Marinated baked tofu is one of those things you should make a batch of at the beginning of the week and keep it in the fridge to use in stir fry and sandwiches throughout the week. This recipe makes versatile and flavorful baked tofu with a perfect golden on the outside and chewy on the inside texture. The marinade is bright and lemony with just a hint of spice – this tofu will work with all kinds of recipes.
There are three tricks to good baked tofu – a good pressing, marinating in bold flavors for a long period, and a longer baking time.
If you rush through any of the three tricks, something will be off, either in texture or flavor, and both texture and flavor are equally important when making tofu taste good.
First, pressing. You can use a fancy tofu press, but placing your tofu between two dinner plates and putting a heavy can on top works just as well. I press my tofu for at least 30 minutes.
Next, marinating. After cutting your tofu into the desired shape in pieces of equal thickness, lay them out in a large baking dish, mix your marinade and pour it over all the pieces. Cover it with plastic wrap and put it in the fridge for at least an hour, but overnight is best. Flip the tofu once halfway through the marinating time.
Finally, the baking. Don’t bake the tofu in the baking dish! I know this sounds odd, but you will make it very difficult on yourself if you bake it in a glass dish because the marinade will burn onto the glass and it will be tough to clean off. Transfer the tofu to a baking sheet lined with foil, and then parchment paper. Then pour any remaining marinade over the tofu and bake for one hour, flipping the tofu at the 30 minute mark. Some of the marinade that has dripped off the tofu will get pretty brown but don’t worry, this is why you have it on a double-lined baking sheet.
Once baked, the tofu can be added to a stir fry, served as an appetizer or used in a vegan bahn mi sandwich. Yum!