Baked Tofu Bites

This is a GREAT recipe. I omitted the liquid smoke (before reading other reviews) because I didn't have any on hand. After reading other reviews, it sounds like this was probably a good thing. I wouldn't change a thing (other than omit liquid smoke) about this recipe. These bites are so tasty, both hot and cold, that I could see using them in various ways at least a couple of times a week (I like tofu!).

This is one of my favorite ways to prepare tofu. I've made this recipe many times and find that baking it for a minumum of 45 minutes produces a more textured tofu. I love the marinade as written and with a few variations, like adding powdered giger or honey instead of syrup, these little tofu bites are even more delicious! The marinade really bakes into the tofu so don't plan on a saucy dish, I usually pair these with a saucy veggie stir fry and rice, yum! What a perfect dinner!

I have just put together this marinade and I really like it! I did use half low sodium soy sauce and half regular soybean sauce. Chopped garlic bits instead of powder. Also, I started by putting in only a few drops of liquid smoke at a time and tasting to see my preference. I think you need the liquid smoke. Just in a smaller amount. I used extra sesame seeds and they are the toasted. When I put it in the oven, I am thinking of sifting a little cornstarch over the top, to give it a little crunch. This will be great with some broccoli. Thanks for an easy and yummy recipe! ***Update*** I am finding that there is no need for the cornstarch as the marinade cooks and clings to the tofu. Sort of but not really in a crunchy way. I also feel like the marinade loses some "punch" upon cooking. The picture posted must have extra sauce used. I would make this again, baking my tofu with the sesame seeds without the marinade. I would take the marinade and bring it to a quick almost boil on the stove and pour it over the top of the tofu about half way through the cooking time. Perhaps that would offer more flavor in the finished product. It was however, good cold before I cooked it!

I usually follow the recipe exactly as written the first time. But after reading all the reviews, I did make a couple of minor changes. I pressed the sliced tofu between towels with a weight on top to dry it out. I really think this helps it absorb the marinade better. I left out the liquid smoke because I don't like the taste of it. I also added an extra tbl of maple syrup and sesame seeds and I subsituted 1 tbl of sesame oil for 1 tbl of the soy sauce. I wasn't sure why so many reviewers said that they didn't think this was enough sauce because it seemed to be plenty to cover that amount of tofu. But after baking, it did seem to bake off or thicken or something so that the tofu was just coated and the flavor baked in and no extra sauce. I did end up baking it for 45 minutes since 30 just didn't seem like enough. I think I will try 40 min next time though as a few pieces did start to burn on the bottom. Although it was ok warm. Hubby and I liked it best after it had been chilled. The flavor was subtle but delicious. And the texture was just right. We had a little as a snack and used the rest on a salad. I will definitely make this again but next time make a double batch since it disappeared so quickly!

I liked these. THey are nice and low cal. The marinade sounded strange, but is really quite tasty, however I omitted the hickory smoke flavor. I feel it is really important that you dry out the tofu as much as you can before marinading them. This is easy to do by lining the sheetpan you are going to use to cook them with a folded towel (paper towels are not absorbent enough unless you use a lot of them) then place the tofu down and top with another folded tea towel. Place a cutting board ontop of this and finally top with a heavy frying pan or (I used my food processor, very heavy but effective) something with some heft. Let sit for at least 15 minutes, longer the better. Then when they do go into the marinade, 5 minutes is not nearly long enough. I did it for an hour at room temp and found even that to still be a bit short. The longer you have the better it will penetrate and taste on the tofu. I will def make this again. Safe to leave out at room temp on the counter all day to snack. Once they are refrigerated they lose something, in my opinion.

I thought this was pretty good! After reading reviews I doubled everything except the soy sauce, and I also omitted the liquid smoke (don't like it) and added 2 cloves minced garlic to the marinade. Marinated for an hour, then plopped everything on a baking sheet and flipped/stirred it a few times while baking, so the extra marinade would coat the tofu and hopefully carmelize better than what other reviewers were suggesting. Also, upped the temp to 400 degrees for the last five minutes to try to get it to dry out some more. (Note: Watch closely! Burns easilty!) Made a mess of my baking sheet, but I did manage to get a few pieces with crispy edges, which is what I was shooting for. Other than that, flavor and texture of tofu was excellent. Went nicely with sesame broccoli.

These are so good! I must confess that I ate the entire batch for a snack the other night. Roasting the tofu is key here... the crispy edges are great. I wasn't crazy about the idea of adding ketchup (it tastes fine, the idea just sounds strange) so I will try these with a different marinade next time-- maybe soy sauce, sesame oil, rice vinegar, honey, crushed red pepper, and garlic. Yum!

Really good, we will be making this again and again!  I am always sure to really take a lot of time squeezing off the excess water when I prepare tofu.  It really helps with the texture and also the tofu will soak up more of the marinade.  I let it sit of paper towels for 30-45 minutes with two three pound weights on top.  Also I cut out the liquid smoke, used chili oil instead of hot sauce, halved the amount of maple syrup, and halved the amount of soy sauce.

Too much smoke flavor. 1/2 the soy sauce and double the sesame seeds. My son loved these. Would be great as an acompaniment to an Asian salad.

I really enjoyed this recipe, but I think next time I'll either cut back the liquid smoke or omit it altogether. I found that flavour a bit overpowering. Thanks for the recipe!

Great recipe! I changed the marinade a bit (used green curry paste and sweet chile sauce instead of ketchup and hot sauce) and reduced the amount of smoke flavoring. The tofu bites were a great salad topping, my boyfriend couldn't get enough (and he usually doesn't like salad). I think it's a really good idea to bake the tofu instead of frying it: the tofu turns out crispy and has a very nice texture and it really soaks up the marinade. I also used baking parchment on my cookie sheet to make the cleanup easier. Thanks for the recipe, Vicky!

I left out the seaseme seeds because I didn't have any on hand, but I thought this was great. I'll definately make it again. Thanks for the recipe. :-)

The only reason I didn't give this five stars is because the sauce needs to be doubled or even tripled. I marinated the tofu for about a half hour and after baking for about 15 minutes made another batch of the marinade and poured it on top, another span in the oven and I added yet another batch of sauce. Good end result though, and I've never really been a fan of tofu.

It's delicious! I hate eating tofu by itself so I made extra sauce to serve with rice or pasta.

I just made these and they turned out great. This is my second time trying a tofu recipe, my first recipe was tofu parmiggiana and I did not care for that neither did my family, but after trying this recipe I am in love with tofu. I did the sauce a little differently, I couldn't find the vinegar, so i just used soy sauce, sesame oil (i couldn't find my sesame seeds either), syrup, ketchup, black pepper and garlic powder and a tbsp of hot sauce (i love spicy things) I made more sauce than the recipe calls for, after reading comments about how the sauce was baked on I decided to make some extra sauce, I marinated my tofu cubes and after placing them all on the baking pan I drizzled the extra sauce on them and baked at 375 degrees for 15 minutes, flipped them and then baked them for 15 more minutes. I used them in my salad and saved the leftovers for tomorrow. You have to try this !

This is a wonderfull recipe to use tofu in. I did make a few changes as I did not have sesame seeds so I used sesame seed oil. I also left out the liquid smoke. This is a keeper.

I LOVE this recipe.

I make this at least twice a month. My bf swore he wouldn't like tofu but he actually requests this! I always double the sauce so that there's extra for the rice. Thanks for the great recipe.

My family does not eat a lot of tofu dishes....but this one is wonderful. I wanted to make something besides meat for a change and this has been a regular dish for us for several years. I always use Bragg Liquid Aminos instead of soy sauce (it cuts the sodium significantly). The taste is identical to soy.

Yum!!! Ate these warm and cold...taste amazing either way! I marinated them for about 6 hours and am blown away at how awesome these taste - a definite regular for me!

Made just like recipe said. It had a weird flavor I didn't like...I think it was the smoke.

Marinading and baking does great things for the flavor and texture of the tofu. The recipe needs a bit of tweaking, though. This time when I made it, I left out the pepper (really hate it) and replaced the smoke and ketchup with bbq sauce. Om nom nom. I like to saute up red cabbage and green beans in a sauce made of all the ingredients except the bbq sauce/ketchup and serve it with the tofu over rice. Thanks for the good starter recipe!

I didn't particularly LOVVVVE the sauce, but I loved the idea...so I've been experimenting with different sauces (peanut satay sauce is the BEST!) I gave it a four for versatility. I'll DEF make baked tofu bites again, I'll just use a different sauce!

I love tofu and I followed this recipe to the letter, except I left out the liquid smoke, as many suggested. It was gross!! I will never make it again. Sorry!

This was so tasty! I cooked it for an extra long time so the pieces were super crunchy. I also made sure the pieces were pretty small.

Tasty recipe. I was skeptical about the 5-min marinating time and should have trusted my instincts, though. Next time I make it will marinate much longer!

I am very big into following recipes the first time to the letter before making substitutions. Unfortunately I will admit that I didn't have any hot sauce in my house but I used a little bit of Wasabe Paste, and it worked BEAUTIFULLY!!!! I think that the purpose of the liquid smoke for this recipe is to give it a grilled flavor but not have it break apart on a grill. Yes it was a little salty but it tastes great and was great as leftovers as well.

By far the BEST tofu recipe. I could never get used to tofu taste, but this is is flavorful. I didn't have the sesame seeds, but I followed the rest of the recipe.

Taste was really good, but the consistency was too soft / mushy.

sososososo good! i am STARTING a vegan diet, and this is a PERFECT first-timer to tofu recipe! this stuff tastes sooo good! so easy to make. i didnt have as uch soy sauce as the recipe called for, so i used 1/2 soy sauce and 1/2 worchestire sauce. delicious!

I actually really enjoyed these. I made these because I had a package of tofu that was at it's best by date, and my mother had been skeptical I'd ever use the tofu *she told me "good luck", in reference to how she has bought two packages in her life and ended up throwing both away*. So yeah. THey're reeaallly good. THey didn't really get crispy (unless burning counts?lol), but I had to modify the ingredients due to no vinegar or sesame seeds, etc.. I did add ginger flavoring. I plan to make these again, but I will Definitely increase the marinating time! I really like them with ketchup.. But then again I am a teenager, lol.. Really good recipe, I will definitely make again.

I was making this tonight and kept thinking that I've smelled that exact sauce before, but where? I added a few more spices because I like tons of spice. I added a 1/2 tbsp of A1 steak sauce, I used rice vinegar and only 1/2 the recommended liquid smoke. I added a dash of paprika, 5 spice, cumin, curry, and onion powder. It was very good over steamed white rice. I did in fact make 3 times the sauce because the recipe doesn't call for enough. I drizzled some on the tofu about half way through baking and a little on top after serving on the rice. I figured out where I've seen this recipe before. It's a beef jerky recipe. Try it and marinade the jerky over night. Put it in a smoker or use a dehydrator. Very yummy stuff, as is this tofu jerky!!

I didn't use the liquid smoke due to the reviews. It tastes good, both hot and cold, that I could see using them in various ways. It is a good introduction to anyone who hasn't eaten the tofu.

Great on top of rice. Doubled the sauce to serve on rice but didn't need to. It's a tad salty.

I've made this twice. Once according to the recipe and a second time using some suggestions from other reviews and I wasn't impressed either time. My husband and I both prefer the taste of tofu when it cooks in a frying pan with a stirfry. Baking them dries it out and tastes like cubes of salt.

I too was hoping the texture would be a little different. I'll give this another try, but I'm going to stir fry the tofu first until it's crispy, then add the sauce in until it thickens. I'll also add fresh garlic and more hot sauce.

I make tofu all the time. I bake it all the time. There's just somethin' about this one. So juicy n yummy! Try it. My meat-lovin' husband even loves it.

I liked this recipe. I baked my tofu twice as long hoping to get it a little crispier. I served with blanched broccoli dressed with olive oil, garlic and red pepper flakes. Very filling meal.

Made this today...very good,but didn't crisp up too much for me. Had oven at 400 degrees and drained tofu for 4hrs. BUT the marinade made just like it said, no deviations was FANTASTIC. Will use it again. Will also make this again. Oh, didn't have sesame seeds so will get some for the next time. Liquid smoke was good too,just used a dash of it per other reviews..so I guess I did deviate.:)

EAsy to make, it was alright, I think I'll tinker around with different sauces for marinades. Thanks for the idea.

delish! make sure to press the tofu before baking and mixing to remove as much excess water as possible-also emitted the liquid smoke-REALLY unnecessary for this recipe....

I thought this recipe was great...I have made it a few times and it has turned out every time.

Turned out well but a bit salty. Perhaps using low sodium and half of smoke liquid instead?

These were great! I didn't have any liquid smoke, so did not add it. Next time I will add at least a teaspoon of sriracha sauce, but that's based on my own preference. I have never gotten baked tofu to turn out before but this did it. I drained my tofu overnight between 2 hand towels with a brick on top and marinated it for 3 hours. Next time I will do a larger batch and marinate it overnight for even more flavor.

I am a new fan of Tofu

OMG!!!!! Even I can do this one! Skipped the liquid smoke just 'cause never thrilled with that taste, and was out of hot sauce; but will add on the next round! Used low sodium soy and didn't nead to add salt. Biggest seller, my 9 year old carnivor loved it and he HATES EVERYTHING!

With tofu baking it really is your best bet. Well done cubes are awesome as a snack food. I like to make oriental food with vegetables only, then offer a choice of prepared-ahead meats (ie: deep fried pork, cubed broiled chicken, plain boiled shrimp) and then these tofu cubes. Season them like you would curly fries or

Easy to make, a little on the salty side. Taste good cold/room temp.

I really wanted to like this as I am trying to eat healthier, however, I was not too impressed. Could be that I don'tt eat a lot of tofu. It didn't seem to get crispy at all. I cooked it longer and still pretty mushy. I gave some to my kids without telling them what it was and my daughter ran to the trash can to spit it out. I did end up dipping it in some hot mustard, and it tasted better then. I will keep trying to find a tofu recipe that the family will like. Thanks for submitting it, though.

This is one of my go-to recipes, whether I'm cooking for vegans, vegetarians or non-vegetarians. Regardless of whether or not they are usually fans of tofu, They have all uniformly loved it, and most people ask for the recipe. I omit the liquid smoke, and serve it with southern-style sides as an alternative to barbecue, or I let it cool and serve it on top of salads with mandarin oranges, walnuts and avocado. This dish is fantastic!

I followed the recipe exactly, and added some fresh ginger. I thought it was delicious! I was skeptical because before cooked, the sauce smells gross and unappetizing. Once cooked, it smells delicious! I served this over rice. When I took it out of the oven, all the sauce had absorbed into the tofu, so it was "dry" but flavorful. I will certainly make this again!

This is my favorite way to make baked tofu. You can alter how cruncy/chewy it is by adjusting the time. This is definitely the fastest and easiest way to make tofu that is great for lunches by itself or in sandwiches.

Yum! I baked the tofu without the sauce for about 20 minutes rather than marinating it, which helped it drain and made it soak up the sauce better. I also used a smoky hot sauce rather than the liquid smoke. New fav!

These were ok. Decent flavor. To get all the water out of the tofu, I put it on a plate with layers of paper towels above and below the tofu. I then place another plate on top, with a 28-oz can from my pantry set on top to weigh it down. I usually set it in the frig overnight for maximum drainage, and change out the paper towels as they soak up the water. Anyway, the tofu bites were good, but not great. I think just soaking them in BBQ sauce would achieve the same thing.

Very tastey and light treat. Make it with splenda and low sodium soy for a great lo-carb marinade on for bunless burgers!

This recipe sounded great and after reading some reviews I decided to use honey and a dash of ginger rather than maple syrup, and I think that was a bad idea. I think the syrup would have lended a flavor and sweetness that was lost on the honey. Leaving it out made this dish too salty and bland for me. I ended up using a little syrup to dip the bites in, which helped a little. I might try this again but will cut down on the soy sauce and add more maple syrup than called for. Otherwise, this cooked up well and had a nice chewy texure on the outside which I liked. Also, to get the moisture out of my tofu I used the method of putting the whole block in a colander with a small dish on top and a heavy object to weigh it down, for about 15mins. This worked out just fine.

My go-to recipe for tofu. I use very often for appetizers! Just stick tooth picks in them :) YUMMY

After reading the reviews, I omitted the liquid smoke. I used BBQ sauce as the base instead of soy sauce and used agave nectar instead of syrup. I'm not a big ketchup person so I left it out. If I could have gotten it a bit crunchy I would have given it 5 stars. Great snack and even better with stir fried veggies.

My husband and kids really liked this. I was on the fence about it. I prefer a crispier crust to the outside of the tofu.

We thought this was better without the liquid smoke. The second time around I added 1 T. of sesame oil and 1 T. Thai chili sauce, which combines sweet with hot... Yum! My two teenagers loved tofu this way. I served it with stir-fried veggies and jasmine rice... it made a really nice meal.

I would love to try these in another flavor. The oriental flavor was good, but a little overpowering the more pieces I ate.

I used low sodium soy sauce and still found this recipe to be WAAAAAAAY too salty......also....the cooking time should be adjusted....or watched very carefully. The sugar in the maple syrup over carmelized and almost tasted burnt! Wasn't inedible but I probably won't make it again!

Delish! Made a couple of minor changes - I used honey instead of maple syrup since it's less expensive. Also, I used several generous sloshes of hot sauce, plus a couple sprinkles of hot sauce with chipotles (to replace the liquid smoke), about 2 tsp of garlic powder, and a few shakes of paprika and cayenne (we keep it spicy around here!). Marinated for about a half hour. Baked it for 20 minutes on 375, flipped the pieces, but then BROILED it for the second 20 minutes, in order to make it a little crispy on top. Yummy, and fiance raved about it. Will definitely be making again! Thanks, Vicky9999!

I don't care what the rest of the reviews say... trust me, and follow the recipe to a tee! It is AWESOME!!! I make this all the time, and I LOVE it! I recomend using Heinz organic ketchup (healthier ingredients, same consistency) and pure maple syrup (other maple syrup is basically corn syrup and sugar... not good). I wouldn't recommend using lite or sugar free syrup... it makes the marinade watery. Enjoy this tofu, it's SOOOOOOOOOOOO good!!! And DON'T be afraid of the smoke sauce, YUM!

This is a great recipe for tofu. Very yummy. I can see using this recipe but puting the tofu and some veggies onto skewers and grilling them.

Great recipe, but leave out the smoke flavoring, add 5-6 dashes hot sauce (if you like things spicy), and use 1-2 fresh grated garlic cloves instead of powder, and lots more sesame seeds! My little ones won't eat it, but my picky teenagers both loved it! We serve it with sweet chili sauce, yummm! Great recipe for our family who's trying to go vegan! With the changes I made it's Five star for us!

I didn't add the smoke flavouring but otherwise followed the recipe exactly. I wasn't that impressed with the end product. It didn't taste bad, but I didn't find that it tasted that great either.

My daughter is a vegetarian so sometimes the creative ideas for dinner "run thin". Tonight I made the tofu bites and she, along with other family members, adored them! I didn't have liquid smoke so I substituted one teaspoon of Worchester Sauce; I also doubled the Tabasco; and finally, replaced the garlic powder with three-fourths tablespoon of fresh minced garlic. Thanks for a great recipe!

I thought these were decent. Didn't have sesame seeds so made mine without them and still tasted pretty good.

This recipe is only about 3-4 stars as is...it is FAR TOO SALTY! I've made it twice now, and the second time I used less soy sauce and some water to cut down on the salt and it was much better. Overall, it is easy and tasty if you can cut down on the salt. Good served with rice or noodles.

This was pretty good. I did not have maple syrup, so subbed it for honey. I always squeeze out the water for at least an hour. I marinated this for about 3-4 hours. I baked it for 30 minutes, turning it halfway through. Then I drizzled the rest of the sauce on the tofu and baked it for another 5 minutes. I sprinkled more toasted sesame seeds on the tofu in the serving bowl (a lot of the seeds were lost on the baking sheet!) My husband thought it was 2 stars due to lack of sauce, but I thought it was 4, so average of 3. It's pretty good, but I think I will make more sauce and heat it up on the side.

Just didn't do it for us

I followed the recipe exactly and I thought this was unappetizing. I don't know what happened. It just didn't taste right. Definitely won't make this again.

Yum! This one was very good. I added everything except for the liquid smoke. Tasted good hot or cold. I lined the pan with parchment paper to prevent sticking. The sauce that wasn't on the tofu burned and scorched, so make sure to line it properly or else you'll have a terrible mess to clean up.

Um, no. This was no good for us, none of us liked it and I won't be making it again. Sorry, it sounded so good, too!

I didn't use the smoke flavor as the other reviewers suggested and they turned out great. I actually used chile and onion flavored tofu, which added a great extra flavor. I also didn't have the sesame seeds, but I'm sure they would have added a great extra flavor. They're super yummy, eat up!

Very yummy indeed. The only type of bbq food ive had in over a year, since ive become a vegitarian, and it was wonderfull!

For the tofu lovers! This dish is very yummy and has a very nice presentation. The tofu is very tasty and tender. I made a small change. I sauteed the tofu in a single layer in a skillet, with a tbsp of olive oil to add a little more consistency to it. Which turned out great.

Pretty tasty. I followed the recipe with a few substitutions. Tamari instead of regular soy sauce, rice wine vinegar instead of regular, fresh chopped garlic instead of powder. I also left out the liquid smoke, I just didn't think I would like that. It tasted very good. I marinated about 20 minutes, perhaps longer would be better as the sauce lost some of it's potency during cooking.

This recipe single-handedly converted me into a tofu lover. I can't keep my hands off the stuff now, but this is my favorite recipe. I make it at least once a week!

LOVE this! my kids ate them all gone!

Great recipe! I tweaked my bites a bit by omitting the liquid smoke and maple syrup. I baked mine with some broccoli, yum! I added ginger and A Taste of Thai brand sweet chili sauce instead. The sweet chili sauce has the consistency of syrup and it's spicy so it kills two birds with one stone! I baked my bites at 350 for 30 mins and it really improved the texture of the tofu. I served the bites over organic brown jasmine rice. I'll me making this one again. Thanks!

Makes tofu edible (not a tofu lover).

Love this recipe! I have done it with and without the liquid smoke depending on my mood. This recipe is in my regular recipe rotation.

Baked Tofu Bites Haiku: "Ohhhh dude, this is YUM. Pressed the liquid for longer. (No sesame seeds.)" Didn't have sesame seeds, so used 1/2 tsp. sesame oil; I know it's not a proper substitution, but it's such a strong flavor that I figured it'd jive well w/ the soy sauce. I put my tofu (prior to cutting into 1/2" cubes) on a paper-towel lined plate, put another paper towel on top, followed by a plate, then a couple of canned goods to press out more liquid; left there for about 30 min. Maybe the tofu being "drier" let the marinate stick better, but irregardless, I marinated it for 2 hrs., then followed the baking instructions, but left in an extra 10-15 min. Tasted awesome over a salad, and the leftovers the next day were just as good.

These were really tasty. I used fresh minced garlic and honey instead of maple syrup because I didn't have any on hand. I also omitted the liquid smoke and added some brown sugar so it caramelized a little and was crispy and delicious. I added just a touch more hot sauce and these had great flavor and kick!

I thought this recipe was wonderful and I followed it *almost* to the T. The only changes I made are that I left out the liquid smoke, because I didn't have any, I baked it for 40 minutes instead of 30, and used reduced sodium soy sauce instead of regular. That being said, I found the dish to be VERY salty. Next time I make it (there will be a next time) I will use only 2 tablespoons of soy sauce. Also, be sure that you dry your tofu very well before you soak it in the marinade. (I went through several kitchen towels) Also, if time allows, let your marinade soak a little longer. It will still taste great if you cannot, but the flavors will intensify, even if it sits for only 15 minutes or so. Give it a try, you'll be pleased!

I halved the recipe and added only a few drops of liquid smoke. I had to bake them longer than 30 minutes, probably around 45-60 but they need to get chewy/crispy on the outside for them to be really good. Good flavor, easy way to use up tofu.

They were okay, but much too salty. I had to eat them with a salad, which wasn't too bad. I probably won't make this recipe again.

I was so excited to try these, and followed the recipe exactly, but they came out all mushy and ketchup-y. Normally I like tofu, but this did not appeal to me at all. My boyfriend and I renamed it "squiggly wiggly tofu with ketchup".

I enjoyed this, even though I messed up and didn't have time to bake it slowly as directed. I only used 1 TBS of regular (Ms Butterworth's) syrup...and SEVERAL dashes of hot sauce (Cholula hot sauce...it's not as hot as tabasco) very tasty

So good and quick. After baking we cut into smaller bites and mixed with cooked peas with onion and orzo rice mix from Trader Joes. It was a perfect combo.

I am having a hard time even giving this two stars. I followed the pattern, except I reduced the amount of soy sauce by half based on everyone else's comments. It was still waaaaaay too salty! Even if it hadn't been salty, I still think it would have not been good. I will NOT make this again! I should note that I let it marinade for a few hours. Maybe if I had only marinated it for five minutes, it might have absorbed less salt. The recipe says to marinate for at least five minutes, maybe it should say for no more than five minutes? Still, I don't think I'll try this again.

This was great! i followed other people's advice, and made sure I pressed the tofu between two towels for 20 minutes or so. And then I let it marinate for several hours (didn't count how long, but just put in the fridge and let it marinate until I was ready to cook dinner). It was plenty flavorful. Thanks!

We're tofu lovers and this was tasty. Like many others, I doubled the sauce. The sauce did burn a bit. Next time I think I'll cook at a lower heat.

good flavor, but my boyfriend and i agreed: a bit too salty. maybe it needs something like honey or sugar to take some of the soy sauce zing out?

I loved this dish! As a girl trying to find enjoyment in food again after an eating disorder, this is something I love to eat. It is so tasty because the "barbecue sauce" gets so nice and caramelized on the little bites of tofu. So good with brown rice and mixed vegetables! Mmmmm...

Yum! I had a hard time keeping the tofu together, but the final product was a great mixture of sweet and savory. The softness and the crispy outside was also a great touch. I didn't have any liquid smoke and I don't like sesame seeds so I did without both and it turned out great! I'll be making these tofu bites again.

Delicious! The best way of cooking tofu! I followed the other reviewers, I marinated the tofu for a few hours. Thank you Vicky!