Golden, slightly crisp baked tofu in a gorgeous asian style marinade. Perfect served with rice, noodles or in a wrap / sandwich.
I am a huge fan of tofu, but I can’t stand it when it is rubbish and soggy. My favourite ways to eat are fried Chinese style with garlic and chilli or as tofu fried ‘chicken‘, but they both use quite a bit of oil so neither are really the healthiest of recipes for cooking too often!
I got in a bit of a rut with tofu recipes, but then I discovered the wonder of baked tofu, which uses only the tiniest bit of oil but gives lovely slightly crisp tofu. This recipe has a really yummy savoury / sweet subtle Asian flavour thanks to the simple marinade. My kids both love this too (I leave out the chilli when making for us all!).
My favourite brand of tofu to use is Taifun (I use 2 x 200g blocks for this recipe) as I find the Cauldron stuff soooo watery. The Taifun tofu barely needs draining, I just wrap it in a towel and give a little squeeze before cubing. However if you use a more watery tofu I’d recommend you press the water out first using a tofu press or by wrapping it in a towel and place a hevay object on top (really useful tutorial on how to press tofu here).
I made this as part of a thai vegetable and tofu rice bowl with a peanut curry sauce – recipe to follow shortly!
Easy Asian Baked Tofu
- Approx 400g firm tofu
- 3 tbsp soy sauce
- 2 tbsp agave or maple syrup
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1/4 tsp ground ginger / chinese 5 spice
- 1/2 tsp garlic powder
- couple dashes of cayenne pepper, chilli powder or chilli flakes (optional)
- Preheat oven to 190*C. Add all ingredients apart from tofu to a bowl and mix together.
- Chop your tofu into cubes, then pour over the marinade. Cover and leave to marinate for at least 5 minutes.
- Spray a baking tray with a little bit of oil, then pour on the tofu and spread out.
- Cook for 20-30 minutes, flipping it once or twice, until golden and slightly crisp.