36 Reviews

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.

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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.

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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.

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LJLS March 30, 2010

I cut this into thin planks (1/2 inch or so thick) and let it marinate for about 30 minutes before baking about 15 minutes. Loved it. Great flavor from the ginger and sesame. A great recipe when you have some tofu to use up. Like other reviewers, I used low sodium soy, and the salt level was fine.

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IngridH June 25, 2012

Loved this. Using fresh ginger is a must, also low sodium soy sauce. Try subbing 1 tsp brown sugar instead of honey or sugar. Bake on parchment paper and skip the olive oil.

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msoders March 25, 2010

This was excellent! I used olive oil flavored cooking spray instead of olive oil but everything else was exactly as the recipe called for and it was delicious! I think next time I will make more marinade to mix with the veggies and even top the rice with. Thanks for posting!

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Erin_Bear September 11, 2009

We thought the tofu was delicious without changing anything. I served it with jasmine rice, stir fried shitake mushrooms, baby bok choy and slant cut carrots. Thanks for posting.

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lynnski / LA September 01, 2009

I love this tofu! Really goes well with a number of rice dishes. Pretty easy to prepare and once you have all the ingredients, you can make it many times. One time I made it for a friend who said it was 'restaurant quality'...thanks for sharing Stellula!

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Laughing in the Kitchen September 23, 2008

I've made baked tofu many times but this is the best! I love it. I did not use rice vinegar but 1/2 tsp of white vinegar (on accident!). I used 3 cloves of minced garlic.

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Zenmaria May 04, 2008

Mine did not get that dark. Or was it crispy in any way. I followed all instructions. Any idea what I could have done wrong? Maybe I should have used a cookie sheet instead of the baking dish? Any feed back would be helpful

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In1c14 November 01, 2015
Marinated Baked Tofu