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Asian Baked Tofu - Virtually Vegan Mama

Occasionally I enjoy eating tofu – I REALLY have to be in the mood for it though - and I only like it marinated and baked until it’s super crispy and firm. Tofu sauces – BLECH - tofu desserts – DOUBLE BLECH BLECH – maybe I will experiment with desserts again, but for now here is my favorite way to enjoy tofu.

This is my go-to marinade for baking tofu because I love to have it in a stir-fry with whatever vegetables I have on hand over some rice noodles or brown rice. This is also great thrown in a salad with a nice spicy peanut dressing or served with a dipping sauce. Go ahead, just eat it straight out of the oven, allowing it to cool slighty so you don’t burn your little tongue of course.  =) My family gobbles it up right away after I take it out of the oven before I can even make my beloved stir-fry – so make a double portion if you think this might happen at your house. It actually doesn’t seem like that much tofu anyway after it’s baked, so make the double batch and eat it all the ways I suggested because you are going to love this recipe.

I don’t press my tofu, but I guess you can if you want. Pressing tofu allows it to soak up more flavor. I’ve found by marinating my tofu overnight it soaks up plenty of flavor, so I skip the pressing part. I bake it at a high enough temp and long enough that it is the perfect texture for me – crispy, crispy, crispy!

Printable Recipe

Asian Baked Tofu

Yield: 4 servings

Ingredients:

1 (14) oz container extra firm tofu

2 tbsp Bragg Liquid Amino

1/3 cup brown rice vinegar

½ lime, juiced

1 tsp ground ginger

1 tsp garlic powder

1 tbsp date syrup, Organics are for Everyone, or maple syrup (optional)

3/4 cup vegetable stock

Pinch black pepper

Directions:

Cut tofu into equal sized cubes or desired shape of choice. Set aside.

In a medium-sized bowl, whisk together Braggs, brown rice vinegar, lime juice, ginger, garlic, date syrup, vegetable stock and black pepper.

Transfer tofu cubes to a casserole dish and pour marinade over tofu. Let marinate in the refrigerator overnight, turning once halfway through.

Preheat oven to 400 degrees F. Lightly spray a non-stick baking
tray with cooking spray. You can also line a baking tray with parchment or a
baking mat.

Bake tofu for 30-40 minutes, turning once.

 

Enjoy!

What are some of your favorite ways to eat tofu?

Do you have a must try recipe using tofu in a sauce or dessert?

 

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18 Responses to Asian Baked Tofu

  1. asian flavors go so well with tofu! i’ve never thought about baking it though! :) let me know how the quinoa bread goes! use any oil u have, btw. and prebaking the greased baking dish will keep it from sticking~ :D

    • Jennifer says:

      it’s the best when baked I think =) I can’t wait to make your flatbread…I’m thinking rosemary garlic mixed in would rock or mixed herbs and garlic…yum =)

  2. Gretchen says:

    Hi Jennifer, what brand of Tofu are you using? I really don’t like Nasoya or Whole Foods brand tofu’s, but I love WildWood SproutTofu. It’s super creamy, almost cheese like. I also find that the Mori-Nu tofus work much better in desserts compared to Nasoya.

    • Virtually Vegan Mama says:

      Hi Gretchen =)

      I’ve used whole foods, natures promise and nasoya…I’ve never tred Wildwood, I’m not sure I’ve even seen it around here, but I’ll look into it, maybe it would make a difference. I like that it’s sprouted! Thanks for the info, I’ll let you know the results.

      xoxo
      Jen

  3. I’m so glad to see someone come out and say that tofu in desserts is gross. I always felt like a bad vegan for saying that! And I totally agree, if it’s not super duper baked or fried, I don’t want it. This looks PERFECT!

  4. I love tofu in a coconut/lemongrass stirfry. It tastes wonderful mixed with the toasted coconut. Your baked tofu looks lovely. :)

    • Jennifer says:

      yum! I want to make that now…I have everything here to make it and put it over some rice noodles…thanks for stopping by!

      Jen

  5. Pam says:

    This sounds wonderful. I love tofu, but I have never baked tofu, nor to my knowledge eaten baked tofu. Nice change up. Thanks.

  6. Christina says:

    Blech? Double Blech Blech?? That’s blasphemy! Nothing beats fresh tofu (straight from the Asian store), but sprouted tofu is good, too. And cheesecakes made with tofu – what’s not to love? :)

  7. Giselle says:

    Hi Jennifer,
    I have a question for you. Non-related to this post, but something I’ve been wondering about. Since I’m new to this whole “virtually vegan/whole food” eating, and I’m hoping to raise our 10 month old daughter the same way, I was wondering how you handle Halloween?! I know it’s coming up, and my daughter is too young to participate in the candy/junk feast this year, but I know soon it will become a challenge! Also, what do you give out to kids at your door? Just looking for some ideas! Thanks :) I love your site, and it’s been great finding all these vegan blogs on the web! They are really helping me with the transition.

    • Jennifer says:

      Hi Giselle,

      Sorry it took me a while to answer this, we are in the process of selling our home and it’s been crazy busy!

      Okay, to answer your questions…this will be my first Halloween – since I made the “virtually” vegan switch last January – I am going to let them enjoy Halloween and go out with their friends and Trick-or-Treat. I will limit the amount of candy they eat and pull out the really unhealthy ones. I am compiling a list of healthy Halloween treats and will post it here shortly so keep on the look-out. I am probably going to give out pretzels and organic Lolli’s. I would make stuff, but people get freaked out by that and I know most of it will end up in the garbage so I’m not going to waste my time.

      This is how I’m doing this at my house currently and it’s working. I try to offer healthy treats and vegan options in my home and my kids now prefer that. Almost every meal I serve is vegan, the occasional pizza sneaks in though. Grandparents sneak meat because they think my kids need protein and they just don’t get it – I’m going to have to address this soon, but do it gently and with information about a vegan diet and nutrition. They don’t drink milk and they don’t even like it. They prefer Almond or Hemp Milk. I made small changes over time and saw that it worked, going full vegan has never worked for us. Eventually, as my kids get older they will understand what being vegan means and hopefully choose this lifestyle. I am the strictest one and at first I thought I would want a hamburger or something, but now I don’t even consider it or would want to, yuck. I love plant-food, love the taste, prefer it, love how I feel, love how my family looks and feels and it makes me smile everday to know I am taking care of their health and mine.

      Thanks for stopping by and leaving a comment, I really appreciate!

      xoxo,

      Jen

  8. Kimberly says:

    This looks SO good! I can’t wait to try it but I really need to watch how many calories, carbs, fats and sodiums I eat. What is the individual serving size for this recipe? Would you be able to post that information for this recipe and your future recipes as well?

    I’m so excited to follow your blog!
    Kimberly

    • Jennifer says:

      Hi Kimberly,

      I usually put my serving size on my recipes and all my recipes are low sodium =) If you are eating a whole-foods/plant-based diet including fruits, vegetables, beans, etc you really don’t need to worry about counting calories. I eat all these foods and only eat when hungry and stop when I’m full. I adopted this way of eating and I’m telling you it works, whether you want to lose weight and/or get healthy, it’s the way to go. I would recommend reading Eat to Live or Eat for Health to start if you haven’t- you can find links to these books on the right side of my blog under recommendations. It will change your life, it did mine. You should get a copy and watch Forks over Knives too =)

      Hope that helps =) SO glad to have you stop by!

      xoxo,

      Jen

  9. the tofu looks scrumptious.. i like mine either mildy asian sweet and sour kind or made into tikkas, marinated and then grilled the indian way!

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