Baked Tofu

Baked Tofu

Details

This simple dish is baked in tamari, which helps it develop a chewy texture.
  • Serves: 4 to 5
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 18,475
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Marinating the Tofu

• 9 to 10 pieces firm tofu (approx. 11/2 blocks)
• 5 tbsp tamari
• 1 tsp garlic powder
• 1/2 tsp liquid smoke (optional)
• spray oil for pan (or parchment paper)
• freshly ground black pepper

Method

Pre heat oven to 350°F.

To prepare the marinade, in small bowl, combine the tamari, garlic powder, optional liquid smoke and freshly–ground black pepper. Place the tofu in a shallow casserole dish and pour the marinade over the tofu. Allow to marinate for 10 to 20 minutes.

Step 2: Baking the Tofu

Method

First, lightly spray a sheet pan with oil and layout tofu slabs evenly on the tray. Place the tray in the oven and bake for 15 minutes. Flip, and cook another 10 to 15 minutes until the tofu is browned around the edges.

Remove, let cool and store covered in the refrigerator to be used in other recipes.

This tofu goes well on sandwiches, in soups, or as part of a main meal. It also works as the base for this delicious Sweet & Sour Tofu.

10 Comments

  • Rebecca B
    Rebecca B
    Does freezing baked tofu alter the texture? In other words, can I make this in advance, freeze the baked tofu, and then thaw as needed to use in other recipes? Thank you
  • Ken R Rouxbe Staff
    Ken R
    Absolutely, you can certainly use baked tofu that is thawed after baking. The texture will shift a bit (it may become a bit chewier upon reheating)- but give it a try and let us know what you find. ~Ken
  • Rebecca B
    Rebecca B
    OK, I think I will make this recipe in a smaller quantity than stated so that the texture remains as intended. Thanks again
  • Cynthia P
    Cynthia P
    Awesome! We ate almost all of it right away!!!!
  • Adaire O
    Adaire O
    Loooov'n this just wrapped in butter lettuce, as a quick snack ~ I am now officially a fan of tofu!
  • Eric W Rouxbe Staff
    Eric W
    Adaire, this preparation is so easy and versatile that many people are drawn to the 'canvas' that tofu provides through this recipe. Great to hear that you enjoyed it!
  • Emily S
    Emily S
    I've been making this regularly, I love the umami flavors of the marinade. I like to dice it up and put it in a lettuce cup with pineapple, hot sauce, and cilantro. So yummy!
  • Adaire O
    Adaire O
    I just wanted to say... This recipe is sooooo easy and delicious ~ ~ I've kicked it up a notch by adding a touch sesame seed oil. I'm still loooov'n this recipe and make it alllllllthe time ~ one would not believe that I am not a lover of tofu, but.... this way rocks!
  • David G
    David G
    Just curious about the water content of the tofu and how it affects the final product. I have a tofu press and usually remove as much water as possible before baking. This recipe doesn't recommend that. Is that was accounts for the chewy texture, rather than a crispy end result?
  • Lauren L
    Lauren L
    Hi David! Really great question. There are definitely benefits to pressing tofu in some circumstances; other times I believe the moisture positively impacts the end result. This recipe creates only a small quantity of marinade so the water content keeps the tofu hydrated and chewy/ succulent. If you press out the water you will end up with a slightly leathery texture in this case. I like to slice the tofu and let it sit for a little while to get rid of some of the excess water but not all of it. If you want a crispy exterior and moist chewy interior, try using a corrugated baking sheet similar to this: https://www.surlatable.com/product/PRO-2817575/USA+Pan+3+Piece+Bakeware+Set?cat=TCA-257934_Baking+Sheets+%26+Cooling+Grids Lauren

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