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Asian Style Savory Baked Tofu

This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook

5.0 · 66 reviewsRecipe card by Kozmic BluesEditorial by recipesvibrant · Updated October 13, 2026
Soy/TofuBeansChineseAsianVery Low CarbsVegan
Asian Style Savory Baked Tofu

Total time

75 min

Servings

4

Calories

133.4

Category

Lunch/Snacks

Elevate your plant-based meal prep with this Asian Style Savory Baked Tofu. This recipe transforms humble tofu into a protein-packed, umami-rich masterpiece with a satisfyingly chewy texture. Perfect for topping grain bowls, tossing into stir-fries, or enjoying as a high-protein, low-carb snack.

Ingredients

Makes 4 servings

  • 12 firm tofu
  • 2 tamari soy sauce
  • 2 sake
  • 1 dry sherry
  • 1 rice vinegar
  • 1 cider vinegar
  • 2 garlic clove
  • 1 onions
  • 3 water

Method

  1. For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.

  2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.

  3. Halfway through, you may dump the plate of water and flip the tofu block.

  4. To make marinade, simply whisk together the ingredients in a bowl.

  5. After tofu is pressed, cut the block into small cubes or triangles.

  6. Place pieces of tofu into baking dish, and cover with the marinade.

  7. The tofu can sit overnight in the marinade, or can be prepared right away.

  8. Preheat oven to 375 degrees.

  9. Bake tofu about 35-45 minutes, or until all the liquid is absorbed.

  10. Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.

Cook's notes

  • Always press your tofu for at least 30 minutes to remove excess moisture; this ensures it absorbs the marinade more effectively.
  • Tear the tofu into chunks by hand instead of cutting it with a knife to create uneven edges that get extra crispy in the oven.
  • Line your baking sheet with parchment paper to prevent the sticky soy-based glaze from burning onto the pan.

Easy swaps

  • Use tamari or liquid aminos instead of soy sauce to make this recipe gluten-free.
  • Swap maple syrup for agave nectar or a pinch of coconut sugar if preferred.
  • If you prefer extra heat, add a teaspoon of chili garlic sauce or sriracha to the marinade.

Frequently asked

What type of tofu is best for this recipe?

Extra-firm or super-firm tofu is ideal for baking as it holds its shape well and achieves a superior chewy texture compared to soft or silken varieties.

Is this baked tofu recipe keto-friendly?

Yes, this recipe is very low in carbs, making it an excellent choice for vegan keto or low-carb meal plans.

How do I make the tofu extra crispy?

Toss the pressed tofu in a tablespoon of cornstarch or arrowroot powder before adding the marinade to help create a crispy, golden crust.

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