Baked Tofu w/ Chili Garlic Sauce

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Thank you to everybody who responded when I put out a call on facebook for your favorite tofu recipes. I’ve got tempeh figured out, but I’ve always found tofu more challenging.

It’s easy to make really bland, boring, burnt, or weirdly textured tofu. I am determined to figure out how to cook it well. I adapted this method from the wonderful Minimalist Baker, and took some suggestions from my followers on facebook. 🙂 Here’s what I came up with! Enjoy!

Baked Tofu w/ Chili Garlic Sauce

  • Servings: Makes 3 Servings
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Each 4 oz Serving Contains:

  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

  • 1 package tofu, cubed or cut into slabs
  • 3 servings dark sesame oil (1.5 oz or 3 tablespoons) for stir frying
  • Chili Garlic Sauce
    • 3 cloves garlic, finely minced or grated
    • 1 tsp garlic chili paste (or just chili paste), more to desired heat level
    • 3 teaspoons ginger, finely minced or grated
    • 3 tablespoons soy sauce
    • 1.5 tablespoons rice vinegar (not seasoned rice vinegar, this has sugar!)
    • 1.5 tablespoons black vinegar or balsamic vinegar

Directions

  1. If using vacuum packed tofu, you don’t need to drain or press it. If your tofu is in water, begin by draining tofu. Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a heavy pot or pan on top of a cutting board. Do this for 15 minutes.
  2. Near the end of draining, preheat oven to 400 degrees and cube tofu or cut into slabs. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 15-20 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  3. Prepare sauce by whisking together ingredients with a fork until combined.
  4. Toss the baked, cooled tofu cubes in the sauce and let sit for 15 minutes to marinate.
  5. Heat a large nonstick pan over medium heat (I used a well seasoned cast iron), add the sauce and the tofu. Fry for a minute or two, to coat.
  6. Add veggies into the same pan and stir fry them in the remainder of the sauce, adding a little more soy sauce as needed.
  7. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

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13 Comments

  1. Mary Judkins

    Looks great! What veggies are in the picture?

     
  2. Lovely recipe

     
  3. One of my faves! I haven’t tried with balsamic before…sounds so good!

     
  4. I’ll try this recipe, I’ve only eaten tofu once and it was only ok, I guess because I really didn’t know what to do with it! This sounds good though 🙂

     
  5. This was a fabulous recipe. Although I’ve always loved ordering tofu in restaurants, I never knew how to make it at home. This is the first recipe I have tried that is really just as delicious as it is in a restaurant. Thank you so much for your inobatine recipes. I know that my downfall has always been when my food becomes boring. You are helping me with making my meals delicious, exciting and entertaining. Thank you Katie!’

     
  6. I bought the book and signed up for Boot Camp. Can you help me with portions? For for overnight oatmeal you have 4 ounces of yogurt I half ounce of nuts a half ounce of seeds. How did you determine that?

    Amy Hull

    >

     
    • Don’t worry! It can be confusing at first! 4 oz is half of a protein serving (1 whole serving of yogurt is 8 oz) and 2 oz nuts/seeds is a protein serving, so the other half of the protein serving would be 1 oz nuts and seeds, I broke into part nuts, part seeds. Does that make sense?

       
  7. Monica Leite

    How did you cook the bok choy?

     

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