Waffle tofu might literally be one of the best things I’ve ever made. It is a clever, crispy way to cook tofu that’s faster than pan-frying and a lot more fun. With just one block of tofu, a simple spice rub, and a hot waffle iron, you get golden, ridged tofu slabs that soak up every drop of sauce—and no flipping required!
Why waffle tofu is smarter than a tofu stir fry!
I started making waffle tofu (aka “tofaffles”) years ago as a protein that could crisp up fast without hovering over a skillet. I was experimenting with ways to get the texture of pan-seared tofu without the mess, and my waffle maker turned out to be the perfect shortcut! Best part is, you can add any filling you like between two waffles and make it a super high protein sandwich, yum.
The trick is in the press (you HAVE to get the tofu dry), a light dusting of cornstarch, and a hot waffle iron that does all the browning and crisping for you. While it cooks, I mix up a sesame-soy drizzle with chili crisp and scallions—salty, sweet, and just spicy enough. Amazing as breakfast, lunch, or dinner!
If you love this, try my tofu BLT sandwich or red lentil wraps for more protein-packed vegetarian mains that don’t skimp on flavor.
Key ingredients and why they matter
This waffle tofu recipe is all about big flavor and crispy edges. I am using extra-firm tofu and coating it with a bold, smoky mixture, then sizzling it to perfection in a waffle iron. A punchy sauce made with soy sauce, maple syrup, and sesame brings a sweet, savory, and spicy taste to every bite, and don’t skip the chili crisp!
Full ingredient list and detailed instructions in the recipe card.
- Extra-firm tofu: You need a dense block that holds up to pressing and waffle iron heat—anything softer will fall apart.
- Cornstarch: Just a bit of coating gives the outside that light crisp without deep-frying.
- Garlic powder + smoked paprika: A savory, smoky base that lets the sauce shine without being bland.
- Soy sauce + sesame oil: This sauce is everything—umami, tang, and that hit of toasted nuttiness. Try gochujang or miso in the sauce for a different flavor spin.
- Chili crisp: Optional but highly recommended. Adds texture, heat, and that extra something. You can also use Sriracha.
TIPS & TRICKS
Shruthi’s top tips
- Press longer if you can. Even 30 minutes makes a difference—less water, more crisp. Or for chewier tofu, freeze the block overnight, thaw, and then press.
- Cut slabs to fit your iron. Some irons work better with squares; trim if needed.
- Don’t overcoat – a light dredge in the spice mix is plenty. Too much cornstarch makes cleanup harder.
- Hands off while it cooks! Seriously, resist the urge to peek. Wait until the edges are golden and release easily.
- When holding the waffle iron lid down, watch out for the steam—it can be intense! Use a hot pad or towel to protect your hand while pressing.
How to make tofaffles
- Press the tofu using a heavy book, skillet, or tofu press for at least 15 minutes to drain all the excess moisture. Then pat dry with a towel.
- Slice the pressed tofu in half horizontally to create two large, flat slabs that fit your waffle iron.
- In a shallow bowl, mix together cornstarch, garlic powder, paprika, salt, and black pepper. Lightly coat each tofu slab in the cornstarch mixture, shaking off excess.
- Place one tofu slab in the center of the waffle iron. Close the lid and gently press down with your hand, or a small pan for even contact. Cook for 5–6 minutes until golden brown and crispy. Repeat with the second slab.
- Meanwhile, stir together the soy sauce, maple syrup, vinegar, and sesame oil in a small bowl.
- Drizzle sauce over the finished tofu waffles and top with scallions, sesame seeds, or chili crisp if desired. Serve hot.
How to serve waffle tofu
Waffle tofu is best served hot and fresh from the waffle iron! Drizzle it with the soy sauce mixture, then top with extra green onions, sesame seeds, and a little more chili crisp for good measure.
I love serving this for lunch or dinner—just add rice, garlic green beans, or a crisp daikon salad, and voilà! You’ve got a seriously tasty meal.
Storage and reheating suggestions
Store tofaffles in an airtight container and refrigerate for 3-4 days. Reheat it in a toaster oven or air fryer to bring back the crispiness. Store the sauce separately and drizzle it on just before serving.
More delicious tofu recipes
Love tofu? Here are a few more delicious tofu recipes to try!
Tofu Lettuce Wraps
Tofu BLT Sandwich
Gochujang Tofu
Kung Pao Tofu
Waffle Tofu
Ingredients
- 14 oz extra-firm tofu, (1 block)
- 1 tablespoon avocado oil
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
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 recommended
Instructions
- Press the tofu using a heavy book, skillet, or tofu press for at least 15 minutes to drain all the excess moisture. Then pat dry with a towel.
- Preheat your waffle iron and brush or spray with oil.
- Slice the pressed tofu in half horizontally to create two large, flat slabs that fit your waffle iron.
- In a shallow bowl, mix together cornstarch, garlic powder, paprika, salt, and black pepper. Lightly coat each tofu slab in the cornstarch mixture, shaking off excess.
- Place one tofu slab in the center of the waffle iron. Close the lid and gently press down with your hand, or a small pan for even contact.
- Cook for 5–6 minutes until golden brown and crispy. Repeat with the second slab.
- Meanwhile, stir together the soy sauce, maple syrup, vinegar, and sesame oil in a small bowl.
- Drizzle sauce over the finished tofu waffles and top with scallions, sesame seeds, or chili crisp if desired. Serve hot.
Notes
- Press the tofu well: This is key to getting a good crust. If you have time, you can also freeze and thaw the tofu first for an even meatier texture.
- Don’t over-coat: A light dusting of cornstarch is enough—too much and the waffle iron may get gummy.
- Apply pressure gently: Tofu won’t puff up like batter, so use light pressure for even crisping.
- Use all the sauce: This amount is just enough to coat both tofu slabs—no waste!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
