With these helpful restaurant tips you’ll learn the secret to making bold, flavorful baked tofu every time! A healthy plant-based protein to add to dishes you are already making! Video.

Baked tofu - three ways! Here's how to bake tofu in three bold and flavorful marinades! Sesame Ginger, Spicy Smoky Mexican and BBQ Tofu. Simple and easy recipes. #tofu #bakedtofu #tofumarinade #howtobaketofu #tofurecipe #tofurecipes

Back when we had our vegetarian restaurant, big batches of tofu were always baking in the oven. We’d prep large commercial-sized sheet pans simultaneously with different flavored marinades and always had these on hand for tacos, bowls, salads and our fresh spring rolls. 

After decades of perfecting our baked tofu recipes, both at the restaurant and in our catering business, I thought I would share a few tips.

Want to know the secret to the best-baked tofu?  It’s the marinade! Tofu is like a sponge- it soaks up what you put on it. So if you don’t season it enough or salt it enough, yes, it can be bland- we’ve all experienced that. Please, let’s not do that here!

With our easy instructions, I’ll show you how to bake tofu like a pro!

Baked tofu Ingredients (and what tofu to buy!)

Tofu: Always opt for firm or extra firm tofu located in the refrigerated section of your grocery store. High-protein tofu or sprouted tofu are also a great option. Try to purchase organic, non-GMO tofu whenever possible.  I love this organic sprouted extra-firm tofu at Trader Joe’s.

Marinade Options

  1.  Sesame Ginger Tofu – Made with soy sauce (or coconut aminos or tamari)  sesame oil, miso, ginger, garlic and chili paste.
  2. Baked Spicy BBQ Tofu–  Made with barbecue sauce and sriracha sauce.
  3. Mexican Style Baked Tofu – made with olive oil, chipotle, apple cider vinegar, garlic powder, cumin, and chili powder,
  4. Try our Teriyaki Sauce Recipe
  5. Try our Peanut Tofu Marinade
  6. Try our Gochujang Tofu Marinade
  7. Try our Szechuan Sauce!

How to make the best Baked tofu (instructions)

Step one: Cut the tofu.

Tofu can be cut into various-sized pieces- cubes, strips, or even “filets,” depending on how you plan to use them.

  • Cut tofu into long, narrow strips for spring rolls and tacos.
  • Cut tofu cubes for grain bowls, stir fries,  curries or salads.
  • Cut into big “filets” or slabs to use as a “main” or in sandwiches.

If making tacos, cut them into long strips at least a ½ inch thick.

If adding to bowls or salads, cut them into cubes.

You can also cut the tofu into “filets” or larger slabs, ¾ inch thick.

Step two: Blot, but don’t overdo it!

Lightly blot the tofu of excess moisture with paper towels.  A word of caution- you may see recipes that call for squeezing out all the excess moisture- and I would counsel against this! This will leave you with very dry, overly chewy tofu. A little moisture is good here.

Step three: Make your marinade.

We have three marinade recipes here in the recipe card for you, and a few more of our favorites are below. Feel free to create your own versions!

Authentic Szechuan Sauce! Use as easy delicious stir-fry sauce or flavorful marinade - preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! #stirfrysauce #szechuan #sauce #stirfry #chinese #recipe #marinade #szechuansauce #szechuanrecipe

Step four: Bath the tofu in the marinade.

Season your tofu with salt, then toss or coat all sides of your tofu with your marinade and place it on a parchment-lined baking sheet. Parchment paper truly makes cleanup easy here!

Baked Tofu 3 different ways

Tip: You can even place different cuts of tofu with different marinades on the same sheet pan to use for different meals throughout the week.

Step five: Bake!

Place the marinated tofu in a 400 F oven and bake it for 30-35 minutes. Use the convection setting for extra crisp texture.

Baked Tofu with sesame miso marinade

The baked tofu comes out crispy and full of flavor.

Baked tofu Storage Suggestions

Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat in the microwave or in a 350F oven, or toaster oven.

More Tofu Recipes you may enjoy!

Watch How to Bake Tofu Like a Pro

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How to make Baked Tofu! A delicious source of plant-based protein perfect for salads, spring rolls, Buddha bowls, or served with a side of veggies! Vegan and Gluten-Free adaptable. | www.feastingathome.com

Baked Tofu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 40 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 30 minutes
  • Yield: 4
  • Category: vegan, tofu recipe, main
  • Method: baked
  • Cuisine: american
  • Diet: Vegan

Description

These restaurant tips will show you the secret to making bold, flavorful baked tofu every time! A healthy plant-based protein to add to dishes you are already making!


Ingredients

  • 16 ounces tofu- organic, firm or extra firm, non-GMO
  • salt and black pepper
  • Pick a marinade below!


Instructions

  1. Preheat oven to 400F
  2. Gently blot the block of tofu with paper towels. No need to press out all the moisture, just a little.
  3. Cut tofu into pieces (strips, cubes, squares, or filets) about 3/4 inches thick and place on a parchment-lined baking sheet. Season with salt and pepper.
  4. Make the marinade:
  5. Ginger Sesame Marinade: blend ingredients (except sesame seeds) together (using an immersion blender or mini blender) until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.
  6.  BBQ Tofu Marinade:  Sprinkle tofu with salt and pepper. Mix bbq sauce and 1-2 teaspoons sriracha together in a small bowl. Taste, adjust heat. If you like crispy tofu, stir in a couple of teaspoons of olive oil. Liberally coat the top and sides of the tofu with the bbq sauce.
  7.  Mexican Tofu Marinade: Stir all ingredients together in a small bowl then brush the marinade on the tofu.
  8. Bake until crispy- 25-35 minutes. For extra crispy, use convection, or use your broiler for a couple of minutes at the end.
  9. Leftovers will keep up to 4 days in an airtight container in the fridge.

Notes

Sesame Ginger Marinade Ingredients

  • 2 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce- or gluten-free Braggs Liquid amino acids
  • 1 tablespoon miso
  • 3-4 slices thin slices ginger- peels ok
  • 2 garlic cloves
  • 1 tablespoon rice vinegar (optional)
  • 1-3 teaspoons chili paste (all optional)
  • 1 tablespoon sesame seeds

BBQ Tofu Marinade Ingredients

  •  ¾ cup bbq sauce
  • 1 tablespoon olive oil ( for crispy texture)
  • 2-3 teaspoons sriracha or red chili paste

 Mexican Tofu Marinade

More flavorful marinades:  Peanut tofu marinade,  Authentic Szechuan Sauce, Teriyaki Sauce

For extra crispy, use the convection setting in your oven or broil for just a few minutes.

Nutrition

  • Serving Size: 4 ounces tofu with sesame ginger marinade
  • Calories: 161
  • Sugar: 0.8 g
  • Sodium: 525.1 mg
  • Fat: 11.6 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 4.9 g
  • Fiber: 1.2 g
  • Protein: 11.7 g
  • Cholesterol: 0 mg

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Comments

  1. Great recipe. I have tried different variations of the sesame ginger marinade for tofu. Hadn’t added miso before. I put the garlic through a press and grated the ginger fine, and whisked it all in a bowl rather than blending. My dog barks when I use the blender or food processor, and it worked fine. Recipe didn’t say to flip to cook on both sides which I did. I didn’t like the way it was baking on the parchment paper so when I flipped so I transferred to alum foil, brushed the top with the remaining marinate, and baked. Came out great. To get the moisture out of tofu I put on a plate between double layers of paper towel, microwave for 1 min, then cover with press lightly with additional paper towel. Extra firm tofu is best for marinated baked tofu.

  2. made the ginger sesame tofu. I’m veggie and made this for my little sister who is so finicky and absolutely cannot STAND the texture of tofu, but she totally LOVED it and asked me why I had never made it before! a smash hit

  3. Made the ginger sesame tofu, served over the asian slaw, with the kyoto sweet potatoes on the side, and dinner was EPIC. My husband barely looked up from his plate – we were both so into the meal!

  4. Made the ginger sesame!The flavor profiles are great, though we’ve had it in the oven for 35 minutes and its still soaking wet. Were we supposed to squeeze the tofu dry? Where did we go wrong?

    1. Yes, press it dry with paper towels. This Marinade is also quite wet, so bake a little longer. I updated the recipe to reflect.

  5. Delicious. My husband even liked them and he never eats tofu! This recipe is so easy to use. I used the tofu in the spring rolls with the Peanut Sauce.

  6. Yum! The ginger sesame has just come out of the oven and it tastes sooo good. I’ve never had baked tofu before and I wish I had discovered this sooner. Thank you for the recipe! Delicious.

  7. Love these marinades so much! I use the Smoky Spicy Mexican Tofu marinade at least twice a week for tacos, and the sesame ginger for stir fry’s! Thank you so much for these delicious recipes! Having recently started a plant-based lifestyle, these recipes are invaluable 🙂

  8. I made the ginger sesame sauce
    In a blender and it seemed very pasty and thought there was way to much garlic but it came out perfect once it was baked. Will definitely make again

  9. Awesome tofu! Great for the fresh spring rolls! I thought I would share that I use a silicon mat instead of parchment paper for my tofu to bake on. It’s reusable and the mats are very affordable online or at a baking supply store. Just a thought if you wanted to save a little more money!

  10. Wow. Easy quick healthy and gorgeous to look at. I had to take a picture and send it to friends just because it looks so nice! I’ve now made it 4 times and still it’s my absolute favorite. I do reduce the liquid smoke a little and use spicy miso instead of sriracha. Yum!!!!

  11. Hello Sylvia, my wife & I are new to this, we appreciate all of your advise & assistance. Tell me will these marinades work in a skillet?

    1. Hi Richard, You may want to prepare tofu with a dry rub then pan sear. Like in this post for Simple Crispy Tofu. Or Pan sear the tofu first, in oil with a little salt and pepper and get it crispy, then finish it with a marinade, cooking it down for just a few minutes.

  12. Tried the ginger sesame marinade and enjoyed it – the use of fresh ginger is key to the flavor. I had the tofu with your Kyoto sweet potatoes and roasted cauliflower – altogether, a healthy, tasty and satisfying work lunch for the week.

  13. Just found this recipe and SO excited to try it. I see sesame seeds on the tofu in the pictures but the recipe calls for roasted sesame oil – could you please clarify?
    Many thanks!

      1. Thank you very much for responding AND this amazing recipe! I can’t wait to make it tomorrow. May I suggest saying toasted sesame seeds and just sesame oil! :-))

  14. I made this with the Thai salad for a group. Lovely! But it did not get crisp even after adding ten minutes to the baking time. The flavors were wonderful and I didn’t mind that it was not crisp. I sort of liked the creaminess of the tofu with the crunch of the salad. I am loving your bold fresh flavor combinations. Thanks for these recipes!

  15. I have made the sesame ginger tofu about 5 times, it’s delicious! My only suggestion would to make more if you like leftovers!

  16. I love these recipes!! They’re so easy and incredibly delicious. I’m curious what veggies you pair with each if you were making dinner?

    1. Honestly, most of the time I pair what I have in the fridge and roast along side. For the Mexican Tofu- bell peppers/onion/zucchini for the asian style, wedges of cabbage or bok choy. 😉

  17. I made the Smokey Spicy Mexican-Style Tofu– simple to make and so good! Used it in place of fish in your fish tacos recipe. It was light, satisfying, and refreshing. Thank you!

  18. I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent! Hanifia

  19. I tried the sesame ginger tofu, to serve with Sylvia’ Thai Noodle Salad. It was easy and delicious! I had made the Thai Noodle Salad with Peanut Sauce many times for potlucks, but the addition of the tofu elevated it to the next level! Looking forward to trying the other two variations.

  20. We make bbq tofu all the time, but I was looking for something a little different and found this post. We made the Mexican style tofu last week and the sesame ginger tonight. Both were SO easy and delicious! Can’t wait to make more of the Mexican style to try chilled on a salad. These are definite keepers in our meal rotation!

    1. Yay!!! This makes me sooooo happy. I love tofu….I wish more people did!!! It’s so versatile! And can be very flavorful. xoxo

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