Disregard everything you have ever heard about tofu. Tofu can be one of the best or the worst things you will ever put in your mouth. And unfortunately, all too many people have experienced the latter. Tofu truly is incredible. It’s this wonderfully versatile, nutritious food that is full of protein and can taste absolutely fantastic if you make it the right way.
This method is quick and foolproof (we all need recipes like this in our arsenal, am I right?), and it will make conversation-worthy tofu to wow your friends and family every time you make it. Give tofu another chance. You won’t be sorry.
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Soy Glazed Baked Tofu
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Crispy baked tofu with a sweet and savory soy glaze. A quick, healthy weeknight meal.
Ingredients
- 1 lbs (454 g) extra firm tofu
- 1/4 cup soy sauce or tamari
- 1 tbsp butter or Earth balance
- 1/4 tsp crushed red pepper
Instructions
- Remove the tofu from its package and drain all liquid.
- Wrap the tofu in paper towels and press to remove excess liquid.
- Cut the tofu into your desired size.
- Line a plate with paper towels, place the cut tofu on it, top with another paper towel and plate, then weigh it down to further remove liquid.
- Alternatively, microwave the cut tofu for 3 minutes, drain, microwave for 2 more minutes, drain, and microwave for 1 minute. Press with fresh paper towels to remove remaining liquid.
- If making the marinade, combine all ingredients in a large bowl and whisk until combined. Otherwise, use about 5 tablespoons of your chosen sauce.
- Add the cubed, pressed tofu to the marinade and toss to coat. Chill for at least 10 minutes, or up to a day.
- If not marinating, toss the tofu in the sauce.
- Preheat oven to 350°F (177°C).
- Line a baking sheet with foil or parchment paper.
- Place the tofu on the prepared baking sheet in an even layer.
- Bake at 350°F (177°C) for 35-45 minutes, flipping halfway through.
- Let the tofu cool for a few minutes before serving.
Notes
- For crispier tofu, bake at 400°F (204°C) for the last 10 minutes of cooking time.
- To reduce sodium, use low-sodium soy sauce or tamari and add a pinch of salt to taste.
- Leftover tofu can be stored in the refrigerator for up to 4 days; reheat in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 0 mg
Frequently Asked Questions
Do I need to press the tofu before baking?
Yes. Pressing for at least 20 to 30 minutes removes excess water so the soy glaze adheres properly and the tofu gets firm rather than steaming in the oven.
At what temperature should I bake the tofu?
A high oven, around 400 to 425 degrees Fahrenheit, helps the exterior firm up and caramelize. Flip the pieces halfway through baking for even browning on both sides.
Can I marinate the tofu in the soy glaze overnight?
You can marinate for up to 8 hours in the fridge. Longer marinating doesn’t necessarily add more flavor but won’t hurt the texture if the tofu was well pressed beforehand.
