Spicy Baked Tofu

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Let’s talk tofu.  Tofu is one of those foods that need to hire a fabulous marketing and public relations company and really put some resources into a name change and branding project.  Tofu? Tofu! Toe-foo.  Doesn’t matter how you say it, it sounds a bit freaky if you ask me.

While I frequently take issue with it’s name,  when it is prepared properly I actually love Tofu.  Steamed Tofu is gorgeous in Thai soups, silken Tofu disappearing into desserts leaving behind creamy, rich textures and pressed, baked Tofu is utterly delicious on a sandwich, in Vegan Saag Paneer or along side a grain and vegetables.

Tofu not only has an image problem but it can be confusing to cook.  One of my readers emailed me and requested I post my go to baked tofu recipe.  I happily obliged because as I said even though I sort of despise the name, I love the taste.  And if you make this recipe, I think you will too!


  • You have probably seen me mention Thai Kitchen’s fish sauce or curry paste in the past.  I really love their products and always keep a bottle of Thai Kitchen Spicy Thai Chili Sauce Marinade in my pantry.  This sauce is great in a lot of dishes but really brings something special to this marinade.  If you don’t like having too many different specialty sauces, don’t worry – this one can also be used as a hot sauce.  Trust me, this won’t go to waste!
  • If you cut the Tofu into 12 slices with this marinade, it is essentially 1 Point Plus per slice when baked in case you want to divide the recipe up into a different serving size than I suggested (eg. 4 slices for 4 Points Plus).

5.0 from 4 reviews
Spicy Baked Tofu
4 Points Plus per serving - Recipe Makes 3 Servings -- Individual Serving is 4 Tofu Slices
Serves: 3
  • 1 14-ounce package Organic Extra Firm Tofu, pressed, drained and sliced into 12½"-pieces
  • 3 tablespoons Thai Kitchen Spicy Thai Chili Sauce Marinade
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, grated
  • 1" piece ginger root, grated
  1. There are many great brands of tofu. I mostly buy Wildwood and Nasoya but always makes sure it is GMO free!
  2. Remove tofu block from liquid and place on a plate. Weight it to release liquid or "press" it. I usually use a piece of wax paper and a cast iron cooking press but you could use another plate and some cans of beans, a bag or rice or a jug of wine.
  3. Whatever it takes, just press the tofu for at least 30 minutes and get some of the water out. I like to press it for an hour or so, dumping the liquid and flipping it over every 20 or 30 minutes.
  4. Cut tofu into 12½" slices and set aside in a container.
  5. In a small bowl, combine remaining ingredients. I used a microplane grater to grate the garlic and ginger right into the marinade.
  6. Mix well and pour over tofu. Refrigerate for at least one hour, the longer the better. Gently toss a couple of times taking care not to break the tofu slices.
  1. Preheat oven to 350F. Line a baking sheet with tinfoil and spray with non stick cooking spray. Lay tofu slices on tray.
  2. Bake for 60 minutes, turning every 20 minutes, or until edges are brown and crispy and tofu doesn't easily fall apart.
  3. Let cool for 5 minutes, serve and Enjoy!


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  1. Alisa says

    I couldn’t find the Thai Kitchen spicy marinade, do you think chili garlic sauce would be an okay replacement?

    Thank you for your recipes they are great!

  2. Sandra says

    Thank you so much for answering my question! That makes sense and helps a bunch. I’m going to make this and pack it for my lunch tomorrow.

    I appreciate your help and your recipe!!

  3. Sandra says

    i am new to WW and i’m still confused. according to my package of tofu, i could eat the whole package (5 servings) for 5 points. that’s if i eat it as-is (which i’m fine with – i love plain tofu). but i’d much rather eat your baked, spiced version!!

    i guess i’m wondering where all the points come from in this recipe? it doesn’t seem to me like the marinade would add that many extra points.

    i know you’re not a nutritionist, but can you help clear this up for this newbie?

    thank you!

    • EverydayMaven says

      Hi Sandra!

      I based my calculation on this specific brand / package of Tofu (Nasoya Extra Firm Organic) The eTools calculator says that the package (5 servings) is 9 PP.

      The marinade adds 3 PP so 12 PP divided by 3 servings = 4 PP Per Serving.

      If you are using a different brand or low-fat tofu, calculate the PP for the package then add 3 PP for the marinade and divide by however many servings you want to make and you should be fine.

      I hope that helps and congrats on starting WW!

  4. Ashley says

    I tried this for the first time and it was my first at cooking with tofu. I LOVED IT! This recipe gives flavor and kick to tofu that I have never tried before outside miso soup and bean curd country style at a restaurant. Even my coworkers loved it and demanded the recipe after the first bite!

  5. cancan says

    I made this with the lite tofu by Nasoya that is firm ( as opposed to extra firm) and it was yummy and much lower in points. I think the whole thing may be 6 points or so. It was delicious. Excellent to top your lunch salad with for the extra protein. Thanks so much!!

  6. cancan says

    Hi I was just curious if you ever used the firm tofu which comes in light for this recipe to reduce the points value. Thank you so much!

    • EverydayMaven says

      If you love tofu and don’t mind a little kick – you will really love this dish! Thanks for stopping by :)

  7. Jane says

    I have to watch my sodium — do you have the nutritional value of this dish in addition to the WW points?

    • EverydayMaven says

      Hi Jane – Thanks for stopping by! I am not a nutritionist and don’t have access to a proper nutrition calculator so unfortunately I can’t provide the nutritional value. Sorry!

    • EverydayMaven says

      Thanks Faith! I love to make a big batch and cut it in strips or cubes and toss it over some veggies or in a salad.

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