Gluten Free Crispy Baked Tofu
Crispy tofu that actually delivers on the crunch is one of those kitchen wins that feels almost too good to be true — but this oven-baked version absolutely nails it. The secret is a thorough press to draw out as much moisture as possible, followed by a light dusting of cornstarch that creates that satisfying, golden crust without a drop of wheat flour or any gluten-containing coating. Tamari steps in where regular soy sauce would normally cause concern, bringing all that deep, savory umami flavor while keeping things completely safe for anyone avoiding gluten. Smoked paprika and garlic powder round out the marinade with a warmth that makes these little cubes dangerously snackable straight off the pan. A high oven temperature and a single-layer spread are what push the edges from pale to deep golden brown — no frying, no mess, just the oven doing the heavy lifting. This recipe makes four servings, so it's just as useful for weeknight meal prep as it is for a quick protein boost tossed over rice or noodles. Finish with sesame seeds and sliced scallion tops for a little extra flair, and serve immediately while the exterior is still at peak crispiness.
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Learn more →Ingredients
4 servings
- 2 blocks (14 oz each) extra-firm tofu
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 3 tbsp cornstarch
- ¼ tsp salt
For serving
- 2 tbsp sliced scallions (green tops only) (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Drain the tofu and press each block firmly between several layers of clean kitchen towels, or use a tofu press, for at least 30 minutes until the towels have absorbed most of the moisture. The drier the tofu, the crispier the result.
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