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Submission Tags: falconsandbox
Submission: On July 03 via api from US — Scanned from DE
Submission Tags: falconsandbox
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* Skip to primary navigation * Skip to main content * Skip to primary sidebar Search for * Facebook * Instagram * Pinterest * Twitter * YouTube Menu * All Recipes * Vegan * Gluten-Free Minimalist Baker Search * About * Shop * Cookbook * All Recipes * Vegan * Gluten-Free Search for 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 DID YOU MAKE THIS RECIPE? Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Facebook0Twitter0Pin It0 IF YOU LOVE THIS RECIPE... Recipes LEMON GINGER JASMINE ICED TEA Recipes HOW TO COOK MILLET (PERFECT EVERY TIME!) Recipes SPICY GARLIC EDAMAME (THE ULTIMATE APPETIZER!) Recipes CRISPY BAKED TOFU WITH ITALIAN HERBS READER INTERACTIONS LEAVE A COMMENT & RATING! CANCEL REPLY Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial! Comment: My Rating: My Rating: I Made this I Have a Question Name * Email * Notify me of followup comments via e-mail. You can also subscribe without commenting. You will not be subscribed to our newsletter list. Δ 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 PRIMARY SIDEBAR Search for RECIPE KEY GF Gluten-Free VG Vegan V Vegetarian DF Dairy-Free NS Naturally Sweetened WANT MORE DELICIOUSNESS? Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Please enable JavaScript in your browser to complete this form. 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