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My review
Spicy Baked Tofu
8
Kiara Sexton
"This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!"
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Ingredients
1 h 45 m servings 88Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
- Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
- Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.
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Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 1824 Ratings
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Most helpful positive review
6/25/2015
Spicy Baked Tofu Haiku: "I just love tofu, but it needs to be drained more. (Extra-firm is best.) Can't imagine only draining the liquid for a mere 5 min., when I usually set my tofu (this recip...
Most helpful critical review
3/28/2017
Although I enjoy strong flavors, these were just too assertive for me and felt like it needed a little something-something added to it. My five year old loved it though!
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6/25/2015
Spicy Baked Tofu Haiku: "I just love tofu, but it needs to be drained more. (Extra-firm is best.) Can't imagine only draining the liquid for a mere 5 min., when I usually set my tofu (this recip...
5/7/2015
This was actually some of the best tofu I've ever made. Can't recommend enough. Spicy, tangy, filling, delicious!!! Bookmarked to use again. I added a little oil to the marinade
11/18/2015
I LOVED this! Since I don't eat meat, I'm always looking for new tofu recipes. This was perfect and easy enough to remember without having to look at the recipe each time. Totally forgot to take...
2/24/2017
I'm giving my vegetarian husband's rating on taste. I don't care for tofu as much as he does. I agree with other reviewers--do more pressing and draining with paper towels. Get the tofu as dr...
7/21/2015
Yummy recipe and easy to make! My tofu came out a bit soft (I would have liked it crispier), so I recommend draining longer and making sure that it's completely dry before getting into the oven.
10/29/2017
The recipe is great as is and with variations based on what I have on hand (sweet chili sauce instead of spicy) but I always use extra fresh ginger for a pop.
3/28/2017
Although I enjoy strong flavors, these were just too assertive for me and felt like it needed a little something-something added to it. My five year old loved it though!
9/1/2016
This has a lot of flavor. I added garlic and a little sesame oil. I also drained the tofu for a couple hours and marinated it for a couple hours.