Name: Waffle Tofu Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 14 oz extra-firm tofu; 1 tablespoon avocado oil; 2 tablespoons cornstarch; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 teaspoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon scallions, sliced; ½ teaspoon toasted sesame seeds; ½ teaspoon chili crisp (optional)

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Waffle tofu is the crispiest, quickest tofu dish I’ve made—and it’s all thanks to my waffle iron. I just press a block of extra-firm tofu, coat it with a smoky spice rub and cornstarch, and press it into golden perfection. No flipping, no splattering, no babysitting at the stove. Just amazing texture and flavor, ready in minutes.

Waffle Tofu Recipe

Why You’ll Love This Recipe

I love this recipe because it’s smart, fast, and ridiculously fun. Cooking tofu in a waffle iron gives me those perfect crispy ridges without needing oil-heavy frying or complicated methods. The prep is simple, and the payoff is high—golden, flavorful slabs that soak up a delicious sesame-soy drizzle. It’s great for breakfast, lunch, dinner, or even tucked into sandwiches for a high-protein bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

14 oz extra-firm tofu
1 tablespoon avocado oil
2 tablespoons cornstarch
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

For the sauce:

2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 tablespoon scallions, sliced
½ teaspoon toasted sesame seeds
½ teaspoon chili crisp (optional but highly recommended)

Directions

I start by pressing the tofu for at least 15 minutes using a tofu press, heavy skillet, or book. This step is crucial to remove excess moisture and ensure crispiness.
Once pressed, I slice the tofu block horizontally into two flat slabs that fit my waffle iron.
In a bowl, I mix cornstarch, garlic powder, smoked paprika, salt, and black pepper. I coat each tofu slab lightly with this mixture and shake off any excess.
I preheat the waffle iron and brush it with a bit of avocado oil.
I place one tofu slab in the center of the waffle iron, close the lid, and press gently with my hand or a small pan for even cooking.
I let it cook for 5–6 minutes, or until it’s golden brown and crispy. I repeat with the second slab.
While the tofu cooks, I stir together soy sauce, maple syrup, vinegar, and sesame oil to make the drizzle.
I serve the waffle tofu hot, drizzled with the sauce and topped with scallions, sesame seeds, and chili crisp.

Servings and timing

This recipe makes 2 servings. It takes about 20 minutes of prep time and 10 minutes of cooking time, totaling 30 minutes from start to finish.

Variations

I sometimes add a touch of gochujang or miso to the sauce for a punchier flavor.
For smoky heat, I swap smoked paprika with chipotle powder.
I use coconut aminos instead of soy sauce when I want a gluten-free version.
When I want it extra crunchy, I double-press the tofu by freezing it first, then thawing and pressing again.

storage/reheating

I store leftover waffle tofu in an airtight container in the fridge for 3 to 4 days. When reheating, I use a toaster oven or air fryer to bring back the crispiness. I always store the sauce separately and drizzle it on just before serving to keep the tofu from getting soggy.

FAQs

What kind of tofu should I use for waffle tofu?

I always go with extra-firm tofu because it holds its shape under the pressure of the waffle iron. Softer types won’t get the same crisp texture and may fall apart.

Do I need to press the tofu every time?

Yes, pressing is key. Even a quick 15-minute press makes a big difference. Less water means more crunch. For even better texture, I sometimes freeze and thaw the tofu first.

Can I make this recipe without a waffle iron?

Technically yes, but the waffle iron gives the unique crisp ridges and cooks the tofu evenly. If I use a grill pan or sandwich press instead, I still get good results—just a different look.

What’s the best way to serve waffle tofu?

I usually serve it hot with rice and veggies like garlic green beans or a crisp daikon salad. It also makes a killer protein-packed sandwich when layered between bread or in wraps.

How spicy is the chili crisp?

The chili crisp adds mild to moderate heat, depending on the brand. It also brings amazing texture. If I want more kick, I add extra or swap it with Sriracha.

Conclusion

Waffle tofu has become one of my go-to recipes for a reason—it’s quick, crunchy, and endlessly customizable. With a handful of pantry spices, a waffle iron, and some creativity, I get a high-protein meal that’s as satisfying as it is easy. Whether I’m serving it on a salad, over rice, or in a sandwich, this recipe always delivers bold flavor and golden crispiness in every bite.