Crispy Baked Tofu with Sesame Ginger Glaze

If you have ever dismissed tofu as bland, spongy, or uninspiring, you have simply not experienced the transformative power of proper pressing, cornstarch tossing, and high-heat oven baking. When prepared correctly, extra-firm tofu sheds its excess water and develops a shattering, golden exterior while remaining tender and pillowy on the inside—ready to drink in a glossy, savory-sweet ginger tamari glaze.

This dish is naturally gluten-free, 100% plant-based, and packed with wholesome plant protein. Tossed with toasted sesame oil, freshly grated knob ginger, garlic, pure maple syrup, and gluten-free tamari, each bite delivers an addictive harmony of umami, crunch, and gentle warmth. It is hearty enough to satisfy dedicated carnivores and simple enough for quick weeknight cooking.

The Science of Shattering Crisp Tofu

Tofu is packaged in water to preserve freshness, meaning a block straight from the carton is like a saturated sponge. Attempting to bake or sauté wet tofu results in steam rather than caramelization. Three simple steps guarantee ultra-crisp results every single time:

• The 20-Minute Press: Slice the block of extra-firm tofu into slabs, wrap in clean kitchen towels, and weight down with a heavy cast iron skillet or several cookbooks. Squeezing out moisture creates dense, meaty cubes.
• The Cornstarch Dusting: Tossing pressed cubes in a light coating of cornstarch (or arrowroot starch) absorbs residual surface moisture and creates an ultra-thin, crunchy shell in the dry heat of the oven.
• High Oven Heat (425°F / 220°C): Baking at high heat on a parchment-lined baking sheet crisps the cubes quickly without drying out the tender interior curd.

Tested & Perfected Print Recipe

Crispy Baked Tofu with Sesame Ginger Glaze

4.9 (28 reviews)

Recipe by Jenny Holm Course: Dinner / Plant-Based Main | Cuisine: Asian-Inspired Plant-Forward

Prep Time 25 minutes |

Cook Time 30 minutes |

Total Time 55 minutes |

Servings 4 servings |

Method You can also air fry the cornstarch-coated cubes at 400°F (200°C) for 12 to 14 minutes, shaking the basket halfway through.

Ingredients

18 items

For the Crispy Baked Tofu

• 1 block (14 to 16 oz) extra-firm organic tofu, drained and pressed
• 1 1/2 tablespoons toasted sesame oil
• 1 tablespoon gluten-free tamari or low-sodium soy sauce
• 1 1/2 tablespoons cornstarch (or arrowroot starch)
• 1/4 teaspoon garlic powder
• Pinch of fine sea salt and black pepper

For the Sticky Sesame Ginger Glaze

• 1/3 cup gluten-free tamari or soy sauce
• 3 tablespoons pure maple syrup or raw honey
• 1 1/2 tablespoons rice vinegar (unseasoned)
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger, freshly grated on a microplane
• 2 cloves garlic, finely grated
• 1 teaspoon sriracha or chili crisp (optional for gentle heat)
• 1 teaspoon cornstarch dissolved in 2 tablespoons cold water (slurry)

To Serve

• Steamed jasmine rice or brown rice
• Steamed broccoli florets or snap peas
• 2 scallions, thinly sliced on the diagonal
• 1 tablespoon toasted white and black sesame seeds

Instructions

7 steps

1. 01
   Press the Tofu: Cut the block of extra-firm tofu crosswise into 4 slabs. Wrap slabs in a clean dish towel and place on a cutting board. Rest a heavy cast iron skillet or cutting board weighted with canned goods on top. Press for 20 minutes to expel excess liquid.
2. 02
   Cube and Season: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Cut the pressed tofu slabs into 3/4-inch bite-sized cubes. In a large bowl, gently toss cubes with sesame oil, tamari, garlic powder, salt, and pepper until evenly coated. Sprinkle cornstarch over the tofu and toss gently with a rubber spatula until the white starch coats every cube evenly without clumps.
3. 03
   Bake Until Crisp: Spread the cubes out on the prepared baking sheet in a single layer, ensuring space between cubes for air circulation. Bake for 25 to 30 minutes, flipping halfway through, until cubes are deep golden and crisp to the touch.
4. 04
   Simmer the Glaze: While the tofu bakes, combine tamari, maple syrup, rice vinegar, sesame oil, grated ginger, garlic, and sriracha in a small skillet over medium heat. Bring to a gentle simmer for 2 minutes. Whisk the cornstarch slurry and pour into the bubbling sauce. Stir constantly for 60 seconds until the sauce thickens into a glossy, sticky glaze. Remove from heat.
5. 05
   Toss and Serve: Immediately transfer hot, crispy baked tofu cubes directly into the skillet with the glaze. Toss gently to coat every cube in the lustrous sauce. Serve immediately over warm steamed rice and greens. Garnish generously with sliced scallions and toasted sesame seeds.

Chef’s Notes

1. 06
   Serve Immediately: To maintain maximum crunch, toss the tofu in the glaze right before plating. If left sitting in sauce, the crispy coating will gradually soften.
2. 07
   Air Fryer Method: You can also air fry the cornstarch-coated cubes at 400°F (200°C) for 12 to 14 minutes, shaking the basket halfway through.

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Frequently Asked Questions

Can I substitute arrowroot starch for cornstarch?

Yes, arrowroot starch is a 1:1 replacement for cornstarch and yields an equally light, crisp exterior crust.

Can I meal-prep this recipe?

Yes. Bake the tofu cubes and store them in one container, and keep the glaze in a separate jar. Reheat the tofu in a 375°F oven or toaster oven for 5 minutes to restore crispness before tossing with the warm glaze.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. While the exterior softens slightly in refrigeration, the flavors deepen and make a delicious cold lunch bowl.