Baked Tofu

Author:Inspired by Moosewood Sundays
Category:Main Courses


1 lb. firm tofu
2 tbsp. toasted sesame oil
2 tbsp. tamari sauce
1 tbsp. sherry (or rice wine)
1 tbsp. rice vinegar (or cider)
1 cloves garlic, pressed or minced
2 tbsp. onion, finely minced
1 tsp. fresh ginger, grated
3 tbsp. water
1/4 - 1/2 tsp. chili paste


  1. Press the tofu: Put between two plates and add a weight to the top (about 4 lbs).
  2. The sides of the tofu should bulge but not split.
  3. Let sit for about 30 minutes and pour off the water. (This firms it up and lets it absorb flavors better).
  4. Combine the remaining ingredients. (You can also put those ingredients in the food processor rather than grating/mincing/etc).
  5. Cut the tofu into appropriate shapes--I usually cut a cake in three horizontally, then in half, and those halves into triangles.
  6. Put the tofu in a single layer in a baking dish and pour the marinade over.
  7. Bake at 375 °F (180 °C) turning occasionally, until browned and the marinade is mostly evaporated, about 45 minutes