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Flavorful Baked Tofu

Linda M. Harris
Tender, juicy, and full of flavor, this baked tofu is marinated overnight in a sweet-savory sauce and baked or air-fried to perfection.
High in plant-based protein and fiber, it’s a versatile, healthy option for wraps, salads, or rice bowls. Quick, satisfying, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, East Asian
Servings 2

Equipment

  • 1 Air-fryer or Oven
  • 1 Baking tray or Oven-safe dish
  • Parchment paper
  • 1 Sharp knife
  • 1 Mixing bowl
  • 1 Container for marinating

Ingredients
  

Tofu

  • 19.5 oz firm or extra-firm tofu

Marinade

  • 2 tbsp soy sauce
  • 1.5 tbsp sugar adjust to taste
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp vegetarian oyster sauce or stir-fry sauce
  • ¼ tsp Chinese five-spice powder
  • Optional: chili sauce for heat

Instructions
 

  • Pressing the Tofu: Begin by draining your tofu thoroughly. Remove the block from its packaging and discard any liquid.
    Wrap the tofu in a clean kitchen towel or paper towels.
    Place it on a flat surface and weigh it down with a few heavy objects, such as cutting boards, cans, or a small skillet.
    Allow the tofu to press for at least 15-20 minutes.
    Pressing removes excess moisture, ensuring the tofu will absorb the marinade deeply and achieve a firmer, golden-brown texture during baking.
  • Preparing the Marinade: While the tofu is pressing, prepare the marinade.
    In a medium mixing bowl, combine soy sauce, sugar, rice vinegar, sesame oil, minced garlic, vegetarian oyster sauce, and Chinese five-spice powder.
    Whisk the mixture thoroughly until the sugar dissolves and all ingredients are evenly incorporated.
    Taste the marinade and adjust sweetness, saltiness, or tanginess according to your preference.
    If you like a bit of heat, stir in chili sauce or chili oil.
    This marinade infuses the tofu with rich umami flavor and aromatic spices.
  • Scoring the Tofu: Once the tofu is pressed, transfer it to a clean cutting board.
    Using a sharp knife, carefully make shallow diagonal cuts across the top of the tofu, being careful not to cut all the way through.
    Repeat the process in the opposite direction to create a criss-cross or diamond pattern.
    Scoring allows the marinade to penetrate deeply into the tofu, enhancing flavor in every bite while maintaining the block’s integrity.
  • Marinating the Tofu: Select a container or dish large enough to fit the whole block of tofu comfortably.
    Line the container with parchment paper if desired; this makes removing the tofu easier after marinating.
    Place the scored tofu inside the container and pour the marinade evenly over the top, gently using a spoon to push some of the sauce into the scored cuts.
    Cover the container and refrigerate the tofu for at least 4 hours, ideally overnight.
    The longer the tofu marinates, the more intense and well-rounded the flavors become.
  • Preparing to Bake: Before baking, preheat your oven to 180°C (350°F).
    If using a glass or ceramic dish for baking, allow it to come to room temperature first to prevent thermal shock.
    Line a baking tray with parchment paper if you plan to transfer the tofu out of the marinating dish.
    Carefully remove the tofu from the marinade, reserving the remaining liquid.
    This reserved marinade can be brushed over the tofu during baking for extra flavor and moisture.
  • Baking the Tofu: Place the tofu on the prepared baking tray or leave it in the oven-safe dish. Spoon or brush a portion of the reserved marinade over the top.
    Bake in the preheated oven for 30-35 minutes.
    Halfway through baking, you may choose to baste the tofu again with the marinade to keep it moist and enhance the caramelization.
    The tofu is ready when the top appears golden brown, slightly crispy, and caramelized from the sugars in the marinade.
  • Air-Frying Option: If using an air-fryer, preheat it to 180°C (350°F).
    Line the basket with parchment paper or a thin metal tray to prevent liquids from dripping through.
    Carefully place the marinated tofu in the basket and spoon some reserved marinade over the top.
    Air-fry for 15-18 minutes, checking halfway through to ensure even browning.
    The tofu should be slightly charred on the edges and firm to the touch.
    You can adjust the time depending on your air-fryer model and preferred crispiness.
  • Serving the Tofu: Once baked or air-fried, allow the tofu to rest for a couple of minutes. Carefully transfer to a serving dish.
    You may drizzle any remaining marinade over the top for added flavor.
    Serve hot with rice, noodles, salads, or in wraps.
    This tofu also works beautifully cold in salads or lunchboxes, making it a flexible option for meal prep.
  • Tips for Perfect Texture
    Ensure tofu is pressed well; excess water can prevent proper browning.
    Don’t skip scoring; it allows marinade to seep in for maximum flavor.
    Baste during cooking to keep tofu moist and caramelized.
    Adjust sugar and spices in the marinade according to your taste preferences.

Notes

  • Use firm or extra-firm tofu for the best texture; soft or silken tofu will not hold up during baking.
  • Pressing the tofu thoroughly is essential to remove excess water and allow the marinade to penetrate.
  • Marinate overnight for maximum flavor, though 4-6 hours works in a pinch.
  • Scoring the tofu in a criss-cross pattern ensures the marinade seeps into the center.
  • Reserve leftover marinade for basting during cooking to enhance moisture and caramelization.
  • Baking at 180°C (350°F) gives a golden, slightly crisp exterior without drying out the tofu.
  • This recipe works perfectly in an oven or air-fryer, depending on your kitchen setup.
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