Sesame Baked Tofu Recipe

Written by
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about our editorial process
Ashley Adams
Published on 07/30/19 by Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats's Editorial Process

Updated 07/30/19

Sesame tofu
Lisa Hubbard / Getty Images
  • Total: 4 hrs 40 mins
  • Prep: 4 hrs
  • Cook: 40 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
289 Calories
22g Fat
10g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 289
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 1906mg 83%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Protein 18g
Calcium 451mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked tofu is simple to make and healthy, and it can be used in so many kinds of dishes. Serve it with steamed veggies and rice, turn it into a baked tofu sandwich layered with veggies and spreads, serve it over a salad, or eat it just as it is.

This recipe calls for Chinese-style extra-firm tofu, which is the kind of tofu that you'll find water-packed in a refrigerated section of the grocery store. Silken tofu, the kind that usually comes in 12.3-ounce boxes and can be stored on the shelf or in the fridge, will not work for this recipe.

Ingredients

  • 1 pound tofu (Chinese-style extra-firm, pressed)
  • 1/2 cup soy sauce (reduced-sodium)
  • 3 tablespoons sesame oil (dark, often referred to as toasted sesame oil)
  • 1 tablespoons garlic (minced)
  • 1 teaspoon ginger (fresh, minced)
  • 2 tablespoons sugar (white or, alternatively, agave nectar or maple syrup)
  • 1/4 cup sesame seeds

Steps to Make It

  1. Slice the pressed tofu horizontally into sixteen pieces (each will be about 1/4-inch thick), then slice lengthwise down the middle so that you have about 32 (2-inch) squares. Set aside.

  2. In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, sugar, and sesame seeds, stirring until well mixed.

  3. Pour a small amount of this mixture into a casserole dish or baking dish. Place all of the tofu squares into the dish in a single layer then pour the remaining marinade over the tofu. Place the pan in the refrigerator, and allow tofu to marinate for 4 hours or overnight, flipping the tofu once or twice to make sure that it evenly marinates.

  4. Heat the oven to 400 F. Lightly oil a cookie sheet or baking pan and, using a spatula, transfer the marinated tofu onto the pan, spacing the pieces so that they do not touch one another.

  5. Bake for 30 to 40 minutes, flipping once half-way through, or until the tofu reaches the desired texture. (The longer you bake the tofu, the firmer, denser, chewier, and crispier it will become; the less you bake it, the softer it will be.)

  6. Allow tofu to cool for a minute or two in the pan before serving. Serve hot or cold.

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