Baked Tofu

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.

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.

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.)

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!!

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.

When I first became vegetarian, I found this recipe for tofu, and it has been a constant in my recipe book ever since! It's super easy to make and has a great flavor. I actually let the tofu marinate in a small pan for a while before baking to give it an even stronger flavor. Sometimes I also broil the tofu for a short amount of time at the very end if I feel like having a crispier tofu.

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.

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.

Thanks to the reviewer who suggested putting foil on the sheet! Clean up would have been challenging.

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.

Very tasty! Added to a "glory bowl" with brown rice, baby spinach, grated raw beets and carrots, toasted almonds, and a wonderful lemon tahini dressing. A perfect addition to the bowl.

The flavor of the glaze is fantastic- but the tofu didn't hold it very well, in my opinion. I was given advice by a well-versed vegan that tofu marinates best when poked full of holes, so there are places for the marinade to go! Next time around, I'll give that a try.

So tasty. I used maple syrup instead of agave. I will definitely make it again, my family loved it. I served it with rice & spring onions it was delish :-)

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.

I liked this very much because of the crisp crust the marinade helps to make on the outside of the tofu. I cut my tofu into finger size wedges to have more surface area to get that crispy, brown finish. Will def make this many more times.

So good!!! I made only a half recipe, in case I didn't care for it... huge mistake! I should have doubled the recipe! Absolutely yummy tofu. I will make this again!

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 ??

Made this for vegan dinner guests and it turned out great. Didn't have any agave nectar so used honey as another reviewer suggested and didn't have sesame oil, so used olive oil. Make sure to get the packing liquid out of the tofu. I cut tofu block into 6 pieces and pressed them between a clean dish towel, a surprising amount of water comes out. Thanks.

Not greasy and it had a nice light taste to it. I didn't have agave and I didn't want to use brown sugar so I used honey instead. It was perfect.

This is the best Tofu recipe I have ever had. I'm new to a plant based diet so I am not a Tofu expert by any stretch. The flavor is so good and the texture of the tofu is just right - you actually crave it. Thank you for a great recipe.

My favorite tofu recipe yet, did substitute raw sugar for agave since I don't have any (but am picking some up today to make this again soon), added a bit extra garlic, had to skip the ginger since I didn't have any on hand. Really looking forward to making this again soon and trying it as intended. Tofu was firm but retained a lot of its moist flavor in cooking when done.

I used brown sugar instead of agave, as mentioned in the chef's notes. This recipe is definitely going to be a regular in this house. Not every day my husband enjoys a vegan meal. I baked it a little less too, since I like my tofu to be on the soft side.

I used Maple Syrup instead of the Agave syrup and that worked fine. I live in Vt

Like another reviewer I will likely do 20-25 minutes per side; 30 minutes may just be too much in my oven. Otherwise this was an easy recipe to make Tofu and didn't require a lot of ingredients.

I made it just as written and brought it to a party. A few people asked where I got the recipe, so it was a hit. Next time I will add more garlic and ginger because I like things a bit zestier. But definitely a winner which I will be making often.

Excellent and really easy. I made it exactly as written except using honey instead of agave. Best tofu recipe I've tried.

excellent recipe! We've used it in salads and breakfast and as a main course. Extremely versatile. I discovered at the last minute that I was out of sesame oil so used olive oil instead and it was fine.

Great! We used maple syrup instead of agave.

It turned out pretty good. I ended up substituting agave with maple syrup and grated ginger with ground ginger.

This tofu is delicious. I didn’t have ginger so I dropped in a teaspoon of ginger garlic sauce for the garlic and ginger. I had accidentally bought cubed tofu so it made crispy, tasty little bites. I’m literally holding myself back from eating it all so my daughter can have some.

Followed it the recipe as is and absolutely loved it!!!! I just pull them out of the refrigerator and eat them for a snack. Simple, great, tasty recipe.

I've made this four times so far. It'll never get old.

This was easy to make and tasted great! My husband said he could eat this once a week.

I made it for the first time today with the following revisions: (1) sliced tofu into 8 equal pieces, wrapped in paper towels and heated them in a microwave for 2 minutes to remove water (2) used maple syrup instead of agave nectar. Besides that followed provided directions. The tofu came out great!

This was delicious. I didn’t have agave or sesame seeds. In these times of trying to avoid grocery stores, I used brown sugar and skipped the sesame seeds. It’s the best tofu I’ve ever made. Definitely a keeper.

I love the marinade; it was even delicious on broccoli. The total bake time was a bit too long - my tofu got a bit crispy round the edges...next time I'll shave a bit off the cook time.

This is super delicious. I've been looking for tasty protein sources and this fits the bill perfectly. I can throw some in a container to snack on after my workout, and it's satisfying and yummy. Thanks!

so good! loved the sauce. I sliced the tofu about 1 cm think and slathered the sheets of tofu pretty good. Came out perfect. I had to put them away so I'd stop eating them. I used brown sugar instead of agave.

WOW! I wasnt sure what to expect but this was so good! I roasted broccolli to go with it and so tasty. I added the leftovers cold to a bed of salad and a drizzle of sesame ginger dressing for lunch. Simple, delicious and easy way to use tofu.

This is a make-again recipe for sure, so yummy! I substituted brown sugar for the agave nectar.

I am new to cooking tofu. This was easy and good. I used Brown sugar instead of agave.

Very tasty,will do again

This was delicious, will make this again.

I love this recipe so much! I drain my block(s) of tofu between thick kitchen towels, and I took one commenter's advice and microwaved the tofu slices for 2 minutes between some paper towels. I also use parchment paper so I don't need to add the calories of oil. The sauce is so delicious that I make extra for when I make tofu in pita sandwiches - with onion/tomato/hummus. The recipe is so good and foolproof that two batches are usually made at a time (one where I add some red pepper flakes for me and none for my husband), and there is some in the fridge at all times. So versatile for a sandwich, to add to soups, etc. This is definitely a keeper.

I love it and will make it again. :-)

Yummy and easy in the oven. After pressing the block of tofu, I sliced it the "large" way (into 4 big, flat slices) and used small cookie cutters to make stars, bears, and trees. My 7-year-old kept sneaking the cold tofu bits left over from the cookie cutters; he still ate the cooked tofu for dinner, which means it was extra good. Will make again!

This recipe was a success! I substituted the agave nectar with brown sugar, as the recipe specified. I didn't have a brush, so I drizzled and rubbed down the marinade on the tofu by hand. I also baked the tofu for intervals of 30 minutes. And the recipe turned out as fine. The dish was a great hit, especially with family. Will make it again.

Excellent. I cut my tofu slices a bit on the thin side, my preference. So needed less cook time. 25 minutes on first side and 18 minutes when I flipped. No agave, so used honey instead. Nice glaze, subtle flavor, and soft and chewy on the inside. Win, win, win!!

We loved this tofu ! It tasted as good as the pan fried one I usually make ! I was in a hurry so i used garlic powder and ginger powder for the fresh ones. You will need to watch the tofu in the oven during the last 20 minutes of baking. Mine got little too brown on t he 2nd side after 15 minutes.

I made it just as instructed and my kids ate it like up like they were eating potato chips. Now I have to make more because my vegan husband didn't even get to try any.

Baked as written and it was very tasty.

I made it as per the recipe and it was best tofu dish I have made. Will make it again..leftovers diced and put in to a pho soup! Also would be good diced and served on top of a salad

The marinade had amazing flavor but the tofu absorbed next to none or it so it was still quite bland. Part of the issue may have been using premium firm tofu. I will try this at least one more time with a softer variety of tofu and will try to follow up.

Super tasty and easy. Only change was powdered ginger as I didn't have fresh on hand. It's a keeper! Thanks for sharing.

Awesome tofu recipe. I was highly suspect of tofu, having been subjected to soggy tofu previously. Tastes great hot or cold. I would recommend this recipe to anyone, especially as a newcomer to being vegetarian.

I am a proud corniour but thought this was pretty good. It as not as chrispy as I hoped, but had a good flavor.

A great way to add favor to tofu.

Fantastic tofu recipe! Delicious with rice and a side of vegetables. My only change in s to use honey instead of agave.

The grownups in our family loved this, but the grandkids I’m still working on to get their full approval for tofu. I made two batches; one with firm tofu and one with frozen, defrosted, firm tofu. Both were great but we like the frozen version even better – little crumbles fell off and baked up crispy, Yum Yum. Also, the frozen version, which is chewier, absorbs the sauce thoroughly and looks a bit more like meat. Be aware that after freezing and defrosting that the block is fragile, thus difficult to slice. The crumbles that broke off were so good that I plan to make my next batch all crumbles to serve on top of rice or toss with noodles and/or broccoli.

Delicious! I also used brown sugar.

Not a fan of ginger so I used an 1/8 tsp of red pepper flakes and had no agave nectar so I used maple syrup.

Yummy ;-)

I didn't use any sweetener and used hot sesame oil. This baked tofu is delicious and easy to just gobble up ad is.

Wife: 5-Star. Me: 4-Star. Adapted the recipe by using Honey instead of Agave Nectar: Worked Great. Adapted the recipe using Olive Oil instead of Sesame Oil: Worked Great. Adapted the recipe using Powdered Ginger instead of Fresh Ginger using 1/8th quantity for due to concentration as recommended: Work Great. Adapted recipe NOT Using Sesame Seeds, since our ancient Seeds were Rancid: Worked Great. Evaluation: Seasonings made the Tofu taste very much like it had Teriyaki Sauce on it, so try instead Teriyaki Sauce. Seasoning Mix was too thin, so needed applied every 15 minutes, instead of 30, to use it up. I believe the Agave Nectar is just for sweetening, so sugar might sweeten it up better by also thickening the sauce. Corn Syrup is an exchange as well.

Great flavor and very easy. I think 20-25 minutes per side is perfect.

Very easy to make and turned out great!* The only problem that I had was non-uniform tofu sizes which was my own fault. The larger pieces were beautiful but the smaller ones became carmelized and were a bit chewy. The next time I make it, I will probably add some chili paste or some spices to the marinade for a little kick

Really good and so easy! Will make again .. and I'm not even vegan or vegetarian ;-)

I will always use this recipe! The flavor of the glaze is just phenomenal. I will be making extra glaze from now on as a dipping sauce. My favorite way to eat this baked tofu is in half of a pita and spread with hummus with some onion and tomato. I did two tweaks from the comments: I pressed the tofu and then microwaved them in paper towels for 2 minutes, and I threw them under the broiler for 2-3 minutes after baking. I could eat this tofu every day for any meal!

I really liked this recipe. The flavors were wonderful and I can see using this preparation as my go-to recipe for tofu preparation. The directions were easy to follow and worked as expected the first time I made it.

Even my skeptical husband liked it! I actually think the leftovers I ate cold the next day were better than the ones I ate hot.

I will definitely make it again! I followed the recipe exactly. Rhe outside was a little crunchy, and the inside was the consistency of a cooked scrambled egg. Delicious!

so tasty. I left out the agave and added black pepper. Cut the tofu into spears. served on pita with wasabe-ginger mayo and sliced vidalia onions. My new favorite weekday lunch go-to. So much better than cold cut sandwiches.

I used honey instead of the nectar and it tasted great! I cooked it for 30 minutes and then 30. Next time I will do 25 + 25 minutes.

No thank you!

Great as it is. I just used honey instead of agave because that’s what I had. Came out great.

It didn't have much flavor. Not nearly as good as another recipe I have that calls for breading marinated tofu in cornstarch and pan frying.

I make this with honey instead of agave nectar. I usually do only 1 tablespoon because I try to keep the sugar content low. It's delicious!

Totally delicious! I used two drops of stevia and a T. of peanut butter instead of the agave and it was great! Definitely would make again!

Love it, and worked out beautifully at a recent dinner. I just kick it a little further with some lime juice and cayenne. I'm not quite a vegetarian, but I eat a lot of tofu and tempeh. This recipe is one of the best ways to turn tofu into something savory and delicious.

Tasted more like ginger snap tofu, but good!

Delicious! Took the tip to dice, press between paper towels, and microwave for 2 minutes before roasting. Tripled the recipe. Took about 20 minutes in oven on each side (two baking trays). Will definitely make again. Thanks, Teri Rose!

This came out excellent, although I cut my cubes into 16ths because my kid has a texture problem, but even she loved it. I like mine over rice with soy sauce and scallions. I’m a prostitute for scallions.

I made this recipe for my vegetarian daughter in law. She loved it! I also enjoyed it, this was my first time eating tofu.

Make this weekly. I use honey of I’m out of agave. I cook it on parchment paper for easy clean up.

great simple recipe! no frying needed.

Delicious! We’ve recently become freegans and this is one of our favorites!

I made it for friends (non tofu eaters) as a snack they didn’t know what they were eating and they loved it so take that huh! :) the only thing I changed was I used tamari so the soy was gluten free thanks for sharing

Really good! I used honey & did the microwave thing the main reviewer suggested; my first time making tofu & we loved it. Thanks!

It was good but lacked flavour despite marinating overnight. Next time I'd double the ginger etc to try to increase the flavour.

Hmm.. this wasn’t what we expected. The flavor is VERY subtle. It didn’t cook all the way even with giving it extra time. I pressed the water out of it for a full day and it was still very gooey on the inside and the texture wasn’t there that so many others talk about. Maybe I did something wrong, but giving it 3 stars because I feel I

Simply yummy! Gorgeous in spicy stir fry,!!!

Delicious !

Quite good, my daughter likes tofu. It was a bit chewy, but okay. I used Trader Joe's Organic Tofu.

My dad couldn't eat this, but my mom was elated!

Didn’t have agave on hand so used honey instead. Turned out wonderfully!

Good sauce. I marinated overnight before cooking.

This tasted great. I did not change anything

I used honey instead of the agave nectar and peanut instead of sesame oil but it turned out excellent any way. I’ll try the original when I have all the ingredients... my husband liked it a lot too.

The idea itself is a good one; I think the temperature was a little bit high and the time to long. My tofu cutlets were very caramelized but they worked well in my pad thai.