1-inch cubes and place on a baking tray. (You're welcome to press your tofu if you like, but it's not essential.)
- Toss cubes in soy sauce, apple cider vinegar and avocado oil and make sure they're well coated.
- Broil in oven for 10 minutes, then flip tofu cubes.
- Broil for another 10 minutes, or until tofu is golden.
- Enjoy in your favourite stir fry, salad or buddha bowl!
Notes
Nutritional information per serving
If you’ve tried this healthy tofu recipe, please leave a comment or tip for others below.
I'd love to know how you’ve made it your own!
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Sharon
I often struggle with making tofu. It can be soft and mushy or flavourless. This recipe makes it really tasty!
Caroline
Thanks - just tried this and it’s delicious!
Elizabeth
Thank you Caroline - so happy that you loved it. 🙂
Elizabeth
So glad to hear that Sharon. Thank you!
Allan
Such a solid recipe. Tofu never tasted better!
Elizabeth
Glad you love it Allan - it's so much easier than frying isn't it?
Helen at the Lazy Gastronome
This is amazing! So easy to make and so full of flavor!!
Elizabeth
Thank you Helen - I quite agree!
Mary
This was so easy! My sister is going to be shocked next time she visits! Thanks.
Elizabeth
Excellent! So glad to hear it Mary.
Nora
This is awesome! Tofu tastes so much better when crispy! Thank you for the recipe!
Elizabeth
I totally agree, and personally I love that this method is so much less hassle. 🙂
Andréa Janssen
This crispy tofu was really delicious. And because of the flavoring, it didn't taste blend at all (what tofu sometimes tend to do). I've saved this recipe, because I'm certainly going to use it in the future for making tofu.
Elizabeth
So happy to hear that Andrea - I agree, it's so important to flavour tofu well!
Lindsay Howerton-Hastings
This turned out perfectly, I loved the texture!
Elizabeth
Oh good Lindsay! So glad you enjoyed it.
Mary
Never thought of broiling it. Crispy tofu is perfect for stir frying where the hot wok, fast cooking doesn't give the tofu enough time to get crisp. Thanks!
Elizabeth
It's not obvious, is it? But I love the method. Glad you do too!
Julia
This is great! We only had a block of firm tofu at the end of the week for our protein, loved how quick and easy this was to make (plus it was such an easy clean up!)
Elizabeth
Agreed! The cleanup is so simple isn't it? Happy you loved it. 🙂
Elizabeth Flight
The best tofu recipe I’ve found! So good and so easy!
Elizabeth
Oh I'm so happy you love it Elizabeth! And hi to a fellow Elizabeth. 😉
Georgette
Hi! So I’m preheating my broiler now. Do I use the high or the low on the broiler and is the tray placed towards the bottom of the oven or the top or in the middle?
Elizabeth
Hi! I would go with the high setting, and you want your tray as close to the heat as possible, so on the top shelf. That said, broilers are all different, so if yours cooks the tofu really fast, you may want to bring it down a shelf! Hope you enjoy. 🙂
swathi
Crispy tofu looks delicious perfect meal. Great with lettuce.
Elizabeth
Yes, it works really well with salad. 🙂
Tina
I've never thought to broil tofu- total game changer!! Thanks so much for this tofu recipe.
Elizabeth
So glad you liked it Tina. Honestly broiling is the best thing ever - I don't know why I didn't think to do it sooner. 🙂
Michelle Reynolds
If you've tried (m)any recipes for "crispy" tofu and it didn't live up to its promise, you need to try this one! I have been cooking for a vegetarian friend and she loves tofu and has eaten a ton of it in her lifetime, but all of my attempts had fallen short. I decided to give this recipe a try as my last hail mary before giving up completely.
I did press the tofu and tossed the cubes in the marinade occasionally for about 10 minutes before broiling. My friend looked a little skeptical as I initially put it under the broiler as she had never heard of it being made this way. After flipping and broiling for the final 10 minutes, her eyes brightened slightly. After taking the first bite, she declared it was the best tofu she had ever had and she has always been honest with me! I've served it with both a thai peanut dipping sauce as well as a sriracha/mayo/hoisin sauce and she can't get enough.
I will NEVER make tofu another way! I have never been a big fan of tofu myself and I absolutely love it as well. Awesome recipe!!
Elizabeth
This comment absolutely made my day Michelle. You don't know how much. 🙂 I'm so glad to hear you loved it, and that it met your friend's high standards! I wish more people knew about broiling it - so much less hassle and it tastes so good. Thanks again for this truly lovely feedback!
Elton
I feel it is an oversight to not list the broiler temperature in the recipe.
Elizabeth
The broilers I've used have only ever had one setting - on! I believe others (on fancier stoves) do have temperature settings, but from what I can understand the default is around 500°F. Hope that helps.
Danicka Michelle Thompson
I never leave comments but felt I had to stop to give this recipe 5 stars. I have never been able to achieve this texture with tofu and I'm over the moon with the results. My husband and I make Buddha bowls last night and it was delicious. This is so versatile I can't wait to make it again and again!
Elizabeth
Thank you so much Danicka! It means the world to know you loved the recipe, and I'm so happy you got great results. I wish more people knew to broil tofu - it's such an underrated method for making it crispy and way less hassle than frying! 🙂
Anthony Brown
As a novice at cooking (and complete newbie) at broiling, I could use some more instruction: what temp do I set the broil function & do I put the tray on the top or middle rack.
I tried at 450°F on the middle rack, but after 10 minutes it wasn't done - so I moved it to the top rack for another 5 minutes. When i flipped them over, I kept it on the top rack for 10 minutes. They didn't burn but were very done - maybe I'll try 450°F next time.
Elizabeth
Great feedback, thank you! Many broilers only have one setting ('on' or off) which is why I hadn't specified. So helpful to know some have more than this. With broiling, the idea is that you're using your oven's top heat only to cook the tofu, therefore you'd want to place the tofu on the top shelf for the heat to directly cook it from above. I would recommend a temperature of between 450F and 500F - I specify this range because I've noticed different broilers can vary massively in the heat they generate. It sounds like 450F on the top shelf would work well for you (and maybe for slightly less time than the recommended 10 mins), based on your feedback. Let me know how it goes! 🙂