Learn how to cook tofu with these tips and tricks! Find my go-to baked tofu recipe, plus ideas for using it in stir fries, bowls, and more.
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Rating
4.95 stars (219 reviews)
Keywords
how to cook tofu, fall, spring, summer, winter
Ingredients
14 ounces extra-firm tofu (patted dry and cubed)
½ tablespoon extra-virgin olive oil
2 tablespoons tamari
½ teaspoon sriracha
1 tablespoon cornstarch (optional)
Categories
cooking component
Steps
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Toss the cubed tofu with the olive oil, tamari, and sriracha. For extra crispy tofu, sprinkle with the cornstarch and gently toss to coat.
Spread the tofu evenly onto the baking sheet. Bake 20 to 25 minutes or until browned around the edges. Remove and serve warm.
Reviews
Bina Bhaumik on 2026-09-05 13:48:22 (5 stars): Hi! Phoebe: Thanks for the recipe.
Chip on 2026-08-23 16:19:29 (5 stars): I briefly pressed the tofu and then followed the recipe and it's so delicious. My go to tofu recipe has potato starch, but that is not always available when I'm cooking at other people's houses, so this is a close second.
SharLise on 2026-03-05 13:31:25 (5 stars): Mmmmm my go-to recipe for sriracha tofu. I don’t use the Taamari with it though. Just the Sriracha and cornstarch works every time of course works best when you get most of the water out for sure. Love your website and your cookbooks.
Rachel H on 2026-01-16 19:48:04 (5 stars): Love this! Have made it multiple times and go heavy on the sriracha for some extra kick. Thanks for a great go-to recipe!
Nathan k on 2025-10-31 19:52:05 (5 stars): Worked pretty well for a simple, no marinade recipe, I added a little black vinegar.
Colleen L. on 2025-03-03 13:31:24 (5 stars): Love this sushi bowl! The tofu was excellent. It turned out so well. I added the cornstarch, which made it crispy while the marinade made it very tasty. I was chomping on the cubes of tofu before assembling the bowl. The combination of flavors and textures of this sushi bowl was perfect. The star of the show for me was the Spicy Mayo. I can imagine using it on everything — salads, eggs, hamburgers, fish, chicken, and other bowls. It’s tasty and I think very versatile.
Thanks for sharing this excellent recipe.
A. on 2024-12-06 18:06:25 (5 stars): I did not make the recipe exactly as given, but I did use the tip about pressing the water out of it with a fry pan. I didn't try it until it was too late to do it for very long, but only about 15 minutes gave up about 1/4 cup of water for about a half pound of tofu. That made a huge difference in cooking this firm tofu. It became crispy in olive oil in an iron skillet, and never crumbled!
Donna on 2024-10-23 09:31:10 (5 stars): My son loves tofu and just brought home a package for me to cook! #1 I am allergic to soy so I cannot eat tofu. #2 I am currently without an oven, I have an air fryer, how or can I use that? Can I pan fry it in oil with the cornstarch dusting? Last, I have no pressure, was planning on the paper towel method, can you press it again after you cube it (carefully) and in reference to freezing, I am guessing you freeze it in the liquid, not after you press it. I hope you don't mind all the questions, I am a season cool, but clueless on tofu and your page was the best in regards to how to cook it!
john on 2024-10-19 14:03:49 (5 stars): Did you know be freezing the tofu in its orignal packaging and thawing it you get much more marinate in your tofu? the ice crystals allow for a texture that far better absorbs marinade. It does become a bit more brittle so handle careful.
