Baked Marinated Tofu
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 18 minutes
These soy gems are a staple in my kitchen. They make a great, protein-packed addition to a meal or a sweet and salty snack that the kids will love. They’re also inexpensive and simple to make. Be sure to use low-sodium tamari and teriyaki so you can control the saltiness. Allow time for the tofu to marinate for at least 3 and up to 12 hours.
3 (12-ounce) packages extra-firm tofu, Nasoya brand preferred, drained, rinsed and firmly pressed dry with paper towels
½ cup low-sodium tamari
½ cup low-sodium teriyaki sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon mirin
Pinch of ground white pepper
- Wrap the drained tofu in paper towels, cheesecloth, or a kitchen towel. Place on a rimmed baking dish. Place a weight, such as a pot or pan, on top of each tofu cake and let stand while you make the marinade.
- Whisk the tamari, teriyaki, sesame oil, honey, vinegar, mirin, and white pepper together in a bowl.
- Remove the weight from the tofu cakes, unwrap, and cut each cake into 2-by 3-inch pieces, 1-inch thick. (See Kitchen Tip.)
- Pour the marinade into a large resealable plastic bag. Place the cut tofu into it, seal, turn gently, and marinate in the refrigerator for at least 3 hours and up to 12 hours.
- When you are ready to bake, preheat the oven to 375°F. Line a baking sheet with aluminum foil and a spritz of nonstick vegetable oil spray.
- Remove the tofu from the bag and arrange in a single layer on the prepared baking sheet. Bake for 15 to 18 minutes, or until golden.
If you prefer crisper tofu, cut the pieces ½-inch thick and cook for 25 minutes.