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Simple Baked Tofu

What you need: 

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 pound firm tofu, cubed

What you do: 

1. Preheat oven to 350 degrees F if baking now. Mix all ingredients except tofu in large bowl. Add tofu, toss thoroughly, and let marinate or bake right away.
2. If you have a cooling rack, lay out the tofu on the rack with a tray underneath to catch the excess liquid. Bake for 10 minutes, then remove the tray and put the rack back in for another 15 or until it starts to get golden brown edges.
This will keep in the fridge for at least a couple of days, and you can throw them in stir fries, salads, or whatever. When they are warm, the flavor comes out better; but where I worked we would just eat them cold while we were cooking. These are pretty good on the grill, too.

Preparation Time: 
20 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Recipe Category: 


I love baked tofu! I make it at least once a week, usually more. I like to cut into slices, lay out the pieces and press out the water, then marinate overnight. It makes dinner the next night sooo easy! I love to serve it over a bed of steamed kale. I do lots of different marinades, and sometimes when I'm feeling lazy I just use a bottle of Italian salad dressing--it still tastes good! Because it's tofu! I actually like to bake it longer, about 45 minutes total, flipping it halfway. This makes it crispy to my liking. Sometimes I cut the tofu into cubes, then cook the tofu in the toaster oven on the "broil" setting, and they get SO crispy and yummy. You can just pop them into your mouth. I think this would be a good appetizer!


I really like this recipe!  I too omit the salt, and cut down on the pepper just a bit.  I love it cold!


Made it as written.  Came out so salty it was inedible.  Tossed it out. Sorry.


Definitely omit the salt.  I used low sodium soy sauce as well and it turned out perfect; baked at 400 degrees for 40 minutes.


This is an awesome alternative to frying your tofu. I don't remember how long I baked mine to get the texture I wanted but it was way more than 20 mins...

Thanks for this recipe!


this stuff is awesome!  ;)b

i like cutting the tofu in strips or slabs instead of cubes and then bake them at 400 degrees for about 40-45 minutes (20 minutes over the tray; flip and then bake 20-25 minutes without the tray).  the slabs are great for sandwiches or to have alongside some quinoa (or brown rice) and veggies.  i like eating the strips cold on top of salads or sometimes just by themselves as a quick snack.  :winktongue:


Does the T in the ingredients list stand for tbsp or tsp?.. I don't want to add too much of everything and ruin the tofu.


My picky boyfriend and I really liked this recipe! I was didn't use the extra salt, and it really wasn't too salty. Also, much to the dismay of some of the health police I used a tablespoon of sugar, too. It had all the elements of some of my favorite chinese sauces, which usually have a little bit of sugar in them. It was REALLY tasty this way! Offsets any of the bitterness or whatever other people are tasting.

We have been out of side dishes, so we've just been eating it plain with a frozen veggie for a side. Really easy and quick lunch this way. Also, I baked it for 40 minutes and it came out a good texture. I also am pretty lazy so I didn't freeze or marinate anything. The tofu definitely still absorbed the good flavor of this stuff.

We have already made this twice & it is a staple on our weekly grocery list now. Thanks so much!!


Very good!
I didn't have vinegar and I didn't have the time so I put in salad dressing and put the tofu in the frying pan.

Turned out wonderful! Will make again!


this was "a'ight"

skipped the salt and it was still pretty pungent.

would i make it again? sure, maybe i'll revisit in the distant future. but would probably put it sparingly on a salad instead of serving it with rice.

i used tofu i had frozen a while back, perhaps this is why it absorbed most of the marinade...



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