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This easy marinated baked tofu has a delicious umami flavor and golden brown charred edges. If you’ve tried my Sticky Garlic Lime Tofu or Crispy Cracker-Crusted Hot Honey Tofu, you already know I’m all about bold, savory tofu recipes—and this one’s no exception. The marinade is packed with flavor, and the tofu turns out golden, chewy, and perfect for everything from stir-fries to salads.
Originally Published: August 11, 2020 | Updated: October 16, 2024
Emily’s Recipe Notes:
- Flavor: Salty, savory with lots of umami flavor.
- Texture: Chewy with golden brown charred and crispy edges.
- Difficulty: Easy!
- Time: About an hour. Most of this is the marinating time. The longer the tofu marinates, the better it will taste.
Why We Love This Easy Baked Tofu: This has got to be one of my most used recipes to date (it’s up there with my Crispy Marinated Tempeh). I love prepping this recipe on Sunday, so I have some tasty protein to add to my meals throughout the week. While the flavors lean towards Asian-inspired, the tofu takes on a umami flavor that can be used in so so so many dishes from noodle stir-fries, to stuffed peppers, to dumplings…you name it.
About this Simple Tofu Marinade
The marinade for this recipe is super savory with a hint of sweet and a tiny kick of spicy. Using some type of oil, salt and a touch of sweetener helps create the best umami flavor.
To make the tofu even more flavor-packed, I recommend cutting it into fairly small cubes. (about ½ an inch should do the trick).
The smaller the tofu is cut, the more surface area there is for the marinade to penetrate. This means a ton more flavor.
Ingredients:
Ingredient Notes & Substitutions:
Here’s what you’ll need to make this flavorful baked tofu recipe!
- Super Firm Tofu: Super firm tofu is a relatively new addition to the tofu market. Just 5 years ago, I feel like I never saw it in the tofu aisle, but now I can find it at my local grocery store. Super firm means that the excess moisture has already been pressed out of the block of tofu, which means you don’t need to press it yourself at home. I just lightly blot it with towels before slicing.
You can of course use extra firm tofu if that’s what you have on hand. It will just require a little extra pressing. You can learn more about different types of tofu here.
- Sesame Oil: I’m using toasted sesame oil for the best flavor. This can be swapped with another oil of choice like extra virgin olive oil if you’d like to create a more neutral flavor.
- Rice Vinegar: This adds acidity to the tofu. It can be swapped for lime juice or Mirin. You can also use apple cider vinegar for a less Asian-Inspired flavor.
- Soy Sauce: This creates a bulk of the umami flavor in the tofu marinade. Use low sodium soy sauce if you’re sensitive to salt. You could also use coconut aminos.
- Sambal Oelek or Sriracha: Adds a little heat.
- Garlic: For flavor of course! You can use a 1/2 tsp of garlic powder instead of fresh minced garlic.
- Agave Nectar or Maple Syrup: Adds a bit of sweetness to balance all the flavors out. You can also use light brown sugar.
Helpful Equipment
- Cutting Board: To cut the tofu
- Large Shallow Bowl, Tupperware, or Gallon Baggie: For mixing the marinade ingredients
- Large Baking Sheet: For baking
- Parchment Paper: For easy clean up
- Tofu Press: This is optional- you can press the tofu without it!
Step-By-Step Instructions
STEP 1: Remove the super firm tofu from the package and drain away the excess liquid. Lightly press the block with paper towels or a clean tea towel.
STEP 2: Cut the block into ¼”-½” cubes.
STEP 3: In a large shallow bowl or a gallon sized ziplock bag, combine the sesame oil, vinegar (or mirin), soy sauce, sriracha, garlic, and agave nectar.
STEP 4: Add the tofu pieces. Gently mix the marinade and pieces of tofu together until all the cubes are coated. Cover the bowl with plastic wrap and marinate the tofu in the fridge for at least 30 minutes, preferably over 1 hour for the best flavor.
STEP 5: When ready to bake, preheat the oven to 425 degrees Fahrenheit.
STEP 6: Drain away the leftover marinade. On a parchment lined baking pan, spread out the tofu in an even layer. Drizzle with oil and toss to coat.
STEP 7: Bake for 25-30 minutes, or until the edges of the tofu cubes are slightly charred.
Serving Suggestions
This tofu is easy, flavorful and so delicious. You can add it to your favorite grain bowl recipes, buddha bowls, pastas or stir-fries. I’ve even eaten it by itself as a snack!
Below are a few recipes I love using this baked tofu in:
Storage
You can store the tofu in the marinade in the fridge for up to 5 days.
The baked tofu can be stored in an airtight container in the fridge for up to a week.
Helpful Tips for the Best Baked Tofu
- Cut the Tofu into Small Pieces: The smaller the tofu is diced, the more surface area there is for the marinade to seep into.
- Use a Large Shallow Bowl or Container: A shallow bowl allows the marinade to touch all the tofu pieces. I also recommend giving the tofu a stir a few times while marinating to make sure every piece gets coated.
- Marinate for Enough Time: The trick to getting super flavorful tofu is how long you marinate it. Let’s say you have the best-tasting marinade. If you throw it on the tofu right before baking it, the tofu will have some flavor, but not as much as it could have. Marinating the tofu for an hour or two prior to baking helps create a full-bodied flavor.
- Spread the Tofu Out Into a Single Layer: After marinating the tofu for at least 30 minutes in the fridge, it’s time to bake it up! Be sure to spread the tofu out in a single layer on a sheet pan. This will help crisp up the cubes faster and more evenly.
- Bake at a High Temperature: This helps add a bit of char to them which creates another deep layer of flavor and texture.
More Plant Based Proteins To Try
Easy Flavorful Marinated Baked Tofu
Rate this RecipeIngredients
- 16 oz super firm tofu
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar, or apple cider vinegar or mirin
- ¼ cup soy sauce, regular or reduced sodium
- ¼ – ½ tsp sriracha or sambal oelek
- 1 tsp garlic, minced, about 1-2 cloves
- 1 tsp agave nectar, or light brown sugar or maple syrup
- 1-2 tbsp olive oil, or neutral oil for baking
Instructions
- Remove the super firm tofu from the package and drain away the excess liquid. Lightly press the block with paper towels or a clean tea towel. If using extra firm tofu, wrap the block with paper towels and place a heavy object on top. Press for 10 minutes.16 oz super firm tofu
- Cut the block into ½”-¼” cubes.
- In a large shallow bowl or a gallon-sized ziplock bag, combine the sesame oil, vinegar (or mirin), soy sauce, sriracha, garlic, and agave nectar.2 tbsp toasted sesame oil, 1 tbsp rice vinegar, ¼ cup soy sauce, ¼ – ½ tsp sriracha or sambal oelek, 1 tsp garlic, 1 tsp agave nectar
- Add the diced tofu. Gently mix the marinade and tofu together until all the cubes are coated.
- Cover the bowl with plastic wrap and marinate the tofu in the fridge for at least 30 minutes, preferably over 1 hour for the best flavor. Mix occasionally to make sure the tofu evenly absorbs the marinade. See notes.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit.
- Drain away the leftover marinade. On a parchment lined baking pan, spread out the tofu in an even layer. Drizzle with oil and toss to coat.1-2 tbsp olive oil
- Bake for 25-30 minutes, tossing halfway. The edges of the tofu cubes should be slightly charred.
Recipe notes
- Cut the Tofu into Small Pieces: The smaller you cut up the tofu, the more surface area there will be for the marinade to soak into. This means more flavor!
- Marinate for Enough Time: The trick to getting super flavorful tofu is how long you marinate it. Let’s say you have the best-tasting marinade. If you throw it on the tofu right before baking it, the tofu will have some flavor, but not as much as it could have. Marinating the tofu for an hour or two prior to baking helps create a full-bodied flavor.
- Storage: You can store the tofu in the marinade in the fridge for up to 5 days. The baked tofu can be stored in an airtight container in the fridge for up to a week.
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