I added Baked Tofu to my meal prep many years ago and never posted how I do it here on Shutterbean. Time to change that!
Truth is, I never really follow a recipe. I just eyeball it. But here, I’ve written it up for you.
This Baked Tofu makes its way into salads, rice, stir fry, and sometimes I just eat them cold, from the pyrex dish
It all starts with tofu! We must get rid of the moisture. Wrap it up in a towel, put it on a baking sheet, and put a skillet on top to weigh it down!
I use my grill pan skillet to do the trick. Some people use a tofu press!
We make the marinade.
I like a lot of garlic and ginger in mine! Sometimes I go without ginger when we don’t have any.
After the tofu has been pressed we are ready to cut it! Cut it in half.
Cube it up!
Toss in the marinade.
Let it sit in the marinade for at least three hours. Now we bake on baking sheet prepped with cooking spray.
Bake. Toss. Bake. Toss.
YUM!!!!!
Here are some more of my favorite tofu recipes:
Baked Tofu
makes about 2 cups
- 14 oz. extra firm tofu (drained & cubed)
- 1/3 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2-inch knob ginger, minced
- 1 tablespoon chili oil (optional)
Cover tofu in a dishtowel. Place on a baking sheet. Add a heavy skillet on top to weigh down the tofu, evenly. This will press the moisture into the dishtowel. Let sit for at least an hour before cubing the tofu and putting it in the marinade.
Mix marinade in a Pyrex dish. Toss tofu in the marinade. Place in fridge for at least three hours. Turn the container upside down to redistribute the marinade. Tofu can sit in the marinade for up to 3 days if you’re not ready to use.
Preheat oven to 400F.
Spray a baking sheet with cooking spray. Place marinated tofu on prepared baking sheet. Bake for 25-30 minutes, tossing the tofu every 10 minutes or so to brown all sides. Serve warm or cold!
