Easy Baked Tofu

I think there’s something wrong with my son.


There might even be cause for concern!

Let me explain…

You see, last week, I happened to fall on this amazing Baked Tofu recipe on Nora’s site. Seeing as how I truly like tofu, especially in the fried form (of course, I make mine in a pan with very little olive oil) I thought that this easy baked option was extremely interesting and decided I had to give it a try as soon as I possibly could.

So this last Sunday, I was standing in the kitchen, laying the marinated tofu cubes on a baking sheet, getting ready to put them in the oven, when my son walked up to me and asked:

- “What’s that?”

Before I even had a chance to answer, “THAT is tofu”, in an almost scandalized voice, as if he was going to get poisoned if he dared touch it, he had already wolfed down a piece and was grabbing a second one, followed by a third…

And then he said:

- “Wow, it’s really good!” and walked away

Whoa… wait a minute. Really good? This was TOFU he just ate, raw tofu! And he said, it’s really good?

I couldn’t believe my ears!

But wait, there’s more…

40 minutes later, when I finally took the now baked tofu out of the oven (after having flipped it and tossed it and checked on it quite a few times and of course sampled it rather generously every single time, just because, you know, had to make sure it wasn’t burning or anyting…) my son SPECIFICALLY returned to the kitchen to grab a couple of pieces and walked away, once again, telling me how really good he thought this baked tofu was.

I was speechless. SHOCKED!

I still can’t believe it.

So one of two things, people.

Either there is genuinely something wrong with my son, or this baked tofu is seriously good s… tuff!

I think it’s the latter.

Really. Try it for yourself.

This is my new obsession. It really is amazingly good!

Best thing is you can eat it right as it comes out of the oven, or you could choose to have it at room temperature. You can even it it cold! I now have some with my salad at lunchtime. Talk about a delicious way to add protein to a meal!

And you know what? You don’t even need to cook it, really. It’s super good even before it hits the oven. Hey, even my son said so! ;)

Really, if you’re going to make this, though, I think you should double the recipe.

Or maybe even triple it…

It just goes down way too fast!

Slightly adapted from: Natural Noshing


  • 1 454g package extra firm tofu
  • 3 tbsp tamari sauce
  • 2 tbsp unpasteurized honey
  • 1 tbsp rice wine vinegar
  • ½ tsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 garlic clove, crushed
  • ¼ tsp sriracha (or sambal oelek)
  • chopped green onions and sesame seeds for serving


  1. Preheat oven to 375F . Line a baking sheet with parchment paper and lightly brush with olive oil
  2. Slice tofu into ½ inch slices, and gently press excess water out of tofu (use tofu press or place between paper towels and put heavy weight on top for 10 minutes). Cut sliced tofu into  ½ inch cubes.
  3. In a bowl, stir together the soy sauce, honey, vinegar and oil. Stir in ginger, garlic and chili sauce. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  4. Place the tofu on the baking sheet in a single layer (try not to eat it all now) and bake in a preheated oven for 20 minutes. Turn tofu, (again, try to leave some in that pan) and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
  5. Enjoy! (do you have any left, really?)
Look how pretty! Perfect little cube of goodness… 


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  1. says

    Your tofu looks amazing!!! It makes me so happy to hear your son even enjoyed the baked tofu!!! :) must be a real keeper! Lovely photos as usual Sonia, makes me want to reach through the screen and pick several cubes :)

    • says

      YAY! Thanks Nora. Glad you like what I did with your recipe! And I mean seriously… this morning, I was adding the last of this baked tofu to my lunch salad and started discussing it with my son, and he admitted to eating even more after I’d put it in the fridge. I think even tofu “non-enthusiasts” would go nuts for this. I am so totally making more this week-end… but a double batch this time! :)

  2. says

    Ooh this looks great! I have only JUST discovered tofu – cooked it for the first time last week – but I really like it, especially the way it pairs with Asian salty/sour/sweet flavourings. This looks so delicious and I can’t wait to try it, maybe with some noodles and garlicky greens…yum!

    • says

      This would be very yummy with garlicky veggies, indeed! I think it could very easily be made in advance and thrown into stirfrys, too! Seriously, if you like tofu, and sweet / salty things, you will LOVE this recipe!

  3. julie winnington says

    Ever give tempeh a try? I love it even more then tofu, it has a more substantial texture and takes to marinates just as well. My husband however prefers tofu…ah well.

  4. Dannie says

    I saw this and had to make it. It is just SO good… I have no idea how I’m going to practice portion control and not end up eating the entire batch before my husband gets home. Also, the ‘marinade’ would be awesome mixed into some stir-fry veggies. Awesome stuff, Sonia :)

    • says

      You made it already???? And I guess you’re all out too? ;) I totally hear you about portion control. NOT an easy thing to do. You just want to wolf down the entire thing at once! I didn’t throw away the marinade either. It makes a great dipping sauce, or could be turned into an awesome salad dressing!
      And hey, don’t thank me. We both need to thank Nora for this new addiction! ;)

  5. Dannie says

    Yes, I sure did, lol. I saw in pop up in my FB feed last night, and usually go to the grocery store on Wednesday mornings before work. I still have about 1/3 of it left… was ranting and raving to my husband over chat this morning, so I had to save some for him to try. I had to force-feed my 5 year-old one piece but then she wouldn’t leave the stuff alone either!

  6. says

    Looks awesome! I love the cubes, I’m usually too lazy and just cut it into slices and then chop as needed for whatever I’m putting it into. Your post actually made me think of when I thought I didn’t like tofu, and then I learned how to make it properly and I LOVE the stuff. Your flavorings sound delicious – I love the fresh ginger and sriracha :)

    • says

      LOL, you’re funny Heidi! This recipe is so easy though, making the cubes would be the hardest part, so you can really go all out and enjoy fully formed cubes this time! ;) Now you made me realize that I could try a whole bunch of different flavorings too! Ooooooh! I need to stock up on tofu!

  7. says

    As a rule, we’ve never had success with tofu – DH is a reasonable cook (better than me) but even his results with tofu suck. I am going to email him this recipe and try it as a last ditch attempt to see if we can actually like it because the picture does make it look good. Will let ya know how it goes!

  8. says

    Oh, this looks like a great idea! I have half a pack of extra firm tofu left over, and I think I’ll make this today. I love the idea. I will have to adapt on a couple of the seasonings, but no problem. I’ve been wondering about other good tofu recipes. (I finally got age dashi tofu down, but I need to make more dashi first…)

  9. Mike D says

    I recently started eating tofu and experimenting with certain recipes. I’ve tried seasonings and other flavorings to try and “spice” up the tofu taste. I’ve tried this recipe and I thought it had a great taste. One of the best things I recommend using though is the Tofu Press from http://www.tofuxpress.com. It makes the cooking of tofu so much easier rather it be grilled, baked, or stir fried. Fantastic recipe!!!

  10. says

    Seriously.. I’ve told you this on Leanne’s blog (other Leann ;-) lol) a minute ago… but your photo’s rock! Do you do your own photography? I usually make pictures of my recipes (if it turned out alright :p) but my pictures aren’t anywhere near as great as yours! Great recipes on your site btw :) Love from Leanne a fellow foodie and nutritionist (eatandgetmoving.wordpress.com)

    • says

      Oh wow, thank you so much Leanne, that is so incredibly nice of you to say! Yes, I do take all my pictures myself… it’s eveb become sort of an obsession for me. I have a hard time eating something if I haven’t taken a picture of it first… ;) Real glad you found me through the other Leanne and that you happen to like my pics and recipes! Thanks for letting me know, I truly appreciate that!

      Now if you’ll excuse me, I think I need to go pay your blog a little visit! ;)

    • says

      Oh wow, thank you so much Leanne, that is so incredibly nice of you to say! Yes, I do take all my pictures myself… it’s even become sort of an obsession for me. I have a hard time eating something if I haven’t taken a picture of it first… ;) Real glad you found me through the other Leanne and that you happen to like my pics and recipes! Thanks for letting me know, I truly appreciate that!

      Now if you’ll excuse me, I think I need to go pay your blog a little visit! ;)

  11. Joann says

    My soy sauce is tamari…is that what you used in the recipe or is there another type of tamari sauce?

  12. Joann says

    Yes what I already had in my fridge was “Naturally Brewed Tamari Premium Soy Sauce” so I guess that’s right. I also had rice vinegar but not rice wine vinegar. I ran to the store quick but I could not find any rice wine vinegar. Different kinds of rice vinegar and different wine vinegars but none that said rice wine so I just used what I already had. It still came out good. Luckily my package of tofu was only 397g though because according to the package there are 4.5 servings and that’s not really how it’s going to work out…haha!! I think I already ate more than half of it.

    I also bought plantains when I was out to try your plantain chicken. I love plantains but have never prepared them myself so this should be interesting!

    • says

      You can very well sub one for the other, they are extremely similar in taste, I find… heck, you could probably use white wine or even white balsamic vinegar. So long as you use a mild, slightly sweet vinegar, you will be fine. Your tamari sauce sounds yummy! I have yet to find the gluten free version that I found a few weeks ago… Guess I’ll have to whip up some sort of an Asian inspired dish this week… ;)

      I don’t know how it is that they measure serving size on tofu packages. It’s obvious to me that they never really tasted the stuff, especially not in this baked form, ‘cos if they had, the label would say “get another package, you won’t have enough of just this one, even if you are alone”… ;)

      Glad to hear you like this just as much as I did, and I hope you are also pleased with the plantain chicken! Can’t wait to hear your thoughts!

  13. Meghan-Rose O'Neill says

    I just made this for dinner; the flavor is amazing, it’s perfect in a salad! But I couldn’t get it to be nearly as crunchy/dark as it looks in your photo! I think maybe I didn’t allow for enough press time or marinating time. Regardless it tastes awesome.

    • says

      Glad you liked, Meghan! So many different variables could explain the difference in colour and texture, but I guess in the end, they aren’t really that important. What really matters is that you liked the final product! Thanks for your great feedback, I truly appreciate that! :)

  14. Susan says

    I just made this for dinner yet again. I love it! My husband liked it, but wasn’t totally gung-ho at first. He’s really latched on to it now, though. I make an extra big batch of the marinade and then while the tofu is baking, I heat it up on the stove and thicken it with a cornstarch slurry. I then serve it over brown rice with roasted green beans and red peppers with a drizzle of the sauce.

    Thanks for sharing this awesome recipe!

  15. Jessica Moreau says

    I just want to say I found this recipe three weeks ago and I have made it every week!


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