Asian Style Savory Baked Tofu

"This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook"
photo by gkatus photo by gkatus
photo by gkatus
photo by mMadness97 photo by mMadness97
photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues photo by Kozmic Blues
Ready In:
1hr 15mins




  • For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
  • Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
  • Halfway through, you may dump the plate of water and flip the tofu block.
  • To make marinade, simply whisk together the ingredients in a bowl.
  • After tofu is pressed, cut the block into small cubes or triangles.
  • Place pieces of tofu into baking dish, and cover with the marinade.
  • The tofu can sit overnight in the marinade, or can be prepared right away.
  • Preheat oven to 375 degrees.
  • Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
  • Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.

Questions & Replies

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  1. 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
  2. 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!
  3. 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!
  4. 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.
  5. 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.


  1. I had to extend the cooking time to remove the liquids. I used a 8x8 pan so will try with a larger dish next time.
  2. I used mirin in place of Sake, and crushed red pepper instead of chili paste. Still tasty! Thanks.
  3. Best. Tofu. Ever. I used crushed red pepper instead of hot chili paste, and I'm sure this recipe would have been a hit even with the meat eaters if I hadn't told them it was tofu first! Heh. Am definitely going to try sneaking it past them in some rice or something at some point!
  4. oh my. this is wonderful in so many ways. i doubled the amount of tofu (which i cut into steaks instead of cubes), but tripled the amount of marinade to make sure it would be a "no touch" as possible. i marinades overnight in an airproof container - then baked for 30 minutes at 375ish (my oven and my cheapo oven timer are both "ish"). i then removed the tofu from the pan and placed it in a clean pan. baked for 15 minutes, turned over and baked for 15 minutes more. by doing this the outside came out to be a chewy texture - while the inside got soft and silky. this is perfect as-is with some rice and veggies - or a fabulous start to one of my loves - teriyaki tofu steaks. thanks for posting this!
  5. As vegans, my wife and I eat lots of tofu (and, of course, are the brunt of many tofu jokes). This recipe is excellent and we gobbled it down in short order. I made a few changes because we didn't have every ingredient: dried onion flakes in place of minced onions; ginger powder in place in place of dried gingerroot; took a pass on the hot chili paste. The recipe doesn't state whether or not to cover it while baking--we baked it uncovered and it took about 35-40 minutes. Enjoy!


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