This baked tofu is just delicious! Made simply with a flavorful salty and slightly sweet marinade, this tofu is baked to perfection for use in salads, sandwiches, stir fries, or on its own. A bit crunchy on the outside but still soft on the inside, this is our favorite classic baked tofu recipe.
This baked tofu couldn’t be easier or more delicious! With just a few simple ingredients, this marinated tofu is the perfect way to add to your Asian dishes. Just prepare your tofu, mix together a few ingredients, let your tofu get nice and marinated, and then bake! It’s absolutely delicious alone, but so good with other recipes. (Check out the top tips for a few ideas.)
What Makes This Recipe So Good
Soy sauce – Salty and a little umami, soy sauce makes a delicious marinade that tofu just soaks up.
Maple syrup – We love a little sweet with our salty soy sauce for our tofu, and maple syrup is perfect for that!
Sesame oil – Provides a nice savory flavor that isn’t reserved just for Asian food!
Sesame seeds – Sesame seeds add visual interest and a nice extra little crunch. Plus they look so pro!
How To Make Delicious Baked Tofu
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Preheat the oven to 350º F.
Line a large baking sheet with parchment paper or grease it a little to prevent the tofu from sticking.
Combine all the liquid ingredients and toss the tofu cubes in the mixture. Let them sit for at least 15 minutes. An hour is ideal, but no stress if you don’t have that kind of time!
After the tofu has marinated, remove the pieces from the marinade and arrange evenly on the baking sheet. Reserve the marinade to the side.
Bake the tofu in the preheated oven for 30 minutes.
Remove the tray from the oven and use a pastry brush to brush more of the marinade on top of the tofu. Flip the tofu over and brush marinade on the other side, then sprinkle the tofu with sesame seeds.
Return the tofu to the oven and bake until the tofu is crispy and browned, about 30 more minutes.
Remove from the oven and let cool a little before serving.
Top Tips For Making
- To prepare your tofu, wrap the block in a couple layers of paper towels and place it on a plate. Place another plate on top to help weigh it down and quicken the draining. It should sit for at least 30 minutes.
- This tofu is absolutely delicious alone, but if you’re looking for an easy way to bulk it up, try it with coconut rice, Instant Pot brown rice, Instant Pot basmati rice, with ramen, or with fried rice.
More Delicious Asian Recipes
- Tofu and Broccoli
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)
- Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Low Carb, Keto, Paleo)
- Hibachi Chicken with Fried Rice
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Delicious Baked Tofu
- 1 pound extra-firm or firm tofu drained and cut into 1" cubes or 8 even slices
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 sesame seeds or to taste
- 2018 The Resident Pinot Gris
- 2019 Etnico Rosé
- Preheat oven to 350º F. Line large baking sheet with parchment paper or grease lightly. Combine soy sauce, maple syrup, and sesame oil. Toss cubes in mixture. Let sit for 15 minutes minimum. 1 hour is ideal.
- After marinating, remove tofu from marinade and arrange evenly on baking sheet. Reserve marinade. Bake tofu 30 minutes.
- Remove tray from oven. Use pastry brush to brush marinade on top of tofu, then flip tofu and repeat on opposite side. Sprinkle with sesame seeds. Return to oven and bake about 30 more minutes or until tofu is crisp and browned. Remove from oven and let cool slightly prior to serving.
- To prepare tofu: Wrap the block in a couple layers of paper towels and place it on a plate. Place another plate on top to help weigh it down and quicken the draining. It should sit for at least 30 minutes.
- Serving suggestions: Eat alone, or try it with coconut rice, Instant Pot brown rice, Instant Pot basmati rice, with ramen, or with fried rice.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I love a light, clean wine with Asian food, such as:
– Pinot gris, like 2018 The Resident Pinot Gris from Willamette Valley, Oregon
– Rosé, like 2019 Etnico Rosé from D.O. Valle del Rapel, Chile