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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

87.9 calories; 7.4 g protein; 6.1 g carbohydrates; 0.2 mg cholesterol; 686.2 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/25/2015
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 recipe doesn't specify what kind, but I prefer extra-firm for marinating and baking) b/t paper-towel lined plates, weighed down w/ heavy cans or cast-iron skillet. This marinade is wonderful, and flavorful but could really benefit from the addition of minced garlic and maybe some sesame oil; I sprinkled mine w/ toasted sesame seeds and green onion. Super nommy as written! Read More
(15)

Most helpful critical review

Rating: 2 stars
03/28/2017
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! Read More
28 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/25/2015
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 recipe doesn't specify what kind, but I prefer extra-firm for marinating and baking) b/t paper-towel lined plates, weighed down w/ heavy cans or cast-iron skillet. This marinade is wonderful, and flavorful but could really benefit from the addition of minced garlic and maybe some sesame oil; I sprinkled mine w/ toasted sesame seeds and green onion. Super nommy as written! Read More
(15)
Rating: 4 stars
06/25/2015
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 recipe doesn't specify what kind, but I prefer extra-firm for marinating and baking) b/t paper-towel lined plates, weighed down w/ heavy cans or cast-iron skillet. This marinade is wonderful, and flavorful but could really benefit from the addition of minced garlic and maybe some sesame oil; I sprinkled mine w/ toasted sesame seeds and green onion. Super nommy as written! Read More
(15)
Rating: 5 stars
05/07/2015
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 Read More
(8)
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Rating: 5 stars
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 a pic when done as the aroma prompted me to began eating immediately ?? Read More
(5)
Rating: 5 stars
07/22/2015
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. Read More
(2)
Rating: 5 stars
10/03/2019
The marinade for this "Spicy Baked Tofu" is exceptional on its own - and my high-quality tofu (SOL CUISINE brand) tasted good just tossed in this without even cooking it (next time I will just use this to top some hot rice). I halved the marinade and still had more than enough. I also marinated the tofu in a glass dish since I am adverse to generating unnecessary garbage. There is no way I would follow the instruction to "discard the extra marinade": it is too yummy! The fresh ginger takes it over the top (dried ginger in this recipe is not even half as good). Thank you Kiara Sexton for sharing your recipe. Read More
(2)
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Rating: 5 stars
02/24/2017
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 dry as possible. Marinade, dry again. From experience, I cut the brick of VERY FIRM tofu in half. I then bake the 1/2 bricks. Once the baking is complete and tofu is cooled, then cut into cubes. Read More
(2)
Rating: 5 stars
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. Read More
(1)
Rating: 5 stars
09/01/2016
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. Read More
(1)
Rating: 4 stars
06/18/2016
i really enjoyed these.. we cooked this on our island grill stone instead of baking.. used regular soy sauce and had to sub bbq sauce for the hoisin.. used dried ginger (about 1 tsp) for the fresh.. very yummy.. ty for the recipe Read More
(1)
Rating: 2 stars
03/28/2017
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! Read More