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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
Recipe Category: 


I made this the other night, and they seemed to love it! However, the orginal recipe was very salty in my opinion, also after baking it for about 15 minutes of 375, I decided to broil it on high and the edges were nice and crispy while the inside was still tender. Wonderful! 


I made this tonight. Reading the other reviews, I decided to omit the salt. I also used a nice teriyaki sauce since it's not as salty and slightly sweet. I used about 4 Tbsp of the teriyaki sauce and 2 Tbsp of balsamic vinegar. Other than that, I pretty much kept to the instructions. It turned out really well and will go great on a salad for leftovers.

1 like

This was pretty yummy and very easy.  I used frozen, then thawed tofu to give it a chewy texture.  Like a lot of others, I left out the extra salt.  Also, I didn't have any balsamic, but I used rice vinegar (which I think worked better, since I served it with almond butter soba noodles). 


First recipe found here I didn't like.  Had to toss the whole thing because I am super salt-sensitive and it was way over the top.  Not sure what I was thinking.  :-\

I made it again, using ponzu sauce, sesame oil, water, grated garlic & ginger, lemon zest and 1/2 of a lemon juiced and it was perfect.


I just want to say on the salt matter- it's going to rely on a lot of things.  How much salt is in the tofu, if it's brined, how salty your soy sauce is (who is to say what's low sodium in terms of soy sauce? depends on brand!), and so on.  I would say that a good idea would be to add the soy sauce/ salt last.  Taste your marinade, then add little bits of the soy sauce until it's of a comfortable saltiness.  Taste your tofu, too.  Is it salty?  Go easy then.


I've been looking for something similar to my favorite baked Tofu at Trader Joe's, and this does it for me  ;)b I had no Balsamic vinegar so I used Red Wine Vinegar, and it seemed to be fine. Thanks! Save myself a little bit of money now...


This is really good, the seasoning is a little strong so what I did is mixed it with some plain pasta. Then I mixed in a little balsamic vinaigrette in the pasta and ate it cold. It was sooo good! I'd definitely recommend eating it that way. I'm gonna make some more of this this week.


Hehe, the second picture makes the tofu look like fried ham :)


for those above who think this is too salty-sub braggs for the tamari or cut the tamari in  half.  have baked, broiled tofu in simliar way and it comes out great every time.  thanks for this. 


Substituted balsamic for red wine and no salt and loved it.



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