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!
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
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 ??
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.
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.
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.
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.
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.
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
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!
