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5 from 2 votes

Baked Sesame Tofu Recipe

makes 1 block of marinated tofu, enough to add as a component to 2-3 bowls of quinoa, soba, salad, or whatever. This recipe can (and should) be doubled, it's that good.
Prep Time2 hours
Course: Appetizer, Main Course
Cuisine: asian, Japanese
Keyword: tofu

Ingredients

  • 1 12-ounce block firm tofu
  • ⅓ cup tamari
  • 2 tablespoons brown rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon very finely minced garlic best if you can scrape it into a paste
  • 1 tablespoon minced peeled fresh ginger I have used "pulp" after juicing ginger! It's perfect!
  • 1 tablespoon light/mild olive oil
  • oil for cooking

Instructions

Prep and Marinate Tofu

  • Drain the tofu. Save the container if you do not have a container to use to marinate the tofu. I use rectangular glass storage containers.
  • Place a layer of kitchen/tea towel on a large rimmed baking sheet. Add 2-3 layers of paper towel on the towel.
  • Cut tofu into 1-inch-wide strips, pat dry with paper towels. Place the tofu in a single layer over the paper towels on the baking sheet. Place 2-3 more layers of paper towels over the tofu. Place a cutting board or other flat surface on top of the tofu and paper towels. Let the tofu "press" and drain for about 2 hours. If the paper towels are soaked right away, first of all that's weird, second of all, change them out for fresh ones.
  • Once the tofu is pressed and drained, you can either leave the tofu as slices, or cut them into cubes.
  • Whisk the tamari, brown rice vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half the marinade into the reserved tofu container or storage container. Place the tofu slices in the containers and pour the remaining marinade over. Cover the tofu with plastic wrap and press the wrap around the tofu. Refrigerate at least 4 hours, up to 1 day.

Roast Tofu

  • Preheat oven to 400°F. Oil a heavy, rimmed baking sheet (probably the same one you used to drain the tofu!) with canola oil. Drain the tofu of the marinade and place in on the prepared baking sheet. Bake for 20 minutes, flipping the tofu slices or stirring cubes, halfway through the bake time.
  • You can also saute the tofu in about a tablespoon of oil in a large frying pan over medium heat.
  • Serve the marinated tofu warm, cold or room temperature.
  • Roasted tofu will keep for one day, covered and refrigerated. I never have leftovers.
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