63 Reviews

Delicious. Easy. Nutritious. Guess I needn't type more! FYI, I made it as it's written, but upped the sauce ingredients by about 25% because I'd rather have too much than too little . Marinated it for a few hours, then baked it about 40 min. and broiled for about 5. Will definitely make it again. I made it with Basmati rice and Grilled Asian Style Broccoli (#253823) and I can't say enough about what a nice, low-cal meal this was. Very easy dish to prepare ahead, let marinate, then bake when you get home from wherever it is you spend your day. Thanks!

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'TiniMaker April 28, 2010

Delicious. I doubled both garlic and ginger because you can never have too much IMHO and reduced the oil to 1 T and this is a keeper. Thanks for sharing

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FranBow April 18, 2012

YuM! My husband and I thinks this recipe rocks! I did exactly as stated and they came out so tasty, there were none leftover. Thanks Kozmic Blues!

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mMadness97 October 27, 2011

We love this recipe - kids and husband. We make 1.5 times the sauce and then put the sauce and tofu over rice. Leftovers are great too.

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Chocokind February 24, 2011

Followed the directions exactly except I didn't add the sake/sherry cause I didn't have any. I cut into smaller cubes and let it marinate for 1.5 days - very, very good. It's true I might be hooked on tofu now.

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bittersweetspice January 12, 2011

Wow, this is tasty! I didn't have any wine/sake so I doubled the rice wine vinegar, but that's the only change I made. 35 minutes was perfect to make it golden brown around the edges. In case any other tofu newbies are reading this: this was my first time cooking tofu, and after reading up on it, I decided to try freezing and thawing half of it after pressing (which gives it a "meatier" texture)... the frozen one soaked up more of the marinade so the result was drier after cooking, and I like that one for putting in salads. I like the never-frozen one better to eat by itself because it's more moist.

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mayness December 20, 2009

Very good, We ate it by its self, will be putting the left over into a salad. I am going to make more to put into stir fry,Yum. I made it just like the recipe said, marinaded it several hours after pressing the liquid out.

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Barb Gertz January 24, 2004

Easy and flavorful recipe! I'm not a huge fan of tofu, but this tasted great. I think I would have preferred it more if it had baked longer. I just need to tinker to get the texture just right. Thanks for sharing the recipe.

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Lucky in Bayview April 05, 2014

I thought it was great. I combined it with rice, frozen stir fry veggie mix and the Gardein veggie beef strips. Still didn't turn my two young children into tofu fans, but they are very picky so I'm still giving it five stars.

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Alecia Pearl November 25, 2013
Asian Style Savory Baked Tofu