Description
Crispy baked tofu with a sweet and savory soy glaze. A quick, healthy weeknight meal.
Ingredients
Units
Scale
- 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