|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||10%|
|*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.|
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.
- 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
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.
In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, sugar, and sesame seeds, stirring until well mixed.
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.
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.
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.)
Allow tofu to cool for a minute or two in the pan before serving. Serve hot or cold.