It’s officially spring, which means warmer weather, longer days and … salad. This time of year, I can eat salad for lunch and dinner – day after day after day. It never gets old, especially when there are so many different fruits and vegetables that are ripe and ready to be eaten. I’ll throw just about anything on a bed of leafy greens – from roasted vegetables, nuts and cheese to whatever leftovers are in the fridge. Cold pasta, baked chicken and pizza “croutons” have all made appearances in my salads.
But as an incessant salad eater, I’m always on the lookout for new add-ins. This Asian baked tofu packs a flavor punch and provides a good source of protein (making it a good alternative to meat, eggs or beans). Best of all, you can make a batch and enjoy it throughout the week.
Recipe adapted from Table.
- 1 16-oz. package firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 garlic cloves, grated or minced
- ¼ teaspoon cayenne pepper
- 1 tablespoon cornstarch (optional)
- sesame seeds, sliced green onions (for topping, optional)
- In a medium bowl, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic and cayenne pepper. Mix well and set aside.
- Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes.
- Cut tofu into small cubes (about ¾ inch), place in marinade, cover with plastic wrap and let sit in the refrigerator for at least 1 hour, flipping occasionally.
- When you are ready to bake the tofu, preheat oven to 375 degrees. Place tofu cubes on a paper towel to remove excess liquid. If you prefer a crispy crust, lightly toss tofu in cornstarch.
- Place tofu cubes in a single layer on a baking sheet lined with a silicone baking mat or greased with cooking spray. Do not overcrowd the pan. Bake tofu for 20 minutes, remove from the oven, flip cubes and bake for another 20 minutes until golden brown.
- Remove from the oven and sprinkle with sesame seeds and sliced green onions, if using.
Your salads are absolutely gorgeous Alison! I can’t wait to try some of them!
We loved this recipe – so easy and DELICIOUS! Making it again tonight.
Yay – so glad you enjoyed it, Nicole! I forgot about this oldie but goodie. 🙂
Delicious! Thanks for a great recipe! 🙏🏼
So glad you enjoyed it, Kelly!
Best baked tofu ever!
So glad you liked the recipe!