Baked Tofu

131 Ratings
  • 5 star values: 91
  • 4 star values: 24
  • 3 star values: 11
  • 1 star values: 3
  • 2 star values: 2
Read Reviews

Delicious warm or cold. A staple for every vegan kitchen!

By Teri Rose Mibelli
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.

    Ads will not print with your recipe

  • Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.

  • Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.

  • Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

Cook's Note:

Substitute tamari for soy sauce and brown sugar for the agave, if desired.

Nutrition Facts

Per Serving:
332 calories; 20.1 g total fat; 0 mg cholesterol; 919 mg sodium. 23.2 g carbohydrates; 20.3 g protein; Full Nutrition

Popular in Tofu

Reviews (98)

Read All Reviews

Most helpful positive review

JaBro
Rating: 5 stars
04/05/2017
Delicious as it! I do use a quick trick a vegan friend taught me--drain package water from tofu. Cut into desired number of pieces place between paper towels and microwave for two minutes then follow the recipe. Eliminates soggy tofu.
Helpful
(93)

Most helpful critical review

Anonymous
Rating: 1 stars
12/13/2017
No thank you!
131 Ratings
  • 5 star values: 91
  • 4 star values: 24
  • 3 star values: 11
  • 1 star values: 3
  • 2 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
JaBro
Rating: 5 stars
04/05/2017
Delicious as it! I do use a quick trick a vegan friend taught me--drain package water from tofu. Cut into desired number of pieces place between paper towels and microwave for two minutes then follow the recipe. Eliminates soggy tofu.
Helpful
(93)
shang1994
Rating: 5 stars
07/20/2016
This is hands down the best tofu recipe I've ever had. I don't like the taste of tofu but this recipe makes it so delicious. Make sure you line your baking sheet with aluminum foil tho because it's gonna be really hard to clean it up afterwards because the sauce that's not on the tofu pieces kinda burns.
Helpful
(29)
Sosie
Rating: 5 stars
07/09/2015
My tofu turned out the perfect texture and had a nice glazed coating with a subtle flavor. Maybe a tad too subtle for me so I might amp it up next time. But that's just a personal preference. (followed cook's notes and used brown sugar instead of agave due to what I had on hand.)
Helpful
(14)
nightfall
Rating: 5 stars
06/10/2016
This is my go-to recipe for tofu and my family eats a lot of tofu. I like the texture and crust that forms with this method and it is super easy to use in a stir fry dish add protein to a salad or just eat with steamed rice and vegetables. It's very versatile and forgiving; I never measure anything and improvise if I'm missing an ingredient. I've made it exactly as written though and it is delicious.
Helpful
(9)
lisainks
Rating: 5 stars
02/25/2017
i made this with brown sugar instead of agave and it was delicious. i've been a vegetarian for 25 years and have never personally made tofu any better than this. i just pulled up the recipe to make another big batch. thank you teri for this amazing recipe!!
Helpful
(9)
Lucia Pramukova Sinson
Rating: 5 stars
09/01/2016
Five stars for this dish. I have used honey instead of agave syrup. My husband loved it as well! One of the best tofu recipes we made so far.
Helpful
(6)
River7919
Rating: 5 stars
09/13/2015
I didn't have any sesame oil on hand so I made this using peanut oil - then I made it again and again. This is one of my favorite tofu recipes.
Helpful
(5)
ValerieO
Rating: 5 stars
03/27/2018
A big hit! I subbed 1 T brown sugar for the agave and omitted the ginger. Super delicious. Served with stir fry veggies and udon noodles. This will become a regular.
Helpful
(5)
Buckwheat Queen
Allstar
Rating: 5 stars
06/11/2015
This is really really good. The sauce gets thick and sticky and just tastes good. I used tamari sauce for the soy so it would be gluten free but otherwise I didn't change a thing...you don't need to. Thank you Teri Rose for your recipe.
Helpful
(4)
More Reviews