Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I am addicted to baked tofu!! Thank you Mollie Katzen and The Enchanted Broccoli Forest for the excellent marinade recipe! The tofu never lasts long enough to make it into a stir-fry at my house. I end up eating it by itself. I love it hot or cold. And of course absolutely everything to do with this recipe can be adapted to taste or what you have in the kitchen. Enjoy!

Ingredients Nutrition


  1. Drain tofu and cut into 1" cubes.
  2. Mix all other ingredients together except olive oil.
  3. Pour marinade over tofu and cover.
  4. Refrigerate overnight or longer (I've left it for 3 nights).
  5. Lightly grease baking pan or sheet with olive oil.
  6. Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
  7. Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.
Most Helpful

This is a GREAT recipe, **BUT** having used similar recipes in the past, you must add water- way too salty otherwise. I used a 6.5" square x 3" deep plastic container, added the cubes and marinade and then enough water to cover the cubes. I also added a few shakes of fish sauce.

Tharnpheffa October 13, 2010

This had great flavor, but way too salty for me. I think using lite soy sauce would help that. Thanks for the recipe. Oh wow - this was good. Just made it for the second time and used 3 tablespoons of low sodium soy sauce. That made all the difference. I also added a few red pepper flakes and broiled for a few minutes after it was done baking. I will be making this often. CAUTION!! This could be dangerous - I could have eaten the whole 16 ounces by myself.

Connie Lea May 17, 2010

This one was salty but it tasted good. I added only 2Tbs of soy sauce in order to reduce the salt amount. I also added 1Tbs of cooking sake, 1Tbs of Mirin. (or just use 2 Tbs Sake). I used 1Tbs of Agave instead of sugar and red chili flakes for spice. I didn't use vinegar. I baked the tofu with thinly sliced green onion.

LJLS March 30, 2010