This is my go-to marinade for baking tofu because I love to have it in a stir-fry with whatever vegetables I have on hand over some rice noodles or brown rice. This is also great thrown in a salad with a nice spicy peanut dressing or served with a dipping sauce. Go ahead, just eat it straight out of the oven, allowing it to cool slighty so you don’t burn your little tongue of course. My family gobbles it up right away after I take it out of the oven before I can even make my beloved stir-fry – so make a double portion if you think this might happen at your house. It actually doesn’t seem like that much tofu anyway after it’s baked, so make the double batch and eat it all the ways I suggested because you are going to love this recipe. I don’t press my tofu, but I guess you can if you want. Pressing tofu allows it to soak up more flavor. I’ve found by marinating my tofu overnight it soaks up plenty of flavor, so I skip the pressing part. I bake it at a high enough temp and long enough that it is the perfect texture for me – crispy, crispy, crispy!
Asian Baked Tofu [Vegan]
- 1 14-ounce container extra firm tofu
- 2 tablespoons liquid aminos
- 1/3 cup brown rice vinegar
- 1/2 lime, juiced
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon date syrup or maple syrup, optional
- 3/4 cup vegetable stock
- Pinch black pepper
- Cut tofu into equal sized cubes or desired shape of choice. Set aside.
- In a medium-sized bowl, whisk together liquid aminos, brown rice vinegar, lime juice, ginger, garlic, date syrup, vegetable stock and black pepper.
- Transfer tofu cubes to a casserole dish and pour marinade over tofu. Let marinate in the refrigerator overnight, turning once halfway through.
- Pre-heat oven to 400°F. Lightly spray a non-stick baking.
- tray with cooking spray. You can also line a baking tray with parchment or a baking mat.
- Bake tofu for 30-40 minutes, turning once.