Delicious warm or cold. A staple for every vegan kitchen!

Baked Tofu

tofu,

soy sauce

agave nectar

sesame oil

garlic

ginger

sesame seeds,

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.


Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.


Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.


Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.


Delicious as it!  I do use a quick trick a vegan friend taught me--drain package water from tofu. Cut into desired number of pieces, place between paper towels, and microwave for two minutes, then follow the recipe. Eliminates soggy tofu.

This is hands down the best tofu recipe I've ever had. I don't like the taste of tofu but this recipe makes it so  delicious. Make sure you line your baking sheet with aluminum foil tho because it's gonna be really hard to clean it up afterwards because the sauce that's not on the tofu pieces kinda burns.

My tofu turned out the perfect texture and had a nice glazed coating with a subtle flavor. Maybe a tad too subtle for me, so I might amp it up next time. But that's just a personal preference. (followed cook's notes and used brown sugar instead of agave due to what I had on hand.)

i made this with brown sugar instead of agave and it was delicious.  i've been a vegetarian for 25 years and have never personally made tofu any better than this.  i just pulled up the recipe to make another big batch.  thank you, teri, for this amazing recipe!!

This is my go-to recipe for tofu, and my family eats a lot of tofu.  I like the texture and crust that forms with this method, and it is super easy to use in a stir fry dish, add protein to a salad, or just eat with steamed rice and vegetables.  It's very versatile and forgiving; I never measure anything, and improvise if I'm missing an ingredient.  I've made it exactly as written, though, and it is delicious.

When I first became vegetarian, I found this recipe for tofu, and it has been a constant in my recipe book ever since! It's super easy to make and has a great flavor. I actually let the tofu marinate in a small pan for a while before baking to give it an even stronger flavor. Sometimes I also broil the tofu for a short amount of time at the very end if I feel like having a crispier tofu.

A big hit!  I subbed 1 T brown sugar for the agave and omitted the ginger.  Super delicious.  Served with stir fry veggies and udon noodles.  This will become a regular.

Five stars for this dish. I have used honey instead of agave syrup. My husband loved it as well! One of the best tofu recipes we made so far.

I didn't have any sesame oil on hand so I made this using peanut oil - then I made it again, and again.  This is one of my favorite tofu recipes.

I mades changes. In my version I used honey olive oil and I didn't add sesame seeds. I made this changes mainly because I didn't have the required ingredients. I also baked them on nonstick foil so they didn't come out crisp. Stick to the original recipe??

A terrific tofu staple for any household!

baked tofu

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 2

Cost: $9.87 /serving

Author : Teri Rose Mibelli

Ingredients

Instructions

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