Crispy Thai Basil Tofu
Golden, craggy-edged baked tofu tossed in a sticky garlic-chilli glaze with fresh peppery Thai basil.
Forget bland, spongy tofu! The secret to restaurant-quality tofu at home comes down to two things: texture and big, bold flavour. By crumbling pressed firm tofu instead of neatly cubing it, you create craggy, jagged edges that turn shatteringly crispy when baked. Those golden crannies then soak up a sticky, umami-packed garlic and chilli glaze, perfectly balanced by the peppery warmth of fresh Thai basil. Fast, fiery, and high in protein—this recipe will completely transform the way you cook tofu!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Prep & Choose Your Crisping Method
Crumble or cube the pressed 200 g firm tofu into bite-sized pieces and toss with 1 tbsp sesame oil. Cook using your preferred method below:
- 2
Option 1: Oven Method
Spread tofu in a single layer on a parchment-lined baking sheet. Bake at 200°C for 20–25 minutes, tossing halfway through, until golden and crispy around the edges.
⏱ 20 min200°C - 3
Option 2: Air Fryer Method
Transfer tofu to the air fryer basket in a single layer (cook in batches if needed). Air fry at 200°C for 12–15 minutes, shaking the basket every 5 minutes until extra crunchy and golden.
⏱ 15 min200°C
The rest of this recipe
There's 4 more ingredients and 5 more steps to go.
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Ivana’s note
Air-frying gets you the crunchiest result in the shortest time, but crumbling the tofu (rather than cubing) is the key across all three methods to ensure maximum crispy surface area!
Pressing your tofu beforehand is non-negotiable! Drawing out the excess moisture ensures the tofu absorbs the sesame oil and crisps up instead of steaming.
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