Crispy Garlic Herb Tofu

Crispy Garlic Herb Tofu turns a simple block of tofu into golden, savory bites with crisp edges and a tender center. Garlic, onion, oregano, and smoked paprika give every cube a warm, herby finish, while a little soy sauce adds just enough savory depth. The method stays wonderfully simple: press the tofu, coat it with seasonings, then add cornstarch just before baking.

That final dusting helps the outside brown and crisp without frying. A quick flip halfway through gives the cubes even color on several sides, while the inside stays pleasantly tender. Serve this baked tofu over rice or grain bowls, tuck it into wraps, add it to salads, or enjoy it straight from the pan with lemon. It is versatile, plant-based, and easy enough for a weeknight while still feeling a little special.

Recipe Yield: 4 servings

INGREDIENTS

14 oz extra-firm tofu
2 tbsp olive oil
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp black pepper
Optional garnish: fresh parsley, lemon wedges

INSTRUCTIONS

1. Press and prep the tofu:
Drain tofu and wrap in a clean towel. Place a heavy object, such as a skillet, on top and press for 20–30 minutes to remove excess moisture. Then, cut the tofu into 1-inch cubes.

2. Make the flavor coating:
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment. Meanwhile, whisk olive oil, soy sauce, garlic powder, onion powder, oregano, smoked paprika, and black pepper in a large bowl. Add tofu and gently toss to coat.

3. Add the crunch:
Sprinkle cornstarch evenly over the tofu. Gently toss until the cubes are coated and no dry, powdery spots remain.

4. Bake until crisp:
Arrange tofu in a single layer with a little space between the pieces. Bake for 30–35 minutes, flipping once halfway through, until deeply golden with crisp edges.

5. Serve and garnish:
Let the tofu rest for 2–3 minutes after baking. Finish with chopped parsley and serve with fresh lemon wedges, if desired.

Helpful Tips to Perfect This Recipe

• Press the tofu well: Removing excess moisture helps the tofu brown instead of steam. Extra-firm tofu gives the most reliable crisp exterior while keeping the center tender.
• Add cornstarch last: Coat the seasoned tofu just before it goes onto the baking sheet. This helps prevent the starch from becoming wet or gummy before baking.
• Give the cubes some room: A little space between each piece allows hot air to circulate. If the tofu is crowded together, the edges will stay softer instead of browning evenly.