Extra Crispy Oven-Baked Tofu with Bang Bang Sauce

Crispy oven-baked tofu bites meet a sweet, spicy, and creamy sauce in this irresistible plant-based dish. Crunchy and golden on the outside, tender on the inside, and perfect for dipping, these crispy bites are proof that tofu can be downright delicious.

I have had many years to work on developing vegan recipes to be the best that they can be, and I know first-hand how disappointing bland tofu can be. So I tested this version until every piece baked up golden, crunchy and genuinely crave-worthy (whether you’re vegan or not!)

Tossed or dipped in this sweet-heat creamy bang bang sauce, they become an irresistible little bite that works as an appetizer, quick lunch on top of a salad or the star of a simple bowl. No frying, no fuss, just reliably crispy tofu with bold flavour.

Why I love the oven-baking method

If you’ve ever struggled to get tofu crispy without frying it, you’re not alone. But I have found through many trials that the secret to perfectly crunchy tofu with less effort lies in the oven. Once breaded, you let the oven do the work while you prep the sauce, chop some veggies, or even take a quick break. The result is tofu that’s golden, crunchy, and versatile.

Choosing the right type of tofu

When it comes to crispy baked tofu, choosing the right type is key. Firm or extra-firm tofu holds its shape during baking, and crisps up beautifully, unlike silken tofu, which is too soft for this method. I use firm tofu in so many of my favourite recipes on this blog, like for French toast batter, whipped ricotta dip and baked tofu “chicken” parmesan.

My tips for the crispiest tofu

These bites are best enjoyed fresh out of the oven, but they can be frozen and reheated too for fresh tofu bites any time. In fact, I actually recommend making a double batch and freezing half for an even quicker weeknight dinner down the road. It’s like store-bought frozen nuggets, but homemade. Here’s two key tips for keeping it crispy no matter what:

• Spray oil: I use a light olive oil in a spray can – simply spritz, flip, spritz and bake.
• Press the tofu: Less water means the tofu can brown properly in the oven, giving you golden, crunchy bites when baked while keeping the inside tender.

Tofu lacking flavour?

If you have extra time and want to amp up the flavour, try one of these methods: Boil the tofu pieces in salted water or vegetable broth for 5 minutes, then let cool and press to remove excess moisture before following the recipe. Or, marinate the tofu in your favorite marinade overnight for an even more flavorful bite. I’ve tried both, and they turn out delicious every time!

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