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URL: https://minimalistbaker.com/tofu-that-tastes-good-stir-fry/
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TOFU THAT TASTES GOOD: STIR-FRY

GFVGVDF
Jump to Recipe

I remember the first time I tried tofu. It was raw in a whole grain wrap along
with some mustard and veggies and I honestly couldn’t finish it. And when it
comes to food I’m a trooper. I’ll finish just about anything as I hate wasting
food. But, tofu did not strike my fancy from the start and it’s never really
been my favorite, even in my hardcore vegetarian days.

But, that all changed recently during a trip to San Antonio when I ate the best
tofu of my life. It was in a veggie stir-fry over coconut brown rice at a
restaurant called Green Vegetarian Cuisine. If you’re ever in the area you must
stop by and try this dish. Your view of tofu will be forever changed – promise.





Two bites in and I was in heaven. I had to flag the waitress down and ask her
how in the world they made the tofu taste so good! I thought it was fried, but
it wasn’t. Haaaa-llelujah.

The best part? It wasn’t wet or soft or soggy or lacking in flavor at all like
all of the tofu I’d tried prior. She rattled off a few instructions and I made a
mental note. That same week I hopped in the kitchen and gave it a go myself.

It really worked you guys! I love tofu now. It might not be as delicious as
Green Vegetarian Cuisine’s version, but it’s very close. And the more I practice
the better I’ll get. I have a very good feeling about this.





The basic trick is first drying the tofu, then baking it at a high temperature
to brown it and create a tougher texture, and then letting it set out to dry
even more. This gives it a “meat-like” texture, if you will, that makes it much
more porous to soak up delicious sauces and far more appetizing in the texture
department. With this tofu I can’t help but finish it all – it’s too delicious
not to!




For this recipe I made a quick and simple stir-fry* but once you have the basics
down this tofu could be used in just about any recipe you already love. It works
extremely well in stir fries because they tend to be very saucy, but I also
imagine it would be delicious over salad, in faux-egg salads and even with BBQ
sauce.

I hope to incorporate it into more of the meals we regularly prepare to see just
how versatile it is. But from what I’ve tasted so far, I have very high hopes.

*Note: learn more about stir fry and its origin here.




Because it was diced, baked, left out to dry and then stir-fried in the sauce,
the tofu soaked up so much flavor, rendering it absolutely irresistible. Try
this tofu and let me know what you think! I think even your tofu-hating friends
will approve.





MORE TOFU STIR FRY RECIPES

 * 20-Minute Tofu Stir-Fry
 * Almond Butter Tofu Stir-Fry
 * General Tso’s Tofu Stir-Fry
 * Crispy Peanut Tofu & Cauliflower Rice Stir-Fry






TOFU THAT TASTES GOOD: STIR-FRY

A tofu-veggie stir fry made tasty with a simple technique that gives the tofu
perfect texture and flavor. Serve over rice or on its own for a healthy and
delicious weeknight meal. Feeds 2-3.
Author Minimalist Baker
Print

4.72 from 259 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


INGREDIENTS

US Customary – Metric

STIR FRY

   
 * 1 14-ounce package firm or extra-firm tofu
 * 2 cups roughly chopped green beans
 * 1 cup diced carrots or red pepper
 * 2 Tbsp toasted sesame oil for sautéing (or sub peanut or coconut)

SAUCE

 * 1/4 cup low-sodium soy sauce (ensure gluten-free for GF eaters)
 * 1 Tbsp fresh grated ginger
 * 2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
 * 1 Tbsp agave or maple syrup (or honey if not vegan // reduce slightly for
   less sweet sauce)
 * 1 Tbsp cornstarch

FOR SERVING OPTIONAL

 * Brown rice , white rice, or quinoa
 * Peanut sauce


INSTRUCTIONS

 * Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain,
   remove it from the package and place between two thick towels folded into the
   shape of the tofu. Then place a plate or bowl on top and top it with
   something heavy like a book or skillet. Alternatively, use a tofu press.
   
 * Let it dry for about 15 minutes, changing your towels if they get too wet.
   Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see
   photo).
 * Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent
   sticking and bake for a total of 25-35 minutes, flipping once halfway through
   to ensure even cooking. This will dry out the tofu and help give it a more
   meat-like texture. If you want a tougher texture, cook it for 30-35. For a
   slightly more tender texture, pull it out at 20-25 minutes to check.
 * Once it’s golden brown and a bit tough and firm, remove from the oven set it
   out to dry a bit more while you prep your vegetables. Ideally, it would set
   out another 45 minutes or even longer. I haven’t tried letting it set out for
   much longer, but I don’t think it would hurt either way.
 * If serving over rice, start the rice at this point.
 * In a small mixing bowl, whisk together all of the sauce ingredients – set
   aside.
 * To a large skillet over medium-high heat, add sesame oil and swirl to coat.
   Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When
   the vegetables have some color and have softened a bit, add the sauce and
   stir. It should bubble and thicken. Then add the tofu and stir to coat.
 * Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to
   your preferred doneness, remove from heat. Serve as is or over rice for a
   more filling meal. Best when eaten fresh, though will keep in the
   refrigerator for a couple days.




VIDEO




NOTES


*Nutrition information is a rough estimate calculated without rice.


NUTRITION (1 OF 2 SERVINGS)

Serving: 1 servings Calories: 492 Carbohydrates: 44.6 g Protein: 29.4 g Fat:
25.2 g Saturated Fat: 4.1 g Polyunsaturated Fat: 10.27 g Monounsaturated Fat:
8.42 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1241 mg Potassium: 987 mg Fiber:
7.5 g Sugar: 24.7 g Vitamin A: 13648 IU Vitamin C: 19.23 mg Calcium: 611 mg
Iron: 6.03 mg


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All commentsI made thisQuestions

 1.   Brenda says
      
      June 20, 2022 at 8:59 pm
      
      Made this tonight and was good. I loved baking the tofu but found I needed
      to add water to the sauce and veggies and found I could have added more to
      make the sauce, saucy.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 21, 2022 at 10:08 am
        
        Thank you for sharing, Brenda!
        
        Reply
        
        * brenda pasieka says
          
          June 22, 2022 at 12:49 pm
          
          I was thinking that maybe why I needed to add the water is because I
          made the sauce a few hours before and let it sit, just so I was
          prepared
          
          Reply
          
          * Support @ Minimalist Baker says
            
            June 22, 2022 at 1:56 pm
            
            Ah, yes! That would cause it to thicken.
            
            Reply
            
          
        
      

 2.   Annie B. says
      
      June 18, 2022 at 3:04 pm
      
      Hi! I absolutely LOVED this recipe! It was really easy to put together and
      I already had pretty much everything I needed. I just really love
      vegetables so I did green beans, mushrooms, bell pepper, broccoli, and
      carrots. I also added about a tablespoon of garlic to the sauce- 10/10
      would recommend. I haven’t baked tofu before using and I really liked the
      texture it gave.
      All in all, this was a great lunch and I can see myself making it again
      and again.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 20, 2022 at 1:03 pm
        
        Woohoo! Thanks for the great review, Annie!
        
        Reply
        
      

 3.   Kim says
      
      February 5, 2022 at 6:02 pm
      
      Thank you, Minimalist Baker for another great recipe! I made this for my
      family on Lunar New Year. My husband declared that it was better than
      anything he’s had from a Chinese restaurant.
      
      Making this was a late afternoon decision, so I did make a few
      substitutes. I doubled the recipe (except for the tofu, I only had one
      block at home) and used a frozen (but thawed) Asian stir-fry vegetable
      blend that I had at home. I served it over sticky rice.
      
      I would definitely make this again!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        February 7, 2022 at 10:39 am
        
        Yay! Thanks so much for the lovely review and for sharing your
        modifications, Kim!
        
        Reply
        
      

 4.   GinaWynn says
      
      January 22, 2022 at 5:18 pm
      
      This has become one of my go-to recipes, and a favorite with my family.
      It’s very versatile and easy to throw together, and while I sometimes
      skipped the tofu-drying in the beginning, the drying method does make a
      difference in the texture. Go the extra mile and do it. Make this almost
      once a week.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 24, 2022 at 11:20 am
        
        Yay! So glad you all enjoy this recipe, GinaWynn. Thanks so much for the
        lovely review!
        
        Reply
        
      

 5.   Lester says
      
      January 9, 2022 at 12:54 am
      
      Has anyone tried using the microwave for this drying technique?
      
      Reply
      

 6.   Humairah Irfan says
      
      November 23, 2021 at 10:09 pm
      
      I followed the recipe as is, but my tofu didn’t absorb any of the sauce
      flavour. How can I fix that?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        November 24, 2021 at 10:42 am
        
        Sorry to hear that, Humairah! We’d suggest cooking the sauce for longer
        so it thickens more. Or, you can pour it over the top.
        
        Reply
        
      

 7.   Tammy says
      
      October 16, 2021 at 5:01 pm
      
      This was amazing! We are meat eaters, but trying to incorporate more
      plant-based proteins into our diet. My 10 year old said it was delicious!
      I used broccoli, carrots, and red & yellow sweet peppers. It was super
      colorful and tasty! It will be on my weekend menu rotation now. (Too
      time-consuming for a weekday.) Thank you!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 18, 2021 at 1:07 pm
        
        Woohoo! We love to hear this. Thanks so much for the lovely review and
        for sharing your modifications, Tammy!
        
        Reply
        
      

 8.   Tammy Russell says
      
      October 8, 2021 at 3:10 pm
      
      I am going to make this as my first attempt at preparing tofu. I am
      wondering about whether it would work to dry and bake the tofu in advance
      (following all of your instructions, including the extended drying time),
      refrigerate, and pull out of the fridge when ready to make dinner.
      Thoughts? I’m a single working mom, so I try to prep as much of my dinner
      as I can in advance. Thanks for the recipe and your thoughts on this
      question.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 8, 2021 at 5:47 pm
        
        Hi Tammy, we haven’t tried it that way, but we think it should work
        okay. Our only hesitation is it may not soak up the flavors as well. Let
        us know if you try it!
        
        Reply
        
      

 9.   Nina Kantrowitz says
      
      October 3, 2021 at 11:13 am
      
      Could I use this tofu prep for different types of tofu dishes (ie – not
      just stir fry?). I’m new to cooking with tofu and looking for different
      ideas (looking for a nugget/breaded recipe) and wondering if I can just
      use the tofu prep part of the recipe and then bread and bake?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 4, 2021 at 4:17 pm
        
        Definitely! That will work well!
        
        Reply
        
      

 10.  Vaish says
      
      August 24, 2021 at 5:11 am
      
      I made this but my tofu got super dry…
      
      Reply
      
      * Support @ Minimalist Baker says
        
        August 24, 2021 at 9:40 am
        
        Sorry to hear that, Vaish! That typically means it was overbaked, which
        can happen if the pieces are cut smaller. Hope that helps for next time!
        
        Reply
        
      

 11.  Adrienne Portia Stocks says
      
      July 13, 2021 at 9:27 am
      
      Wow I love this way of cooking tofu – unfortunately, I kept nibbling it
      after it came out of the oven so there was only half a pack left :).
      Fortunately I have lots of fresh veggies to stir fry.
      
      I used some freshly squeezed orange juice, garlic and tomato puree in my
      sauce too.
      
      So love this way of cooking tofu. I feel I need to do another pack!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 13, 2021 at 10:01 am
        
        Totally understand the need to nibble on this one =) We’re so glad you
        enjoyed it! Thank you for sharing, Adrienne! xo
        
        Reply
        
      

 12.  Elizabeth O Wise says
      
      July 11, 2021 at 5:57 pm
      
      I followed the recipe closely for the first time (with the exception of
      using honey in place of maple syrup) and it was delicious! My tofu was
      waaay too chewy for my taste though. I needed to go with the 20-25 minutes
      in the oven option.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 12, 2021 at 11:30 am
        
        Thanks for sharing your experience, Elizabeth! Glad to hear you enjoyed
        it overall! xo
        
        Reply
        
      

 13.  Tara says
      
      July 10, 2021 at 1:41 pm
      
      Can I bake the tofu ahead of time, and store it in the fridge? Or would it
      be better to marinate it, then fry in the sauce, then store it in the
      fridge? I want to use some tofu in a stir fry and some in a noodle soup
      over the next 2-3 days and wondered if I could do some of the steps ahead
      of time.
      Thank you!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 11, 2021 at 4:36 pm
        
        Hi Tara! If you are able to re-heat the tofu in pan we’d say it can be
        prepped ahead, but it is best fresh!
        
        Reply
        
      

 14.  Mindy says
      
      July 9, 2021 at 7:27 am
      
      This was excellent! My new default stir fry recipe. Nice to have a way to
      make tofu crispy without any additional oil.
      
      I needed to let the completed dish sit on the stove for 20 minutes after I
      made it (unplanned) so I threw some water in the wok on a low simmer.
      Quite a lot–maybe 1/4 of a cup. It reacted wonderfully with the cornstarch
      and made a thicker sauce.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 9, 2021 at 11:23 am
        
        Woohoo! Thanks for the lovely review and for sharing your tips, Mindy!
        We’re so glad you enjoyed! xo
        
        Reply
        
      

 15.  Paula says
      
      June 2, 2021 at 9:54 am
      
      This recipe is INCREDIBLE!! Mouth Watering. Perfect amount of sauce to
      boost the flavor of the vegetables with out drowning them out. I cut my
      vegetables like the images in photos on this site. Beautiful dish that
      looks impressive. Looking forward to trying this with different vegetables
      even though the fresh green beans and carrots will be hard to beat! Shared
      this with my son and his fiancee who wanted the recipe right away. Short
      of time? This would be good without the tofu and just vegetables. Stir
      frying the vegatables is very quick.
      Big fan of your recipes which are always right on target! Keep up the
      great cooking! Thanks for making me a better cook. XOXO
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 2, 2021 at 10:01 am
        
        We’re so glad you enjoy it, Paula! Thank you so much for your kind words
        and lovely review! xoxo
        
        Reply
        
      

 16.  Jordan says
      
      May 9, 2021 at 5:16 am
      
      I make this stir-fry every few months, I just love this dish. My only
      tweaks are 1 rounded Tbsp of brown sugar instead of 2; and I add broccoli
      to the dish. I just use frozen broccoli I chop down into smaller florets.
      I also don’t dice my carrot, I use the peeler to slice into strips.
      DELICIOUS!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        May 10, 2021 at 9:54 am
        
        We’re so glad you enjoy it, Jordan! Thanks so much for sharing! xo
        
        Reply
        
      

 17.  Christa says
      
      April 28, 2021 at 11:40 pm
      
      I really enjoyed the baked tofu! It was much better in my stir frys than
      when I just throw it in raw. I baked it for 25 minutes and let it rest for
      15 minutes and it was nicely chewy and absorbed the sauce well. I doubled
      the soy sauce and added chili paste, rice vinegar, and lemon to cut the
      saltiness. Good recipe to play with.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 29, 2021 at 9:14 am
        
        We’re so glad you enjoyed it, Christa! Thanks so much for sharing! xo
        
        Reply
        
      

 18.  Karen Erickson says
      
      April 11, 2021 at 8:24 pm
      
      Loved this recipe. I had medium tofu, so I’m sure firm would be better. I
      did add a little more soya & sesame to the final sauce.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 12, 2021 at 10:24 am
        
        We’re so glad you enjoyed it! Thanks for sharing, Karen! xo
        
        Reply
        
      
      * Bruce says
        
        April 20, 2021 at 12:12 pm
        
        Hi Dana!
        I made this tofu stir-fry the other night for my vegan daughter-in-law!
        She loved it and we did too!
        Decided to make it again for a friend who has been ill that does
        meatless from time to time. He comes from India and knows vegan and
        vegetarian foods quite well! I will be curious how he responds to it!
        Thank you for helping us like tofu!!!
        
        
        Reply
        
        * Support @ Minimalist Baker says
          
          April 20, 2021 at 3:26 pm
          
          Amazing! Thanks for the lovely review, Bruce. So glad to hear you all
          enjoyed! xo
          
          Reply
          
        
      

 19.  Nora Hammell says
      
      March 28, 2021 at 5:52 pm
      
      This did not work for us. The pre-baking of the tofu made it tough. Kind
      of hard on the outside. Tough edges. And it did not seem to absorb the
      sauce as I had hoped.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        March 29, 2021 at 5:32 pm
        
        Hi Nora – sorry you didn’t enjoy this! It sounds like you prefer softer
        tofu? In which case you can bake for less time so it doesn’t get crispy,
        OR you can try this method instead.
        
        Reply
        
      

 20.  Lori Jackson says
      
      February 14, 2021 at 6:57 pm
      
      This is an awesome recipe! I had to adjust it because my digestive system
      was off. So didn’t make sauce just used oil and low sodium Tamari. Used
      zucchini, mushrooms, instead of green beans and red pepper. Can’t wait
      until I’m feeling better and can make the original recipe!! My son, who is
      a vegetarian, is picky about his tofu. But loved it baked. It makes such a
      difference and really gives it texture and soaks up the juices. Thank you.
      I always love finding new ways to cook tofu!!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        February 17, 2021 at 10:49 am
        
        We’re so glad you both enjoyed it, Lori! We hope you feel better soon!
        xo
        
        Reply
        
      

 21.  Megan says
      
      January 19, 2021 at 5:52 pm
      
      This was the first time I cooked with tofu. This tastes freaking AMAZING!
      Highly recommend!!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 20, 2021 at 9:27 am
        
        Thanks so much for the lovely review, Megan. We are so glad you enjoyed
        it! Next time, would you mind leaving a rating with your review? It’s
        super helpful for us and other readers. Thanks so much! Xo
        
        Reply
        
      

 22.  Anna says
      
      January 3, 2021 at 4:42 pm
      
      This was great! Not a surprise though, as I have never made a Minimalist
      Baker dish that I didn’t love. I baked the tofu for 35 minutes and it was
      a tiny bit tough (I actually like it like that!). I also made my rice
      according to method one from the Brown Rice directions from Minimalist
      Baker – delicious and puffy. I will definitely make this recipe again!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 4, 2021 at 11:56 am
        
        Aw, we’re so glad you enjoy our recipes, Anna! Thanks so much for your
        kind words and lovely review! xo
        
        Reply
        
      

 23.  Sarah says
      
      December 5, 2020 at 10:13 am
      
      Hi! My oven is broken (ah!) can I cook the tofu in the frying pan? It’s my
      first time making this recipe!!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        December 7, 2020 at 9:26 am
        
        Yes, it will just be a different texture. See this recipe for guidance.
        
        Reply
        
      

 24.  Natasha says
      
      November 30, 2020 at 12:45 pm
      
      Hi! I’m in love with reading this little hack to get crispy perfect tofu.
      Question: if using “super firm” tofu (AKA, it’s pre-pressed and little to
      no water in the package), does that baking and rest time change at all?
      Thank you!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        December 1, 2020 at 10:00 am
        
        Hi Natasha, it may need slightly less baking, so we’d say just check on
        it maybe 5-10 minutes sooner. Hope that helps!
        
        Reply
        
      

 25.  Matt says
      
      November 15, 2020 at 3:19 pm
      
      I have been wanting to get into using tofu and I love the asian flavors!
      The sauce smells like that moment before you eat your sushi roll that’s
      been dipped in soy sauce and covered with a slice of ginger!
      
      I used Tamari cause I wanted to try it (which is just wheat-free soy
      sauce) and I also have been super into mushrooms lately, so I put some
      mushrooms with my carrots and green beans. I also put in probably about
      1.5x’s the ginger cause I can’t ever get enough of it.
      
      I highly agree with letting the tofu rest for like 20 minutes or so before
      starting to stir fry the vegetables. It really made the tofu firm up to
      exactly what I wanted. I served it with a side of white rice, and put a
      decent amount of chili sauce (sambal oelek) over the veggies when I’ve
      plated them for an extra kick.
      
      This is a new staple in my kitchen, and I’ve made it twice in 5 days. I
      resisted the urge to eat it all the second time around and I have two
      excellent dinners prepped for the microwave when I’m feeling nice and
      lazy! Thank you so much for this recipe!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        November 16, 2020 at 1:36 pm
        
        That’s great! Thanks for sharing, Matt!
        
        Reply
        
      

 26.  Sara says
      
      November 9, 2020 at 3:18 pm
      
      Great recipe! I added broccoli and doubled the sauce. I added chili garlic
      sauce at the end for a little kick of heat. Will make again! Thank you for
      the recipe!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        November 10, 2020 at 8:47 am
        
        We’re so glad you enjoyed it, Sara! Thanks so much for sharing!
        
        Reply
        
      

 27.  Miran says
      
      October 31, 2020 at 8:54 pm
      
      Love this recipe, the tofu was delicious and so was the sauce. Would make
      it again, will add more vegetables next time to bulk it out.
      
      
      Reply
      

 28.  Miriam Veffer says
      
      October 30, 2020 at 5:21 pm
      
      This has become a staple in our home!! We love it so much and the best
      part is that all 3 of my kids eat it too! Thank you for always coming out
      with the best recipes!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        November 2, 2020 at 9:04 am
        
        Yay! Thanks for sharing, Miriam!
        
        Reply
        
      

 29.  Linda Higdon says
      
      October 23, 2020 at 8:36 pm
      
      Okay, so I made this yumminess tonight for dinner. I loved it and so did
      my husband. The next time I would not use the maple syrup. For me it was a
      tad bit heavy, but otherwise talk about quick, simple and loved the tip on
      how to dry out the tofu. (My husband is not a tofu lover, so this recipe
      with a way to dry out and bake the tofu worked for him!)
      
      RATE THIS AN “A”
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 26, 2020 at 9:02 am
        
        Thanks for sharing, Linda! xo
        
        Reply
        
      

 30.  Frances Cowan says
      
      October 16, 2020 at 12:21 am
      
      Afraid it’s too salty for me even with a low sodium tamari.
      The tofu came out well. I used much more ginger & much less sugar
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 16, 2020 at 9:03 am
        
        Hi Frances, sorry to hear that! Feel free to scale back on the tamari
        next time or maybe try coconut aminos?
        
        Reply
        
      

 31.  Heather says
      
      October 14, 2020 at 7:07 pm
      
      I was making a Gordon Ramsey stir fry that included mushrooms, which I
      didn’t have; so, I substituted tofu, baked as you suggested. Wow! I’ve
      never baked tofu like that and what a huge difference it made to the
      finished dish. I served the stir fry over brown rice, and included your
      peanut sauce, (to which I added a teaspoon of sesame oil), serving it in a
      little jug at the table, along with chopped almonds and chopped green
      onions. What a delicious meal! From now on, I will always bake our tofu
      when adding it to stir fries. Thanks!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 15, 2020 at 9:11 am
        
        Right?! SO glad you enjoyed it, Heather! Thanks for sharing!
        
        Reply
        
      

 32.  Michelle says
      
      October 13, 2020 at 5:10 pm
      
      Im not very familiar with cooking with tofu & want to give your recipe a
      try. How long do you press the tofu for? I didn’t see the recipe for the
      peanut dipping sauce that’s you have in the photo. Pls send. Many thanks!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        October 14, 2020 at 8:38 am
        
        Hi Michelle, press for about 15-30 minutes. Hope that helps!
        
        Reply
        
      

 33.  Max says
      
      September 23, 2020 at 4:45 pm
      
      It was a tasty dish but I unfortunately used regular soy-sauce and it
      ended up being wayyyyy too salty or my girlfriend and I’s taste. But I
      will go to the store next time and pick up the low sodium soy sauce and I
      am positive that this will come out exactly how I want it. Thanks for
      giving me the motivation to start trying to make stir fry’s again.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        September 23, 2020 at 6:56 pm
        
        Sorry to hear it was too salty! Low sodium should help for next time.
        Let us know how it goes!
        
        Reply
        
      

 34.  Jo says
      
      September 22, 2020 at 6:42 am
      
      Hello, the dish looks delicious and I’d like to try making it. What is the
      oven temperature you used for baking tofu? Thanks.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        September 22, 2020 at 11:13 am
        
        Hi Jo, it’s 400 degrees Fahrenheit.
        
        Reply
        
      

 35.  Kathleen says
      
      September 13, 2020 at 9:14 am
      
      Had never baked / dried out the tofu before putting it in the stir fry.
      Yowza! Game changer! It really does get more of a meatier consistency this
      way. Thank you so much for this recipe!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        September 14, 2020 at 11:51 am
        
        Whoop! So glad you enjoyed it, Kathleen! xo
        
        Reply
        
      

 36.  R says
      
      August 25, 2020 at 10:13 am
      
      This was the first successful tofu dish I’ve ever made, which was
      incredibly exciting for me. Even my partner, who is convinced they hate
      tofu, loved it and ended up eating the leftovers.
      I substituted cauliflower rice for the rice and that was okay, but I think
      next time I will just add broccoli and keep the rice. For everything else,
      I just stuck to the recipe and I couldn’t be happier with how it turned
      out.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        August 25, 2020 at 11:31 am
        
        Whoop! We’re so glad you enjoyed it! Thanks so much for sharing! xo
        
        Reply
        
      

 37.  Kristin says
      
      July 24, 2020 at 8:30 pm
      
      This was so delicious! I switched it up a bit and sautéed the tofu with a
      little of the sauce separately and sautéed a chicken thigh in sauce
      separately as my husband is a meat eater, but it was wonderful! I usually
      don’t like the texture of the tofu but the oven and sitting out made it
      chewy and perfect and it soaked up all of that delicious sauce! Will
      definitely be making this again soon.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 27, 2020 at 9:49 am
        
        We’re so glad you enjoyed it, Kristin! Thanks so much for the lovely
        review! xo
        
        Reply
        
      

 38.  Kesia says
      
      July 16, 2020 at 5:47 pm
      
      Absolutely love this recipe. I’m commenting as I’m eating lol I added
      mushrooms and broccoli and it came out delicious! I attempted similar
      recipes and failed miserably. This recipe just brought back my confidence.
      Thank you so much!!!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 17, 2020 at 10:23 am
        
        Whoop! We’re so glad you enjoyed it, Kesia! Thanks so much for the
        lovely review!
        
        Reply
        
      

 39.  Nicolette says
      
      July 13, 2020 at 8:52 pm
      
      Thank you, from the bottom of my cold, millennial-ish heart, for writing
      the first recipe my partner has ever requested of me to repeat! haha
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 14, 2020 at 10:20 am
        
        Ha! We’re so glad it turned out well =) Thanks for sharing, Nicolette!
        
        Reply
        
        * Deb says
          
          July 26, 2020 at 9:08 pm
          
          Absolutely wonderful flavor!
          
          
          Reply
          
        
      

 40.  Tyson says
      
      July 5, 2020 at 2:37 pm
      
      This was really good! I took the suggestion from the note and cut the
      sugar down, and cheated and used a frozen pre-packaged stir fry.
      
      But the big deal here… I’ve tried stir-frying tofu a few times and never
      really liked the way it fell apart. Problem solved with the oven. Thank
      you!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 6, 2020 at 3:06 pm
        
        We’re so glad you enjoyed it, Tyson! Thanks for sharing!
        
        Reply
        
      

 41.  aamna says
      
      July 2, 2020 at 10:44 pm
      
      i made this and it was amazing!! my whole family loved the flavor as did
      i. one thing id say is to have the pan at med-low heat instead of med-high
      heat when you add the sauce. the cornstarch in the sauce stuck to the
      non-stick pan i was using lol. i think it’s bc the heat was too high! i
      used mushrooms and red bell pepper for my veggies and overall the dish was
      great. i’m gonna make this again for sure!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 3, 2020 at 2:01 pm
        
        Lovely! Thanks for sharing, Aamna!
        
        Reply
        
      
      * Ella says
        
        August 9, 2020 at 9:10 am
        
        I used the method of cooking the tofu, not the whole recipe. It came out
        PERFECT for our stirfry and honestly so easy. Next time I would slice
        the tofu into strips and not cubes.
        
        
        Reply
        
        * Support @ Minimalist Baker says
          
          August 10, 2020 at 1:41 pm
          
          Thanks for sharing, Ella! We’re so glad you enjoyed the tofu!
          
          Reply
          
        
      

 42.  Tariq says
      
      June 21, 2020 at 7:40 pm
      
      Really enjoyed this recipe, came out great and very easy to prepare!
      Thank you! 🙏🏼
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 22, 2020 at 2:29 pm
        
        We’re so glad you enjoyed it, Tariq! Thanks so much for sharing!
        
        Reply
        
      

 43.  Rachel says
      
      June 4, 2020 at 7:26 pm
      
      Loved this tofu technique! I cut the block into 3 rows on the shorter
      side, then turned and cut 4 rows on the longer side, then cut each
      resulting rectangle in half height-wise. (Does that make sense??) So I
      wound up with 24 cubes. Did 12 minutes in the oven, flipped them over, did
      another 10, then took them out and let them sit another hour til I was
      ready to make the stir fry. They had a nice hearty chewiness, but were
      still spongy enough to soak up the sauce. This is definitely my new go-to
      way to prep tofu, thanks!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 5, 2020 at 9:33 am
        
        We’re so glad you enjoyed it, Rachel! Thanks so much for sharing!
        
        Reply
        
      

 44.  Jeanie Donovan says
      
      June 3, 2020 at 12:20 pm
      
      Great recipe! Thank you so much for the wonderful explanation. I work for
      a Dr who loves this recipe and requests it so often, it’s written in the
      house notebook! It’s especially great for someone like me who has never
      cooked tofu! Now I’m a tofu stir fry 🌟 star Thanks to you!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 4, 2020 at 9:39 am
        
        Whoop! Thanks for sharing, Jeanie!
        
        Reply
        
      

 45.  Lisa says
      
      May 27, 2020 at 5:48 pm
      
      I’ve made many variations of tofu stir fry since my daughter gave up
      eating meat. This one was loved by all 5 members of my family. Thank you
      for a recipe I will keep on regular rotation!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        May 28, 2020 at 10:05 am
        
        Thanks so much for the lovely review, Lisa. We are so glad you enjoyed
        it! Next time, would you mind leaving a rating with your review? It’s
        super helpful for us and other readers. Thanks so much! Xo
        
        Reply
        
      

 46.  Shane says
      
      May 20, 2020 at 6:33 am
      
      This is one of my favourite recipes of all time! I make this at least once
      a week and it never fails. It’s incredibly easy to make and really
      versatile. I find that increasing the amount of sauce used by 50% and then
      adding-in broccoli makes it even more filling. As well, if you can find
      it, using any sort of sesame-infused tofu is absolutely perfect for this
      dish.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        May 20, 2020 at 10:08 am
        
        Whoop! Thanks so much for the lovely review, Shane!
        
        Reply
        
      

 47.  Kyle Hislip says
      
      May 5, 2020 at 8:17 am
      
      My wife said this was “Restaurant Quality” food, and she has pretty fine
      taste in eating. We served this on top of Farro and it was delicious. Came
      together pretty quickly too. Used Trader Joe’s extra firm tofu, but
      drained/cooked it per your recipe.
      
      We will be enjoying this again. Thanks for sharing this excellent recipe!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        May 5, 2020 at 10:30 am
        
        Whoop! We’re so glad she enjoyed it! Thanks for sharing!
        
        Reply
        
      

 48.  Gail says
      
      April 28, 2020 at 7:54 pm
      
      I always wondered how Asian restaurants got the tofu to have such a great
      taste and texture. Now I know. I’ve made this 4-5x, and it’s now a regular
      in the meal rotation. Thanks!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 29, 2020 at 10:43 am
        
        We’re so glad you enjoy it, Gail! Thanks so much for sharing!
        
        Reply
        
      

 49.  Celene says
      
      April 27, 2020 at 8:24 pm
      
      I did everything. Maybe a little less drying than you. Tofu came out hard
      and absorbed nothing.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 28, 2020 at 10:30 am
        
        Sorry to hear that, Celene! It sounds as if it cooked too long as it
        should not end up hard. Better luck with the next one!
        
        Reply
        
      

 50.  Ayla Goddard says
      
      April 27, 2020 at 2:24 pm
      
      This recipe will be my new go to! I used smoked tofu to give it that extra
      meat like flavour, a combination of green beans, asparagus, carrots and
      green capsicum. I also found adding some chinese spice, rice wine vinegar
      and chill flakes for extra zing and heat you would enjoy from Asian
      dishes. Thanks so much!
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        April 27, 2020 at 3:34 pm
        
        How great! thanks for sharing, Ayla! Next time would you mind adding a
        rating to your review? It’s super helpful to us and other readers! xo
        
        Reply
        
      
      * Ekaterina Tarasova says
        
        June 1, 2020 at 2:33 pm
        
        Stir-fried tofu and veggies is our basic receipt. But this time I
        decided to refresh the dish and make it your way. Baked the tofu about
        20 minutes and it turned into rubber and could not absorb the sauce. Not
        chewable, not eatable at all
        
        
        Reply
        
        * Dana @ Minimalist Baker says
          
          June 2, 2020 at 12:25 pm
          
          Hi there! Sorry to hear that. This method of baking before stir-frying
          is intended to give the tofu some texture and “chew” and if you prefer
          it to be soft I’d say skip this step. Or, you could bake for half the
          amount of time!
          
          Reply
          
        
      

 51.  Julie Moyes says
      
      April 21, 2020 at 6:29 pm
      
      Pretty delish…..loved the sauce. I found the tofu to be bit tough, but
      will give it another try. A keeper.
      
      
      Reply
      

 52.  Randyloves says
      
      April 18, 2020 at 4:52 pm
      
      Thank you! The food tasted amazing. I didn’t have ginger but substituted
      it for garlic and it still came out fantastic. Definitely bookmarking this
      one for the next lunch!
      
      
      Reply
      

 53.  Craig says
      
      April 8, 2020 at 3:10 am
      
      This was terrible, the tofu just went hard and dry and did not take on any
      of the sauce flavours. Marinating the tofu prior to frying works much
      better
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 8, 2020 at 10:52 am
        
        So sorry that was your experience, Craig! It sounds as if it cooked too
        long as it should not end up hard. Better luck with the next one!
        
        Reply
        
      

 54.  Will says
      
      April 1, 2020 at 8:38 am
      
      The only way me too will ever make tofu again from today onward! I dried
      out the tofu on a hand towel that I moved. I rotated the tofu to get dry
      bit of towel on top and bottom, weighted down, in a snug fitting
      container. Cubed the tofu, baked 30 minutes on a greaseproof paper lined
      baking sheet – no oil – perfectly light cubes, and crunchy as crisps!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        April 1, 2020 at 10:20 am
        
        Agreed! Glad you enjoyed it, too!
        
        Reply
        
      

 55.  clyde mailes says
      
      March 27, 2020 at 5:32 pm
      
      Super tasty but the 1 hour total time is a little misleading do to the
      rest time for the tofu. Also the the 2 times I made this the vegetables
      needed way more time then suggested.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        March 30, 2020 at 10:29 am
        
        Thanks for sharing your experience, Clyde! We’ll take a look at the
        recipe and see if modifications can be made.
        
        Reply
        
      

 56.  Ann says
      
      March 26, 2020 at 7:48 pm
      
      The only way I’ll do tofu cubes again! No more cornstarch, splattering oil
      and messy stovetop. Super easy and great texture. I used a foil-lined
      baking sheet with a generous coating of olive oil spray. I’ll admit I
      didn’t really follow the rest of the recipe for the stir fry but just
      winged it based on what was in my fridge – ‘inspired’ by the recipe would
      be fair to say. The method for the tofu would be great for grain bowls,
      noodle salads etc. Thank you for asking for ratings only ‘after you’ve
      made it’. I get so tired of discovering all the 5 star ratings are “mmm,
      looks good, must try this” from a bunch of other food bloggers.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        March 27, 2020 at 10:45 am
        
        So glad you enjoyed this method, Ann! Thanks so much for sharing!
        
        Reply
        
      

 57.  Margaret says
      
      March 26, 2020 at 10:56 am
      
      This works really well for crispy tofu! Here’s my lazier hack for getting
      meaty, chewy tofu that soaks up sauce (but this shortcut only works for
      tofu in sauce, not crispy tofu!)…
      
      When I open a pkg of tofu, I drain it and freeze half of the block. I
      never use a full block anyway. Then pop the frozen block into boiling
      water for approx 10 mins., before cutting up and using as normal in a
      sauce. Freezing causes the water inside the tofu to expand, creating
      crevices to soak up the sauce and create a chewier texture.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        March 27, 2020 at 9:58 am
        
        Great tip! Thanks for sharing, Margaret!
        
        Reply
        
      

 58.  Ani says
      
      March 2, 2020 at 4:38 pm
      
      I was at first apprehensive while making this but my GAWD was it
      delicious! So flavorful and that sauce! I will definitely add this to my
      normal rotation.
      
      
      Reply
      

 59.  CWlaz says
      
      February 10, 2020 at 2:44 pm
      
      Made this for our main meal today — cooked the tofu about 25 minutes,
      which was a nice solid texture. I think I will try 30-35 next time to see
      how it is just a little more crispy. We mixed in a multi-grain rice blend
      just before serving, and I will definitely make something similar, or
      maybe brown rice, in future, as that was a really good mix.
      Overall this was a very tasty meal, with nice mix of flavors and textures.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        February 10, 2020 at 2:51 pm
        
        Thanks for sharing! Glad you enjoyed it!
        
        Reply
        
      

 60.  Ken O'Quinn says
      
      February 10, 2020 at 12:09 pm
      
      Hi Dana,
      Thank you; I look forward to creating this delicious meal. When I saw that
      the recipe has 19 grams of fat, I wondered if there’s a way to reduce
      that. I realize that sesame oil or any kind of oil will increase the fat
      content of a recipe, but sometimes there are substitutes or other
      “work-arounds.”
      Thanks very much.
      Ken O’Quinn
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        February 10, 2020 at 2:39 pm
        
        Yes – you can likely use a seasoned cast iron or non-toxic nonstick pan
        and omit or reduce the oil for less fat!
        
        Reply
        
      

 61.  Alisha says
      
      February 4, 2020 at 1:41 pm
      
      I didn’t follow the whole recipe, just stopped by to grab the tofu
      technique! We love it. I sprinkled some cornstarch on top to make it
      crispy and baked the tofu for 30 min (forgot to turn, but it still turned
      out great). My tofu hating friend loved the texture, and I ended up using
      it in a broccoli lo mein stir fry. Coming back soon to try the full
      recipe!
      
      
      Reply
      

 62.  Brigette says
      
      February 3, 2020 at 1:11 pm
      
      Can you dry and cook the tofu the day prior and leave in the fridge for
      use the next day?
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        February 3, 2020 at 2:09 pm
        
        That’ll work!
        
        Reply
        
      
      * Virginia A Ebert says
        
        March 30, 2020 at 11:42 am
        
        I’m not thrilled about the amount if sugar in this dish. Have you had
        anyone try this dish without the sauce and just use other seasonings?
        Maybe garlic powder, onion powder or cayenne? I’m pretty easy going when
        it comes to flavoring so bland doesn’t bother me. I just don’t like a
        lot of sugar.
        
        Reply
        
      

 63.  Dyanarra says
      
      January 29, 2020 at 8:01 am
      
      I am eating this delicious recipe as I’m typing this. I substituted the
      soy sauce completely with coconut aminos from TJ (Trader Joe’s) and only a
      tbsp of the honey and brown sugar. It’s a little sweet despite the
      modifications but not too bad. I added some snow peas as well. The tofu is
      well coated with the sauce and taste yum! Thanks for sharing this recipe.
      Will definitely cook this again ?
      
      
      Reply
      

 64.  Ainsley Thor says
      
      January 28, 2020 at 8:52 am
      
      The tofu in this recipe still tasted like tofu. The sauce was good but
      didn’t penetrate the tofu so I will be marinating it next time.
      
      
      Reply
      
      * Ainsley Thor says
        
        January 28, 2020 at 8:53 am
        
        Also, I doubled the soy sauce and added water and the sauce turned out
        nicely.
        
        Reply
        
      
      * Support @ Minimalist Baker says
        
        January 28, 2020 at 11:52 am
        
        Thanks for the feedback, Ainsley! Let us know how it turns out with
        marinating. You may like this recipe which does involve marinating:
        https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/
        
        Reply
        
      

 65.  Emily says
      
      January 27, 2020 at 6:56 pm
      
      Perfect tofu, delicious sauce. Thank you for this!
      
      
      Reply
      

 66.  Cas Donovan says
      
      January 25, 2020 at 7:37 pm
      
      If I’m doubling this recipe, should i double the cornstarch in the sauce?
      It’s just serving as a thickener, right? Seems like I would not double it.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 27, 2020 at 10:49 am
        
        Hi Cas, we would still probably double it, but it might still work with
        the same amount!
        
        Reply
        
      

 67.  Gaynor says
      
      January 23, 2020 at 6:11 pm
      
      So delicious!! Agreed, best tofu we have tasted! Easy and super yum! ??
      
      
      Reply
      

 68.  Kelly says
      
      January 18, 2020 at 9:11 am
      
      I definitely wouldn’t cook the sauce for 3-5 minutes. Following your
      instructions it let off a huge cloud of steam, bubbled, and then hardened
      into little gelatinous globs.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 20, 2020 at 1:14 pm
        
        Thanks for sharing! Adjust as needed depending on appearance of sauce.
        It can fluctuate greatly depending on freshness of peanut butter and
        other ingredients.
        
        Reply
        
        * Ann says
          
          March 23, 2020 at 8:50 am
          
          Peanut butter? Is there supposed to be peanut butter in the recipe?
          
          Reply
          
          * Dana @ Minimalist Baker says
            
            March 23, 2020 at 3:43 pm
            
            Nope! I was confusing it with another recipe.
            
            Reply
            
          
        
      

 69.  Kara says
      
      January 16, 2020 at 12:25 pm
      
      Officially love tofu after making this recipe! I dialed down the sweetness
      and only used 1 tablespoon of maple syrup and 1 tablespoon of brown sugar.
      I added more veggies and sauteed everything in sesame oil with a bit of
      hot chili oil — jalapeno, yellow onion, yellow and red pepper. Since I
      added more veggies, I used 1/2 cup tamari instead of 1/4 cup. Served it
      over brown basmati rice/quinoa blend with green onions and sesame seeds to
      garnish.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 17, 2020 at 10:15 am
        
        We’re so glad you enjoyed it, Kara! Thanks so much for the lovely
        review!
        
        Reply
        
      

 70.  Patty says
      
      January 14, 2020 at 1:40 pm
      
      I tried out this recipe for the tofu last night and have to say that it
      turned out quite tough and rubbery. I love all of your recipes thus far
      but this one , I don’t know. Maybe you could give me some advise as to why
      it may have turned out this way.
      Thanks
      Patty
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 14, 2020 at 5:12 pm
        
        Hi Patty, sorry to hear that was your experience! We’ve had a couple
        people who don’t like it so tough (which we honestly kind of like). So
        next time, we’d recommend baking it for just 20-25 minutes then adding
        it directly to the sauce. That should yield a much more tender result!
        
        Reply
        
      

 71.  Zed says
      
      January 9, 2020 at 2:48 am
      
      The tofu in this recipe is ah-mazing!! We eat it frequently in different
      recipes and it has never turned out this meaty. We marinated it a bit in
      some soy sauce, siracha, and a bit of fish sauce before cooking and served
      it over udon noodles. Even the kiddos ate it – including one picky
      toddler.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 9, 2020 at 10:30 am
        
        Whoop! We’re so glad everyone enjoyed it, Zed! Thanks for sharing!
        
        Reply
        
      

 72.  Emily says
      
      January 6, 2020 at 7:46 pm
      
      Tofu came out perfectly. Sauce is amazing. Used an Asian stir fry veggie
      mix: broccoli, snap peas, water crest, carrot. Delicious, thank you!
      
      
      Reply
      

 73.  Meri says
      
      January 5, 2020 at 10:19 am
      
      I love this sauce! I roughly made about double with whatever I had
      including some rice wine vinegar and some sirracha. The tofu consistency
      was very untofuy and quite meat like but perhaps marinading it before
      baking would increase the flavour throughout it? It was delightful
      nonetheless and the veggies were incredible just like our favourite take
      out joint. Thank you so much for this recipe it broke in our new wok
      perfectly!! ?
      
      
      Reply
      

 74.  Patricia Muir says
      
      January 4, 2020 at 6:44 pm
      
      I do not like sesame oil. Is there an alternative that can be used?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 6, 2020 at 11:14 am
        
        We haven’t tried it, but avocado oil or another neutral-flavored oil
        might work. It might not be quite as flavorful though. Let us know if
        you give it a try!
        
        Reply
        
        * Sarah says
          
          January 15, 2020 at 7:53 pm
          
          I’ve made it with avocado oil and it was great. Fantastic recipe!
          
          Reply
          
          * Support @ Minimalist Baker says
            
            January 16, 2020 at 10:49 am
            
            Thanks for sharing, Sarah!
            
            Reply
            
          
        
      

 75.  Keily Fulton says
      
      December 12, 2019 at 12:04 am
      
      Made this tonight and it was a hit! My husband is doing oil-free plant
      based so I left out the oil. I cooked and sautéed the veggies in the
      sauce. Next time I will double the sauce and cut the cornstarch in half
      since I had to keep adding water bc it got too thick. Any tip on making
      the tofu a little more flavorful? It kinda tastes like chicken without
      salt. Even with the sauce, it just seems flavorless. I also left out the
      recommended reading time of 45 mins after taking it out of the oven.
      Didn’t seem to take away from the crunchiness. I do recommend using
      parchment paper if you don’t use oil, mine got stuck but I was able to
      scrape it off the baking sheet, just took rime. Delicious overall, hope to
      make it again soon!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        December 12, 2019 at 10:34 am
        
        Hi Keily, Thanks for sharing your experience! Hmm, without the oil, it
        is harder to make it flavorful. But perhaps refer to this post:
        https://minimalistbaker.com/how-to-make-tofu-taste-good/
        
        Reply
        
      
      * Alisha says
        
        February 4, 2020 at 1:45 pm
        
        When I make oil free recipes, I like to switch out the oil with a sodium
        free vegetable broth. If you aren’t vegan/vegetarian, you could also use
        chicken broth. I do this for all of my healthier sauteeing and roasting!
        Sometimes I even do half oil and half broth for extra flavor. Turns out
        wonderfully.
        
        Reply
        
      

 76.  Tiffany says
      
      December 4, 2019 at 10:39 am
      
      Forgot to rate with my below comment :)
      
      
      Reply
      

 77.  Tiffany says
      
      December 3, 2019 at 7:47 pm
      
      This is my all time favorite tofu recipe. Whenever I hear someone say that
      they don’t like the consistency or taste of tofu, I send them this link.
      The sauce is also amazing.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        December 4, 2019 at 10:26 am
        
        Thanks so much for the lovely review and for passing along this recipe
        to others, Tiffany. We are so glad you enjoy it! Next time, would you
        mind leaving a rating with your review? It’s super helpful for us and
        other readers. Thanks so much! Xo
        
        Reply
        
      

 78.  Laura says
      
      December 3, 2019 at 11:47 am
      
      Super yum! I love the baked tofu. I’ve always fried it before, but I think
      I prefer it baked, and it was really easy to do. My husband and I are
      saucy people, so I doubled the sauce and I don’t regret it. :)
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        December 4, 2019 at 10:05 am
        
        We’re so glad you enjoyed it, Laura! Thanks so much for the lovely
        review!
        
        Reply
        
      

 79.  Mary Nolan says
      
      November 29, 2019 at 4:08 pm
      
      I must be the only person on earth that hated the tofu !! The sauce and
      stir fry was wonderful!!
      
      
      Reply
      

 80.  Angela says
      
      November 15, 2019 at 7:47 pm
      
      Oh my gosh amazing, amazing, aMAZING. It literally tastes like Panda
      Express, I love your recipes so much. I usually always have all the
      ingredients and they don’t require that much effort. I made your peanut
      sauce recipe and used it as a topping and it made it even better. Love
      your page so much.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        November 18, 2019 at 9:53 am
        
        Thanks so much for your kind words and lovely review, Angela. We are so
        glad you enjoy our recipes! Next time, would you mind leaving a rating
        with your review? It’s super helpful for us and other readers. Thanks so
        much! Xo
        
        Reply
        
      

 81.  Murb says
      
      October 24, 2019 at 3:05 pm
      
      Just started on a plant based diet and I’m quite a fussy eater so spent a
      lot of time looking for dishes that look appealing and came across this
      one. Literally the first time I have tried tofu or eaten this healthy and
      it was amazing thank you so much!
      
      I read the other comments about the sauce but it was perfect I wonder if
      others who thought it was too sweet didn’t use enough soy sauce?
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 24, 2019 at 3:33 pm
        
        Wonderful! If you thought it was too sweet I’d simply cut back on the
        sugar!
        
        Reply
        
        * Anna says
          
          November 8, 2019 at 5:37 pm
          
          Appreciate the tip of drying and baking tofu before stir frying it.
          Thanks!
          
          Reply
          
        
      

 82.  Judith says
      
      October 22, 2019 at 10:25 am
      
      We only have a solar oven and it’s cloudy sometimes. Could I use a
      dehydrator instead to dry it out a bit? I have been making some bad tofu
      and I feel like this recipe is a good solution.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 22, 2019 at 10:51 am
        
        I think that would work well! Let us know how it goes, Judith.
        
        Reply
        
      

 83.  Linda Harris says
      
      October 21, 2019 at 8:50 pm
      
      The flavors on this dish are good, but only after I salted the tofu. The
      tofu would have benefitted from some flavors added prior to baking
      (perhaps some of the sauce?). Also, the sauce quickly thickened, really
      too much; so I added a small amount of water a few times to give a little
      more sauce and to allow the vegetables to continue tenderizing just a bit.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 22, 2019 at 11:04 am
        
        Linda, thanks for sharing. The sauce can get quite thick which largely
        depends on the type of peanut butter you’re using. Thinning with water
        is fine!
        
        Reply
        
        * Dominic McClarey says
          
          October 24, 2019 at 2:26 am
          
          Hi Dana, um, peanut butter?
          
          Reply
          
          * Dana @ Minimalist Baker says
            
            October 24, 2019 at 1:35 pm
            
            Ah, sorry for the confusion! Waw confusing it with another recipe!
            Adding a little water here is good to thin as needed!
            
            Reply
            
          
        
        * An says
          
          October 24, 2019 at 1:26 pm
          
          Sorry, I’m a little confused…where in the recipe is the peanut butter?
          How much are you supposed to use?
          -An
          
          Reply
          
          * Dana @ Minimalist Baker says
            
            October 24, 2019 at 1:34 pm
            
            Ah! My bad. I was confusing it with our peanut tofu. Nevermind!
            
            Reply
            
          
        
      

 84.  Kylen says
      
      October 8, 2019 at 6:08 pm
      
      This is one of my all time favorite recipes and I’ve made it more times
      than I can count, so I wanted to share a couple of things I’ve found that
      make the recipe work a little better for me.
      
      1) Cut the amont of cornstarch in half! This might just be a me issue, but
      every time I made the sauce with the written amount of corn starch, it
      ended up clumpy and unappetizing looking. It still tasted great, but it
      wasn’t very pretty. Cutting the amount of cornstarch in half makes a
      beautiful, thick sauce without clumps.
      2) Pull the veggies off the heat when you add the sauce and stir quickly –
      mine always thickens in about 10 seconds. I toss the tofu in and serve
      immediately.
      3) I’ve noticed no difference in the tofu if you let it rest after baking
      or not. I normally pull it out, immediately start cooking the veggies, and
      toss all the tofu in immediately after the veggies are done!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 8, 2019 at 7:23 pm
        
        So helpful! Thanks for sharing, Kylen!
        
        Reply
        
      

 85.  Alyssa says
      
      September 22, 2019 at 12:50 pm
      
      I am really excited to make this! But I was wondering, is it possible to
      use coconut aminos instead of soy sauce? Thanks!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        September 23, 2019 at 8:47 am
        
        Hi Alyssa, that should work! You may need to play around with the amount
        a little as soy sauce tends to be stronger. Let us know how it goes!
        
        Reply
        
      

 86.  Merry says
      
      September 17, 2019 at 9:03 pm
      
      This recipe has become one of our almost weekly staples (making it again
      tonight)! I throw in whatever veg I have on hand – carrots/beans/sugar
      snap peas/capsicum/asparagus etc – and it turns out DELICIOUS every time.
      I actually got told off for making it too many times……its just too good!
      I often don’t let the tofu sit out, as I am usually pressed for time, and
      I serve over rice or noodles.
      
      I’m fairly liberal with my soy sauce and salt, so it probably balances out
      the sweetness of the sauce.
      Thank you for always sharing such awesome recipes. You have expanded my
      culinary range hugely over the last few years!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        September 18, 2019 at 8:47 am
        
        Thank you so much for your kind words and lovely review, Merry! We are
        so glad you enjoy our recipes! Next time, would you mind leaving a
        rating with your review? It’s super helpful for us and other readers.
        Thanks so much! Xo
        
        Reply
        
      

 87.  Erika says
      
      August 1, 2019 at 8:01 pm
      
      This was disgustingly sickeningly sweet! I even reduced both the brown
      sugar and the syrup and it was still awful. The tofu was reasonably good,
      I would probably try that method again but the sauce made me want to throw
      the whole thing out. Definitely not a recipe I will make again.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        August 2, 2019 at 2:44 pm
        
        Hi Erika, Sorry to hear this wasn’t for you! We have added a note to
        reduce the sweetener for those who don’t like things as sweet. Better
        luck next time!
        
        Reply
        
      

 88.  Sylvia says
      
      August 1, 2019 at 5:03 am
      
      Hi Dana!
      Thanks for sharing your recipe. It looks irresistible! Unfortunately, when
      I cooked it according to instructions earlier, the tofu was really hard
      and chewy (I ate it anyway, because I don’t like wasting food ;-)) I have
      to add, that I’m writing from Germany, so perhaps there is something
      different about our tofu?! Perhaps it needs less time in the oven? I so
      like your idea of baking it, so that it gets porous and soaks up the sauce
      in the stir-fry later. I’ve been wondering about the consistency of your
      tofu when it comes out of the oven? Is it very hard, too?
      Thanks!! Sylvia
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        August 2, 2019 at 3:17 pm
        
        I’d say you should just cook yours for a little less time! I prefer that
        chewiness (vs soft texture). But cook for less time for a more tender
        tofu!
        
        Reply
        
      

 89.  Julia says
      
      July 26, 2019 at 12:06 pm
      
      I’m a little wary of turning on the oven when it’s hot out. Can this be
      made on the stove top?
      Thanks!
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 26, 2019 at 4:27 pm
        
        Try this one instead as it’s much quicker. You still use the oven but
        only briefly.
        
        Reply
        
      

 90.  Tricia says
      
      July 24, 2019 at 10:34 pm
      
      Hi. This recipe looks great! I haven’t made this yet but I have a couple
      of questions. Firstly, with the temperature of the oven, does it matter if
      it is fan assisted or not? Secondly, would you ever marinate the tofu in
      the sauce before cooking? I do this when I am doing a beef stir fry, so
      was wondering if this would also work with the tofu. Thanks in advance,
      Tricia
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 25, 2019 at 10:16 am
        
        It doesn’t need to be fan assisted / convection. I have a tofu recipe
        that’s marinated before cooking in our print cookbook, however I find
        that it never gets as crispy as this method!
        
        Reply
        
      

 91.  Sal says
      
      July 22, 2019 at 2:00 pm
      
      Just made this! Lots of substitutions. I had carrots, mushrooms and
      zucchini, so used those! Also cut out the 2nd sweetener (agave/ maple
      syrup/ honey) altogether and cut the cornstarch in half. Also, I had
      little time so didn’t let the tofu sit 45 min, more like 20. Thank you!
      Will make this again, with onion, sesame seeds and the green beans too!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 22, 2019 at 2:58 pm
        
        Thanks for sharing, Sal!
        
        Reply
        
      

 92.  Meghan says
      
      July 10, 2019 at 5:58 pm
      
      The sauce was so easy to make and the tofu was perfectly firm. I didn’t
      have any fresh ginger so I used ground ginger and still thought it tasted
      great. Is this the best substitute or should I do something different?
      Also if okay do have a good amount I should use in place of fresh ginger?
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 11, 2019 at 9:34 am
        
        Hi Meghan, fresh ginger will definitely provide more flavor. If you can
        find fresh ginger, we would definitely recommend giving it a try! Fresh
        ginger can also be frozen and then grated- it won’t be quite as pungent,
        but will likely yield better results than dried. Hope that helps!
        
        Reply
        
      

 93.  Adam says
      
      July 3, 2019 at 3:49 pm
      
      It looks really yummy. My only problem was after adding the sauce mixture
      to the vegetables, the sauce thickened way too quickly into a paste-like
      substance.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        July 5, 2019 at 8:20 am
        
        Hi Adam, it should thicken, but if it thickened too much, you may want
        to try less cornstarch next time. Hope that helps!
        
        Reply
        
      

 94.  Melody says
      
      July 1, 2019 at 4:01 am
      
      I appreciated the simple recipe as a young adult trying to learn how to
      cook for myself. I ended up using broccoli and carrots, and put in the
      sauce too early. It was all evaporating and I was like, “Oh Heavens
      Almighty”, so I poured in some orange juice, soy sauce, and turned down
      the dang heat. As to say, even after the fiasco and my own creative
      liberties, it was still a great recipe, and pretty flexible if you
      apparently don’t know how to read like me.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 1, 2019 at 6:41 am
        
        haha, thanks Melody!
        
        Reply
        
      

 95.  Carole says
      
      June 24, 2019 at 5:26 pm
      
      I made this tonight. I didn’t have green beans so I used snow peas, red
      peppers, red cabbage and green onions. I cut the sugar in half and added
      child garlic sauce for a bit of zing. I served it with rice vermicelli
      noodles. It’s a keeper.
      
      
      Reply
      

 96.  Carole says
      
      June 24, 2019 at 5:23 pm
      
      I made this tonight. I didn’t have green beans so I used snow peas, red
      peppers and green onions. I cut the sugar in half and added child garlic
      sauce for a bit of zing. I served it with rice vermicelli noodles. It’s a
      keeper.
      
      
      Reply
      

 97.  Liz says
      
      June 24, 2019 at 4:03 pm
      
      Hyped to make this tomorrow. Btw, is there a way to make the sauce
      sugar-free, to ensure my diabetic family member can have the dish as well?
      Thanks in advance!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 25, 2019 at 7:15 am
        
        Hi Liz, unfortunately sweetener is pretty important for balancing the
        flavors in this dish!
        
        Reply
        
        * Liz says
          
          June 25, 2019 at 8:21 am
          
          I see, thanks for the info!
          
          Reply
          
        
      

 98.  Ann says
      
      June 24, 2019 at 8:29 am
      
      Wow I just made this recipe but with tiny changes. I had a cabbage so
      added some shredded cabbage and almonds to the stir fry. I added a glut og
      sweet chilli to the sauce. What was great was how firm and crunchy the
      tofu was and stayed in the sauce. Left overs for tomorrow can’t wait.
      Thankyou.
      
      
      Reply
      

 99.  Ann Bonner says
      
      June 24, 2019 at 1:15 am
      
      Am drying tofu as I write. The re pie looks amazing. I once had tofu in
      the Chinese quarter in London many years ago and have tried to replicate
      the taste unsuccessfully ever since. I think this may be the closest. Get
      back to you later. Thanks. Love all your recipes
      
      Reply
      

 100. Leesa In Beaverton, OR says
      
      June 23, 2019 at 6:45 pm
      
      One word! DELICIOUS!!!!! A hit with everyone! Going into regular rotation!
      Especially during CSA season! All those fresh veggies! Made with snow peas
      fr M week one of CSA!!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 24, 2019 at 8:49 am
        
        Thanks so much for the lovely review, Leesa. We are so glad you enjoyed
        it! Next time, would you mind leaving a rating with your review? It’s
        super helpful for us and other readers. Thanks so much! xo
        
        Reply
        
        * Leesa says
          
          June 24, 2019 at 12:01 pm
          
          Oops! I missed that! Definitely a 5star rating for me!
          
          
          Reply
          
        
      

 101. Irene says
      
      May 22, 2019 at 10:26 am
      
      Wondering if the tofu can be marinated after drying, or will that just
      make it soft again.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        May 23, 2019 at 10:30 am
        
        It makes it soft again – I’d recommend following the recipe as
        instructed. OR, if you’re OK with the tofu being a bit more tender go
        for it!
        
        Reply
        
      

 102. sha says
      
      May 15, 2019 at 11:39 am
      
      This was absolutely so delicious! I’m vegetarian and am always looking for
      yummy ways to get the correct nutrients. Yummy and fun. Please try!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        May 15, 2019 at 11:53 am
        
        Lovely – thanks for sharing!
        
        Reply
        
      

 103. Faith says
      
      April 30, 2019 at 5:47 am
      
      This recipe is fantastic! I have made it several times and we love it. I
      am wondering if it would work to bake and dry out a large quantity of tofu
      in the beginning of the week then store in fridge for later use?
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 30, 2019 at 9:13 am
        
        We haven’t tried it, but think that should work! If you give it a try,
        we would love to hear how it goes!
        
        Reply
        
        * Faith says
          
          May 2, 2019 at 1:43 pm
          
          I tried it this week and it was a big success! I had made the original
          stir fry recipe earlier in the week (with different veggies, but same
          idea) and baked up some extra tofu to save for another quick meal. I
          only did the tofu for 20 minutes this time, and on the first night I
          felt like I maybe wished I had cooked it longer. But today I took the
          extra tofu and threw it in a pan with some sesame oil then added some
          bottled thai peanut sauce and it cooked up beautifully! I think the
          key was that there was plenty of room in the pan today for the tofu to
          crisp up, whereas when I made the stir fry the other night my pan was
          pretty crowded. Anyway, I definitely am pleased with the results and
          will do it again in the future!
          
          Reply
          
          * Dana @ Minimalist Baker says
            
            May 4, 2019 at 10:05 am
            
            Thanks for sharing, Faith!
            
            Reply
            
          
          * Stephanie says
            
            January 28, 2020 at 12:40 am
            
            So did you dry out the tofu in advance for that second night? Since
            the drying takes some time I want to dry it today and use it for
            dinner tomorrow. I have 2 little ones that make cooking an obstacle
            course! Lol
            
            Reply
            
          
        
      

 104. Jenelle says
      
      April 29, 2019 at 3:19 pm
      
      I’m always hesitant trying tofu recipes because me and tofu just don’t get
      along apparently. Anyway, I’m happy to say that my meal tasted amazing! I
      used one spoon of sugar and 1/8 cup soy sauce diluted with 1/8 water (just
      for sodium intake purposes) and it still tasted great.
      
      Highly recommend recipe!
      
      
      Reply
      

 105. Leighanne says
      
      April 26, 2019 at 3:13 am
      
      Thank you! My Celiac / Vegetarian son loved this recipe. It’s a keeper!
      
      
      Reply
      

 106. Jen says
      
      April 18, 2019 at 6:54 am
      
      This is delicious! One of our go-to meals now. My 3 year old boys LOVE it
      and that makes mama happy! One thing I do is i cut the sugar amount in
      half because it was too sweet for me. I have a major sweet tooth but for
      some reason the sugar in this seemed too much. Otherwise this is amazing.
      I never cooked tofu this way before and honestly this is a game changer! I
      will never cook tofu another way. Thank you!!
      
      
      Reply
      

 107. Joan Hinchcliffe says
      
      April 12, 2019 at 9:34 am
      
      Delicious. Easy to make. Thank you for sharing.
      
      
      Reply
      

 108. Madison says
      
      April 9, 2019 at 10:50 am
      
      Okay I did something terribly wrong.. everything was going great and when
      I went to add the sauce to the veggies.. it instantly clumped. Like huge
      big black clumps instead of a sauce like texture. Nobody else seems to
      have this issue so it’s definitely something I did… :/
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 9, 2019 at 12:30 pm
        
        Hi Madison, it sounds like maybe the cornstarch didn’t whisk in well. We
        didn’t have this issue when testing, but some ideas would be to either
        omit the cornstarch if your sauce is already thick or to stir the
        cornstarch into just 1 Tbsp of soy sauce and then add to the remaining
        sauce ingredients. Hope that helps!
        
        Reply
        
      

 109. Marie says
      
      April 3, 2019 at 3:16 pm
      
      My kids and I love this recipe so I keep coming back to it. Right now I’m
      making the tofu for tomorrow so after making this maybe 50 times, I’m back
      to leave a review. :-) I make this in parts (mostly in advance) so it’s
      easy to pull together on a school night. I blanch the veggies we like most
      (broccoli and carrots) and also make the tofu and sauce in advance. Then,
      the only part I have to “make” day of is the udon noodles we eat with it.
      The noodles take 10 minutes so it’s a super easy meal if you’re just a
      little bit prepared. Thanks for the delicious recipe!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 3, 2019 at 3:56 pm
        
        Great idea, Marie! Thanks so much for sharing!
        
        Reply
        
      

 110. Zoey says
      
      March 27, 2019 at 4:08 pm
      
      After trying SO MANY tofu recipes (frying, baking with cornstarch…etc) I’m
      so glad I found this one! I made the recipe as written (plus a tiny bit of
      soy sauce for flavor while baking), and I’ve never had crispier tofu! This
      has become a go-to tofu cooking method. Thanks!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        March 28, 2019 at 9:52 am
        
        So glad you enjoyed this recipe, Zoey! Thanks for the lovely review! xo
        
        Reply
        
      

 111. Kirsten says
      
      March 22, 2019 at 7:50 pm
      
      This was so easy and tasty! I added it to the “Noodleless pad thai” (but I
      added noodles too. :)
      
      
      Reply
      

 112. Lucy says
      
      March 2, 2019 at 6:05 pm
      
      Well, my tofu stirfry was a disaster. I dried it out per instructions, set
      the oven for 400 degrees, the tofu came out of the oven after 30 minutes
      looking golden brown and beautiful. Unfortunately, when I started to eat
      the sensation was like eating a rubber duck! The tofu actually squeaked
      when I stuck my fork into it! Don’t know where I went wrong. I can’t
      comment on the sauce…I bought a cooking sauce off the shelf…another
      mistake!
      
      Reply
      
      * Don Martin says
        
        March 29, 2019 at 2:47 pm
        
        There are different types of tofu – some have greater moisture content
        than others. I usually buy Nutrisoy brand which doesn’t need all the
        fuss with drying/baking/etc.
        
        Reply
        
      

 113. Tracie says
      
      February 25, 2019 at 2:51 pm
      
      I live in San Antonio and haven’t even eaten at Green Vegetarian Cuisine!
      Thank you for the suggestion. I will have to try it <3
      
      Reply
      

 114. Kat says
      
      February 13, 2019 at 8:52 pm
      
      Your sauce was exactly what I was looking for! I added some chili garlic
      sauce for some spice.
      Thank you so much!!
      
      
      Reply
      

 115. Julie says
      
      February 11, 2019 at 4:10 am
      
      Restaurant tofu has always been so mysteriously delicious to me – I made
      this recipe last night and it was wonderful! The tofu prep instructions
      are a game changer, it turned out beautifully and I can’t wait to use this
      technique more! Thank you!
      
      
      Reply
      

 116. Kara says
      
      January 12, 2019 at 11:46 pm
      
      I made this baking the tofu 25 minutes, and that seemed about perfect for
      my 1″+ish cubes. Some gave the feedback it was too tough for them, so I
      thought I might write and share my experience. Mine came out golden brown
      with a nice shell, but tender inside.
      
      I also left the sweeteners out of the sauce completely, which was good
      flavor wise. The sauce was a bit saltier and thicker than I would have
      preferred, so next time I am going to use less of it and maybe try with a
      bit less cornstarch. I used low sodium gluten free tamari. I have to
      imagine what you need in the sauce varies with the veggies you use and
      resulting moisture; I’m imagining that’s where I got off the recipe as I
      used my own veggies.
      
      Love the tofu part of the recipe in particular; felt it left me with a
      technique I can use again and again. I’m wondering if anyone has tried
      marinating the tofu in this recipe before or after baking and how that
      went. I was happy with the tofu as is, but if I was going to serve to less
      tofu-friendly folk I might have wanted it more flavorful on the interior.
      
      
      Reply
      

 117. Rhonda says
      
      December 23, 2018 at 9:34 am
      
      I live in San Antonio,TX and go to Green as often as I can! Love their
      food! A couple other places to try are Vegeria (vegan), dog father (if you
      like hot dogs, vegan) and Tong’s Thai. Mamacita’s Mexican has vegetarian
      options and Indian Oven has great vegetarian food! Most of the
      vegetarian/vegan places are located close to downtown, but you can find
      others spread out all over the city. Little by little vegetarians and
      vegans are demanding somewhere to eat in a city that used to not be
      friendly to us. Google for more great places! Just FYI:)
      
      Reply
      

 118. Mika says
      
      November 21, 2018 at 9:28 pm
      
      Tha K you for posting his amazing recipe. I wanted to make a yummy tofu
      stir fry for my husband and came across this recipe. It came out
      wonderfully! I did make a small change as I wanted it to be more saucy, I
      added Sriracha and oyster sauce to the sauce mix. It was delicious and my
      hubby loved ♥ thank’s a ton,
      
      
      Reply
      

 119. gill ryder says
      
      November 13, 2018 at 8:25 am
      
      This recipe was great, love your blog! xx
      
      
      Reply
      

 120. Vanessa says
      
      November 8, 2018 at 8:21 pm
      
      How would o make this a little more spicy?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        November 9, 2018 at 5:50 am
        
        Another reader added spicy chili garlic paste for some heat!
        
        Reply
        
        * Vanessa says
          
          November 9, 2018 at 6:37 am
          
          Awesome! I’ll try that for next time. Thank you!
          
          Reply
          
        
      

 121. Vanessa says
      
      November 8, 2018 at 8:16 pm
      
      I loved this recipe! Cooked the tofu for 20 min and it was a perfect
      consistency! I’m going to make this more often!
      
      
      Reply
      

 122. Krystal says
      
      August 7, 2018 at 9:14 am
      
      I have made many recipes from your blog and cookbook and LOVED them all.
      This was quite disappointing, though. I love tofu. And I love stir-fry/
      Asian inspired dishes, but this was not a hit with my family. We all
      thought the sauce was way to sweet and lacking in flavor. The texture of
      the tofu was nice, but quite time intensive.
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        August 7, 2018 at 6:34 pm
        
        Sorry to hear this one didn’t hit it out of the park for you, Krystal!
        Better luck next time :)
        
        Reply
        
      

 123. Vanessa says
      
      July 17, 2018 at 9:37 am
      
      Hello! Regarding the nutrition info, where are all the carbs and sugar
      coming from? Is it the sauce? Also, jusr for clarification, is the
      nutrition info for one serving or two?
      
      Thanks so much! :D
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 3:44 pm
        
        Hi Vanessa, the nutrition info is for 1 of 2 servings and yes, the
        primary source is the sugar in the sauce, but a small amount from
        carrots and green beans. Hope that helps!
        
        Reply
        
      

 124. Juli Martin says
      
      July 14, 2018 at 2:22 pm
      
      This was the first recipe I have made with tofu and loved it! I think my
      pan was too hot when I added the sauce as it solidified pretty quickly and
      clumped. It was still good. Loved the flavours and the tofu texture. I
      will definitely make this again and use the sauce for other dishes too!
      
      
      Reply
      

 125. Marilyn says
      
      June 26, 2018 at 6:33 pm
      
      I made this for dinner and loved it! I almost followed the recipe but
      added in garlic and basil. Absolutely delicious!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        June 27, 2018 at 11:06 am
        
        Yay! We’re glad to hear it, Marilyn!
        
        Reply
        
      

 126. Mary says
      
      May 24, 2018 at 8:33 pm
      
      This was incredible!!! Thank you so much for this amazing recipe.
      Absolutely delicious- I could not stop eating it!
      
      
      Reply
      

 127. Ann says
      
      May 8, 2018 at 9:39 am
      
      Thank you, thank you, THANK YOU!
      
      I have looked for years for a way to cook tofu. Your instructions are
      amazing. I haven’t even made the stir fry yet, but tasting the tofu
      straight out of the oven, I am overwhelmed. I know that I can now get the
      taste, look and feel that I have been looking for with my recipes!!!!!!
      
      It is so good, I could even imagine just dipping it in a sauce and skip
      the stir fry. Can’t wait to try more recipes from your site.
      
      Thank you again!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        May 8, 2018 at 8:12 pm
        
        We’re so glad to hear you enjoyed the stir-fry, Ann! Thanks for sharing!
        :D
        
        Reply
        
      

 128. Estee says
      
      April 22, 2018 at 11:33 am
      
      Amazing! I used an assortment of other veggies to make it heartier like
      green pepper, zucchini, green onions and mushrooms and it was fantastic.
      This is for sure in my top tofu recipes thanks!
      
      
      Reply
      

 129. Alyssa says
      
      March 8, 2018 at 9:51 pm
      
      Made this but added extra veggies. It is a delicious and simple recipe!
      Tofu tip was awesome!
      
      
      Reply
      

 130. Lauren says
      
      February 6, 2018 at 9:23 pm
      
      Love this meal and I’d make it again – thanks!
      
      
      Reply
      

 131. Carole Weiszer says
      
      February 2, 2018 at 11:42 am
      
      This is so great to know how to get a meat consistency. We loved it !
      
      Thanks so much for your help!
      Carole
      
      
      Reply
      

 132. Yvonne says
      
      January 25, 2018 at 2:36 pm
      
      Not to printer friendly if I can’t print from my iPhone or iPad. The print
      preview just comes up blank. Some sites are like this and some are not. I
      wish I knew why.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 26, 2018 at 6:49 pm
        
        Hi Yvonne!
        
        We have noticed a small bug with ipads and we’ve been waiting on an
        update from apple. That said, that’s been a couple months and they
        haven’t rolled out that fix yet. We’re working on an alternative option,
        but it’s likely a few weeks out as well. All that to say something
        should be fixed in the near future! The print function should work on a
        computer if you have access to that.
        
        Reply
        
        * Yvonne says
          
          January 27, 2018 at 8:43 am
          
          Thank you so much! Can’t understand why on my ipad allows me to print
          recipes from other sites. Some sites give you the alternative to
          switch to Safari, and when I do sometimes printing works and sometimes
          it doesn’t. Just so glad you’re looking into it
          
          Reply
          
        
      
      * Jen says
        
        March 22, 2019 at 3:57 pm
        
        This. Is. FANTASTIC!! My THREE year old twins are obsessed!! Granted
        they are pretty good eaters to begin with but I was skeptical with tofu
        since usually it ends up too soft when I cook it. But this was a hit!
        This is the absolute best way to cook tofu. Though I do have to say that
        when I first cooked it, it was too sweet for my liking (and I have a
        major sweet tooth) so the next time I cooked it, I halved the sugar and
        it was perfection. I vary the veggies with whatever I have on hand; snow
        peas, snap peas, broccoli, etc. I also top the finished product with
        sesame seeds. Delicious! Definitely one of our fav recipes that has made
        its way into our regular rotation. I had to double the recipe this week
        because I wanted to ensure leftovers!! Thanks for this simple but
        amazing recipe!
        
        
        Reply
        
      

 133. Erica Bailey says
      
      January 24, 2018 at 6:46 pm
      
      I made this tonight for dinner to use up all the veggies in my fridge
      (carrots, leeks, purple cabbage, green onions) and it was delicious! This
      will definitely be my go-to stir fry sauce from now on!!
      
      
      Reply
      
      * Erica Bailey says
        
        January 24, 2018 at 6:47 pm
        
        Also forgot to mention that the tofu part is genius. SO much better than
        having wet flavorless sponge cubes!
        
        Reply
        
      

 134. David says
      
      January 21, 2018 at 8:30 pm
      
      I’ve just started cooking with tofu. I tried your recipe tonight. My
      stir-fry went from so-so to so-good.
      Thank you .
      
      
      Reply
      

 135. Elizabeth says
      
      November 13, 2017 at 5:42 pm
      
      Very tasty though I agree it’s a bit sweet (not a problem in my house). I
      love the idea of baking the tofu though I think I over did mine a bit as
      it was a little too chewy. Both my husband and 2 year old ate it up and we
      had no leftovers. I didn’t have green beans or carrots so I substituted
      broccoli which I steamed before cooking the peppers. I also added
      mushrooms. Overall super easy and really tasty made with ingredients I had
      on hand.
      
      
      Reply
      

 136. Sabina says
      
      October 20, 2017 at 8:12 pm
      
      Thanks so much for the inspo.
      
      
      Reply
      

 137. Shenna says
      
      September 26, 2017 at 3:52 pm
      
      The sauce for this stir fry is so good even my super duper picky daughter
      liked it. Thank you!
      
      
      Reply
      

 138. Lauren says
      
      August 31, 2017 at 8:32 pm
      
      Mm so good! Just made this. Excellent to make when there’s “nothing to
      eat” at home; aka need to go to the grocery. Just used some mixed frozen
      veggies as I didn’t have any fresh. Turned out wonderfully with flavor
      from seasame oil. Added sesame seeds to garnish!
      
      Reply
      

 139. ben says
      
      August 31, 2017 at 11:52 am
      
      Yummy but needs a big hit of acid to finish in my opinion and I also put
      loads of coriander (cilantro) to finish. Lime and herbs really brightened
      it up
      
      
      Reply
      

 140. Brittany says
      
      August 21, 2017 at 5:24 pm
      
      I made this tonight and the flavors were amazing! But to be honest i did
      not like the tofu in this recipe very much i think it would have been
      better without it. But still a great recipe. Thanks!
      
      
      Reply
      

 141. Emily says
      
      August 7, 2017 at 7:08 am
      
      This was delicious!! My husband & I aren’t vegan or even vegetarian, but
      we’re trying to eat less meat. A friend recommended this blog and it’s
      excellent. I hadn’t made much tofu before and it came out very well
      according to the instructions (I may have overcooked it slightly since I
      cut the pieces a little smaller than I was supposed to, but I’d rather
      have extra firm than soft mushy tofu). I added green beans, carrots and
      red pepper, and the sauce was incredibly tasty – I think it can be a go-to
      base to experiment with adding other veggies too. Served over Jasmati rice
      and it was very filling! I’ll definitely be making this again soon.
      
      
      Reply
      

 142. Josie says
      
      July 17, 2017 at 3:01 pm
      
      I am new to cooking tofu (and new to my plant-based diet – which I am
      loving) and found this preparation of tofu to be a little tough and
      flavorless. Needs a marinade, maybe before the baking.
      
      Reply
      

 143. Sarah Williams says
      
      July 10, 2017 at 6:31 pm
      
      This was my first time making tofu and it was AWESOME! I didn’t have fresh
      ginger so I used carmelized ginger from the spice rack and cut the sugar
      in half. I also added some anise spice for additional flavor, and ended up
      adding more soy sauce just to coat the extra veggies I put in.
      
      Excited to have a tofu recipe for meatless Mondays that the whole family
      will eat!
      
      
      Reply
      

 144. Lindsey says
      
      July 9, 2017 at 7:35 pm
      
      This was my first recipe that I made from your site and, I am not
      disappointed at all! Full of great flavor and very filling! Everything
      turned out great! ( well, I cut the tofu too thin and that was a little
      unfortunate but, next time it will be perfect!) I also add a little
      edamame because I was craving it! Turned out to be a nice addition! Thanks
      so much for the recipes and pretty food porn pictures! You guys are great!
      Keep up the good work! -Lindsey :D
      
      
      Reply
      

 145. Casey says
      
      July 5, 2017 at 3:06 pm
      
      I love all of the recipes I’ve tried from your site! Thank you! You make
      transitioning to a WFPB diet much easier!
      
      
      Reply
      

 146. Leah says
      
      July 1, 2017 at 9:11 pm
      
      I am so glad I found this tip on baking the tofu before adding it to my
      stir fry. The texture and flavor came out great.
      
      
      Reply
      

 147. Kim says
      
      June 29, 2017 at 7:18 pm
      
      Thank you for this recipe. I am not familiar with tofu cooking, but have
      also tasted some delicious meals dining out and wondered how they do it. I
      made it tonight exactly as recipe states. I dried the tofu for about 30
      minutes in paper towels before baking for 25 min. I sat it out to dry for
      an additional 30-45 min while preparing the veggies and the sauce for the
      stir fry. I was really pleased with the way the tofu took up the flavor of
      the sauce. I also liked the plain baked tofu better than raw. I will look
      to using the drying method for other dishes too.
      
      
      Reply
      

 148. Amy says
      
      June 13, 2017 at 11:43 am
      
      Hi Dana,
      
      Thanks for a wonderful recipe. I tried your baked tofu and they came out
      perfectly.
      Can’t wait to try other tofu recipes on your site!!
      
      Reply
      

 149. Hailey says
      
      April 26, 2017 at 6:22 pm
      
      This was the first time making tofu like this. The last time I used it was
      in a Cooking Light recipe for chocolate pudding. The problem was the tofu
      was expired but I used it, because I didn’t know it was expired. It was
      obviously disgusting. So I was pretty scared to make it again. I
      unfortunately didn’t like it prepared this way, it was too tough, chewy,
      and dry and didn’t resemble the texture of meat at all. I will keep trying
      with other recipes because I’m determined to like tofu.
      
      
      Reply
      

 150. John stump says
      
      April 25, 2017 at 3:15 pm
      
      wow, I love Making tofu with your recipe. I make a 3 bean chili, cook the
      tofu, then put it in my chili. The texture is great. I’m hoping to find a
      good way to make tofu burgers. store bought veggie burgers give me the
      jitters. Thanks. john
      
      
      Reply
      

 151. Corinne Washik says
      
      April 25, 2017 at 4:25 am
      
      I made this and everyone loved it, including my carnivore husband! I
      sauteed some garlic and added some crushed red pepper. Also used frozen
      mixed vegetables, and added a little water to the sauce to thin it. Just
      delicious! I will make it again!
      
      
      Reply
      

 152. Josie says
      
      April 24, 2017 at 3:55 pm
      
      Thanks for publishing this recipe! My husband said it was the best tofu
      he’s ever had, he really enjoyed the texture. I sautéed bok choy ,
      mushrooms and red pepper. I did use a bottled stir fry sauce from kikkoman
      ( very low sodium)
      
      
      Reply
      

 153. Cris says
      
      April 11, 2017 at 9:52 am
      
      I’m making it now! And I actually live close to Green in San Antonio. I
      will have to try the stir fry. And if you make it back here, try the vegan
      or vegetarian nachos. Tex Mex food is big here, and I am still saying
      their vegan nachos are good!
      
      Reply
      

 154. Sarah K. says
      
      April 8, 2017 at 2:49 pm
      
      Thank you so much for sharing this recipe! Honestly, I am an unexperienced
      cook and have never cooked tofu before, so this was my first time! I have
      fallen so in love! This recipe is so simple, easy, and delicious!
      
      
      Reply
      

 155. eyelessgame says
      
      April 1, 2017 at 5:42 pm
      
      I’ve wanted a way to make tofu in this “restaurant” style – dried and
      shrunken not-quite-crispy outside, still tender inside, and soaking up the
      sauce flavor as you promised – and this simple recipe worked perfectly! My
      fifteen-year-old son pronounced it to be better than the Mapo Tofu we get
      locally from Rose Garden, which was high praise. I included both
      sliced-in-half baby carrots and a dozen sweet baby peppers (the bag from
      Costco) along with green beans; next time I’ll probably also throw in some
      mushrooms, and double the tofu.
      
      The sauce immediately became a thick crusty paste in the pan and I had to
      dump in extra soy sauce quickly to thin it enough, but that rescued it. It
      was tasty, though as more or less expected, our family prefers our tofu
      sauces with more salt and garlic, and less sweet. But I’m ecstatic to have
      a quick and easy way to prepare tofu this way, and a bit of fiddling with
      the sauce ingredients should get it exactly how we like it. Thanks!!!
      
      
      Reply
      

 156. Laura V says
      
      March 13, 2017 at 12:00 pm
      
      tHANK YOU !! I too was determined to like tofu. I had tried it before and
      if I drowned it in peanut
      sauce it was – well it was ok. Your method makes it delicious in its own
      and with a sauce. Thanks again.
      
      
      Reply
      

 157. Julie says
      
      March 8, 2017 at 5:01 am
      
      I made this last night for dinner and it was a hit. My two little girls
      have never been big fans of tofu but they loved this recipe. Thank you!
      
      
      Reply
      

 158. Ranjana says
      
      March 4, 2017 at 6:30 pm
      
      My aunt just taught me an ingenious tip in the kitchen. Freeze your
      ginger! That way, not only does it not go bad as quickly, but it’s a
      breeze to grate. I watched her grating some ginger she pulled out of her
      freezer and it grated like parmesan cheese.
      
      Reply
      

 159. Jess says
      
      February 12, 2017 at 1:03 pm
      
      First, I want to say thank you! My husband has been adamantly opposed to
      becoming vegan for many years (he’s part time vegetarian, I’m full time
      vegetarian) but your website has changed the game! We are both now part
      time vegans. Thank you!
      
      This is one of our go to recipes. The tofu preparation has been life
      changing, as well as, the method of cooking brown rice (12 cups water, one
      cup rice). I have never enjoyed tofu or brown rice as much in my life as I
      do now.
      
      Since I’ve made this recipe so many times, and enjoyed it so many times, I
      finally got the nerve up to leave a review, and to let you know about a
      few things that I modified that others might enjoy. I started thinking
      maybe it could be a tiny bit less sweet, so I only added 2 TBS of maple
      syrup and 1 TBS of brown sugar. Then, I thought it could maybe use a kick,
      so I added about a 1/4 tsp of dried chili pepper flakes. I think it’s a
      good modification, and not a big one, if you like a little less sweet with
      a kick.
      
      Thank you so much for this great blog! I share it with everyone :)
      
      Reply
      

 160. Amy says
      
      January 31, 2017 at 4:52 am
      
      Should I wrap the tofu in a paper towel, or something more like a
      kitchen/hand towel?
      thanks!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        January 31, 2017 at 6:31 pm
        
        Hi! You can set it in the fridge, wrapped in a towel with something
        heavy on top for up to 24 hours!
        
        Reply
        
      
      * eyelessgame says
        
        April 1, 2017 at 5:44 pm
        
        I actually used a pair of washcloths – folded one in half, set the block
        of tofu in the middle and folded the ends up, then folded the other
        washcloth in half, laid it crossways on the top, and folded it over the
        sides to the bottom, then pressed it as indicated. Flipped it over after
        10 minutes.
        
        Reply
        
      

 161. Deirdre says
      
      January 24, 2017 at 6:10 pm
      
      This was SO good. You should have seen the look on my husband’s face when
      I told him I was making a tofu stir fry for dinner. Not excited. At all.
      He ended up having two servings! I loved it too. I used veggies I had on
      hand like broccoli, green pepper and peas. I also added water chestnuts. I
      followed Dana’s directions for the tofu which really turned out well, and
      the sauce was scrumptious. I’m looking forward to trying other recipes :-)
      
      
      Reply
      

 162. Angela says
      
      January 7, 2017 at 8:59 am
      
      Can you dry and bake it and then refrigerate to use in stir Fry’s
      throughout the week? Or does it have to be immediately?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 3:54 pm
        
        That would work!
        
        Reply
        
      

 163. Daniel Martinez says
      
      January 4, 2017 at 11:36 am
      
      Just made this yesterday. My picky kids gobbled it down. What an amazing
      recipe and the baked tofu was amazing! Seriously. I recommend this recipe!
      
      
      Reply
      

 164. Kim says
      
      December 20, 2016 at 9:50 am
      
      Hi,
      I used this baked tofu recipe and I felt like there was a slight fishy
      take when it came out of the oven. Any idea? It could of just been me that
      day. :) I ate some before I put in a sauce. I also flipped more than once
      so all sides were brown I think it was too much because it was tough. I am
      definitely going to try again with my black pepper stir fry recipe this
      week.
      Love your recipes
      Thank you
      Kim
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        December 21, 2016 at 11:26 am
        
        Hmm, weird! Maybe your tofu wasn’t fresh? Or you got a brand that isn’t
        good to beginw ith?
        
        Reply
        
      

 165. Jamie says
      
      December 18, 2016 at 3:45 pm
      
      This recipe is delicious! The tofu baking techniue is spot on. This
      technique gives the tofu a chewy texture but not overly so. The sauce
      makes it! Delicious and thanks for posting it. I’ve made it at least 5x.
      It is a bit salty (but I didn’t have low sodium soy sauce) and I may
      consider using 1/2 the cornstarch because I prefer a thinner sauce.
      
      
      Reply
      

 166. Deepa says
      
      December 12, 2016 at 9:21 am
      
      We love this recipe in our home – thank you for sharing! What is the sauce
      pictured in a bowl with this lovely dish?
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        December 12, 2016 at 9:39 am
        
        Peanut sauce!
        
        Reply
        
      

 167. Michelle says
      
      December 12, 2016 at 1:44 am
      
      Can’t comment on the recipe itself, but I just tried preparing tofu in the
      oven like this and it was FANTASTIC. Mind you, I’ve been vegetarian for
      three years and have never liked tofu. This was so good that I ate it
      PLAIN. I have about half leftover, so I’ll probably try the stir-fry
      tomorrow. I have a feeling this is going to become a staple in my diet.
      Thanks so much for sharing!
      
      
      Reply
      

 168. Will says
      
      December 2, 2016 at 7:39 pm
      
      This was great! I’m trying not to eat meat and have made some pretty crap
      tofu recipes recently. This is a great method of prepping tofu, I’ll
      definitely use it elsewhere. I added extra green beans and carrots and
      used a bit less sauce and it seemed like a good proportion.
      
      
      Reply
      

 169. Monika says
      
      November 10, 2016 at 3:14 pm
      
      Oh yeah, I also throw sesame seeds into my tofu. Would love to find an
      equally great tofu & eggplant recipe.
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 3:56 pm
        
        Hi Monika, we’d suggest this recipe:
        https://minimalistbaker.com/sesame-eggplant-almond-butter-tofu-bowls/
        
        Reply
        
      

 170. Monika says
      
      November 10, 2016 at 3:11 pm
      
      I made my first ever tofu recipe and this was the one. OMG!!! I’ve made it
      at least 10 times and absolutely love it!!! I’ve shared it with co-workers
      and they can’t believe it’s TOFU. I did add Quinoa and it is the best ever
      recipe. Tomorrow I’m making it again and can’t wait! Thank
      you so much for this recipe!!!
      
      
      Reply
      

 171. Mad says
      
      November 3, 2016 at 1:01 pm
      
      I used this recipe as a base for a really delicious seitan stir-fry, and
      figured I would share my modifications because it’s seriously great. I
      tried the original recipe you posted here, but I think using seitan gives
      it a bit more interesting texture, plus it takes a ton of time off this
      dish since you don’t need to press or bake the seitan — just throw it into
      the pan with a little oil and brown it a bit. As for the sauce, I made a
      couple modifications that I think really enhanced the flavor: I reduced
      the sugar and oil by half since I wanted something that wasn’t quite so
      sweet, and added garlic, red pepper/chili oil, and a touch of vinegar for
      flavor.
      
      So here’s my version of the stir-fry.
      
      Servings: 2-3,
      Prep: 5-10 minutes
      Cook time: 25 minutes
      
      * 1 package seitan (I personally prefer cubed, but it doesn’t really
      matter)
      * 2 cups snow or snap peas
      * 1 large carrot or red bell pepper
      * 1 tbsp sesame oil
      * 1-2 tsp sesame seeds (for garnish)
      * 1-2 cups cooked white rice (optional)
      
      For the sauce:
      * 1/4 cup soy sauce
      * 1 Tbsp fresh grated ginger
      * 1 Tbsp organic brown sugar
      * 1 Tbsp maple syrup
      * 1/2 Tbsp cornstarch or cornflour (I usually use the latter, since I have
      a ton and am trying to use it up)
      * 1 or 2 cloves garlic, minced
      * 1 tsp rice wine vinegar
      * 1-2 tsp red pepper flakes or chili oil
      * 2/3 to 1 tsp sesame oil (optional)
      
      1. Slice the carrots and/or pepper. If serving with rice, start that
      cooking now.
      2. Remove seitan from package and drain. Heat 0.5 tbsp sesame oil in
      skillet on med-high heat, and saute seitan until browned on all sides.
      Remove from pan and set aside.
      3. While seitan is browning, combine all ingredients for the sauce and
      stir
      4. Add vegetables to the skillet and another 0.5 tbsp oil if needed. Cook
      until slightly soft but still firm, stirring often.
      5. Add the browned seitan and sauce mixture to the skillet with the
      vegetables, and cook for 2-3 minutes until sauce thickens
      6. Serve alone or over rice, and sprinkle sesame seeds onto dish as
      garnish
      
      
      Reply
      

 172. Pats says
      
      October 27, 2016 at 11:00 am
      
      I think I am sensitive to soy sauce (raging headaches after eating it in
      anything other than minute quantities) but this recipe was sooooo
      delicious that it was almost worth it! I made it a second time, but
      completely eliminated the soy sauce and added a couple of tablespoons of
      vinegar instead (maybe more) and a good squirt of tomato puree. So it
      became more of a sweet and sour. Oh my… it is now a firm favourite of
      mine. I really like the idea of baking the tofu first; it massively
      improves the texture. Don’t forget to use baking parchment though, as it
      welds itself to non stick baking trays, as I once found out!
      
      Reply
      
      * Vickie says
        
        January 8, 2017 at 3:16 pm
        
        Pats, I love using Coconut Aminos in place of soy sauce. It’s yummy, the
        ingredients are: organic coconut tree sap, and sea salt. I don’t think
        it’s as salty as soy sauce, and has a sweetness though only contains 1
        gram sugar/tsp. I get it on vitacost. com. Just wanted to share!
        
        
        Reply
        
      

 173. Cathy says
      
      October 15, 2016 at 3:36 pm
      
      Hi Dana-
      
      I have made this several times. I really like what you do with the tofu. I
      do fine however, that this tastes salty, and I do use low sodium tamari.
      Solutions or suggestions as to what I may be doing wrong?
      
      Thanks,
      Cathy
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 3:58 pm
        
        Hi Cathy, we would suggest either reducing the amount of soy sauce next
        time or perhaps trying coconut aminos?
        
        Reply
        
      

 174. Donn says
      
      September 24, 2016 at 12:48 am
      
      Anyone have alternative time/temperature instructions for fan-forced
      ovens? We have a fan-forced oven so set the temperature at 190°C instead
      of 205. The tofu cubes were pretty much completely desiccated. Though they
      were indeed very meat-like, I was expecting a less chewy texture. Not sure
      how much to reduce the temperature and/or the time.
      
      
      Reply
      

 175. sadie says
      
      September 13, 2016 at 9:32 pm
      
      Wow. This sounds great on the texture-enhancement front. But…that’s a ton
      of sugar. Oy. Have you had any luck with less sugar but just as tasty? I
      can and will, of course, play around with it, but wanted to ask to see if
      you’ve experimented since creating this recipe. Many thanks!!! :)
      
      Reply
      
      * Support @ Minimalist Baker says
        
        September 14, 2016 at 12:18 pm
        
        Hi Sadie, feel free to reduce the sugar in this recipe if you think it’s
        too much! Jessica in an earlier comment had said she would cut the sugar
        down to a 1/3 and another reader had substituted coconut sugar and had
        great results!
        
        Reply
        
      

 176. Siiri says
      
      September 13, 2016 at 6:44 pm
      
      I made this tonight and it was so delicious. I used Trader Joes super firm
      tofu and it is very dry. I did wrap it in paper towels before baking.
      However, I only let it sit for 10 minutes and it was really great! Thank
      you for another terrific recipe!
      
      
      Reply
      

 177. Stephanie Arce says
      
      September 8, 2016 at 2:13 pm
      
      I didn’t try the recipe but I did try the tofu prep and I have to say that
      the tofu tasted delicious! My vegetarian boyfriend was very impressed
      considering he has been trying to find a way to make tofu taste better.
      Thank you for this post!
      
      
      Reply
      

 178. Mat says
      
      August 31, 2016 at 4:38 pm
      
      We had this tonight and it was really good. Super easy and crazy cheap,
      once you have the essentials. I pan fried the tofu in coconut oil, rather
      than bake. It was crispy and good. The sauce was great, even my 2 1/2 year
      old ate it! Will definitely make again.
      
      
      Reply
      

 179. Dee | Green Smoothie Gourmet says
      
      August 8, 2016 at 2:37 pm
      
      This recipe is exactly what I was looking for Dana! Thank you! I will
      watch to dry my tofu more.
      Dee xx.
      
      
      Reply
      

 180. Dani says
      
      August 2, 2016 at 10:24 pm
      
      This was DElicious as usual. My boyfriend and son ate it up almost
      unawares that there was tofu except that I told them but it didn’t slow
      them down. Must have again soon!
      
      
      Reply
      

 181. yessy says
      
      July 27, 2016 at 4:49 pm
      
      Never been a tofu fan, and i come from an asian household where even sweet
      drinks are made with tofu, that said, used this recipe to get over my tofu
      fear and it was incredible. I did make an addition or two to the sauce
      recipe, I added a liberal amount of garlic, about two tsp’s worth and the
      zest of an organic navel orange… ginger and orange just works so well
      together, anyways, super delicious!
      
      
      Reply
      

 182. Joanne says
      
      July 23, 2016 at 10:56 am
      
      Hi, I am new to tofu.
      Can I press and cook this tofu as suggested and save some for a second
      day?
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 23, 2016 at 11:25 am
        
        Yes! It is best when fresh though. I would even recommend pressing and
        then saving to cook for the following day.
        
        Reply
        
      

 183. Jessica says
      
      July 19, 2016 at 10:44 am
      
      This was a tasty dish. Next time, I’ll cut the sugar down significantly,
      probably to 1/3 of what the recipe calls for. It was much too sweet for my
      liking. Also, I needed to add about 1/4 cup of water to the pan after I
      added the sauce because of how thick it got. It basically was a bundle of
      coagulated gel aso well as sauce stuck on the pan. Just a little touch of
      water made it the perfect consistency.
      
      Reply
      

 184. Venus says
      
      July 17, 2016 at 9:38 pm
      
      Made this for dinner tonight and loved it! Thank you ~
      
      
      Reply
      

 185. Ann says
      
      July 2, 2016 at 10:24 am
      
      Accidentally left my tofu under a book all night so it was ummmm well
      pressed. I ended up frying it versus baking. Was afraid the tofu would get
      too tough. I added a little powdered ginger as I have had a weird aversion
      to ginger lately after buying some horrible squeeze bottle crap because
      the grocery store stopped carrying the organic chopped version (for when I
      am too lazy to chop it myself). Ugh it was awful and I can’t even believe
      people buy it. Anyway – added a little OJ and vinegar – next time will use
      less soy sauce – just not a fan. That’s an aversion story for another day.
      
      Turned out great! I love the simple sauce. In the past we have pressed the
      tofu and then coated with corn starch or gf flour and then fried in grape
      seed or olive oil and used a ginger/orange sauce recipe and that is
      excellent as well. But this is nice for something different. Esp if you
      don’t feel like frying it. I have baked it before using this recipe – it
      was a little tough but I am almost positive I forgot it was in the oven:-/
      
      
      Reply
      

 186. Aneesha says
      
      June 8, 2016 at 4:23 pm
      
      Sauce was way too sweet for my liking. However, I made the sauce and added
      it to stir fry veggies rather then tofu. It was so sweet that It felt
      weird in my throat. Very average sauce.
      
      
      Reply
      

 187. Deborah says
      
      May 15, 2016 at 6:50 pm
      
      Finally, I made tofu that is absolutely de!icious! Thank you for this
      fabulous recipe.
      
      
      Reply
      

 188. Christina says
      
      May 14, 2016 at 8:28 pm
      
      I usually don’t comment on recipes, but this was honestly the best vegan
      stir fry I’ve come across. c:
      
      Even though I didn’t have green beans, using red & yellow peppers along
      with carrots and a bit of finely chopped green onion created a lovely
      flavor. The sauce wasn’t too sweet, and I love that I didn’t need any
      additional salt. Definitely going to be preparing my tofu this way in the
      future as well. The texture was great.
      
      This’ll definitely be one of my go to dinners for a busy week!
      
      
      Reply
      

 189. Carolyn says
      
      May 14, 2016 at 6:36 pm
      
      I made this tonight and it was great! It was quick, easy, and satisfying.
      I added a generous squirt of sriracha, a few cloves of garlic, some more
      veggies, and omitted the agave. Thanks for sharing!
      
      
      Reply
      

 190. dana.rahe.richards@gmail.com says
      
      April 27, 2016 at 4:43 pm
      
      So yummy!! Tonight is the second time I’m making it with broccoli. Adding
      some crushed red pepper to make it spicy. Delish! Thanks again Dana!
      
      
      Reply
      

 191. Bonnie says
      
      April 20, 2016 at 3:58 pm
      
      My daughter and I enjoy tofu but my husband can’t stand it. Always says it
      has no flavor and is mushy. Made this tonight and was given the go ahead
      to make again as he enjoyed this very much. I did use onions, red peppers,
      carrots, and broccoli for our veggies. Next time I might add some red
      pepper flakes for a hint of spice. Thank you
      
      
      Reply
      

 192. Alayney says
      
      April 19, 2016 at 5:32 pm
      
      I just made this and it was fabulous! The sauce tastes very authentic. I
      didn’t have green beans — used broccoli, carrots AND red pepper — ALL
      organic! Before serving I sprinkled peanuts and cayenne pepper. This is a
      keeper! So pleased!
      
      
      Reply
      

 193. Whitney says
      
      April 15, 2016 at 3:14 pm
      
      I tried this recipe for the first time tonight to cook dinner for my
      family.. Turned out very well. I added some chopped green onion to it.
      Also, found that it needed a little more soy sauce.. I added just a tiny
      bit too taste. And served over wild rice.. I give this a ? and a A+..
      
      
      Reply
      

 194. Carol says
      
      March 29, 2016 at 4:52 pm
      
      Can you use frozen vegetables in this dish . Thanks Carol M
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:03 pm
        
        Sure!
        
        Reply
        
      

 195. Daphne Salang says
      
      March 24, 2016 at 4:10 pm
      
      Well so I tried to make this. I over cooked the tofu. It was rubbery in
      the middle crispy on the outside. It had great flavor all around. I did
      add some leftovers from my stir fry the other day. I added half a head of
      cabbage, water chestnuts, and celery.
      
      
      Reply
      

 196. Sonya says
      
      March 22, 2016 at 8:40 pm
      
      Thank you so much for sharing this recipe, Dana! I loved how the tofu
      turned out, great texture. And the sauce was delicious! I will definitely
      make this again:) And I have a question – does marinating tofu help with
      more flavour absorption or is there not much of a difference?
      
      
      Reply
      

 197. Lani says
      
      March 22, 2016 at 9:42 am
      
      Oh god, thanks! Finally, this is the first asian recipe I tried which
      doesn’t taste like crap.
      I also added some sesame seeds, chili flakes and fresh lemon juice, it was
      awesome! And perfectly for that, I just were in an asian market 2 days ago
      and got “real” tofu – there’s such a big difference to the tofu they sell
      in normal markets, so soft and soaky.
      
      
      Reply
      

 198. Paty says
      
      March 20, 2016 at 3:22 pm
      
      Excellent recipe! The sauce is simply amazing! Better than many Asian
      restaurants!!
      
      
      Reply
      

 199. Dean says
      
      March 19, 2016 at 2:38 pm
      
      Ive been making this consistently now for a few months. So good. Just a
      few personal changes. I stir fry the tofu after baking it, it gives it an
      amazing texture. I throw Jalapenos in the fry to give it an extra kick.
      Then at the end when you add in the sauce, i also add a bunch of cut up
      fresh basil leaves. Gives the sauce an amazing complexity. Thanks for the
      recipe!
      
      
      Reply
      

 200. Jen says
      
      March 18, 2016 at 3:57 pm
      
      Your sauce is delicious! The only thing I added was a touch of red wine
      vinegar. Obviously this can be left out; it’s just something I’m used to.
      But I warmed up your waive just to try, and it was wonderful, as is.
      
      
      Reply
      

 201. CookingforBello says
      
      March 16, 2016 at 2:25 pm
      
      Thrilled to find this ToFutorial! Thank you for sharing the trick to tasty
      ToFu
      
      
      Reply
      

 202. Abby says
      
      March 15, 2016 at 12:39 pm
      
      Hi! This is sort of a random question, but what kind of baking sheet do
      you use?
      
      Reply
      
      * Carly Syms says
        
        March 15, 2016 at 5:44 pm
        
        Hi Abby! Dana has a post that you can find here that details everything
        in her kitchen!
        
        Reply
        
      

 203. Lee Ann says
      
      March 13, 2016 at 11:58 am
      
      Yum, I just used the sauce for another dish in my slow cooker, portabella
      with peppers and onions and this sauce, I can hardly wait! I used a second
      container for rice in the cooker at the same time. I know it will be
      delish because I made this recipe as is before as part of the 30 day menu.
      
      
      Reply
      

 204. Sonica says
      
      February 25, 2016 at 7:57 am
      
      Hi! I am new fan to this website! I tried this recipe yesterday for lunch
      and it was absolutely phenomenal. My kids and hubby loved it! I did
      however make a few modifications, for the veggies, I used green bell
      pepper, red bell pepper, onion and added brocolli and baby corn. I didnt
      have cornstarch so I left that out and it came out really nice. I also
      added a bit of garlic to the sauce when I made it.
      
      
      Reply
      

 205. Brooke says
      
      February 22, 2016 at 8:19 pm
      
      Just finished this with my wife, and we both found it to be ridiculously
      delicious. I’m talking stupid dumb delicious, if that’s even a thing.
      Sooooo good. AND it has much less sugar and sodium than the General Tso’s,
      which I feel much better about:) High-five to Dana for another incredible
      recipe. This one is being put on heavy rotation, stat.
      
      
      Reply
      

 206. Tena says
      
      February 21, 2016 at 5:47 pm
      
      I made this tonight. I am new to tofu and I was very nervous, being new to
      tofu. This turned out so good! Looking back it was very easy. I looked at
      many recipes and this one just stood out. Thank you sooooo much for your
      help with the beginning of my tofu journey! I am looking forward to more!
      
      
      Reply
      

 207. Maggie says
      
      February 15, 2016 at 4:11 pm
      
      I’m using parchment paper and it’s still sticking. Any tips?
      
      Reply
      
      * Ceej says
        
        February 16, 2016 at 8:15 pm
        
        If the tofu is sticking to your parchment try flipping every 10 minutes
        or as soon as the edges start to dry. Sticking can also mean it is
        holding too much water still. C
        
        Reply
        
      
      * Dana @ Minimalist Baker says
        
        February 18, 2016 at 5:01 pm
        
        Shouldn’t be sticking with parchment paper. Definitely try and press
        more liquid out before cubing!
        
        Reply
        
      

 208. Anna says
      
      February 12, 2016 at 3:56 am
      
      Hello, thanks for this mouth-watering recipe. Sadly, just before starting
      this dish, I found out that only 1/4 of the needed soy sauce was available
      in my fridge. Tried by adding 1/4 of mirin and the rest of sake. I left
      out one tbsp of sugar. It worked well.
      
      Reply
      

 209. Barbara Schutt says
      
      February 9, 2016 at 8:59 am
      
      I’ve found, too, that you can open the package and place in a ziplock bag
      then freeze it and take it out at a later time. Thaw it and you end up
      with a much different texture that is dry.
      
      Reply
      

 210. Rosie says
      
      January 29, 2016 at 10:22 am
      
      I need to try this method! I’ve had tofu in restaurants and really enjoyed
      it but every time I made it at home it was a complete flop! But I read
      somewhere about drying it out in the oven, so drained and dried it, stuck
      it in the oven at 180 celsius for 25 mins and the shallow fried it – super
      duper yummy but not very healthy! So I’ve been wanting a healthier way of
      cooking it that tastes just as good! Definitely going to pick up some tofu
      next time I go shopping!
      
      Reply
      

 211. Kathleen says
      
      January 24, 2016 at 4:16 pm
      
      I made this exactly as published and it was wonderful, Dana!!!! I am
      fairly new to tofu but will make this again!!! I will probably use
      parchment paper next time as I did oil my pan but pieces did stick when I
      went to turn them . I have to say I do agree with Brian on his comments on
      the sauce pic. Mine was dark brown as well. I don’t understand the orange
      /peach color sauce in the picture when recipe is soy sauce, ginger, Brn
      sugar, maple syrup. Ginger etc. Maybe the pic is in error.
      
      
      Reply
      

 212. Maren says
      
      January 12, 2016 at 10:20 am
      
      This is one of the better stir frys I’ve ever had. Very grateful for this
      recipe! Thank you so much.
      
      I sautéed the vegetables in a Sesame Chili Oil (rather than toasted
      sesame) to give it a kick and it was excellent.
      
      Plus, it’s really good leftover.
      
      
      Reply
      

 213. Caroline says
      
      January 4, 2016 at 4:32 pm
      
      Hi. I made this and shared some leftovers with my supervisor who is a
      vegetarian. I liked it and she LOVED it! Thank you for sharing the recipe
      – I will make again definitely. ?
      
      
      Reply
      

 214. Giri says
      
      January 3, 2016 at 9:34 pm
      
      This recipe turned out excellent. My family loved it! I like it spicy, so
      I added hot chilli sauce to the stir fry at the end. One concern I have is
      the sugar content in the marinade. Is there a marinade that does not use
      sugar but it is still tasty?
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 4, 2016 at 9:02 pm
        
        You can cut back the sugar, or sub coconut sugar or maple syrup!
        
        Reply
        
        * Sonya says
          
          March 22, 2016 at 8:48 pm
          
          I actually did just that – I subbed coconut sugar for the brown sugar
          and it was great!
          
          
          Reply
          
        
      

 215. Brian says
      
      December 8, 2015 at 8:06 pm
      
      Hi Dana! Loved this recipe, but am confused about the sauce in your
      photos. We made it according to your recipe and ours was runny and dark.
      Yours looks thick and light in color. Almost like a peanut sauce. Can you
      explain why yours is so light (kind or orange) even though it’s mostly soy
      sauce? Thanks!
      
      
      Reply
      
      * Kathleen says
        
        January 24, 2016 at 4:19 pm
        
        I agree Brian. my sauce was dark brown but I did like the recipe as
        well.
        
        Reply
        
      

 216. CA says
      
      December 7, 2015 at 5:10 pm
      
      This recipe turned out great– I didn’t add sugar but did add siracha and
      it added a nice kick. I did potatoes, carrots, green beans, fennel and
      celery. Tofu turned out great- I pressed it for a lot longer just between
      heavy plates and drained it off often- no towel needed. Thanks.
      
      
      Reply
      

 217. Melanie says
      
      November 23, 2015 at 6:28 pm
      
      I just made this recipe and followed the tofu baking instructions but my
      tofu got way overcooked! I had it in the 400 degree oven for 30 minutes
      and it came out like crispy crackers :( The stir-fry sauce was yummy but
      when I threw the tofu in and it absorbed the mixture, it just got
      uncomfortably hard-chewy :/ Is this because I did not pat out the water
      enough or is that amount of oven time actually not necessary?
      
      
      Reply
      
      * CA says
        
        December 7, 2015 at 5:11 pm
        
        thoughts: cut the tofu too small of cubes? also, there are different
        types of tofu (xtra firm, etc)- I wonder if you used a kind that does
        not generally work for this?
        
        Reply
        
      

 218. Angie says
      
      November 17, 2015 at 11:05 am
      
      Made this tonight. Doubled the ingredients and added peanut butter to the
      sauce, other than that stuck to the recipe and it was beautiful! Honestly
      one of the most delicious meals I have ever eaten and as a new vegan its
      great to know I can still enjoy food this much :) my family loved it too,
      I will make this again and again. Thank you!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        November 17, 2015 at 5:20 pm
        
        Thanks Angie! So glad you liked it.
        
        Reply
        
      

 219. Gissel Castro says
      
      November 11, 2015 at 1:37 pm
      
      Omg so DELICIOUS! I literally just finished eating and I had to share my
      happiness! Haha! Thank you for sharing such an easy stir fry recipe, only
      modifications I made: I used coconut aminos seasoning instead of soy
      sauce, added a little broccoli and red bell pepper. Also, I baked thin
      potato coins along with the tofu and that was our side, instead of rice.
      Tofu and potatoes were crunchy, on point !!
      
      
      Reply
      

 220. I_Fortuna says
      
      November 4, 2015 at 7:56 am
      
      This is a great recipe!
      If one lives near a great Chinese supermarket, as I used to in California,
      one can find many different flavors and types of tofu. Baked tofu, tofu
      skins, tofu in many shapes and sizes. I love the five spice baked but no
      longer live in California.
      I recently stopped taking a medication that prevented me from having soy
      products. Soy is in many products people use every day. It was surprising
      and it was never something I looked for on food labels.
      I am so glad to have tofu back in my life. : )
      
      
      Reply
      

 221. Penelope says
      
      November 3, 2015 at 11:15 am
      
      Thank you!
      
      I love my favorite tofu dish at Jenni’s Noodle House with “fresh tofu” not
      fried, but I know it’s not raw. I think this may be their secret! I
      sprinkled with black pepper and kosher salt and baked for 25 minutes, and
      it was PERFECT!
      
      Unfortunately, I ate half of it before making my recipe, oops. I like pan
      frying it in the skillet to get it extra crispy, but this is way less
      effort, way less mess, and just as yummy! Thank you!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        November 3, 2015 at 11:53 am
        
        Ha! So glad you enjoyed it, Penelope! Love your name, by the way!
        
        Reply
        
      

 222. Arwen M. says
      
      October 13, 2015 at 6:56 pm
      
      This is now not only my go-to stir fry recipe, but my go-to tofu
      preparation method, period! Besides this recipe, we’ve been loving
      oven-baked tofu with BBQ sauce. I’m a huge tofu fan but had never found a
      reliable & easy non-fry method to make delicious tofu at home. Thank you!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 15, 2015 at 12:47 pm
        
        Ah yay! Thanks for sharing, Arwen! Glad you liked it.
        
        Reply
        
      

 223. Alyssa says
      
      October 10, 2015 at 5:08 pm
      
      Thanks for the recipe! I tried it and the result is ten times better than
      any other tofu recipes I have tried! However I would make more sauce next
      time, the veggies absorbed most of it.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 10, 2015 at 5:46 pm
        
        WOnderful! So glad you liked it. Thanks for sharing, Alyssa!
        
        Reply
        
        * Ginny glenza says
          
          June 18, 2016 at 5:09 am
          
          Love it
          
          
          Reply
          
        
      

 224. nicole says
      
      October 6, 2015 at 4:09 pm
      
      I used “pre-pressed” tofu for this and as a result, even after baking my
      tofu for only 20 minutes, it came out WAY too dry. Some pieces we even
      crunchy. No amount of cooking in my sauce could bring the tofu back to an
      edible level. It was terribly chewy. Such a disappointment.
      
      So, I caution everyone to reduce baking time by more than half if your
      using pre-pressed tofu.
      
      Reply
      
      * Heidi says
        
        May 25, 2016 at 7:42 pm
        
        I had the same experience. I think I may try baking it for 15 mins next
        time.
        I added garlic to the sauce and cut the brown sugar by 1 Tbsp. I also
        added a dash of Siracha sauce to it.
        Delicious!
        
        Reply
        
      

 225. Linn says
      
      October 4, 2015 at 2:40 am
      
      Thank you! After being a vegetarian for 20 years I can finally start
      eating good tofu! Tasted excellent!
      
      
      Reply
      

 226. Debbie says
      
      September 11, 2015 at 9:40 am
      
      For future photos using chopsticks , you may want to check out this brief
      article that explains some taboos. I lved in Japan for 10 years and I
      learned nearly every one the hard way! Off to make some stir fry!
      
      Reply
      
      * Caitlyn says
        
        June 15, 2016 at 7:46 pm
        
        this is good advice :)
        
        
        Reply
        
      

 227. Cheryl Gaona says
      
      August 17, 2015 at 6:08 pm
      
      Wow! This was absolutely delicious! I made a minor change the second time
      I made it. I fried the veggies for a bit longer as I like my veggies
      softer. Also, I toned down on the brown sugar just a little to make it not
      as sweet. Otherwise it’s a wonderful dish. Thanks so much for posting!
      
      Cheers!
      
      Cheryl
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        August 18, 2015 at 6:34 pm
        
        Thanks for sharing, Cheryl! So glad you enjoyed it!
        
        Reply
        
        * Sandra Hall Phillips says
          
          July 23, 2016 at 11:50 am
          
          I have a first cousin named Dana Shultz.. might you be Sandra,’s
          cousin? If so, small world! I actually make my own Tofu from milk made
          in a SoyJoy machine, here at the house :)
          
          Reply
          
        
      

 228. Jessie says
      
      August 9, 2015 at 3:41 pm
      
      Hi! Wondering if you’ve ever tried freezing your
      tofu–>thawing–>marinating–> baking. Ok now that I write it out, it’s a lot
      of steps. BUT I have heard good things about freezing vs. pressing so I’m
      trying it tonight. Wish me luck!
      
      Reply
      

 229. Ashley says
      
      August 3, 2015 at 8:08 pm
      
      Simply delicious! Excellent dinner thanks to you :)
      
      
      Reply
      
      * Alicia says
        
        March 14, 2016 at 11:25 am
        
        How long did u dry the tofu in the oven
        
        Reply
        
        * Ashley says
          
          March 14, 2016 at 2:13 pm
          
          To be honest, I dry the tofu a different way. I put the tofu in a
          kitchen towel and put a heavy skillet on top to dry it out. Usually
          for about 20 minutes or so before I need it. Works like a charm. The
          sauce is what makes this dish though, and I follow that recipe
          EXACTLY. I usually double it because it’s that good :)
          Good luck!
          
          Reply
          
          * Ashley says
            
            March 14, 2016 at 2:17 pm
            
            I just realized I didn’t answer your oven question. I prefer my tofu
            cooked on the stove in oil vs the oven. Probably not as healthy but
            it’s how I’ve always done it
            
            Reply
            
          
          * Rachel says
            
            May 27, 2016 at 2:41 pm
            
            hello I’m wondering if you mean in a skillet overheat or just in a
            skillet to dry out the tofu? thx!
            
            Reply
            
          
        
      

 230. Jocelyn says
      
      July 21, 2015 at 6:21 pm
      
      Hi Dana,
      
      I (and others it seems) am still trying to figure out what that side dish
      of sauce is in your picture. It looks delicious! It looks like a lighter
      (in color) version of the one in the recipe. Can you please illuminate?
      Thanks!
      
      By the way.. I make this almost every week and take for lunches at work.
      Delicious. Thank you for the recipe!!
      
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:26 pm
        
        Hi Jocelyn, it’s peanut sauce! Here’s the recipe:
        https://minimalistbaker.com/5-ingredient-peanut-sauce/
        
        Reply
        
      

 231. Nikki says
      
      July 17, 2015 at 1:32 am
      
      Hi,
      
      I usally pat dry my tofu for a few hours but never thought about baking it
      to dry it..what a great idea!!
      
      With the marinade, I don’t want to use many sugary items (sryup and sugar)
      can I use one thing apposed to the other or is there a subsiture you would
      suggest?
      
      Can’t wait to try this :-)
      
      
      Reply
      

 232. Erin says
      
      July 16, 2015 at 8:28 pm
      
      The gem for me was this sauce recipe!! It seems like all the store-bought
      stir fry sauces tend to have an unpleasant twang to them. This one is
      awesome. Added just a dash of red pepper flakes for extra heat. Made the
      stir fry was nice noodles and ended up needing to double the sauce recipe,
      which was okay with me! Maybe next time I’ll triple it (yes – the sauce
      was THAT good).
      
      
      Reply
      

 233. Jaclyn says
      
      July 14, 2015 at 5:27 pm
      
      I went in search of good tofu stir fry recipes on Pinterest and was so
      happy to come across this one–thank you so much! The difficulty for me in
      becoming vegetarian (vegan pretty much) lies not in craving meat, but in
      knowing HOW to prepare tofu and other proteins so that they actually taste
      good. My attempts have always failed, but this turned out perfectly, and
      it didn’t even take long to dry out the tofu and bake it (several hours
      not even necessary). Thanks again!!!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 15, 2015 at 11:43 am
        
        Wonderful! Thanks for sharing!!
        
        Reply
        
      

 234. Daniel says
      
      July 8, 2015 at 3:47 pm
      
      This recipe sounded promising, but I should have read the comments; net
      result of following the minimum baking/drying time was a bland, tough,
      eraser-texture tofu. Doesn’t come close to the original recipe I followed,
      which involves marinating the tofu triangles in a few tbsp soy sauce,
      chopped garlic and ginger, a dash of rice vinegar, 1/4tsp ea powdered sage
      and thyme (for the meat flavour) and turning regularly in the fridge- for
      at LEAST 5 days. The tofu can then be lightly fried before the main stir
      fry, sealing in the flavour and preserving a tender but “believable”
      texture. I normally add a few pepper flakes to the marinade on the last
      day to add a dash of heat.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 8, 2015 at 5:16 pm
        
        Hi Daniel! I’ve tried marinating tofu as well, and while it does impart
        more flavor, it makes it virtually impossible to get it dry/crispy when
        stir frying. But thanks for sharing your experience!
        
        Reply
        
      

 235. Posey says
      
      July 1, 2015 at 7:26 am
      
      Made this last night with tons of veggies and your sauce from the tofu and
      cauliflower rice stir fry recipe. OH MY WAS THIS EVER FANTASTIC THIS WAS
      THE BEST THING I’VE EVER EATEN. I can’t praise you enough. THANK YOU.
      
      5 stars all the way!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 1, 2015 at 2:35 pm
        
        haha! Yay! Thanks for sharing Posey! Beautiful name, by the way.
        
        Reply
        
      

 236. Allison says
      
      June 29, 2015 at 10:57 pm
      
      I really loved this recipe. I’m interested in sharing it on my blog but
      I’d like to see how you’d feel and like me to cite it. Please get back to
      me!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 1, 2015 at 3:36 pm
        
        Sure! See our sharing policy on our about page.
        
        Reply
        
      

 237. Kate says
      
      June 26, 2015 at 11:37 pm
      
      This was lovely. Unfortunately I didn’t have the time to follow the recipe
      perfectly but I drained for 10 minutes and cooked for 20 and it was still
      pretty tasty! Made the marinade and tossed it over some veggies, tofu and
      some noodles. Great 30 minute dinner :-)
      
      
      Reply
      

 238. Taylor Patterson says
      
      June 22, 2015 at 8:30 am
      
      This recipe was delicious. I didnt have all of the ingredients listed but
      it still tasted amazing, I even added a lot more vegetables and baking the
      tofu was such a great idea. Thanks!
      
      
      Reply
      

 239. Sara says
      
      April 9, 2015 at 6:29 pm
      
      This was a great way to cook tofu. I have been trying to cook it for years
      and got tired of frying it. I will be doing this from now on! Thank you.
      
      
      Reply
      

 240. Kathy Cornish says
      
      April 2, 2015 at 5:59 pm
      
      Dana you are a household name here in Coal Valley, IL! Love everything you
      do! If you were a superhero I would name you Supreme Culinaria. A cute an
      awesome name just like you. You are always wonderful to answer my
      questions. Here is my latest after reading the latest technique of yours
      with the tofu. Do you have any thought or experience after drying, baking
      and letting it sit out with freezing it for later use?
      Thanks in advance and making the whole food plant based world of eating
      more tasty!
      
      Kath
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        April 2, 2015 at 8:25 pm
        
        You are too kind!! I’ve never frozen tofu after baking it, but it’s
        worth a shot! The longer you let it rest after baking the drier it gets.
        However, I also find that it makes a firmer crust that makes sauces
        harder to penetrate. Best of luck to you, Kathy! Hope that helps.
        
        Reply
        
      

 241. Aaron says
      
      March 13, 2015 at 3:41 pm
      
      Oops! Just read through the comments and realized that this is a
      frequently asked question. Sounds like I cut the pieces too small and
      cooked it for too long. I do like it chewy, but this was a chew too far…
      
      Reply
      

 242. Aaron says
      
      March 13, 2015 at 3:38 pm
      
      So… I followed the basic recipe but it did not turn out well. Not
      terrible, but not great.
      
      I pressed the tofu and dried it out. Next, I cut it into small squares and
      baked it in the oven for about 20 minutes at 400 degrees. Let the tofu
      cool, and then tossed it with a bit of corn starch and sauteed it for a
      few minutes in sesame oil. Then, I marinated it for approximately 35
      minutes in the sauce described above.
      
      I stir fried broccoli and a bit of garlic in the wok for six or seven
      minutes until the broccoli was softened. Afterward, I added the tofu and
      stir fried for a couple of minutes to make sure the sauce and the fingers
      were mingled.
      
      The taste is great, but the texture is not. The tofu definitely doesn’t
      have the weird gooey texture of my previous experiments, but it has headed
      too far in the opposite direction. Do you have any ideas about what I
      might have done wrong? Did I just bake it for too long?
      
      If I were smart, I would have separated out a few pieces of tofu at each
      stage of the process in order to figure out where things went wrong.
      
      Thanks for any tips or suggestions!
      
      Reply
      

 243. Richard says
      
      March 11, 2015 at 1:05 pm
      
      My goodness – this was an awesome recipe! I’ve recently turned to vegan
      food (I was vegetarian way back) and this was just superb. The sauce for
      the stir-fry reminded me very much of some old noodles I used to buy.
      
      I’ll be keeping this as a go-to tofu recipe. I’ll have to get my dad to
      try this! (He’s vegetarian himself)
      
      
      Reply
      

 244. Stef says
      
      March 1, 2015 at 2:06 pm
      
      Planning to try this recipe later this week. What is the delicious looking
      orange sauce in the picture with the meal? Do you have a recipe for that?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:10 pm
        
        Peanut sauce! https://minimalistbaker.com/5-ingredient-peanut-sauce/
        
        Reply
        
      

 245. Yoko says
      
      February 26, 2015 at 6:31 am
      
      OMG!!! I am not kidding. This was THE BEST MEAL I EVER MADE!!!!!!!!!!!!! I
      love Tofu to begin with, but the combination of Tofu, Green beans, carrots
      with the sauce was just amazing. I could not stop eating! My daughter (9
      years old) absolutely love that too and she requested to save some so she
      can take them for lunch :) I can’t wait to make them again, thank you so
      much!!!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        February 26, 2015 at 2:18 pm
        
        Yay!!!!
        
        Reply
        
      

 246. Nichole says
      
      February 20, 2015 at 6:20 am
      
      Can this be made ahead of time and stored? Perhaps not even cooked, but
      pressed and then stored (fridge/freezer) for use later on? Since I’m
      cooking for one, I’d like to prepare the entire brick ahead of time, and
      then use through my weekly meals. Any suggestions would be helpful :)
      BTW, loved this!
      
      
      Reply
      

 247. Sarah says
      
      February 15, 2015 at 6:24 pm
      
      This is an amazing recipe. Thank you for sharing. I’ve tried to make tofu
      tasty before and it’s never worked out. Finally, a recipe that works.
      
      Thanks again.
      
      
      Reply
      

 248. Corina says
      
      February 11, 2015 at 9:32 pm
      
      I *love* tofu, and usually buy it a couple /few times a month. I usually
      stir-fry it, but stick to ready-made sauces and marinades, and vary it up
      a bit as my taste buds crave. It’s usually “ok,” but I can’t say I’ve ever
      made anything worthy of serving to anyone else. (I’ll eat it pretty much
      any way it turns out, or even raw, I love it that much… but none others in
      my household like tofu, so it would have to be spectactular for them to
      even try it.)
      
      I just finished eating yet another attempt, which was extra-firm tofu
      chunks sautéed in extra virgin olive oil (sesame would have been better)
      till golden-crisp, then I added some sesame seeds, ginger purée, Thai soy
      sauce, then tossed in some noodles & stir-fried together. Well, yet again
      it was “ok”, but there certainly was no wow factor.
      
      Soo, since I have been just “winging it” for so long (years), I decided to
      search up some ideas for a basic recipe that I could use as-is, or switch
      up as I like to do. This was EXACTLY what I was looking for! The soaking
      /pressing I have never done – that will be really helpful. But
      specifically, the baking tip was a “Eureka!!” moment – I have never even
      heard of it, and that one step alone may just be the missing link I have
      been looking for!
      
      I’ve also read through every comment, and have found some great ideas
      based on others’ experiences. My faves:
      – pressing with a little weight on top for a while
      – baking on parchment… or tossing in oil first to prevent sticking, also
      to crisp it up a little more
      – orange juice – would be a wonderful flavor! And since several people
      have commented that they found it a little sweet, I wonder… a spoonful of
      OJ concentrate in lieu of agave /honey /maple syrup? Not the same
      consistency, but less sweet. Just a thought, I may try it!
      – rice vinegar in the base… mmm, tang!!
      – the comment from one gentleman about bacon, I got thinking that a
      smokey-flavored sauce would be awesome!
      
      There are just sooo many ways you could vary this up. I wish I had read
      this BEFORE I made dinner tonight! I will definitely be giving this a try
      in the next couple of days… as-is first, then depending on how it turns
      out for me, variances after that!
      
      Thank you, thank you, soo much! :)
      PS. I hope you don’t mind, but I’m SO stoked about this, I’m sharing your
      blog on Facebook! :)
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        February 12, 2015 at 4:12 pm
        
        Thanks Corina!!
        
        Reply
        
      

 249. Kat says
      
      February 9, 2015 at 6:52 am
      
      Phew, thanks for the recipe, but I never disliked tofu so much. My husband
      who is not very picky and who usually eats tofu said “I’m so sorry, I
      can’t eat this” and picked out the tofu from the rest of the veggies.
      Sauce & veggies were fine but it also didn’t feel good to cover the
      healthy veggies with so much sugar and soy sauce. What I learned was that
      maple sirup is good in stir fries, so thanks for that ;)
      
      
      Reply
      

 250. A dougl says
      
      February 3, 2015 at 2:49 pm
      
      This question was asked and I did not see your reply….can one dry and bake
      the tofu then store it and sauté it the next day successfully……to cut down
      preptime? Please respond!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:11 pm
        
        That should work!
        
        Reply
        
      

 251. tomatogirl says
      
      February 1, 2015 at 7:15 pm
      
      Tried this tonight and it’s very delicious!, i put some olive oil and
      sprinkle some mineral salt and ground black pepper on the tofu and pop in
      into the oven. Thanks for this yummy recipe! Happy:).
      
      
      Reply
      

 252. grace says
      
      February 1, 2015 at 4:47 pm
      
      oh my…this recipe was AMAZING. I was blown away by how good the tofu
      tasted and the vegetables were so perfect. Deff going to make this again
      and the oven cooked tofu part is just perf! thank you so much!
      
      
      Reply
      

 253. Eline says
      
      January 27, 2015 at 1:11 pm
      
      Thanks for the simple quick recipe — taste great! but am i the only one
      who had overly dried out tofu? Sighs.. my tofu didn’t soak up the sauce
      and the middle was just dry…
      
      
      Reply
      

 254. LM says
      
      January 26, 2015 at 8:10 pm
      
      Is there anything I can use in place of soy sauce for the sauce? 1500mg is
      a LOT for one serving
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 27, 2015 at 6:02 pm
        
        Agreed, but why does it have to taste so good! haha. I’d say just use
        low sodium soy sauce and scale back on it. Add other flavors to
        compensate, such as chili garlic sauce!
        
        Reply
        
      

 255. Rebeka says
      
      January 26, 2015 at 3:41 pm
      
      Thank you so much for this recipe. I made a version of this tonight with
      stir fry rice noodles and eggs. It turned out so well that both of my
      children cleaned their plates.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 27, 2015 at 6:03 pm
        
        Total win! Thanks for sharing, Rebeka!
        
        Reply
        
      

 256. Kelly says
      
      January 8, 2015 at 6:00 pm
      
      Made this tonight and it was delish! I added a couple cloves of garlic to
      the sauce. Even my kids loved the tofu, and usually they pick it out. Yay!
      Thanks. :)
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 9, 2015 at 3:15 pm
        
        love it! thanks for sharing, kelly!
        
        Reply
        
      
      * Autumn Pearson says
        
        December 26, 2019 at 10:57 pm
        
        I made this recipe tonight and it is good other than the sauce having
        way too much ginger added to it.
        
        
        Reply
        
        * Dana @ Minimalist Baker says
          
          December 27, 2019 at 9:42 am
          
          Thanks for sharing, Autumn. Hold back on the ginger next time for less
          intensity :D
          
          Reply
          
        
      

 257. MK says
      
      December 22, 2014 at 7:56 pm
      
      This recipe almost worked for me but I will have to try cooking it again
      because 30 mins at 400 on convection, dried it out. And I definitely agree
      it needs to be marinated, as mine was bland :( but I will try again.
      
      
      Reply
      

 258. taylor says
      
      December 19, 2014 at 1:56 am
      
      its my first time baking tofu. Lately I am using more vegetarian recipes
      for improving health and making a healthy lifestyle. I found this by
      searching for a good tofu recipe. I really enjoyed the taste & your recipe
      was very easy to follow. New favorite blog! Happy holidays
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        December 22, 2014 at 5:14 pm
        
        So great! Thanks for sharing, Taylor!! xoxo
        
        Reply
        
      

 259. Kat says
      
      December 12, 2014 at 11:02 pm
      
      This is a great recipe, the tofu was so nice. I halved the brown sugar,
      agave and ginger though. Everyone really liked it, I doubled it, next time
      will triple to have leftovers!
      
      
      Reply
      

 260. April says
      
      December 1, 2014 at 4:41 pm
      
      made this again… Third or fourth time. Hadn’t made it in months but had an
      abundance of veggies to use from our CSA Share. Pulled this out and we
      remembered how much we loved it. It is back in regular rotation :). Thanks
      again!
      
      
      Reply
      

 261. Priya says
      
      November 29, 2014 at 8:41 am
      
      Wow..Finally I found success making a stir fry. Kids loved it. Thanks from
      across the globe(India)
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        November 29, 2014 at 11:07 pm
        
        Love to hear it! Thanks for sharing, Priya.
        
        Reply
        
      

 262. Eric says
      
      November 27, 2014 at 7:09 pm
      
      BAAAAMMM! This was a great tip. I must confess, I am a carnivore. I would
      starve without meat. Any meal cooked is planned around the meat. My wife
      is a staunch vegetarian who doesn’t eat nearly enough protein. She has
      always said she hated tofu so its been a struggle. Well I made this dish
      for her birthday and we both loved it. I was VERY skeptical but tofu baked
      is pretty good.
      I varied the instructions but didn’t bother to towel dry the tofu before
      or air dry it after. I just baked it for 35 minutes at 400 degrees on a
      stone cookie sheet and it turned out great. Oh and I sprinkled the tofu
      bits with salt just before I baked it – I was in a rush and hoped the salt
      would draw out some of the moisture in the tofu. Spread the word. Thanks!
      
      
      Reply
      

 263. Kayti says
      
      November 24, 2014 at 7:19 pm
      
      I loved this recipe! It was a little stressful for me to cook, but I think
      that’s because I’ve never made tofu before. That said, it tasted AMAZING.
      I halved the tofu amount because I forgot to purchase enough for my two
      recipes, but I felt it was the right ratio for all of the other
      ingredients I put in. I also didn’t have fresh ginger, so I used ground
      ginger that I had on hand. All- in- all, I thought this was a success! :)
      Thanks.
      
      
      Reply
      

 264. Melissa Sherlock says
      
      November 13, 2014 at 1:10 pm
      
      Well, I tried making the tofu and it was a total failure, so I’m feeling
      pretty inadequate since most others here loved it. I didn’t see anywhere
      in the recipe where it may have said to grease the pan, but I put my
      rectangular pieces of tofu right on my cookie sheet (thought the tofu had
      enough fat), and it stuck like crazy; made a mess of the tofu and a mess
      of my cookie sheet that I will have to soak or scrub. I was really excited
      about it . . . UGH
      
      Reply
      
      * Kayti says
        
        November 24, 2014 at 7:22 pm
        
        I almost had that problem too. Did you pull them out half way through to
        flip them? When I did that they were a little stuck, but I managed to
        pull them off and didn’t have a problem when I was ready to mix them in
        with the rest of the ingredients.
        I do hope you weren’t to discouraged to try again, hopefully with better
        results. <3
        
        Reply
        
      

 265. LisaB says
      
      November 11, 2014 at 6:26 pm
      
      Just wanted to let you know that I tried this and we all really liked it!
      I have had tofu that I loved in restaurants but not much success at home
      (except tofu scramble for breakfast – yum!). Thanks! FYI, I used coconut
      oil because I thought my sesame oil might be too old to use, and the
      flavor didn’t mix with the sauce as nicely as sesame would have. I can’t
      wait to try your tofu recipe with the peanut sauce! And I see a lot of
      other recipes to try on your site too. :)
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        November 11, 2014 at 10:21 pm
        
        Great! Thanks for sharing, Lisa! xoxo
        
        Reply
        
      

 266. Rachael says
      
      November 3, 2014 at 12:07 pm
      
      Thanks for the instructions on drying out the tofu! I love tofu and have
      finally remembered to get some while at the grocery store. I look forward
      to trying the recipe very soon!
      
      Reply
      

 267. Mo Turner says
      
      October 28, 2014 at 11:45 pm
      
      It’s all about the tofu and this recipe nails it! The base sauce is great
      and easy to tweak to your palate…add red pepper for spice or tone down
      sweetness with adding less sugar, a little water and rice vinegar. Green
      beans didn’t look so hot at the market, so I par boiled some broccoli,
      added celery and snap peas with the carrots. There are no leftovers or
      complaints from my 15 year old son and husband. This is a true blue
      winner!! Thank you from someone that is always looking for a vegetarian
      recipe.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 29, 2014 at 1:16 pm
        
        Thanks for sharing! Glad you liked it!
        
        Reply
        
      

 268. Jean says
      
      October 15, 2014 at 10:58 pm
      
      Can we use corn flour instead of corn starch? Or just regular flour? Can’t
      find corn starch anywhere!!!
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 16, 2014 at 5:30 pm
        
        It won’t work the same, but I would suggest arrowroot starch or just
        regular flour.
        
        Reply
        
        * Yiskah says
          
          February 10, 2016 at 1:36 pm
          
          FYI Corn starch is called “corn flour” outside of the US/Canada
          
          Reply
          
        
      

 269. SapientChinaDoll says
      
      October 15, 2014 at 6:39 pm
      
      Great flavor and so delicious!! I will probably omit the corn starch next
      time :) great job and thanks!
      
      Reply
      

 270. Charlotte says
      
      October 6, 2014 at 2:15 pm
      
      Made this tonight and it was lovely! Had it on noodles. I like my green
      beans quite soft so I was a little bit worried I’d find them too crisp but
      whilst they were firmer than I’d usually have, they were just perfect with
      the Asian vibe. The tofu comes up really well like this; I’ll be making it
      again. Thank you!
      
      
      Reply
      

 271. Stacey says
      
      October 4, 2014 at 5:15 am
      
      I don’t even know the way I finished up here, but I
      thought this put up was great. I do not realize who you might be
      but certainly you are going to a famous blogger when you aren’t already.
      
      Cheers!
      
      Reply
      

 272. J Willis says
      
      October 3, 2014 at 9:28 pm
      
      I followed your directions, but the tofu tasted like hard rubber. Wonder
      what went wrong? I used cubed, extra firm … Could that have been the
      problem? The cubes were pretty small. Maybe that dried it far too much?
      Maybe I should not have used extra firm? Please help.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 3, 2014 at 9:44 pm
        
        I’ve had a couple people who didn’t like it so tough (which I honestly
        kind of like). So next time, I’d recommend baking it for just 20-25
        minutes then adding it directly to the sauce. That should yield a much
        more tender result!
        
        Reply
        
      

 273. chelsea says
      
      October 3, 2014 at 10:34 am
      
      Thank you so much!! I was FINALLY able to cook great tofu :-)
      
      
      Reply
      

 274. Sarah says
      
      October 2, 2014 at 2:33 pm
      
      I think I did something wrong, because the tofu turned out really gross
      and rubbery. I pressed it for probably 45 minutes, baked it as described,
      and then left if out for another 30-40 minutes before adding it to the
      sauce (it didn’t change much after coming out of the oven, it was already
      rubbery). It was worse than normal tofu! Any tips?
      
      The sauce, however, was great! I added a little peanut butter and some red
      pepper flakes for spice. We just ate around the tofu and it was delish.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 3, 2014 at 6:29 pm
        
        Sarah, I’ve had a couple people who didn’t like it so tough (which I
        honestly kind of like). So next time, I’d recommend baking it for just
        20-25 minutes then adding it directly to the sauce. That should yield a
        much more tender result!
        
        Reply
        
        * Sarah says
          
          October 4, 2014 at 2:02 am
          
          Thanks for the tip! Love your website!
          
          Reply
          
        
      

 275. FoodGeekGraze says
      
      October 1, 2014 at 12:20 am
      
      you + oven + tofu = me, happy dance. thank you thank you thank you! cheers
      ~
      
      Reply
      

 276. Lacy says
      
      September 29, 2014 at 10:05 am
      
      What temperature do you set your oven to when baking the tofu?
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:32 pm
        
        400 degrees Fahrenheit
        
        Reply
        
      

 277. Rebecca says
      
      September 28, 2014 at 4:31 pm
      
      Thanks a lot for this recipe! I changed the vegetables (used broccoli,
      carrots, and spinach) but followed everything else precisely, and it
      turned out delicious! I want to start eating a lot more tofu regularly, so
      knowing how to stir-fry it successfully helps a ton.
      
      
      Reply
      

 278. sunny says
      
      September 20, 2014 at 2:45 am
      
      Delicious. Thanks for the recipe, never have thought of baking tofu, so
      good and chewy and the sauce = amazing! ! Thanks heaps :)
      
      
      Reply
      

 279. Elaine says
      
      August 31, 2014 at 2:41 am
      
      Okay so I followed everything to a tee, and used low sodium soy sauce BUT
      it came out with an overwhelming salty taste and doesn’t look lightly
      sauced like the pictures portray, but rather drenched. The tofu texture
      was good and I probably wont not bake tofu again unless I’m in a hurry,
      but I was very disappointed by the taste, especially because it looked so
      good :(
      
      Reply
      

 280. Swinno says
      
      August 15, 2014 at 12:28 am
      
      I have tried tofu quite a few times before now and have always found it
      lacking. This recipe is a godsend. The oven dried tofu is delicious on its
      own even before you add the sauce. I never thought I’d be eating plain
      tofu as a snack. I hope there is enough left for dinner! Thanks so much. I
      am thrilled to have a tasty meat alternative (that the kids will eat) to
      add to stir fries and the like.
      
      
      Reply
      
      * Corina says
        
        February 11, 2015 at 8:24 pm
        
        This was way too funny! I was giggling because as I read through the
        recipe, the only problem I could see with it is the temptation to pick
        away at that tray of baked tofu chunks as I prepped the rest, which (I
        know me) would leave me with no tofu left for the stir-fry, lol.
        
        Reply
        
      

 281. ashley says
      
      August 7, 2014 at 6:00 pm
      
      I must have cut my tofu rectangles too thin, because after only 15 minutes
      in the oven I had something closer to tofu chips!?! They didn’t really
      reconstitute in the sauce either, so I put a lid on the saute pan to try
      and steam them back to life. It worked a little bit in that they aren’t
      hard and crunchy. I also agree that the sauce it a little sweet. I’ll
      probably add less sugar and some garlic next time, as well as cut thicker
      tofu chunks. I really appreciate the tip on baking though tofu though, I’m
      trying to eat less meat but have no experience with substitutes like tofu
      or tempeh.
      
      
      Reply
      

 282. rachel says
      
      July 9, 2014 at 8:15 pm
      
      Was this recipe at Fahrenheit or Celsius?
      
      Reply
      
      * Peter says
        
        July 23, 2014 at 2:53 pm
        
        400C is 752F.
        
        Reply
        
      

 283. Jennifer says
      
      July 8, 2014 at 12:51 pm
      
      I really enjoyed this recipe-it was simple, nutritious and most of all
      YUMS. I used a whole bag of Trader Joe’s frozen stir-fry vegetables to
      make the prep even easier. I loved the salty-sweet teriyaki flavor – it is
      hard to find Asian recipes which are not too spicy for this Midwesterner
      ;). This recipe is definitely going on my go-to list. I love your website
      and your recipes keep up the splendid work.
      
      
      Reply
      

 284. Alyssa says
      
      July 6, 2014 at 8:10 pm
      
      So, I haven’t seen anyone make the mistake I made.
      
      This was only my second attempt at making tofu. The first time I never
      even read a single recipe. I didn’t press it. It was awful. To be clear, I
      love tofu, I just haven’t successfully made it at home yet.
      
      So I guess I was skeptical at how good it could be, and I know even if its
      cooked poorly, if its in smaller pieces it won’t taste as bad. So I cut
      mine into pretty small pieces. Don’t do this. It will overcook them. I
      haven’t eaten meat in two years, so to me, they taste like bacon. They
      aren’t bad, and the big pieces are good. Just make sure you don’t make
      them into tiny pieces.
      
      I made mine with kale, garbonzos, cabbage, and onion. I’ll probably cut
      back on the sweet stuff next time.
      
      Thank you for a good recipe! I’ll try it again.
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 7, 2014 at 3:11 pm
        
        Ya! If you cut them in small pieces, reduce the baking time so it
        doesn’t overdo it. Glad you still enjoyed it, Alyssa!!
        
        Reply
        
      

 285. Melanie says
      
      July 1, 2014 at 9:32 pm
      
      Awesome! I will have to try it. I live about 45 minutes and go to San
      Antonio all the time. Love GREEN! Do you live in Texas?
      
      Reply
      

 286. Marilyn Sandperl says
      
      July 1, 2014 at 8:20 pm
      
      Finally, finally, finally…someone who explained how to prepare the tofu so
      that it tastes the way we love it and get it in restaurants! Thank you!
      While my husband and I are not vegans or vegetarians, we are trying to cut
      back on meat consumption, and we love stir-fry dishes. He especially loves
      tofu. I made this dish tonight and we both LOVED it! Many many thanks!
      Keep up the good work on this great blog!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        July 2, 2014 at 12:47 pm
        
        Oh great! Glad you both enjoyed it, Marilyn. Another tip I recently
        learned: Bake at 400 on parchment for 20 minutes, then toss in
        cornstarch and stir fry in sesame oil until golden brown. THEN if you
        marinate it in the sauce here, or the one found here, and stir fry once
        more, it’s absolutely AMAZING!
        
        Reply
        
        * Marilyn Sandperl says
          
          July 2, 2014 at 2:58 pm
          
          You are an absolute genius…a god…where have you been all my life?
          Seriously, many thanks as we are trying so hard to eat healthier, but
          you’re also showing that it can be delicious (and easy). In looking
          through your blog last night, I actually printed that recipe out!
          Can’t wait to try it!
          
          
          Reply
          
        
      

 287. Katie says
      
      June 18, 2014 at 8:49 pm
      
      I love your tofu recipe! For so many years I tolerated the mushy bland
      tofu consistency, wondering how those fancy restaurant people do it. Now I
      know how to make it like the fancy restaurant people do. I literally make
      this once a week with varying veggie combinations. I have it bookmarked. I
      love it! Thank you!
      
      
      Reply
      

 288. Shivani says
      
      June 11, 2014 at 2:55 pm
      
      This tofu is great, but it takes a while.
      
      For quick meals, I HIGHLY recommend Wildwood’s tofu… It tastes good, has
      the perfect texture, and is already baked. I throw the teriyaki flavoured
      one in my stirfry and it comes out beautifully.
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        June 11, 2014 at 7:44 pm
        
        Never heard of it! Thanks for sharing!
        
        Reply
        
      

 289. Brooke Buchanan says
      
      June 9, 2014 at 6:18 pm
      
      I tried this recipe tonight! So fast and easy and delicious! Even my steak
      eating husband loved it. Thank you so much!
      
      
      Reply
      

 290. kevin says
      
      June 1, 2014 at 7:23 pm
      
      Too sweet for my liking. I’d cut down on syrup and sugar and add some
      vinegar.
      
      
      Reply
      

 291. Elizabeth says
      
      May 30, 2014 at 7:59 pm
      
      This recipe is simply WOW! So so easy and equally delicious! I normally
      don’t cook tofu but I really do agree that drying it and baking it
      beforehand helps wonders! I only added 1 tbsp of brown sugar and it was
      still a little sweet for my taste, but this sauce recipe is a great base
      (I also added chopped garlic)! I couldn’t stop eating this dish!
      Definitely will be my go-to stirfry recipe! Thank you for sharing this
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        May 31, 2014 at 11:16 am
        
        Yay! So glad you enjoyed this. Thanks for sharing, Elizabeth!
        
        Reply
        
      

 292. Ashley says
      
      April 26, 2014 at 2:30 pm
      
      Hi there,
      
      This looks delicious but unless I missed it, I don’t see where it
      indicates oven temperature? I see you should bake for 30-35mins but at
      what temperature? Probably an important factor.
      
      Thanks!
      Ashley
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        April 26, 2014 at 6:16 pm
        
        4 hundy!
        
        Reply
        
      

 293. Andrew Nelson says
      
      March 16, 2014 at 3:53 pm
      
      One of the pictures on the tofu site shows the stir fry dish along with a
      bowl of some kind of sauce on the side, and some red peppers? What was/is
      the sauce, and how do I make it? Finally found a recipe for tofu for my
      wife, and that I can enjoy too. Thanks much!
      
      Andy
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        March 17, 2014 at 1:14 pm
        
        Andrew, the sauce is listed in the recipe.
        
        Reply
        
        * Jocelyn says
          
          June 7, 2015 at 12:36 pm
          
          I was wondering the same.. that sauce in the picture has a light,
          creamy color to it almost like a peanut sauce. It can’t be the same as
          the soy sauce mixture. ?
          
          Reply
          
          * Support @ Minimalist Baker says
            
            April 2, 2020 at 4:35 pm
            
            Here’s our peanut sauce recipe:
            https://minimalistbaker.com/5-ingredient-peanut-sauce/
            
            Reply
            
          
        
      

 294. Kim says
      
      March 7, 2014 at 7:46 pm
      
      I just made this today, and the tofu stuck to the baking sheet I put it
      on. Maybe next time I’ll use a little cooking spray. This recipe for the
      sauce, IMHO, uses way too much ginger, and was much too sweet. The tofu
      had good texture, though.
      
      Reply
      

 295. Maya says
      
      March 2, 2014 at 10:17 am
      
      I am a college student and never tried cooking tofu on my own before. It
      turned out super well! I might make the sauce a bit more flavorful next
      time (I didn’t have some of the ingredients you listed so I substituted
      plain sugar and sweetened peanut butter for brown sugar and maple syrup).
      So yeah, next time I would either add more sauce+more vegetables or put
      more flavory things in the sauce, but the tofu was SO awesome and I’m so
      excited that I know how to make tofu stir fry now!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        March 2, 2014 at 9:50 pm
        
        Thanks for sharing your experience, Maya! This is my all-time favorite
        way to eat tofu as well! Glad you enjoyed it, too.
        
        Reply
        
      

 296. Barbie says
      
      February 28, 2014 at 8:43 pm
      
      Yea! My vegetarian daughter loved this recipe! She usually doesn’t like
      the tofu that I serve but she almost ate the whole dish this time. Thank
      you!!
      
      
      Reply
      

 297. betty boo says
      
      February 16, 2014 at 5:39 pm
      
      Sorry, I made this for dinner tonight. Neither my daughter nor I enjoyed
      it. The “sauce” was too pasty, so I wound up watering it down. Not sure if
      I am missing something, as Shawn Mills review says they used less
      ketchup…which I didn’t see in the ingredients.
      
      I really wanted to like this…bummer!
      
      
      Reply
      
      * prudence iverson says
        
        March 7, 2015 at 5:41 pm
        
        I wanted to like it only used the honey thought it would be to sweet
        added peanut butter to the sauce. Had to add chicken broth to sauce. The
        sauce was good it is the tofu… was rubbery after I baked it for 30 min?
        The tofu didn’t absorb any sauce on the inside like they said it would.
        Was robbery and no flavor. Don’t know if I baked it too long? Won’t give
        it any stars
        
        Reply
        
        * Dana @ Minimalist Baker says
          
          March 7, 2015 at 8:00 pm
          
          I’d say it was baked just a “little” too long. Maybe go for 25 next
          time? Also TIP: Poke holes in the tofu after you bake it to let more
          of the sauce seep in. Good luck!
          
          Reply
          
        
      

 298. Shawn Mills says
      
      February 13, 2014 at 11:54 pm
      
      My 15 year daughter eats no animinal products so tofu is a logical dietary
      choice for her. Well her ol’ dad just could not master tofu. The drought
      is over! Firstly I learned to dry or reduce the water content of the tofu;
      success! Then I made the sauce as directed. A total winner! I am again a
      hero in the kitchen. I have now made this dish several times and reduced
      the caloric content by eliminating the ketchup and the dish was a bit
      different but still great. For a weight conscious teen this is healthy
      dish and loaded with veggies. Well done!
      
      
      Reply
      

 299. Gillian {Coastal Bride} says
      
      February 3, 2014 at 11:45 am
      
      I made this last night and it was delicious! I added broccoli as well for
      added vegetables. Looking forward to eating the leftovers tonight!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        February 3, 2014 at 5:41 pm
        
        So glad to hear it! Thanks for sharing, Gillian :D
        
        Reply
        
      

 300. nomivi says
      
      January 31, 2014 at 12:53 pm
      
      I made this last night and it was delicious! I did find it a tad too sweet
      – do you think eliminating the agave and just using the brown sugar would
      help? Or perhaps just subbing the brown sugar with agave? Thanks for
      sharing this recipe. As far as firming the texture of tofu, freezing works
      well too ( after draining ).
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:36 pm
        
        Feel free to reduce either sweetener, if preferred.
        
        Reply
        
      

 301. Ashley says
      
      January 22, 2014 at 1:34 pm
      
      This sounds tasty, however I will probably add some peanut butter to the
      sauce mix.
      
      Reply
      

 302. Alexis B.C. says
      
      January 21, 2014 at 11:00 am
      
      Tried that yesterday.
      
      LOVED IT.
      
      I am going to experiment with this and different veggies / sauces. Thanks
      for the wonderful recipe! :)
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 22, 2014 at 9:35 am
        
        Yay! This makes me happy. So glad you enjoyed it!
        
        Reply
        
      
      * Ruthie Blombergö says
        
        August 14, 2017 at 4:14 pm
        
        Thank you for sharing. Yummy
        
        Reply
        
      

 303. Michelle says
      
      January 20, 2014 at 7:12 pm
      
      This is the best tofu I have ever eaten and an awesome recipe overall.
      Thanks for sharing!!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 20, 2014 at 7:34 pm
        
        Wow, what a compliment! Thanks, Michelle! So glad you enjoyed it :D
        
        Reply
        
      

 304. Lisa says
      
      January 14, 2014 at 10:24 am
      
      I have been a vegan almost a year now, and I was scared to cook my own
      tofu because I didn’t like the mushy tofu. I tried drying it out and
      baking it, like in your recipe, and it was soooo good! My husband liked it
      as well. I loved it! I used extra firm tofu, which is surprisingly cheap.
      For the recipe of the sauce, I didn’t use the brown sugar because I don’t
      like things too sweet. I added some spicy chili garlic paste, and the
      whole dish was wonderful and the tofu heated up well. Thank you so much
      for letting me know the secret to firm tofu!
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        January 14, 2014 at 11:51 am
        
        Yay! So glad you liked this Lisa. Tofu was an iffy food for me before
        discovering this method! So glad it worked out for you and your hubby!
        
        Reply
        
      

 305. Erin says
      
      January 6, 2014 at 4:52 pm
      
      My little brother has been a vegetarian since he’s been at college.He’s
      always like Asian food( especially tofu).I’m sure he’s going to LOVE this.
      
      
      Reply
      

 306. Anne says
      
      December 16, 2013 at 5:55 pm
      
      We had this tonight and it was delicious. The tofu was just the right
      texture and I loved the simplicity of the whole dish. I used broccoli,
      carrots, and red bell pepper since that’s what I had on hand. May add a
      little less sugar next time. Thank you for sharing all of your superb
      recipes!
      
      
      Reply
      

 307. Casey says
      
      December 13, 2013 at 3:20 pm
      
      Thank you! I always liked tofu but this makes it 1000x’s better!
      
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        December 13, 2013 at 5:37 pm
        
        So glad you liked it!
        
        Reply
        
      

 308. Elizabeth says
      
      November 9, 2013 at 11:22 pm
      
      Oh my gosh, thank you! I am vegetarian (2 years now) and I’ve tried so
      hard to like tofu but I think it’s awful! This has given me hope and
      inspiration! You are awesome!
      
      
      Reply
      

 309. Kirsten says
      
      October 31, 2013 at 8:49 pm
      
      Very good recipe. I probably wouldn’t do the technique too often because I
      don’t plan enough for the extra wait time for the tofu. The marinade I
      added some rice wine vinegar to balance the sweetness and some red pepper
      flakes. Probably the closest to a “restaurant” stir fry dish that I’ve
      made at home.
      Will definitely keep this in heavy rotation.
      
      
      Reply
      

 310. Kelle says
      
      October 26, 2013 at 7:18 pm
      
      Delish. Eating it now.. I love tofu, in all its forms, even raw… and am a
      mostly all raw vegan… I used different veggies, and a ton of them, and
      some GF simple organic rice-like noodles, and tosses it all in teryiaki,
      instead of any oil….. plus some ssshhh cayeen, cause I like it hot. yum
      yum city! thanks!!
      
      
      Reply
      

 311. Chelsea says
      
      October 24, 2013 at 4:23 pm
      
      Sounds great! Looking forward to trying it.
      
      Reply
      

 312. Kait says
      
      October 24, 2013 at 2:24 am
      
      I don’t know what sort of tofu you guys use, but if you have never had it
      before, you NEED to try Central Soy Tofu & Tempeh. Holy jeez this stuff is
      good. It’s made in Lawrence, KS. I know they sell it at the food co-op
      there, The Merc, and it’s also sold at the Co-op that I work at in
      Manhattan, KS called People’s Grocery. It’s the best tofu I’ve ever had,
      hands down. It has a great texture straight from the package, which is
      incredibly rare for tofu. I know people that hate tofu, but love the tofu
      salad we make at People’s with it. Let’s not even get started on how good
      the tempeh is. Check it out! It’s amazing stuff! I highly recommend the
      hot chili and the herbed garlic tofu. (Yes, there are flavors!) I think
      this recipe will be amazing with the chili!
      
      Reply
      

 313. Elaine says
      
      October 23, 2013 at 3:59 pm
      
      That looks good! And you’re spot on with tofu not absorbing flavor easily,
      and also needing to dry it out first. I have a couple recipes on my site
      that I kind of drew from whatever was in my pantry…surprisingly it turned
      out awesome!
      
      And then navigate through other blogs for the other recipes, but that one
      above was a HIT!
      
      
      Reply
      

 314. meg says
      
      October 23, 2013 at 5:32 am
      
      I’ve pressed but never “bake-dried” my tofu – sounds like a great idea! Do
      you think you could do it the day before? I don’t get home with an hour to
      spend on dinner.
      
      Thanks!
      
      Reply
      
      * Support @ Minimalist Baker says
        
        April 2, 2020 at 4:38 pm
        
        We think so!
        
        Reply
        
      

 315. Sarah | The Sugar Hit says
      
      October 22, 2013 at 8:24 pm
      
      I recently had some life-altering tofu too! But alas, it was fried. This
      is such a great technique though, I’m gonna give it a try.
      
      Reply
      

 316. Amanda @ Once Upon a Recipe says
      
      October 22, 2013 at 1:18 pm
      
      I love tofu, but it’s definitely all in the way you cook it. This stir-fry
      sounds delicious!
      
      Reply
      

 317. Lisa Still says
      
      October 22, 2013 at 1:18 pm
      
      Tofu in the oven…genius!! I’ll try it and see if Jamin can swallow it this
      way!
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 22, 2013 at 2:59 pm
        
        Yay!!! Let me know how it goes :D
        
        Reply
        
      

 318. Eileen says
      
      October 22, 2013 at 12:55 pm
      
      Tofu is just one of those notoriously difficult foods to cook, isn’t it? I
      agree that drying it out is really key. A simple yet flavorful stir-fry
      like this sounds like the perfect way to eat it!
      
      Reply
      

 319. Angie says
      
      October 22, 2013 at 12:30 pm
      
      The tofu looks wonderful – a little crunchy on the outside and tender
      inside.
      
      Reply
      

 320. Holly says
      
      October 22, 2013 at 12:28 pm
      
      I didn’t like home prepared tofu for the longest time until I got a tofu
      xpress. Changed everything! I use it all the time, it gets the moisture
      out and gives the tofu a fantastic texture.
      
      Reply
      

 321. Liz says
      
      October 22, 2013 at 11:07 am
      
      Are you tossing the tofu cubes in any oil before baking? Tofu has always
      been my cooking nemesis ;)
      
      Reply
      
      * Dana @ Minimalist Baker says
        
        October 22, 2013 at 11:28 am
        
        Nope! Just as is. I believe this method works brilliantly. Hope that
        helps!
        
        Reply
        
      

 322. Marygrace says
      
      October 22, 2013 at 9:56 am
      
      Yup, baking tofu is key to getting good texture and flavor. SO many
      mainstream recipes (meaning, not from vegetarian restaurants/recipe
      developers/cookbooks) just call for sautéing cubes of tofu, but that never
      works. The crisp exterior ends up tearing off the tofu when you try to
      flip it, and then you’re just left with soggy, undercooked crumbles and
      pieces. Tossing the patted-dry tofu in oil and salt, then baking at high
      heat for a half hour before adding it to whatever you’re making is
      absolutely key.
      
      Reply
      

 323. Amy says
      
      October 22, 2013 at 9:06 am
      
      In Asia everything is stir fried. (: I’m not vegetarian but tofu is one of
      my favorite foods, though I’ve actually never tried baking it before, but
      this looks delicious, so I might have to.
      
      Reply
      

 324. janae @ bring joy says
      
      October 22, 2013 at 8:11 am
      
      My kids eat tofu raw & love it–weird? I don’t know, they’ve been
      vegetarian their whole lives so they don’t know any different :)
      
      I’ve never heard of not adding oil to the marinade so the flavors can sink
      in. Guess it makes sense. Looks delicious!
      
      Reply
      
      * Alejandra says
        
        January 28, 2016 at 3:46 pm
        
        I loved the sauce on this recipe soooo delicious. Still experimenting
        with different ways to prepare the tofu! I enjoyed reading everyone’s
        input and different ways to make. Thank you!!!!!
        You’re blog is perfect!
        
        
        Reply
        
      

 325. Katrina @ Warm Vanilla Sugar says
      
      October 22, 2013 at 6:27 am
      
      Call me crazy, but I actually love the taste of tofu!! I can definitely
      see how baking it would make it awesome though…need to try this!
      
      Reply
      

 326. holly ; the hobbit kitchen says
      
      October 22, 2013 at 6:19 am
      
      TOTALLY know what you mean – i ate the best tofu of my life in a
      restaurant called Nahm Jim in Scotland, and nothing else compares! this
      looks absolutely gorgeous though, i can’t wait to give it a try.
      
      Reply
      

 327. Hila says
      
      October 22, 2013 at 5:34 am
      
      I love making tofu in the oven. I tend to marinade it before popping it
      in. The trick when marinating tofu is to not use any oils in the marinade,
      they coat the tofu and no flavours get in.
      
      Thanks for making my mouth water
      
      Reply
      
      * Tonya says
        
        August 4, 2014 at 5:59 pm
        
        Thank you for the marination tip. I will try that. I made this recipe
        and cooked tofu for the first time yesterday. Loved it thanks
        
        
        Reply
        
      
      * Jim says
        
        August 5, 2014 at 3:02 pm
        
        Interesting, I have a different experience with oil. I pack towel-dried
        tofu (cut as desired) in a single layer in a small baking dish and cover
        with a marinade (usually 1/2-water and 1/2-marinade). Add 2T oil. It
        floats on top while the tofu bakes and soaks up the marinade. When the
        marinade is gone, the oil lets the tofu come to a lovely brown, and the
        rest of the marinade flavors become part of a nice crispy flavorful
        outside on the tofu.
        
        My first tofu was raw in a peanut butter and tofu sandwich on whole
        grain bread. Gross. When I discovered baking it I was hooked. Up until
        then, pan frying was a mess – unless you use *no* oil and a
        well-seasoned cast iron pan (really, it doesn’t stick!) but even then it
        sometimes tastes like rubber. Tempeh is the same story – bake it in a
        marinade and it’s delicious and not bitter at all!
        
        Oh – and this dish came out delicious! Thanks for sharing!
        
        
        Reply
        
        * Hila says
          
          August 5, 2014 at 3:21 pm
          
          When I say marinade I don’t mean the sauce you cook it in. I mean the
          marinade you leave it in before cooking it so it can soak up the
          flavours
          
          Reply
          
          * Tawna says
            
            August 29, 2014 at 9:34 am
            
            Hila, which marinade do you mean? What do you marinade the tofu in
            before baking it? I might try making this tonight…. but I’m not sure
            if who I’m cooking it for will eat it…. so I better make sure it’s
            good:) Thanks!
            
            Reply
            
            * Hila says
              
              August 29, 2014 at 10:17 am
              
              I like making a mixture of soy, orange juice, water and 7 spice.
            
              
            
            * Tawna says
              
              August 29, 2014 at 10:27 am
              
              Hila, thanks for your response. Not sure my message is responding
              to yours now, I hope so. So do you marinade the tofu from the very
              beginning? And for how long? How much of the ingredients do I use?
              And am I supposed to dry out the tofu before baking if it is
              soaked in a marinade? Sorry for all the questions, in a newbie at
              this (working with tofu)….
            
              
            
          
          * Linda says
            
            August 15, 2018 at 4:10 pm
            
            He knows that…the method he mentions IS the marinade
            
            Reply
            
          
        
      
      * Jeff says
        
        September 18, 2014 at 9:50 pm
        
        The real secret to making even this recipe really pop and with much less
        oven time is to press the tofu for about 2-3 hours.
        1. similar shaped containers work well. Layer the tofu in one, set the
        other on top and place a light weight on top (like two cans of corn).
        2 after 30 minutes pour off the water
        3 set it back up and double the weight
        4 repeat these steps until you feel you have gotten enough water out of
        the tofu. for one package i might go 3 hours if i forget about it.
        
        5 This is the important step, once you have pressed out the water you
        can either pan fry it to get some texture, bake it if you prefer or,
        might favorite, mix it with your marinade and let it sit in the fridge
        for as long as possible.
        
        One could press the tofu for longer periods and increased weights for
        different textures and longer marinades.
        
        
        Reply
        
        * Loralyn Cross says
          
          January 21, 2015 at 2:09 pm
          
          I do the same with my tofu. I agree and have found the most important
          step is pressing the tofu /removing the excess moisture. I put towels
          on top and bottom, and put my cast iron pot over the top and let it
          sit for 1-4 hours. Then you can pan fry, marinate, bake (I bake mine
          on a cookie rack at 300 for about 45 min).
          
          Reply
          
        
        * Kat says
          
          September 21, 2015 at 1:12 pm
          
          When pressing the tofu, can you just set it up and leave it in the
          fridge all day? Or press and prep the night before, refrigerate, and
          cook the next day? I work and often don’t get home till around 6 so
          doing the prep is impossible during the week…
          
          Forgive me, I’m new lol
          
          Reply
          
          * Dana @ Minimalist Baker says
            
            September 22, 2015 at 4:15 pm
            
            You can set it in the fridge, wrapped in a towel with something
            heavy on top for up to 24 hours!
            
            Reply
            
            * emanuel says
              
              October 30, 2016 at 1:39 pm
              
              I just wonder whether I can broil an entire pkg of tofu and then
              refrigerate
              the question is how long can it stay safely in refrigeration ?
              Can the tofu be frozen after broiling so as to be available for
              future meals
              thanks
            
              
            
          
          * Juanita says
            
            August 23, 2017 at 3:56 pm
            
            This is my first time trying this-tofu fresh seems bland to me! This
            process is easy-and I am making three batches at the same time. Can
            I freeze the browned tofu?
            
            Reply
            
            * Support @ Minimalist Baker says
              
              April 2, 2020 at 4:41 pm
              
              We haven’t tried freezing it after baking, but it might work.
              Though it will likely dry out more. Let us know if you try it!
            
              
            
          
        
      
      * lisofby says
        
        September 3, 2015 at 12:50 am
        
        i have baked and stir fried tofu but not together! i will try it. the
        only three yummy ways i can recommend are;
        1. freezing, defrosting and tearing the tofu and cooking it in a sauce
        (best if it marinates for 24 hrs or more even), such as curry (you can
        use a prepared sauce for “meat”) or you can put equal parts soy, lemon,
        and honey with garlic and chill in zip lock bag. 2. cutting into cubes,
        wiping mayo on it, and covering it with breadcrumbs, or crushed
        cornflakes and baking for 20 p-40 mins at 180c. 3. cubing, patting dry
        between two paper towels. sprinkling with cornflour and masses vege
        stock powder and deep frying. i will try this recipe very soon! thank
        you.
        
        Reply
        
      
      * Tiffany M Leiter says
        
        September 16, 2017 at 8:34 am
        
        That’s a good point, oil prevents the flavors from soaking in and
        instead you just get added fat for nothing. Thx for tip!
        
        Reply
        
        * jessica m neilson says
          
          September 9, 2019 at 4:10 pm
          
          I nearly set the house on fire by including 2 dishtowels to press the
          tofu. Was I supposed to get them wet first? Was I supposed to put the
          whole thing on a rack? I just followed the instructions and after 14
          minutes was able to pull out 2 scorched dishtowels and found out my
          smoke detector isn’t working, because there was definitely smoke in
          the air. Had to throw out the dishtowels. Suggestions?
          
          Reply
          
          * Dana @ Minimalist Baker says
            
            September 10, 2019 at 10:19 am
            
            Whoa, sorry for the unclear instructions! You’re supposed to press
            the tofu with the towels, unwrap, slice, and then bake. We will see
            if we can add some further clarification.
            
            Reply
            
          
        
      


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