Asian Baked Tofu

Original recipe from


  • 3 packages (16 ounces each) extra firm tofu
  • ½ cup low sodium soy sauce
  • ½ cup rice vinegar
  • ¼ cup Annie’s shiitake sesame (or any other Asian dressing of choice)
  • 1 tsp sesame oil
  • ¼ cup sesame seeds
  • 2 tbsp ginger
  • 2 tbsp mustard
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp chili powder
  • 1 tbsp basil
  • 1 tbsp sage
  • 2 splashes lime juice
  • 2 splashes hot sauce
  • Cayenne pepper and black pepper to taste
  • For full salad: favorite vegetables, balsamic vinegar, olive oil and fresh lemon juice (or any other dressings of choice)


  1. Preheat the oven to 350 degrees.
  2. Wrap tofu in a towel, set a heavy pan on top and anything heavy for weight on top of that.
  3. Let sit for ~1 hour.
  4. Cut each tofu block into 5 rectangles (total of 15 rectangles).
  5. In a large skillet, on medium-high heat, sauté tofu until light brown.
  6. Mix the rest of the ingredients in a medium-sized bowl.
  7. In a large enough baking dish, pour ~½ cup of the sauce on the bottom.
  8. Place tofu on top and pour the rest of the sauce over the tofu.
  9. Cover and refrigerate for ~12 hours (flip the tofu once if it is not completely covered).
  10. Line a sheet pan with aluminum foil.
  11. Place tofu on top and drizzle remaining sauce on top.
  12. Bake for ~23 minutes, flip and bake for another ~23 minutes.
  13. Cut into squares or triangles, place on top a bed of your favourite vegetables, drizzle with balsamic vinegar, olive oil and fresh lemon juice (or any other dressing of choice).

This recipe appears to make a LOT of tofu … I might third it when I eventually make it!

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