22 Reviews of Marinated Baked Tofu

From: Gardenforhealth

On Feb 27, 2006

Note!!!! The Olive Oil doe NOT go in the marinade. It is only to grease the baking pan. I make this recipe using no olive oil. I bake the tofu on parchment paper, this cuts down on the oil used.

From: Chef #437377

On Apr 4, 2008

I'm new to tofu and this is the first recipe I've used. I really enjoyed it - I've made it 3 times now. I also add some red pepper flakes to the marinade for added kick. I enjoy the soy/honey/vinegar flavor combo alot but if you don't, the flavor can be easily adjusted. I bake this on a non-stick baking pan so I don't use any olive oil. The tofu gets nice and crispy on the outside with a wonderful flavor (I turn it more than twice during baking).

From: Mrs Joshi

On May 18, 2007

I sliced the tofu into 1/4-in thick triangles, and only marinated them for 15 minutes (time constraints), but they still tasted great! I subbed cider vinegar for the rice vinegar and added some crushed red pepper flakes. Also, I baked the tofu on a rack with s baking sheet under it to catch any drips, so I didn't need to use the olive oil.

From: hfghgfhf

On Aug 27, 2007

Excellent! As a somewhat n00b vegan, I really appreciate such an easy and adaptable recipe. One of my favorite things about my new diet is the ability to constantly experiment and this base marinade is an adventure in itself. Tonight was my first time making it. I omitted the sesame oil (didn't have any) and added sesame seeds and finely chopped onion. I also used sugar free imitation honey. It was fantastic and I used the left over marinade as sauce for a side of stir fried veggies. I will be making this often, tweaking here and there to change things up. Thanks for the wonderful recipe!

From: emily hauer

On May 8, 2005

I think the olive oil listed in the ingredients is supposed to be the olive oil for greasing the baking sheet. I didn't realize that until after I had mixed everything together. So what I made is a little bit greasy, but the texture is fabulous, and I hope to be making this every week to have on hand for a quick after-work snack. I omitted the vinegar (can't stand the stuff) and therefore I didn't add any honey. I abhor the flavor of ginger so I only used a pinch of ground ginger, and so I made up for that by using extra garlic. Definitely a keeper! Thanks for posting.

From: BurtonFanatic

On Aug 14, 2007

I am labeling this "scary good"- so good I'm scared I'll eat it ALL by myself when I make it. I tested it before I baked it and thought it was great. Baking it made it even better. I did change a few things... Instead of soy sauce I used Braggs and instead of sugar I used Splenda. I didn't use olive oil to grease the pan- I thought the tofu held the sesame oil well enough. This will now be a staple for me.

From: Chef #702574

On Dec 31, 2007

Finally a simple tofu marinade that actually tastes good! I will be making this again. Thanks!

From: Zenmaria

On May 4, 2008

I've made baked tofu many times but this is the best! I love it. I did not use rice vinegar but 1/2 tsp of white vinegar (on accident!). I used 3 cloves of minced garlic.

From: Hadice

On Feb 28, 2009

I followed the advice of other reviewers and doubled the marinade. I was too impatient to wait overnight so mine only sat for about 6 hours, I should have waited longer! The tofu was flavorful enough but a tad too salty. I'll use low sodium soy next time. I'll also press the tofu so it absorbs the flavor better. After baking I set the broiler for about 5 minutes to get the tofu nice and crispy. What a delicious accompaniment to brown rice and broccoli!

From: Connie Lea

On Aug 6, 2009

This had great flavor, but way too salty for me. I think using lite soy sauce would help that. Thanks for the recipe.