m. c. de marco: The New Kitchen Cookbook

Crispy Baked Tofu

I adapted this slightly from Simply Recipes' Easy Crispy Tofu, mainly by ad-libbing some of the toppings.


  • 1 18 oz. package firm or extra-firm tofu
  • 1 T soy sauce
  • 1 tsp. neutral oil
  • 1 tsp. sesame oil
  • 1 tsp. rice vinegar
  • mirin to taste
  • 2 T cornstarch
  • 2 T panko
  • ½ tsp. kosher salt
  • ¼ tsp. berbere (or another spice mix)


  1. Press the tofu in a kitchen towel between two appropriately-sized pans or cutting boards for 30 minutes.
  2. Preheat oven to 425°.
  3. Mix liquid ingredients in a medium bowl.
  4. Mix dry ingredients in a small bowl.
  5. Prepare a medium to large baking sheet with parchment paper and cooking spray.
  6. Slice tofu into at least 24 cubes (e.g., by cutting in half the long, skinny way and in quarters the other two ways).
  7. Toss very gently in the liquid, preferably with a rubber spatula.
  8. Sprinkle dry mix on top and mix gently again.
  9. Spread tofu evenly on the baking sheet.
  10. Bake 20 minutes or until golden brown.


The original recipe called for ½ tsp. sugar rather than mirin, and black pepper rather than spice mix.

The original recipe called for spraying the pan of tofu with cooking spray as well.

There are a lot of recipes out there with other tricks, like salting the tofu to drain it.

Vegan blogger Tracy makes a similar recipe for serving with pasta and sauce; I just used my recipe with Italian spices instead of spice mix, and olive oil for the oils.