Crispy BBQ Tofu Recipe

I just nailed Oven Tofu that comes out ridiculously crispy and sticky with BBQ glaze, and I’m not kidding when I say you won’t stop thinking about it.

I’m obsessed with this Crispy BBQ Tofu because it manages to be crunchy and saucy at the same time. I love that 1 cup barbecue sauce (store bought) or homemade sauce below slathers the cubes with sticky, smoky flavor that keeps me sneaking pieces from the tray.

Tofu Appetizers that actually make people stop scrolling, so rare. And Oven Tofu that gets those blistered edges?

Yes please. Messy fingers, loud chewing, more napkins.

I adore how every bite is bold, sweet, tangy and a little charred. It’s the kind of snack I can’t quit.

Worth the inevitable barbecue sauce stains.

Ingredients

• Tofu: hearty protein that soaks up sauce, crisping nicely on the outside.
• Cornstarch: adds crunch and a light, crackly coating when fried or baked.
• Vegetable oil: helps crisp and prevents sticking, nothing fancy but useful.
• Extra oil for drizzling: keeps bites glossy and stops them from drying out.
• Baking powder: makes the coating puffy and extra crispy, trust it.
• Kosher salt: brightens everything, you’ll taste the tofu more.
• Black pepper: little heat and bite, keeps things from being flat.
• Garlic powder: cozy savory note, works like comfort seasoning.
• Smoked paprika: smoky warmth without grilling, mild but tasty.
• Barbecue sauce: tangy, sticky coating that brings sweet and savory together.
• Ketchup: basic tomato backbone for homemade sauce, familiar and sweet.
• Brown sugar: gives molasses depth and caramelized sweetness, yum.
• Apple cider vinegar: sharp tang to cut through the sugar.
• Soy sauce or tamari: salty umami boost, makes it feel richer.
• Maple syrup or honey: natural sweetener that rounds out the sauce.
• Onion powder: subtle savory lift, like background seasoning glue.
• Liquid smoke (optional): basically instant campfire flavor, use sparingly.

Ingredient Quantities

• 1 (14 ounce) block extra firm tofu, pressed and cut into 1 inch cubes
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil, plus extra for drizzling
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup barbecue sauce (store bought) or homemade sauce below
• For homemade BBQ sauce: 3/4 cup ketchup
• 2 tablespoons brown sugar, packed
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon onion powder
• Optional: 1/4 teaspoon liquid smoke for extra smokiness

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment paper or lightly oil it; press the tofu for at least 15 minutes, then cut into 1 inch cubes.

2. If making the homemade sauce, whisk together 3/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp soy sauce or tamari, 1 tbsp maple syrup or honey, 1/2 tsp onion powder and 1/4 tsp liquid smoke if using; set aside.

3. In a large bowl combine 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika; add 1 tbsp vegetable oil and mix until crumbly and slightly pasty.

4. Add the tofu cubes to the bowl and gently toss with your hands or a spatula until every piece is evenly coated in the cornstarch mixture, shake off any excess.

5. Arrange the tofu on the prepared sheet in a single layer with space between pieces so they crisp; drizzle a little extra oil over the top if some spots look dry.

6. Bake for 20 minutes, then flip each cube and bake another 10 to 15 minutes until golden brown and extra crispy, total time about 30 to 35 minutes depending on your oven.

7. Remove the tofu from the oven and gently toss the hot cubes with 1 cup barbecue sauce (store bought or the homemade sauce); try to coat evenly but dont drown them.

8. Return the sauced tofu to the baking sheet and bake for 6 to 8 minutes to set the sauce; for a stickier, charred finish turn on the broiler for 1 to 2 minutes watching closely so it doesnt burn.

9. Let the tofu rest for 2 to 3 minutes before serving so the sauce firms up a bit; taste and add a pinch more salt or a drizzle of maple syrup if you like sweeter.

10. Serve warm as an appetizer with toothpicks, over rice, in sandwiches or salads; leftovers keep well in the fridge for 3 to 4 days and reheat nicely in a hot oven or air fryer.

Equipment Needed

1. Baking sheet (lined with parchment paper or lightly oiled)
2. Tofu press or heavy skillet + paper towels for pressing
3. Large mixing bowl
4. Small bowl and whisk (for the homemade sauce)
5. Measuring cups and spoons
6. Rubber spatula or clean hands for tossing the tofu
7. Tongs or a slotted spatula for flipping
8. Oven mitts and a cooling rack or tray to rest the tofu

FAQ

Crispy BBQ Tofu Recipe Substitutions and Variations

• Tofu (extra firm)
  • Tempeh — slice or cube and press slightly, gives nuttier chew and soaks sauce well
  • Seitan — very meaty texture, great if you want extra chew
  • Press-firm or firm tofu — use same method but press longer to remove water
  • Chickpeas — roast until crispy for a plant protein swap, toss in sauce at the end
• Cornstarch
  • Arrowroot powder — same crisping effect, use 1:1
  • Potato starch — excellent for frying, use 1:1
  • All-purpose flour — gives a less translucent crust, use slightly more (about 1 1/4x)
  • Tapioca starch — good for chewier crust, use 1:1
• Vegetable oil
  • Canola oil — neutral flavor and high smoke point
  • Avocado oil — best for high heat cooking, mild taste
  • Grapeseed oil — light and good for crisping
  • Sunflower oil — another neutral option if you dont have others
• Barbecue sauce (store bought or homemade)
  • Hoisin sauce mixed with a splash of vinegar and maple syrup — sweeter Asian-style glaze
  • Sriracha + ketchup + honey + a little soy sauce — quick spicy-sweet sticky sauce
  • Tomato paste + molasses + apple cider vinegar + smoked paprika — build-your-own with pantry staples
  • Mango chutney thinned with a bit of vinegar and soy — fruity, sticky and different

Pro Tips

– Press the tofu longer than you think you need to, like 30 minutes if you can. Faster pressing leaves water inside that stops it from getting really crispy. If you dont have a tofu press, stack plates on top of a wrapped block and put a can on top to weigh it down.

– Toss the cubes in the cornstarch mix while theyre cold and dry, and dont overwork them. Gently lift and turn instead of smooshing, otherwise the coating will fall off and youll get soggy spots.

– Space the pieces well and use a hot oven. Crowding is the biggest crisp killer. If some pieces look paler halfway through, give them a little extra oil and more time rather than cranking the heat too much.

– For best saucy texture, toss with sauce off the sheet pan, then put them back for a short bake to set it. If you like char, broil only for 30 to 90 seconds and watch like a hawk, because BBQ sugars burn fast.