Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - June 17, 2022
  • - 11:02 pm

Easy Baked Tofu

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

This easy baked tofu is marinated overnight in a simple sweet-savoury marinade to allow the tofu to absorb all those flavours before being baked. The tofu is sliced halfway through in a criss-cross pattern to allow the sauces to seep through the cuts. You can enjoy with a salad, in wraps, with rice, noodles, or even as-is! This tofu is super versatile and pairs well with other dishes.

Easy Baked Marinated Tofu
This Easy Baked Marinated Tofu is packed full of flavour and it’s so simple to prepare.

This easy baked tofu is also another easy prep-and-forget recipe. What I love about prepare and forget recipes is well, you can prepare everything and forget about it while you leave it in your oven or air-fryer to cook!

WHAT’S THE BEST KIND OF TOFU?

For best results and easiest handling, I recommend to use firm or extra firm tofu. Firm and extra firm tofu holds up very well and with each slice you can puncture each piece with a form without worrying about the tofu breaking apart. I also love firm and extra firm tofu for ‘meaty’ tofu that’s very satisfying and filling to enjoy. 

Extra firm tofu can easily be sliced and punctured with a fork. It holds up well and has a ‘meatier’ texture, especially when frozen.
Chinese Tomato and Egg Stir Fry with Silken Tofu Recipe
Silken tofu is very smooth and silky, and doesn’t absorb sauces as much as extra firm tofu. It’s great in saucy dishes.

WHAT’S THE DIFFERENCE BETWEEN FIRM AND SILKEN TOFU?

The difference lies in the firmness of the tofu. Silken to soft tofu, like its name, is very silky like pudding. I love it in recipes like mayo tofu or as a cold silken tofu dish but I do not recommend silken tofu for this recipe because it doesn’t absorb sauces very well and is more for texture.

👝 WHERE CAN I BUY FIRM OR EXTRA FIRM TOFU?

You can check your local grocery or Asian store for tofu. I get mine either from a Korean grocery or from a local tofu shop that makes tofu fresh everyday!

✨ HOW DO YOU STORE TOFU?

You can leave yours in the same packaging it came with but I prefer to remove mine and place it in an air-tight container and submerge it in water. From there I replace the water every 2 days or so. Check out my tips on how to store tofu!

🌿 INGREDIENTS YOU’LL NEED TO MAKE THIS RECIPE

TOFU

  • firm or extra firm tofu

MARINADE

  • soy sauce
  • sugar
  • vinegar, I used rice vinegar
  • sesame oil
  • minced garlic
  • vegetarian oyster sauce or stir-fry sauce
  • Chinese five spice powder
  • chili sauce if you want some spice

The full detailed recipe is in the card below 🙂

👩🏻‍🍳 PREPARING THE EXTRA FIRM TOFU

Press the tofu to drain out any excess water. I like to press mine by wrapping it in a towel and placing a few heavy chopping boards on top.

Press the tofu to drain out any excess water. I like to press mine by wrapping it in a towel and placing a few heavy chopping boards on top.

🥣 MIX THE MARINADE

Easy Baked Tofu Marinade

Meanwhile, prepare the marinade while mixing it together in a bowl. Taste the marinade and feel free to adjust it according to your desired taste.

✨SLICE HALFWAY THROUGH THE TOFU

  • Once the tofu has been drained and pressed, place it on a chopping board. With a sharp knife, cut diagonal lines halfway through the tofu. Be careful not to cut all the way through so the tofu stays intact. Repeat this in another direction until you have a criss-cross pattern on your tofu.
  • Prepare a container enough to fit your block of tofu. If you plan to bake yours in the same dish, you can use a oven-safe container with a lid.
  • I placed a long sheet of parchment paper over the container before placing the tofu so I could easily remove the tofu after marinating.
With a sharp knife, cut diagonal lines halfway through the tofu. Be careful not to cut all the way through so the tofu stays intact. Repeat this in another direction until you have a criss-cross pattern on your tofu.

LEAVE YOUR TOFU TO MARINATE OVERNIGHT FOR BEST RESULTS

  • In the container, place your block of tofu. Pour over the marinade and scoop some from the sides to place over the cuts.
  • Cover the container and leave the tofu to marinate in the refrigerator overnight.
  • The next day, remove the tofu from the container unless you’re baking it in the dish.
Prepare a container enough to fit your block of tofu. If you plan to bake yours in the same dish, you can use a oven-safe container with a lid.
I placed a long sheet of parchment paper over the container before placing the tofu so I could easily remove the tofu after marinating.
In the container, place your block of tofu. Pour over the marinade and scoop some from the sides to place over the cuts.
Easy Baked Marinated Tofu in a glass container
Cover the container and leave the tofu to marinate in the refrigerator overnight.

BAKE OR AIR-FRY YOUR MARINATED TOFU

  • For air-frying, I lined my air-fryer basket with parchment paper so the liquids don’t seep through the basket holes (mine has a metal layer before the actual base/floor of the basket).
  • Place the tofu on the air-fryer and scoop the leftover marinate to pour over the tofu.
  • Allow to air-fry for 20 minutes or more at 180C/350 or until the top of the tofu is browned and slightly charred from the sugars in the marinade.
  • Don’t discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness.
  • Serve and enjoy hot! You can also enjoy this cold if desired.
  • For baking steps, please see the recipe card below.
Air-frying marinated tofu
For air-frying, I lined my air-fryer basket with parchment paper so the liquids don’t seep through the basket holes (mine has a metal layer before the actual base/floor of the basket).
Air-fry for 20 minutes or more at 180C/350 or until the top of the tofu is browned and slightly charred from the sugars in the marinade.
Baked tofu after air-frying
Don’t discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness.
Cooked baked tofu on a ceramic plate
Serve and enjoy hot! You can also enjoy this cold if desired.

🍴HOW TO ENJOY THIS EASY BAKED TOFU

You can enjoy this as-is You can enjoy with a salad, in wraps, with rice, noodles, or even as-is! This tofu is super versatile and pairs well with other dishes.

LOOKING FOR MORE TOFU RECIPES?

CHECK OUT MY OTHER VEGAN TOFU RECIPES:

  • Baked Peanut and Lime Tofu
  • Kung Pao Tofu
  • Pineapple Cashew Tofu Stir-Fry
  • Crispy Salt and Pepper Tofu
  • Black Pepper Tofu Steaks
  • Tofu “Chicken” Teriyaki
  • Korean Spicy Braised Tofu
  • Fried ‘Chicken’ and Gravy
  • Tofu Katsu
  • Nori-Wrapped Tofu in Spicy Sauce
  • Maple Hoisin Tofu
Easy Baked Marinated Tofu

Easy Baked Tofu

5 from 9 votes
This easy baked tofu is marinated overnight in a simple sweet-savoury marinade to allow the tofu to absorb all those flavours before being baked. The tofu is sliced halfway through in a criss-cross pattern to allow the sauces to seep through the cuts. You can enjoy with a salad, in wraps, with rice, noodles, or even as-is! This tofu is super versatile and pairs well with other dishes.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese, East Asian
Servings 2 servings
Calories 267 kcal

Equipment

  • Air-Fryer
  • Oven

Ingredients
 
 

TOFU

  • 19.5 oz firm or extra firm tofu

MARINADE

  • 2 tbsp soy sauce
  • 1.5 tbsp sugar , adjust to desired sweetness
  • 1 tbsp vinegar , I used rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp vegetarian oyster sauce or stir-fry sauce
  • 1/4 tsp Chinese five spice powder , see notes
  • Chili sauce if you want some spice

Instructions
 

  • You can watch the video to see how to make this.
  • Press the tofu to drain out any excess water. I like to press mine by wrapping it in a towel and placing a few heavy chopping boards on top.
  • Meanwhile, prepare the marinade by mixing it together in a bowl. Taste the marinade and feel free to adjust it according to your desired taste.
  • Once the tofu has been drained and pressed, place it on a chopping board. With a sharp knife, cut diagonal lines halfway through the tofu. Be careful not to cut all the way through so the tofu stays intact. Repeat this in another direction until you have a criss-cross pattern on your tofu.
  • Prepare a container enough to fit your block of tofu. If you plan to bake yours in the same dish, you can use a oven-safe container with a lid.
  • I placed a long sheet of parchment paper over the container before placing the tofu so I could easily remove the tofu after marinating.
  • In the container, place your block of tofu. Pour over the marinade and scoop some from the sides to place over the cuts.
  • Cover the container and leave the tofu to marinate in the refrigerator overnight.
  • The next day, remove the tofu from the container unless you’re baking it in the dish.

BAKING THE TOFU

  • If baking in the dish, be sure to allow the glass/baking dish or container to come to room temperature first before placing it in an oven/air-fryer. This is to avoid thermal shock since some glass containers can’t withstand sudden changes in temperature.
  • Place the whole tofu dish in your oven OR remove the tofu from the container and transfer it on your baking tray.
  • Scoop some of the leftover marinade over the tofu and leave to bake for 35-40 minutes at 180C/350F or until the top of the tofu is browned and slightly charred from the sugars in the marinade.
  • Don’t discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness.
  • Serve and enjoy hot! You can also enjoy this cold if desired.

AIR-FRYING THE TOFU

  • For air-frying, I lined my air-fryer basket with parchment paper so the liquids don’t seep through the basket holes (mine has a metal layer before the actual base/floor of the basket).
  • Place the tofu on the air-fryer and scoop the leftover marinate to pour over the tofu.
  • Allow to air-fry for 20 minutes or more at 180C/350F or until the top of the tofu is browned and slightly charred from the sugars in the marinade.
  • Don’t discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness.
  • Serve and enjoy hot! You can also enjoy this cold if desired.

WATCH Video

https://youtube.com/shorts/pbB9g4v4VzE?feature=share

Notes

CHINESE 5 SPICE POWDER

  • If you can get 5 spice powder from your local Asian store or even online, I highly recommend you do because it’s super versatile and great in many different recipes.
    If you currently don’t have any, you can substitute this by adding a pinch of white pepper and cinnamon.
 

WANT SOME SPICE?

  • You can add some chilli sauce or chili oil to your marinade! You can also check check out my homemade chili oil recipe here.

NUTRITIONAL INFO

Serving: 1serving | Calories: 267kcal | Carbohydrates: 17g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 880mg | Potassium: 483mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

This Post Has 14 Comments

  1. Lisa 19 Jun 2022 Reply

    5 stars
    This was easy and delicious. Love the presentaton.

    1. Jeeca 20 Jun 2022 Reply

      Yay glad you liked it Lisa! ◡̈

  2. Jer 13 Jul 2022 Reply

    Can I leave it to marinate longer than overnight? 🙂

    1. Jeeca 13 Jul 2022 Reply

      Yes! I actually left mine to marinate overnight. Tastes even better ◡̈

  3. Chevrollier Laurence 23 Oct 2022 Reply

    5 stars
    Tried it, loved it! Really easy and tasty. This is one recipe that I will do again and again.

    1. Jeeca 24 Oct 2022 Reply

      Yay so happy you liked it! Thanks so much!! ◡̈

  4. Andie 30 Nov 2022 Reply

    5 stars
    Will be a new staple! So easy and so delicious I couldn’t wait to eat my leftovers. Thanks for the recipe!!

    1. Jeeca 1 Dec 2022 Reply

      Yaaay! Thank you Andie! ◡̈

  5. Natalia 14 Dec 2022 Reply

    Ok, I made this one day when I was lazy, not expecting a lot, but it is the BOMB. Holy f, best tofu I’ve ever prepared. I only let it marinate for an hour or so and it was still fantastic. Thank you for the recipe.

    1. Jeeca 14 Dec 2022 Reply

      Yaaay so so happy you like it, Natalia! ❤️

      1. Natalia 22 Feb 2023 Reply

        5 stars
        I added a bit of gochujang yesterday and jesus christ…. such a good recipe!

        1. Jeeca 26 Feb 2023 Reply

          Thanks Natalia, hope you liked the tofu! ◡̈

  6. Galit 20 Feb 2023 Reply

    5 stars
    I made this several times already and this is the only baked Tofu recipe j make. So delicious!!!

    1. Jeeca 21 Feb 2023 Reply

      Yaaay, thank you Galit! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevChili Oil Sinangag (Filipino Fried Garlic Rice)
Garlic Chili Oil TofuNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY