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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
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

:(tried this and didnt like it. too bitter and kinda salty :-[

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I actually ended up using Silken Tofu (Extra Firm) instead because I didn't have any of the non-silken on hand.  I substituted red wine vinegar for the balsalmic and omitted the salt.  I baked the cubes on a cookie tray for about 40 minutes at 400 and turned it up to 450 for the last 5 minutes.  It tasted simply amazing.  I had it with couscous and sauteed zucchini with a little soy/ginger/seasame dressing and threw in a dash of Sriracha (the Vietnamese hot garlic/chili sauce.  Delish!

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I marinated the tofu overnight and baked it this morning on the wire rack and it turned out great!  It was my first attempt at making tofu (I just buy it prepared when I am out) but it was pretty easy to press and prepare.  The marinade was great and gave the tofu a wonderful flavor.  I used sesame oil and added a little cayenne pepper.  My tofu turned out darker than the photo but I loved the flavor.  I also used low sodium soy sauce and did not add any salt.  Perfect.  Thank you for the recipe.  It will be a staple in my home.  I will definitely be experimenting with more tofu dishes!

Jeanette

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I tried this this afternoon, and it didn't turn out too great - too salty and sour, in my opinion. Also, I didn't manage to make it crispy at all. I guess next time I try it I'll dilute the spice mix somewhat...

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this was pretty good, really easy. i used fresh garlic, left out the salt and pepper, and used about 1/2 tsp powdered ginger. i was unsure about the vinegar at first but it worked nicely.

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Hmm.  This was good, but not great.  Too much ginger for me and I cut back by 1/3 tbsp. (fresh would better suit my tastes, I think).  It was still really salty even after omitting the salt (I use tamari, I probably should have diluted it with something).  Other than that it holds much promise.

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this was pretty good...  I had to cook it a LONG time for it to become hard enough for me to like...  but it had a really good taste to it!!  I made a bunch of extra sauce that it was marinated in and then cooked some mushrooms in it...I then cooked some couscous and put the tofu ontop with the mushrooms and sauce on the VERY top...It was DELICIOUS!!!
I saved some extra and I'm going to put in ontop of a salad...

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this was excellent. i left out the salt and added a little wasabi, sugar, grill seasoning and curry powder. i took the advice of cooking it at 400 degrees for 40 minutes. try this recipe, you'll be very pleased.

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This was delicious, I completely for got the salt so it worked out perfect. And tastes great on a salad.  For my first time making tofu myself, I was glad at how easy and delicious this recipe was.

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Oh yeah, and I always omit the salt. It is totally not needed. :-)

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