Baked Marinated Tofu

Recipe and photo by Tami Ganeles Weiser Yield:  12 servings
Prep Time:  15 minutes Cook Time:  18 minutes

Baked Marinated Tofu

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


  1. 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.
  2. Whisk the tamari, teriyaki, sesame oil, honey, vinegar, mirin, and white pepper together in a bowl.
  3. Remove the weight from the tofu cakes, unwrap, and cut each cake into 2-by 3-inch pieces, 1-inch thick. (See Kitchen Tip.)
  4. 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.
  5. 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.
  6. 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.

Kitchen Tips

If you prefer crisper tofu, cut the pieces ½-inch thick and cook for 25 minutes.

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