Oven Baked Crispy Salt & Pepper Tofu
If crispy tofu is on the menu, I’m ordering it - no question. This oven-baked version is my go-to at home: no frying, no fuss, just one sheet pan and a handful of simple ingredients. It’s golden, crunchy, and totally addictive. Tofu seriously doesn’t get enough love. A single block costs just $2–$4 and packs in about 4.5 servings, with 8g of protein and only 80 calories per serving. That said... I can easily crush a whole block myself. It makes an awesome snack, or a full-on meal paired with veggies and carbs. If you’ve been on the fence about tofu, this is the recipe that might just convert you.
ingredients
14 oz of firm or extra firm tofu (cut into cubes)
6-8 tbsp of potato starch
Avocado or olive oil
Seasonings
1/4 tsp of garlic powder
1/4 tsp of onion powder
1/4 tsp of five-spice powder
Salt and pepper
1 bell pepper, diced
Garnish (optional)
1 green onion stalk, sliced
Thinly sliced serrano or jalapeno pepper if you like things spicy
instructions
Preheat your oven to 450ºF.
Line a baking sheet with parchment paper for easy cleanup, and lightly coat it with oil.
Drain the tofu and gently press out as much moisture as possible using a clean kitchen towel or paper towels. Cut the tofu into 1 inch cubes.
Toss the tofu in a large bowl with the potato starch, gently coating each piece as evenly as you can your hands work best here, just be gentle.
Arrange the tofu on your prepared baking sheet in a single layer, making sure the pieces aren’t touching. Drizzle a little oil over the top for extra crispiness.
Bake for 10 minutes, then remove the pan from the oven.
Flip the tofu, sprinkle on your seasonings, and add bell pepper pieces. Return to the oven and bake for another 10–15 minutes, until golden and crisp to your liking.
Garnish and serve hot with sliced green onions and serrano peppers.
Notes:
You can do without parchment paper but you’ll need to oil the pan really good and be prepared for some stickage.