Baked Tofu
Author:My go-to Baked Tofu! It's easy to make with no pressing or marinating and is irresistibly sticky, tangy, smoky, savoury, and sweet with incredible texture. A real dinnertime winner!
Ingredients
- 1 block extra firm tofu , sizes vary depending on brand but one that's about 350g - 400g (12 - 14oz)
Glaze
- ⅓ cup (80 mls) tomato ketchup
- 1 tablespoon maple syrup
- 3 tablespoons soy sauce , or gluten-free soy sauce/tamari
- 1 tablespoon sriracha , or Sambal Oelek, or any other chili paste
- 1 tablespoon toasted sesame oil , (omit to make oil-free)
- 1 clove garlic , minced or grated very finely
- 1 big pinch freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 400°F (200 °C) and line a large metal baking tray (it must be metal) with parchment paper or a silicone baking mat. This is important because the glaze will burn onto your tray if you don't.
- Open the tofu, drain any excess water, then lay it on its side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but from most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. There are pictures showing the process of cutting the tofu in the post above if you need a visual guide.
- In a small bowl, mix up all of the glaze ingredients.
- Lay the tofu triangles out in a large dish/bowl. Pour the glaze over the tofu triangles and use one clean hand to rub it all over the tofu.
- Place the glazed tofu triangles on the lined baking tray, leaving a little space around each one. Keep the dish with the remaining glaze in it. You will need it later.
- Bake for 20 minutes. Remove from the oven. Flip over each triangle and brush it with some more glaze. Put back in the oven and bake for another 20 minutes. Keep an eye on it though as all ovens are different. If it starts getting too dark remove it a little bit earlier. You want it to be really caramelized (dark brown, almost black) around the edges and on the corners. Again keep any remaining glaze (there won't be much).
- Once done, remove from the oven and brush quickly again with the last bits of remaining glaze before serving, or cooling and storing in an air tight container in the fridge.
NOTES
Store leftover tofu in a sealed container in the fridge for up to 4 days. Reheat on a baking tray in the oven at 350°F (175 °C) for about 15 minutes, or airfry at 350°F for about 10 minutes. It's also great enjoyed cold.
NUTRITION
Serving: 1triangle | Calories: 43kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 363mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
