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 a bowl, or alongside your favorite veggies!
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!
NOTES:
- 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).
Did you make this recipe? Please give it a star rating below!
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
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There are many great brands of tofu. I mostly buy Wildwood and Nasoya but always makes sure it is GMO free!
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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.
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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.
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Cut tofu into 12 1/2" slices and set aside in a container.
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In a small bowl, combine remaining ingredients. I used a microplane grater to grate the garlic and ginger right into the marinade.
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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.
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Preheat oven to 350F. Line a baking sheet with tinfoil and spray with non stick cooking spray. Lay tofu slices on tray.
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Bake for 60 minutes, turning every 20 minutes, or until edges are brown and crispy and tofu doesn't easily fall apart.
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Let cool for 5 minutes, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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!
I do but it might be a bit more spicy. I hope it works out!
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!!
Enjoy it Sandra!
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!
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!
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!
That is awesome Ashley! So glad to hear you loved it 🙂
I’ve made this a few times, great flavor! Thanks!
You’re welcome!!!
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!!
Glad it worked with the lite tofu! I love this tofu in a salad as well 🙂
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!
Hi! I haven’t tried it but it should be fine in this recipe. 🙂