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).
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Spicy Baked Tofu
- 1 14- ounce package Organic Extra Firm Tofu pressed, drained and sliced into 12 1/2"-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
There are many great brands of tofu. I mostly buy Wildwood and Nasoya but always makes sure it is GMO free!
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.
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.
Cut tofu into 12 1/2" slices and set aside in a container.
In a small bowl, combine remaining ingredients. I used a microplane grater to grate the garlic and ginger right into the marinade.
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.
Preheat oven to 350F. Line a baking sheet with tinfoil and spray with non stick cooking spray. Lay tofu slices on tray.
Bake for 60 minutes, turning every 20 minutes, or until edges are brown and crispy and tofu doesn't easily fall apart.
Let cool for 5 minutes, serve and Enjoy!