Soy and Maple Marinated Baked Tofu
This Soy and Maple Marinated Tofu is an easy, flavorful protein that’s perfect for meal prep, bowls, salads, and wraps. The tofu soaks up a sweet and savory marinade, then bakes to chewy, delicious perfection. No frying or complicated steps required.
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Servings: 4
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 425°F.
- Press the tofu for at least 15 minutes to remove excess water. You can use a tofu press or make a DIY press by wrapping the tofu in paper towels or a clean dishcloth, placing it in a shallow bowl, and stacking something heavy on top.
- Cut the pressed tofu into bite-sized cubes and place them in a shallow bowl or dish.
- Whisk together the soy sauce, maple syrup, rice vinegar, chili sauce, garlic powder, onion powder, ground ginger, black pepper, and a pinch of salt.
- Pour the marinade over the tofu and toss gently to coat evenly. Let it marinate for at least 15 to 30 minutes or overnight.
- Line a baking sheet with parchment paper and spread the tofu cubes in a single layer. Bake for 25-30 minutes, tossing halfway through, until the tofu is golden and firm.
- Enjoy the tofu right away in bowls, salads, wraps, or as a snack. Store leftovers in an airtight container in the fridge for up to 4-5 days.
Notes
Longer marinating (up to a few hours) adds more flavor. Turn occasionally for even coating.
Adjust marinade to taste. Add extra maple syrup for sweetness or chili sauce for heat.
Reheat in a 350°F oven for about 10 minutes, or enjoy cold straight from the fridge.
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