By Stellula on March 23, 2005
Photo by mesama
Photo by mesama
"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!"
Serving Size: 1 (278 g)
Servings Per Recipe: 2
"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."
"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."
"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."
"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."
"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."
"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!"
"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."
"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!"
"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."
"This was a very good marinade. I quadrupled the recipe because I had two blocks of tofu to bake. I used Bragg's Liquid Aminos (available in health food stores) which is lower in sodium but the marinade still tasted a bit too salty to me. Next time I will reduce the aminos and increase the other ingredients. I let the tofu marinate for a day, sliced it into "fillets" and baked at 350 degrees for 30 minutes (turning the tofu after 15 minutes.) I will try this recipe again with modifications made to the salt content. Thanks for posting!"
"This was soooooo salty! I cant believe so many people loved it! Maybe it was me, but i followed the recipe fairly closely. Sorry, sounded nice but won't go for a soy sauce-based marinade again."
"I love this recipe...but leave out the honey/sugar and add 1 T of nutritional yeast, which has a cheesy taste--will make this 100% better!"
"This was just okay for me. I will probably not make it again"
"I followed the advice of other reviewers and doubled the marinade. I was too impatient to wait overnight so mine only sat for about 6 hours, I should have waited longer! The tofu was flavorful enough but a tad too salty. I'll use low sodium soy next time. I'll also press the tofu so it absorbs the flavor better. After baking I set the broiler for about 5 minutes to get the tofu nice and crispy. What a delicious accompaniment to brown rice and broccoli!"
"Great taste and easy to prepare."
"We really enjoyed this, but next time I'm going to double the marinade. I didn't have any rice vinegar, so I used balsamic, and I thought it turned out well. I also didn't have sesame oil, so I made some with sesame seeds and olive oil. I followed recommendations and baked it on parchment to avoid extra oil. The end product was nice and crispy (I didn't know tofu could be crispy!) and delicious. All in all a really great way to serve tofu. Thanks for posting it!"
"The main problem with this recipe is that inspires mad gluttony. Beware that it is difficult to save this tofu for sandwiches and salads, so make a lot! Like some others here, I recommend using a cooling rack for baking (with a sheet underneath to catch the drippings) with less oil in the marinade. A little added liquid hickory smoke flavor is also nice."
"Wonderful!!!! I am making double batches now because my family can't get enough!!! Even their friends are asking me to share the recipe with their mohters. They like it so much!!!!"
"I'm new to tofu and this is the first recipe I've used. I really enjoyed it - I've made it 3 times now. I also add some red pepper flakes to the marinade for added kick. I enjoy the soy/honey/vinegar flavor combo alot but if you don't, the flavor can be easily adjusted. I bake this on a non-stick baking pan so I don't use any olive oil. The tofu gets nice and crispy on the outside with a wonderful flavor (I turn it more than twice during baking)."