Thursday, September 13, 2012

Baked Tofu

My family can't get enough of this baked tofu; we snack on it after school, bring it for lunches, take it on picnics, stick it in sandwiches or in salads. The marinade is actually adapted from one that I found in a seafood cookbook and is intended for fish, but it works beautifully for this recipe. For my local readers, this reminds me a lot of the marinaded tofu at Strawberry Fields, which I have always loved, and, like their tofu, it works equally well straight up or on a sandwich. The flavor and texture deepen the longer that you bake it, and the resulting strips are positively addicting.

I use the really grainy, dense organic tofu that is available at our co-op, but this also works with standard grocery store fare. When I use the denser tofu, I don't think it is necessary to press it, but I always press the vacuum packed variety.

To make it a dinner, I cooked up some frozen shelled edamame and prepared soba noodles that I served cold with a noodle base (I like the Shirakiku Soba Noodle Soup Base, which I get at the Asian market). So pretty, so fresh, and so satisfying!


Baked Tofu


For marinade:
3 cloves garlic, minced
3/4 cup soy sauce
1/2 cup brown sugar
1 tsp. ground ginger
1 tsp. lemon juice

1 16 oz block extra firm tofu

Drain and rinse the tofu. Place it on a plate and cover with paper towels. Put another plate on top then weigh it down with something heavy (I typically use a big ol' cookbook). Let sit ~20 minutes. You can skip this step if you are short on time.

Slice the tofu into 1/2 inch slices. Place in a shallow baking pan and cover with marinade. Let sit in marinade for 20-30 minutes, flipping every ten minutes or so. The longer it sits, the more flavorful the tofu will be.

Preheat the oven to 350 degrees. Temporarily transfer the tofu to a plate. Rinse and wipe out the baking pan and cover it with foil and cooking spray. Move the marinaded tofu slices bake onto the baking pan.  Bake the tofu slices for 30-40 minutes, flipping every ten minutes. The longer you bake it, the chewier it will be. This is good warm, cold, or at room temperature.


  1. Thank you for the recipe. I generally fry in a pan but will try in the oven as mentioned. Have you heard about the EZ Tofu Press, it presses tofu in 5-15 min allowing better marinade absorption and texture?

    1. I haven't but it sounds great. Thanks for the tip.

  2. Yum!! This looks very similar to the baked tofu at the Good Food Store which we can never get enough of. I'm putting this on the menu very soon!!

  3. shirakiku soba noodle soup base straight.. Do I just use the whole bottle or do I dilute it???

    1. I don't dilute it - straight out of the bottle.