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Bowl of crispy tofu surrounded by green leaves, red cabbage and carrots. Topped with sesame seeds.
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4.88 from 82 votes

How to Make Crispy Tofu (Easy, Healthy, No-Fry)

Ever wondered how to make perfect crispy tofu? This simple method is less hassle than frying and will give you crispy tofu every time.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian, comfort food, gluten-free, healthy, vegan, vegetarian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 96kcal
Author: Elizabeth Emery

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

Store any uneaten cooked tofu in a sealed container in the fridge for up to 3 days. It's great on buddha bowls and vegan noodles.
I don't recommend freezing.

Nutrition

Calories: 96kcal | Carbohydrates: 3.8g | Protein: 10.7g | Fat: 5.2g | Saturated Fat: 1.1g | Sodium: 1254mg | Potassium: 229mg | Fiber: 1.4g | Sugar: 1.1g | Calcium: 233mg | Iron: 2mg