You are here

Member since April 2003
0
4.26923

Simple Baked Tofu

What you need: 

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 pound firm tofu, cubed

What you do: 

1. Preheat oven to 350 degrees F if baking now. Mix all ingredients except tofu in large bowl. Add tofu, toss thoroughly, and let marinate or bake right away.
2. If you have a cooling rack, lay out the tofu on the rack with a tray underneath to catch the excess liquid. Bake for 10 minutes, then remove the tray and put the rack back in for another 15 or until it starts to get golden brown edges.
This will keep in the fridge for at least a couple of days, and you can throw them in stir fries, salads, or whatever. When they are warm, the flavor comes out better; but where I worked we would just eat them cold while we were cooking. These are pretty good on the grill, too.

Preparation Time: 
20 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

this was "a'ight"

skipped the salt and it was still pretty pungent.

would i make it again? sure, maybe i'll revisit in the distant future. but would probably put it sparingly on a salad instead of serving it with rice.

i used tofu i had frozen a while back, perhaps this is why it absorbed most of the marinade...

0 likes

I omit the salt and use low sodium soy sauce or Bragg's. I also double the amount of marinade called for. I cut the pressed tofu into slices and bake at 400 degrees for 45 minutes. Awesome recipe! Makes for a simple and delicious meal serviced with rice and veggies!

0 likes

SALT CENTRAL! Ok next time I will definitely not add salt AND use low sodium soy sauce. I was so glad i didn't salt the white rice I made to go with it. I will make it again for sure, it was very easy.

0 likes

I don't marinate my tofu any more.  Instead, I slice the tofu and put it in a small sauce pan, add the marinade ingredients and simmer for 1/2 to 3/4 of an hour, then put it on an oiled cookie sheet & bake it.  Simmering the tofu in the "good stuff" really sends the flavor deep into all of it.

0 likes
0 likes

I just made this. I was so skeptical... the marinade tasted so vinegar-y. But it was actually really great! I left out the salt, as recommended. I didn't make a full block of tofu, so I'm making another batch with the remaining tofu. But this time I'm leaving out the ginger, adding more garlic (garlic junky) and adding a few teaspoons of chili powder. I'm also letting it marinade for at least 2 hours. I would prefer to let it marinade over night.... but I'm hungry haha. I strongly recommend this recipe. It was fast and easy and definitely compares to anything you can buy at whole foods. but much cheaper  :)

0 likes

Yum, these little cubes are addicting! I didn't measure, and just poured some soy sauce, balsamic, and no-chicken broth in, and added garlic powder, ginger, wasabi powder, and fresh chives. I cubed the tofu pretty small and mixed it all up. I let it marinate for a few minutes, and baked it for about 40 minutes at 400-425. I'm going to put them on top of some hot and sour soup!  :)

0 likes

This sounds really good and I really want to try it... but I've got a quesiton. All I have currently in the cabinet is apple cider vinegar. I'm thinking that it might throw off the taste.. I've never actually used it before, so I don't know how strong the apple flavor is. Anybody know?

Apple cider vinegar will be fine.  It doesn't taste "apple-y", just nice and sharp, to add some zing to the tofu.  I also like rice vinegar.

0 likes

This sounds really good and I really want to try it... but I've got a quesiton. All I have currently in the cabinet is apple cider vinegar. I'm thinking that it might throw off the taste.. I've never actually used it before, so I don't know how strong the apple flavor is. Anybody know?

0 likes

This was great! I omitted the salt, reduced the black pepper, and used some fresh grated ginger in the marinade. I also doubled the soy sauce and balsamic vinegar, and accidentally left out the oil. I let it marinade for about an hour, with tofu I pressed beforehand, and baked it as per instructions. I have to admit, I was a little skeptical about the balsamic overpowering everything, but it did not! This was so good, especially with a salad!

0 likes

Pages

Log in or register to post comments