Posted on April 23, 2019 by Kate Halsall

I’ve been trying to recreate some Japanese dishes at home in advance of my holiday to Japan. I’m not concerned about being vegan in Japan – there’s bound to be loads of noodles and tofu, and I love both. Here’s a great recipe which shares my love of tofu. Unlike a lot of tofu dishes, this is crispy baked tofu – not fried, so is much healthier for you.


  • 350g Firm Tofu – Pressed
  • 5 x tbls Cornflour
  • Unsweetened Soy Milk
  • 125g Golden or Panko Breadcrumbs (I got these from a Chinese supermarket!)
  • 1 x tbls Nutritional Yeast
  • 3 x tbls Sesame Seeds


Preheat the oven to 180C. When we actually come to cooking the tofu, I put the fan oven on as it crisps it up nicely without adding oil.

Cut the tofu into squares.

Prepare the coating. First mix the breadcrumbs with the sesame seeds and nutritional yeast. Then place the cornflour in one bowl, the soy milk in another, and the breadcrumb mix in a final one.

Grab a piece of tofu, toss it in the cornflour, then dip in the soy milk and then press into the breadcrumb mix – make sure all sides are coated. Place the piece of tofu on a baking tray and repeat the process with all of the cubes.

Place into the oven and cook for 20 minutes – or until the coating is golden brown and crisp. And there you have it….Crispy Baked Tofu!

Now on it’s own, I’m not going to lie, this Crispy baked Tofu recipe can be a little boring. Personally, I would serve it on top of this tasty Yaki Soba of Emily’s, or with a soy sauce dip. But it would also go nicely with a homemade curry sauce of some sort. Slurp!

Picture from Pixabay.