Community Pick
Simple Baked Tofu
"Obtained from my favorite vegetarian website. Tofu is healthy and tasty! Don't let it scare you away. Grill or bake and serve over rice. You can also serve them in stirfrys or salads that call for seasoned tofu. The seasonings are given in VERY generous amounts so reduce them if you desire a milder taste. Considering the amount of salt in the soy sauce, you can completely omit the salt if desired."
photo by kiwiheather
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 453.59 g package firm tofu
- 44.37 ml soy sauce
- 44.37 ml balsamic vinegar
- 14.79 ml garlic powder
- 14.79 ml ground ginger
- 4.92 ml salt
- 2.46 ml white pepper or 2.46 ml black pepper
- 14.79 ml olive oil
directions
- Cube tofu.
- Mix all ingredients into a large bowl.
- Let marinade in the fridge for about one hour.
- Preheat oven to 350.
- Place tofu on a cooling rack with a baking pan underneath to catch excess liquid.
- Bake for 10 minutes, turn tofu and bake for another 15 minutes, or until the edges start to brown.
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Reviews
-
I had really hoped that I would like this, but it was so extremely salty I threw the entire batch away. If I made again, I would not use any salt. -
Wonderful recipe!! I took your advice and cut the seasonings in half and left the salt out completely, and this turned out perfect! Baked it in a toaster oven for a total of 30 min, flipping halfway through. Thank you for posting this, it's a keeper! :) -
I love this tofu recipe and have now tried it a couple times. I had never marinated or baked tofu before, and I really have enjoyed the results. I always omit the salt in the recipe as it definitely doesn't need it. The first time, I marinated for an hour and baked as in the instructions. It turned out very well and added a great flavor to the stir fry I used it in. Today, I used the recipe for the marinade and grilled the tofu in large strips. This created a great flavor. I plan to use this recipe again and again. -
Edible but not enjoyable. I didn't put the salt in because of the other reviews and it was still salty (which isn't bad). When I opened the oven to turn it made my eyes water. It just wasn't a very good taste and putting it on the cooling rack didn't drain the tofu anymore than normal. I think this recipe is for seasoned tofu lovers only.
-
Tasty and very flavorful. I left out the salt and it was a good thing too, cause it was plenty salty without it.
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RECIPE SUBMITTED BY
<p>I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March '08 with another just added March '10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. <br /> <br />After moving to our fourth state in a year, we have finally settled in Texas. I don't know how I like all the rain and the human-sized bugs, but we really enjoy the area we have chosen to live in. Being a vegetarian in this part of the country is HARD. No one quite gets it. <br /> <br />I love testing my zaar recipes on DH. When he loves something he exclaims, Where did you get this recipe?!? and of course, my answer is always the same. <br /> <br /><img src=http://www.enviro-tote.com/imagesNew/stockart/bannerVeggie.gif alt= /> <br /> <br />My ratings system: <br />5***** <br /> I would glady serve this to guests, or make it and secretly eat it all by myself. <br />4**** <br /> Great recipe. Liked enough to print out and place in my permanent cookbook. <br />3*** <br /> Recipe not quite for me, but others might like it. Could be more to my liking with a few modifications. <br />2** <br /> Didn't like. Possible ingredient errors in recipe. Probably wouldn't use again. <br />1* <br /> Really didn't like. Would never use again. <br /> <br />#NOTE# <br />If I review any recipes containing meat, it is a recipe I prepared and DH reviewed. <br /> <br /><img src=http://www.enviro-tote.com/imagesNew/stockart/bannerVeggie.gif alt= /> <br /> <br />Little Italy, San Diego <br /><img src=http://i42.photobucket.com/albums/e342/hadice/Cool/LittleItaly.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/untitled_1.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg alt= /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/KBparticipation.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://farm4.static.flickr.com/3316/3345270671_dd30334798.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg alt= /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/Aug09PaperSwapSticker.jpg alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /></p>
