Rita’s Baked Tofu

Stacey Spensley (CC-BY)

Listener recipe from Rita in Wauwatosa, WI


  • 16 oz extra firm tofu (preferably organic, non-GMO)

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  • 3 tablespoons tamari or soy sauce (or coconut aminos)
  • 2 chili garlic sauce
  • 2 teaspoons toasted sesame oil
  • Could add 1” piece fresh ginger, grated
  • 4-5 tablespoons cornstarch (2 tablespoons is enough, so cornstarch is absorbed)


  • Drain and press tofu to dry. Cut into small cubes and wrap in tea towel. Put something heavy over towel for about 20 minutes to press out more moisture.
  • While the tofu is being pressed, mix the marinade into medium bowl: soy sauce; chili garlic sauce; sesame oil.
  • After the tofu is pressed, stir it into the marinade, tossing to coat all cubes for about 20 minutes. It should soak up most of the marinade.
  • Next, transfer the marinated tofu to a gallon bag. Stir in cornstarch 1 tablespoon at a time, until the tofu is “gummy” and all the cornstarch is absorbed. (Probably about 2 tablespoons cornstarch total)
  • Preheat oven to 400°. Line baking sheet with parchment paper.
  • Transfer the tofu to parchment-lined pan and bake for 18 minutes. Stir and bake about 7-10 more minutes, until it looks browned and feels firm. (25- 30 minutes works)

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