Baked Tofu Slices Food

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BAKED TOFU SLICES



Baked Tofu Slices image

A baked tofu dish with a spicy soy-based sauce on top! Best served with rice.

Provided by aLLASMN

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 11

1 (18 ounce) package extra-firm tofu, slice 1/2-inch thick
1 tablespoon olive oil
1 pinch salt
1 pinch ground black pepper
2 tablespoons soy sauce
2 tablespoons Sriracha hot sauce, or to taste
1 ½ teaspoons sesame oil
1 teaspoon chile-garlic sauce
1 teaspoon sesame seeds
½ teaspoon minced garlic
1 green onion, thinly sliced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu.
  • Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.
  • Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
  • Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.

Nutrition Facts : Calories 104.6 calories, Carbohydrate 3.1 g, Fat 7.7 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 582.4 mg, Sugar 0.5 g

HOW TO MAKE CRISPY BAKED TOFU



How to Make Crispy Baked Tofu image

Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.

Provided by Cookie and Kate

Categories     Protein

Time 40m

Number Of Ingredients 4

1 block (12 to 15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon tamari* or soy sauce
1 tablespoon cornstarch or arrowroot starch

Steps:

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  • To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
  • Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  • Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  • Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Nutrition Facts : Calories 136 calories, Sugar 0.8 g, Sodium 179.7 mg, Fat 9.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3.4 g, Fiber 1.2 g, Protein 11.9 g, Cholesterol 0 mg

BAKED TOFU



Baked Tofu image

This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.

Provided by Ali

Time 35m

Number Of Ingredients 6

1 block (about 14 ounces) extra-firm tofu
1 tablespoon olive oil
1 tablespoon cornstarch
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
  • Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
  • Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
  • Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
  • Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
  • And enjoy!

BAKED TOFU



Baked Tofu image

Delicious warm or cold. A staple for every vegan kitchen!

Provided by Teri Rose Mibelli

Categories     Everyday Cooking     Vegetarian     Protein     Tofu

Time 1h15m

Yield 2

Number Of Ingredients 7

1 pound tofu, sliced into 8 even pieces
2 tablespoons soy sauce
2 tablespoons agave nectar
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 tablespoon sesame seeds, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
  • Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
  • Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
  • Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.2 g, Fat 20.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 919.1 mg, Sugar 16.2 g

HOMEMADE BAKED TOFU



Homemade Baked Tofu image

Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it's well pressed and to let it marinate for plenty of time.

Provided by Nava Atlas

Categories     HarperCollins     HarperCollins     Vegetarian     Vegan     Tofu     Bake

Yield 3-4 servings

Number Of Ingredients 9

One (14- to 16- ounce) tub firm or extra- firm tofu (see Note)
1/4 cup reduced-sodium natural soy sauce
1/4 cup white wine, cooking sherry, vegetable broth, or water
1 tablespoon dark sesame oil
1 tablespoon agave nectar or other liquid sweetener
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves garlic, crushed or minced (optional)
1 teaspoon grated fresh or jarred ginger, or more to taste
Fresh or dried thyme leaves (either regular or lemon thyme) or fresh or dried oregano leaves to taste (optional)

Steps:

  • Drain the tofu and cut into 8 slabs crosswise. Blot well between paper towels or clean kitchen towels (or use a tofu press). Cut each slab into strips.
  • Combine the remaining ingredients in a small bowl and whisk together. Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover. Let stand for an hour or two-the longer the better.
  • Shortly before you'd like to bake the tofu, preheat the oven to 400°F. If this is the only thing you're making, use a toaster oven-it's the perfect size. Remove the tofu slices from the marinade and transfer to a parchment-lined baking pan in a single layer. If you're using the full-size oven, roast some veggies at the same time (I like to use the excess marinade to roast eggplant or green beans).
  • Bake for 20 minutes, then turn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.
  • Variations:
  • Add 1 teaspoon liquid smoke (or more to taste) to the marinade for a subtle smoky flavor.
  • Instead of baking, cook these tofu slices on a grill. About 5 minutes per side should do-make sure there are nice grill marks on each side.

BASIC MARINATED AND BAKED TOFU



Basic Marinated and Baked Tofu image

Make and share this Basic Marinated and Baked Tofu recipe from Food.com.

Provided by mliss29

Categories     Soy/Tofu

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 4

16 ounces tofu (not the silken kind)
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil

Steps:

  • Wrap the tofu in paper towels and press under a heavy skillet for 15 minutes. If it's still pretty wet, replace the towels and press it again.
  • Mix the soy sauce, vinegar, and oil in a container that is small but big enough for all the tofu.
  • Cut the tofu in half inch slices and place in marinade.
  • Turn it over after about 15 minutes.
  • Preheat oven to 350°F.
  • Wipe some of the oil from the marinade on your baking sheet.
  • Arrange the tofu slices in one layer and bake for 15 minutes.
  • Turn them over and bake another 15 minutes.

BAKED TOFU SANDWICH



Baked Tofu Sandwich image

I came up with recipe after reading all of the posts on baked tofu at www.vegweb.com, I had to try this stuff. This is one of my favorite sandwiches now! Easy delicious lunch.

Provided by Shannon Holmes

Categories     Lunch/Snacks

Time 17m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

1/2 block smoke and fire herb baked tofu, sliced
2 slices reduced-fat white bread
mayonnaise (I used fat free)
spicy mustard
1 red bell pepper
tomatoes, slices
1/4 cup earthbound farms mixed baby greens

Steps:

  • Wash the red bell pepper and cut in half horizontally.
  • Dicard seeds.
  • Place on foil lined baking sheet (skin side up) in a 500 degree oven.
  • Bake until the pepper's skin in blakened, set aside until cool enough to handle.
  • Peel off charred skin.
  • Slather one piece of bread with nayonaise and other with spicy mustard.
  • Layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
  • Bon apetit!

Nutrition Facts : Calories 36.9, Fat 0.4, Sodium 4.8, Carbohydrate 7.2, Fiber 2.5, Sugar 5, Protein 1.2

CRISPY BAKED TOFU



Crispy Baked Tofu image

You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 package (16 ounces) firm or extra-firm tofu
2 tablespoons soy sauce or teriyaki sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup corn starch
Sliced green onions, optional

Steps:

  • Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

VEGETABLE TOFU CURRY



Vegetable Tofu Curry image

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.

Provided by Genevieve Ko

Categories     dinner, curries, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce) container firm tofu
1 (13.5-ounce) can coconut milk
1 medium onion, chopped
Salt and pepper
1 tablespoon curry powder, plus more to taste
Cooked rice or other grains or noodles, for serving
Hot sauce, for serving (optional)

Steps:

  • If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
  • Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
  • Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
  • Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

BAKED TOFU STICKS



Baked Tofu Sticks image

Mild, crispy tofu sticks resemble french fries but are packed with protein. Dunk them in tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 4

1/2 package (7 ounces) firm tofu
Olive oil, or vegetable oil, for baking sheet
Salt (optional)
Tomato sauce, for dipping

Steps:

  • Cut tofu into 3-by-1/2-inch sticks. Arrange in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another double layer of paper towels or kitchen towel. Place another baking sheet or a baking dish on top, and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Pressed tofu sticks can be refrigerated in an airtight container up to 2 days.
  • Preheat oven to 375 degrees. Lightly brush a baking sheet with oil; set aside. Pat tofu dry. Lightly season tofu, if desired. Arrange tofu sticks in a single layer on prepared baking sheet, spacing at least 1/2 inch apart. Bake tofu, turning halfway through, until both sides are crisp and light golden brown, 12 to 15 minutes per side. Let cool slightly. Serve warm or at room temperature with tomato sauce.

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From yummytoddlerfood.com


BAKED TOFU SLICES TASTY RECIPES
Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu. Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes. Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
From familytopsecretrecipes.blogspot.com


BAKED BBQ TOFU - CREATE MINDFULLY
Preheat oven to 400°. Slice tofu into ½" slabs. Spread olive oil over a parchment paper lined baking sheet. Place tofu on parchment paper. Spread about ⅓-1/2 a teaspoonful of BBQ sauce on one side of each tofu slice, also covering the sides. Bake at 400° for 20 minutes.
From createmindfully.com


BAKED TOFU - FOOD HERO
Mix marinade ingredients in a bowl. Add tofu and marinate for at least 30 minutes. Drain tofu and place pieces on a baking sheet. Foil on the baking sheet makes clean-up easy. Bake until the tofu is firm and lightly browned, about 30 minutes. Turn pieces once during baking. Refrigerate leftovers within 2 hours.
From foodhero.org


HOW TO BAKE TOFU FOR SANDWICHES, STIR-FRYING, AND MORE - FOOD
Take your first baking sheet and line it with either a clean dish towel or two layers of paper towels, and then place the tofu slices on top. Then, cover them with a second layer of dish towel ...
From foodandwine.com


CHINESE TOFU SHEET STIR-FRY (千张肉丝) - THE WOKS OF LIFE
Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder. Turn up …
From thewoksoflife.com


EASY BAKED TOFU – A COUPLE COOKS
In a large bowl, whisk together the olive oil, soy sauce, garlic powder, liquid smoke, Sriracha and salt. Add the tofu cubes and gently toss with a spatula until coated. Place 2 tablespoons cornstarch on a plate and add 1 handful tofu cubes, tossing until coated. Place the cubes onto a parchment-lined baking sheet.
From acouplecooks.com


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