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Baked Tofu

Photo: Kerri Conan

BY The Editors

PUBLISHED January 2, 2024

Baking tofu gives it a firm, crisp crust, while its interior turns custardy, almost egglike. It’s easier, leaner, and less messy than deep frying but with a similar texture. Once sliced or cubed, baked tofu can be used anywhere: sandwiches, salads, stir-fries—and bowls.

 

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To vary the flavor, before putting the tofu in the oven, brush it with soy sauce, miso thinned with a few drops liquid of your choice (sake, stock, water, etc.), barbecue or teriyaki sauce, ponzu, or even Dijon mustard.

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Baked Tofu

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Makes 4 to 8 servings 1x

Time about an hour

Scale

Ingredients

  • 1 or 2 bricks firm tofu (about 1 to 2 pounds)
  • Salt

Instructions

1. Heat the oven to 350°F. Blot the tofu dry with towels and sprinkle it all over with salt. Line a baking sheet or in a large skillet with a sheet of parchment and put the tofu block on top.

2. Bake undisturbed for about 1 hour. The tofu is done when the surface is lightly browned and firm and it releases easily from the pan. Use right away or cool, cover, and refrigerate for up to 3 days.

— Recipe adapted from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

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