Community Pick
Marinated Baked Tofu
"I am addicted to baked tofu!! Thank you Mollie Katzen and The Enchanted Broccoli Forest for the excellent marinade recipe! The tofu never lasts long enough to make it into a stir-fry at my house. I end up eating it by itself. I love it hot or cold. And of course absolutely everything to do with this recipe can be adapted to taste or what you have in the kitchen. Enjoy!"
photo by limeandspoontt
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 (16 ounce) package firm tofu or (16 ounce) package extra firm tofu, in water
- 3 -4 tablespoons soy sauce
- 1 -2 minced garlic clove, to taste
- 1 tablespoon fresh grated ginger, to taste
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 -2 teaspoon honey (optional) or 1 -2 teaspoon sugar (optional)
- 1 tablespoon olive oil
directions
- Drain tofu and cut into 1" cubes.
- Mix all other ingredients together except olive oil.
- Pour marinade over tofu and cover.
- Refrigerate overnight or longer (I've left it for 3 nights).
- Lightly grease baking pan or sheet with olive oil.
- Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
- Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.
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Reviews
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This is a GREAT recipe, **BUT** having used similar recipes in the past, you must add water- way too salty otherwise. I used a 6.5" square x 3" deep plastic container, added the cubes and marinade and then enough water to cover the cubes. I also added a few shakes of fish sauce. -
This had great flavor, but way too salty for me. I think using lite soy sauce would help that. Thanks for the recipe. Oh wow - this was good. Just made it for the second time and used 3 tablespoons of low sodium soy sauce. That made all the difference. I also added a few red pepper flakes and broiled for a few minutes after it was done baking. I will be making this often. CAUTION!! This could be dangerous - I could have eaten the whole 16 ounces by myself. -
This one was salty but it tasted good. I added only 2Tbs of soy sauce in order to reduce the salt amount. I also added 1Tbs of cooking sake, 1Tbs of Mirin. (or just use 2 Tbs Sake). I used 1Tbs of Agave instead of sugar and red chili flakes for spice. I didn't use vinegar. I baked the tofu with thinly sliced green onion. -
I cut this into thin planks (1/2 inch or so thick) and let it marinate for about 30 minutes before baking about 15 minutes. Loved it. Great flavor from the ginger and sesame. A great recipe when you have some tofu to use up. Like other reviewers, I used low sodium soy, and the salt level was fine. -
Loved this. Using fresh ginger is a must, also low sodium soy sauce. Try subbing 1 tsp brown sugar instead of honey or sugar. Bake on parchment paper and skip the olive oil.
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Tweaks
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Used 2 tbsp soy sauce and added 1 tbsp vegan fish sauce. Reduced sesame oil to 1 tsp, added 1 tsp chili oil and used 1 tsp brown sugar. Finally, I baked the tofu for 30 minutes on parchment/silpat so I didn't have to use olive oil.
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Added fish sauce and subbed Tamari.
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This one was salty but it tasted good. I added only 2Tbs of soy sauce in order to reduce the salt amount. I also added 1Tbs of cooking sake, 1Tbs of Mirin. (or just use 2 Tbs Sake). I used 1Tbs of Agave instead of sugar and red chili flakes for spice. I didn't use vinegar. I baked the tofu with thinly sliced green onion.
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Loved this. Using fresh ginger is a must, also low sodium soy sauce. Try subbing 1 tsp brown sugar instead of honey or sugar. Bake on parchment paper and skip the olive oil.
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This was excellent! I used olive oil flavored cooking spray instead of olive oil but everything else was exactly as the recipe called for and it was delicious! I think next time I will make more marinade to mix with the veggies and even top the rice with. Thanks for posting!
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RECIPE SUBMITTED BY
<p>I'm an outdoors person. I love birding, hiking, back-packing, kayaking, etc. I'm also a health conscious, mostly vegetarian, organic food person with an awful sweet tooth. Right now, I'm a busy master's student, so time is of the essence.</p>
