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Marinated Baked Tofu

Prep

Cook

Inactive

Total

Yield 3-4 servings

You can buy pre-baked tofu, but this recipe is easy, tasty and customizable. Let the tofu cubes marinate for hours, or briefly if you're in a hurry. Any leftovers are great cold tossed on a salad.

Ingredients

  • 1 12- to 14-ounce block extra-firm tofu
  • 1 tablespoon dark sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1-2 tablespoons water
  • 1 tablespoon rice wine (mirin), optional
  • Other optional ingredients: minced ginger, minced garlic, Sriracha or Asian chili paste

Instructions

  1. Open the package of tofu and drain the liquid. Remove tofu from the package, wrap in a few layers of paper towels and place on a plate or shallow dish. Place a second plate on top and weigh it down with a 28-ounce can (of tomatoes, pumpkin or whatever you find in your pantry).
  2. Allow tofu to rest for at least 30 minutes. Peel off the now-wet paper towels, blot the tofu with fresh, dry paper towels, and place the tofu on a cutting board. Meanwhile, combine the rest of the ingredients (for the marinade) in a small bowl. 
  3. Cut the tofu into cubes of about 1 inch (you don’t have to be precise). Pour the marinade into either a shallow dish large enough to hold the tofu cubes in a single layer, or into a gallon-size Ziploc bag. Add the tofu and refrigerate for at least 30 minutes or up to 8 hours. If marinating longer, turn the cubes a few times (this is easier if you are using the Ziploc method).
  4. When ready to bake, preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a Silpat liner. Drain the tofu and arrange the cubes in a single layer on the lined baking sheet. Don’t let the cubes touch.
  5. Bake until the outside of the tofu is golden brown, anywhere from 30-45 minutes, turning the pieces every 10 minutes. The longer you bake the cubes, the chewier they will be.
  6. Serve immediately, or refrigerate for later use. The tofu cubes will keep in the refrigerator for about four days.

Notes

This recipe originally appeared in The Seattle Times.

Courses Main

Cuisine Asian

Nutrition Facts

Serving Size 1/3 of recipe

Amount Per Serving

Calories 126

% Daily Value

Total Fat 9 g

14%

Saturated Fat 2 g

10%

Total Carbohydrates 2 g

1%

Dietary Fiber 1 g

4%

Sugars 1 g

Protein 9 g

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.