Asian Style Savory Baked Tofu – Chinese Food
Asian Style Savory Baked Tofu Recipes (1h15mins)
Ingredients (Servings 4)
- 12ounces firm tofu
- 1 garlic clove, minced
- 2 tablespoons dark sesame oil
- 1 teaspoon grated fresh gingerroot
- 1 tablespoon rice wine or 1 tablespoon sake or 1 tablespoondry sherry
- 2 tablespoons finely minced onions
- 3 tablespoons water
- 2 tablespoons tamari soy sauce
- 1⁄2 teaspoon hot chili paste, to taste (optional)
- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
- For best results, tofu should be “pressed” in order to remove excess liquid and absorb the flavors of the marinade.
- Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
- Halfway through, you may dump the plate of water and flip the tofu block.
- To make marinade, simply whisk together the ingredients in a bowl.
- After tofu is pressed, cut the block into small cubes or triangles.
- Place pieces of tofu into baking dish, and cover with the marinade.
- The tofu can sit overnight in the marinade, or can be prepared right away.
- Preheat oven to 375 degrees.
- Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
- Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.
Reviews – Asian Style Savory Baked Tofu Recipes
Nice thing to do with tofu. I cooked it right away because I was starving! It was quite good, flavorful, etc. I wasn’t blown away by it or anything, but it has great potential and versatility. A great keeper recipe!
This was amazing!! Didn’t have some of the ingredients so I made the following changes: used olive oil, did not use rice wine/sake/sherry, used a little more rice vinegar, used dried ginger, used 2 tbs water + 1 tbs pineapple juice, and used red pepper flakes. I also marinated chicken in another bowl with this marinade and that was delicious too! Instead of baking however, we fried in a wok with a little chili pepper oil and then we served with a box of asian soy ginger noodles. Delicious! I already bought another block of tofu to make this again! Thanks so much!!
Really good – I’ve made this 3 times in the past few weeks as I love having it on hand to munch on or throw into stir-fry dishes. I keep forgetting to buy rice wine so I’ve left that out, but other than that I’ve followed the recipe exactly (omitting the chili paste). I usually need to bake about 40min, then I broil for 5min or so to get it nicely browned.
Wow, this is tasty! I didn’t have any wine/sake so I doubled the rice wine vinegar, but that’s the only change I made. 35 minutes was perfect to make it golden brown around the edges. In case any other tofu newbies are reading this: this was my first time cooking tofu, and after reading up on it, I decided to try freezing and thawing half of it after pressing (which gives it a “meatier” texture)… the frozen one soaked up more of the marinade so the result was drier after cooking, and I like that one for putting in salads. I like the never-frozen one better to eat by itself because it’s more moist.
This is so wonderful, it is hard to describe. I have made this many times and even my non-vegetarian husband likes it. I use a light sesame oil as I don’t care for the taste of the dark. I marinate overnight and bake a little longer than what’s called for because I like the texture to me rather firm. Super, super recipe. Thanks so much for sharing!