baked tofu in bowl with peanut dipping sauce square

My Favorite Baked Tofu

This versatile baked tofu can be used in salads, sandwiches, Buddha bowls, and even as an appetizer with dip!

Course Appetizer, Snack
Cuisine American
Keyword baked tofu
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yields 4 servings
Calories 63 kcal
Author Dianne


  • 14-ounce container extra firm tofu pressed and drained
  • 1 tablespoon tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water


  1. If you're cooking your baked tofu in your oven, preheat your oven to 400° and line a baking sheet with parchment paper.

  2. Cut the tofu. If you’re planning on using it in salads or a Buddha bowl, cubes work best. If you’d like to use it in sandwiches or a wrap, try strips or thin cutlets.
  3. Mix together the sesame oil, tamari, rice vinegar and water. Marinade the tofu in the mixture for about 15-30 minutes until most of the liquid has been absorbed. Toss the tofu occasionally so all sides absorb the liquid.
  4. To cook in an oven, place the tofu on the baking sheet, and bake for 30 minutes until golden brown. If you’re making cubes, flip them after 10 minutes. Bake for another 10 minutes and flip the cubes to an unbaked side, and bake for another 10. If you’re making strips or cutlets, flip the pieces after 15 minutes and then bake for another 15.

  5. To cook in an air fryer, bake tofu cubes at400°F for 15 minutes, shaking the basket every 5 minutes. Strips and cutlets should be baked for 10 minutes, flipping after 5 minutes.

  6. Allow the tofu to cool for about 10 minutes before serving. The tofu will get denser and chewier after it cools.