Discover that tofu may be delicious by marinating it in a mixture of rice vinegar, peanut butter, ketchup, garlic, and soy sauce. I’ve tried this recipe with tofu that has first been frozen and then defrosted; it results in a great texture.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons peanut butter
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper, or to taste
- fresh ground black pepper
- 1 (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
Instructions
- Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
- Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
- Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
- Preheat oven to 400 degrees F (200 degrees C).
- Spread tofu onto a baking sheet in a single layer.
- Bake in preheated oven until slightly browned, 10 to 15 minutes.
- If you like them a little crispier or browner, bake an additional 5 to 15 minutes.
- The baked tofu can be eaten hot, cold, or at room-temperature.
Reviews
we found this to be flat tasting. Not bad but next time I will need to supplement with either more sugar (honey?), fish sauce, or hoisen sauce.
I totally missed the note about freezing and de-frosting the tofu, and will definitely try that next time! I took GarbanzoBean’s advice and ate it on top of rice with extra sauce thinned with water. For the sauce on top I added 2 tablespoons of water to the ingredients listed in the marinade (I made a second batch just for on top). I recommend cooking for 30 minutes and flipping halfway. All in all, pretty good.
I didn’t love this preparation of tofu, it was “ok,” just not amazing. I’m glad I tried it out but won’t likely make it again. I think it would have been better if I had served it with white rice and some of the marinade (thinned) and drizzled on top.
It tastes really good but the sauce is a little too thick. I made it again and added some water and used it for cold noodles. It was really good, especially the second day.
Love this recipe! I’ve made it multiple times and it’s always a hit.
much more flavourful cold than fresh out of the oven. I added a dollup of mayo for dipping and it was delicious.
Spicy Baked Tofu Haiku: “Tasty tofu treat. Crispy, browned on the outside, that’s how I like it!” I marinate and bake tofu once a week and keep cubes of it in the fridge for tossing in my mouth cold, or reheating to top on a lunch salad, or occasionally to serve as an hors d’oeuvres, as I did these, alongside salted seaweed chips and Sriracha mayo dip. This recipe does not indicate to drain and press the moisture from the tofu very well, but I went ahead and did so (paper towel-lined plate, under another paper towel w/ cast iron skillet on top, replacing the soggy paper towels occasionally) to ensure maximum adherence of marinade. I baked mine, as mentioned in cook’s notes, for closer to 30 min. to get them even crispier, and I was delighted w/ the texture.
This was okay, more of a 3.5/5. I doubled the cayenne and sprinkled some chopped scallions on top before serving. I can’t help but think this would be better stir-fried, because I found this really dry. (But I have never baked tofu before and didn’t know to expect it, so I did not dock stars for that.) Overall the flavour was good, but perhaps some tweaking would make it excellent. Thanks for the recipe.