I love how versatile tofu is – it can be crumbled and cooked a scramble for breakfast, mashed and used as ricotta in a pasta dish, and marinated cooked in a stir-fry. Baked tofu is incredibly versatile in its own right. I like to dice it into cubes and toss it into salads, slice it into thin cutlets and add it to sandwiches, and cut it into thin strips for spring rolls or wraps.
While I do sometimes take shortcuts and buy packed baked tofu, both the flavor and texture pale in comparison to the homemade. When you make it yourself, you can cut it according to how you’re going to use it before baking, ensuring that it will soak up as much flavor as possible. I also prefer the denser and chewier texture of homemade to the packaged kind.
Pretty much any marinade can be used for baked tofu. This recipe, which I make more often than any other, has an Asian flair, and it’s great in Buddha bowls or spring rolls. It pairs really well with Spicy Peanut Sauce, and the two are fun to serve together as a snack at parties. What’s your favorite way to serve baked tofu?
- 16 ounce container extra firm tofu, pressed and drained
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- Cut the tofu. If you’re planning on using it in salads or a Buddha bowl, cubes work best. If you’d like to use it in sandwiches or a wrap, try strips or thin cutlets.
- Mix together the sesame oil, tamari, rice vinegar and water. Marinade the tofu in the mixture for about 15-30 minutes until most of the liquid has been absorbed. Toss the tofu occasionally so all sides absorb the liquid.
- Place the tofu on the baking sheet, and bake for 30 minutes until golden brown. If you’re making cubes, flip them after 10 minutes. Bake for another 10 minutes and flip the cubes to an unbaked side, and bake for another 10. If you’re making strips or cutlets, flip the pieces after 15 minutes and then bake for another 15.
- Allow the tofu to cool for about 10 minutes before serving. The tofu will get denser and chewier after it cools.