5 Ratings
  • 4 star values: 3
  • 3 star values: 1
  • 5 star values: 1

Marinate tofu in a mix of rice vinegar, peanut butter, ketchup, garlic, and soy sauce, and discover that tofu really can be tasty! I've tried this recipe by first freezing and defrosting the tofu; it creates a nice texture.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.

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  • Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.

  • Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Spread tofu onto a baking sheet in a single layer.

  • Bake in preheated oven until slightly browned, 10 to 15 minutes.

Cook's Notes:

If you like them a little crispier or browner, bake an additional 5 to 15 minutes.

The baked tofu can be eaten hot, cold, or at room-temperature.

Nutrition Facts

114 calories; 7.9 g total fat; 0 mg cholesterol; 116 mg sodium. 4.3 g carbohydrates; 8.9 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/21/2015
Love this recipe! I've made it multiple times and it's always a hit.

Most helpful critical review

Rating: 3 stars
05/04/2015
much more flavourful cold than fresh out of the oven. I added a dollup of mayo for dipping and it was delicious.
5 Ratings
  • 4 star values: 3
  • 3 star values: 1
  • 5 star values: 1
Rating: 4 stars
04/22/2015
Spicy Baked Tofu Haiku: "Tasty tofu treat. Crispy browned on the outside that's how I like it!" I marinate and bake tofu once a week and keep cubes of it in the fridge for tossing in my mouth cold or reheating to top on a lunch salad or occasionally to serve as an hors d'oeuvres as I did these alongside salted seaweed chips and Sriracha mayo dip. This recipe does not indicate to drain and press the moisture from the tofu very well but I went ahead and did so (paper towel-lined plate under another paper towel w/ cast iron skillet on top replacing the soggy paper towels occasionally) to ensure maximum adherence of marinade. I baked mine as mentioned in cook's notes for closer to 30 min. to get them even crispier and I was delighted w/ the texture.
(2)
Rating: 4 stars
03/31/2015
This was okay more of a 3.5/5. I doubled the cayenne and sprinkled some chopped scallions on top before serving. I can't help but think this would be better stir-fried because I found this really dry. (But I have never baked tofu before and didn't know to expect it so I did not dock stars for that.) Overall the flavour was good but perhaps some tweaking would make it excellent. Thanks for the recipe.
Rating: 5 stars
10/21/2015
Love this recipe! I've made it multiple times and it's always a hit.
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Rating: 3 stars
05/04/2015
much more flavourful cold than fresh out of the oven. I added a dollup of mayo for dipping and it was delicious.
Rating: 4 stars
06/09/2017
It tastes really good but the sauce is a little too thick. I made it again and added some water and used it for cold noodles. It was really good especially the second day.