This Marinated Baked Tofu recipe is a flavorful and versatile vegan protein option that will become a staple in your kitchen! The possibilities for this tofu are endless- use it to add a boost of protein to your salads, sandwiches, stir-fries, and other dishes.
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Made with a salty and sweet marinade of soy sauce, maple syrup, and chili sauce. This tofu is marinated for at least 15 minutes and then baked to perfection.
Toss it in teriyaki sauce, serve it with udon noodles, or bulk up some rice paper rolls- the options are endless!
Ingredients
The marinade ingredient list is flexible and can be easily adjusted to suit your preferences or whatever you have on hand.
Extra-Firm Tofu: There are many different kinds of tofu but the most popular are silken tofu, soft tofu, medium firm/ firm tofu, extra-firm tofu, and super firm tofu. For this recipe, I recommend extra-firm tofu.
Soy Sauce: Low-sodium soy sauce is the base of the marinade. This will add saltiness and flavor but it won't be overly salty and can still be added to other dishes.
Maple Syrup: A bit of sweetness will help balance the flavors and help caramelize the outside of the tofu.
Rice Vinegar: Just a touch for a bit of acidity. You can replace this with lime juice, lemon juice, or apple cider vinegar.
Chili Sauce or Sriracha: I recommend Sambal Oelek or Sriracha.
Seasonings: Garlic powder, onion powder, ground ginger, and black pepper.
Helpful Equipment
In order to make the most flavorful tofu, you will need to press the tofu.
Sometimes it isn't necessary to press tofu but when it comes to marinating tofu, it's a must!
Excess water is released when it is pressed and it will help the tofu soak up the flavorful marinade.
I use a tofu press from Tofuture and it's incredible! It's definitely worth the investment if you're trying to create more flavorful tofu dishes.
How to Make This Recipe
The full written recipe can be found in the recipe card below.
Preheat your oven to 425F.
Drain excess water from the tofu by pressing it for at least 15 minutes. You can use a tofu press or create a DIY press by wrapping the block of tofu in paper towels or clean dishcloths and placing it in a shallow bowl. Stack heavy items on top to remove excess water.
Cut the tofu into bite-sized cubes and place them in a shallow bowl or dish.
Whisk together the marinade ingredients and pour over the cubed tofu. Carefully toss the tofu until it is well-coated.
Allow the tofu to marinate for at least 15 minutes for best results.
Line a baking sheet with parchment paper and place the marinated tofu pieces on it. Bake for 30 minutes or until golden brown. Tossing halfway- brush the leftover marinade over the top for even more flavor.
Serve immediately or store in an airtight container once cooled for up to 4-5 days.
Serving Ideas
This easy baked tofu is a versatile dish that can be served with a variety of side dishes or incorporated into different recipes.
Grain bowls: Add this baked tofu to a grain bowl with brown rice or quinoa, mixed greens, roasted vegetables, and a flavorful sauce.
Stir-fries: Add baked tofu to your favorite stir-fry recipe with vegetables and a tasty sauce like teriyaki sauce or my favorite stir-fry sauce.
Sandwiches: Use baked tofu as a substitute for meat in a sandwich. Add lettuce, tomato, avocado, and your favorite condiments. Try it in a Banh Mi.
Rice Paper Rolls: One of my favorite ways to use baked tofu is in Rice Paper Rolls- best when cut into strips.
Salads: Add baked tofu to a salad with mixed greens, chopped vegetables, and a tangy vinaigrette.
Noodle dishes: Add baked tofu to a noodle dish, such as Pad Thai, ramen, or this Udon Noodle Stir-Fry.
Marinade Ideas
This easy tofu marinade is made up of soy sauce, maple syrup, chili sauce, and seasonings but tofu is a blank canvas.
You can easily use this baking method for a variety of different flavor combinations.
Teriyaki Marinade: Use homemade or store-bought Teriyaki Sauce to make a delicious and flavorful teriyaki tofu.
Lemon Herb Marinade: Whisk together lemon juice, olive oil, garlic, thyme, rosemary, and parsley for a tangy and fresh tofu.
Chipotle Lime Marinade: Blend chipotle peppers in adobo sauce, maple syrup, lime juice, and garlic. Serve with Cilantro Lime Rice and Pico de Gallo.
Balsamic Marinade: Whisk together balsamic vinegar, olive oil, maple syrup, garlic, and Italian seasoning.
Korean BBQ Marinade: Soy sauce, brown sugar, garlic, ginger, sesame oil, and gochujang.
Coconut Curry Marinade: coconut milk, curry powder, garlic, ginger, and lime juice.
Substitutions
Tofu: If you want to change it up, you can use this simple marinade with tempeh.
Soy Sauce: Coconut aminos, liquid aminos, or tamari if you're gluten-free.
Maple Syrup: Agave syrup or brown sugar
Tips & Tricks
Tofu can get a bad rap for being bland but utilize these top tips and you can turn tofu haters into tofu lovers!
Press the tofu: Pressing the tofu helps to remove excess water and allows the tofu to absorb more marinade. Use a tofu press or create a DIY press to drain the excess water. Press the tofu for at least 15 minutes before marinating.
Marinate for at least 15 minutes: Allow the tofu to marinate for at least 15-30 minutes or overnight in the refrigerator. This will yield more flavorful results. Turn the tofu occasionally during marinating to ensure even flavor distribution.
Preheat the oven: Preheat your oven to the recommended temperature before baking the tofu. This helps to ensure even cooking and proper browning.
Arrange tofu in a single layer: When placing the marinated tofu on a baking tray, arrange the tofu in a single layer with space between each piece.
Want crispier tofu? Make crispy baked tofu by tossing the marinated tofu in a bit of cornstarch before baking.
Storage
The wonderful thing about this flavorful marinated tofu recipe is that it's meal-prep friendly.
Make a big batch at the beginning of the week and add it to all your favorite meals for a protein boost!
Storage: Baked tofu can be stored in an airtight container once cooled for up to 4-5 days.
Reheat: This marinated tofu recipe can be eaten cold or reheated in the oven at 350F until warmed through- about 10 minutes.
Freeze: The texture of tofu changes when frozen. I don't recommend freezing this recipe.
Frequently Asked Questions
If you want super crispy tofu, toss it in cornstarch and pan-fry it. Baking tofu tends to end up with a more chewy and meatier texture but if you want this recipe to become crispier in the oven, toss in a bit of cornstarch after marinating and before baking.
Pressing tofu helps to remove excess water from the tofu which allows it to absorb more flavor from marinades and to have a firmer texture after baking. Pressed tofu also tends to brown better and have a crispier texture when baked.
Up to 30 minutes. I typically aim for a minimum of 15 minutes.
You can slice it into strips, cube it, crumble it, or cut it into triangles.
Check out my Tofu 101 post to learn more about tofu and the best ways to cook it!
More Recipes with Tofu
Recipe
Marinated Baked Tofu
Ingredients
- 1 Block Extra-Firm Tofu pressed
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Maple Syrup
- 1 tablespoon Rice Vinegar
- 1-2 teaspoons Chili Sauce or Sriracha
- ½ teaspoons Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoons Ground Ginger
- ¼ teaspoon Black Pepper
- Pinch of Kosher Salt
Instructions
- Preheat the oven to 425F.
- Press the tofu for at least 15 minutes to remove excess water. You can do this by using a tofu press or by making a DIY tofu press. To do so, simply wrap the block of tofu in paper towels or clean dishcloths and placing it in a shallow bowl. Then, stack heavy items on top to drain the excess water.
- Cube the tofu into bite-sized pieces. Add to a shallow bowl or dish.
- Whisk together the marinade ingredients and pour over the cubed tofu. Carefully toss the tofu until it is well-coated.
- Allow the tofu to sit for at least 15 minutes to soak up the marinade.
- For crispier tofu, add a sprinkle of cornstarch after marinating and before baking.
- Place the marinated tofu cubes on a parchment-lined baking tray and bake for 25-30 minutes, tossing halfway.
- Serve immediately or allow to cool and store in an airtight container for up to 4-5 days.
Notes
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