Reconsider Tofu with Asian Baked Tofu

Asian Baked Tofu

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Baked tofu is something I’ve been making and eating for so long now that I don’t even consider it a real recipe. It’s just a little of this and a little of that all mixed together then poured over extra firm tofu for that nice hint of spice and chew.

When I meet people who tell me they don’t like tofu, I tell them they just haven’t had it prepared right. It’s true though—that first tofu experience is often the make or break. I really wish everyone could enjoy this version as their first experience so they would know just how delicious tofu can really be.

We can easily go from this:

Asian Baked Tofu

To this, in just thirty minutes

Asian Baked Tofu

The other day I spent some time taking detailed notes about the ingredients and measurements I used instead of haphazardly throwing things into a bowl. The result was tofu that was perfectly chewy with slightly edges and a sweet and spicy bite. Yum.

Use this recipe as a base for all your tofu needs. I like my baked tofu alongside some greens and either rice, pasta or couscous, and leftovers are even better folded into a burrito the next day.

Proclaimed tofu hater? Just try it. Then, we’ll talk.

Asian Baked Tofu

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Whether you are vegan or not, everyone can enjoy this Asian Baked Tofu recipe because it contains sweet and salty flavors that enhance the tofu while baking in the oven. Jenna Weber shares why she loves Asian Baked Tofu in a full post on the Fresh Tastes blog.

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Ingredients

  • 16 oz extra firm tofu, cut into thin 1” slabs
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 tsp maple syrup
  • 1 tsp sriracha sauce
  • pinch of garlic powder
  • pinch of onion powder
  • pinch of sea salt

Directions

  1. Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray.
  2. In a shallow dish, whisk together all ingredients (minus the tofu).
  3. Drench each piece of tofu in the sauce ingredients then lay flat on the baking sheet. Bake for 30 minutes, flipping each piece of tofu midway through.

Yield: 4 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.