Asian Style Savory Baked Tofu

Asian Style Savory Baked Tofu

Asian Style Savory Baked Tofu – Chinese Food

Asian Style Savory Baked Tofu Recipes (1h15mins)

Ingredients (Servings 4)

  • 12ounces firm tofu

For Marinade

  • 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
  • 1teaspoon hot chili paste, to taste (optional)
  • 1 tablespoon rice vinegar or 1 tablespoon cider vinegar


  1. For best results, tofu should be “pressed” in order to remove excess liquid and absorb the flavors of the marinade.
  2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
  3. Halfway through, you may dump the plate of water and flip the tofu block.
  4. To make marinade, simply whisk together the ingredients in a bowl.
  5. After tofu is pressed, cut the block into small cubes or triangles.
  6. Place pieces of tofu into baking dish, and cover with the marinade.
  7. The tofu can sit overnight in the marinade, or can be prepared right away.
  8. Preheat oven to 375 degrees.
  9. Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
  10. 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!

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