Baked Tofu

Name: Baked Tofu
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 pound tofu, sliced into 8 even pieces; 2 tablespoons soy sauce; 2 tablespoons agave nectar; 1 tablespoon toasted sesame oil; 1 teaspoon minced garlic; 1 teaspoon minced fresh ginger; 1 tablespoon sesame seeds, or to taste

Rating: 4.54 stars

143 Ratings
106 Reviews
24 Photos

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

By Teri Rose Mibelli

Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

1 pound tofu, sliced into 8 even pieces
2 tablespoons soy sauce
2 tablespoons agave nectar
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 tablespoon sesame seeds, or to taste

Directions

Step 1

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

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Step 2

Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
Step 3

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.
Step 4

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

Reviews (106)

Most helpful positive review

JaBro

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. Read More

Helpful

(130)

Most helpful critical review

bellpepper

10/31/2018

I mades changes. In my version I used honey olive oil and I didn't add sesame seeds. I made this changes mainly because I didn't have the required ingredients. I also baked them on nonstick foil so they didn't come out crisp. Stick to the original recipe?? Read More

Helpful

(3)

143 Ratings

5 star values: 101
4 star values: 26
3 star values: 11
2 star values: 2
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JaBro

04/05/2017

Helpful

(130)

JaBro

04/05/2017

Helpful

(130)

shang1994

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. Read More

Helpful

(42)

Sosie

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.) Read More

Helpful

(17)

nightfall

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. Read More

Helpful

(13)

Lisa Inks

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!! Read More

Helpful

(13)

ValerieO

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. Read More

Helpful

(7)

Lucia Pramukova Sinson

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. Read More

Helpful

(7)

Buckwheat Queen

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. Read More

Helpful

(5)

River7919

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. Read More

Helpful

(5)

bellpepper

10/31/2018

Helpful

(3)

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All Reviews for Baked Tofu

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Nutritional Information

Baked Tofu

Servings Per Recipe: 2
Calories: 332

% Daily Value *

total fat: 31 %

saturated fat:

cholesterol:

sodium: 37 %

potassium: 10 %

carbohydrates: 7 %

fiber: 10 %

sugar:

protein: 41 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Baked Tofu

1 of 106

All Reviews

JaBro

04/05/2017

Helpful

(130)

JaBro

04/05/2017

Helpful

(130)

shang1994

07/20/2016

Helpful

(42)

Sosie

07/09/2015

Helpful

(17)

nightfall

06/10/2016

Helpful

(13)

Lisa Inks

02/25/2017

Helpful

(13)

ValerieO

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

(7)

Lucia Pramukova Sinson