Press the tofu: Drain water from tofu packaging and remove tofu. Wrap the block of tofu in paper towels and press between two plates for at least 30 minutes. Once pressed, you can cut the tofu into cubes or desired shape.
Make the marinade: In a small mixing bowl, combine all of the marinade ingredients: soy sauce, rice vinegar, toasted sesame oil, miso, maple syrup, grated ginger, and grated garlic. Whisk together with a small whisk or fork until smooth with no lumps.
Place the tofu cubes in a shallow baking tray or a large baggie. Pour the marinade over the tofu.
Marinate for at least 30 minutes in the fridge. Flip the tofu over after a while so the marinade soaks into the tofu more evenly. The longer you can marinate, the more flavor the tofu will have!
When you are ready to bake the tofu: Preheat oven to 400°F. Line a baking half sheet with parchment paper. Place tofu cubes on the baking sheet, spacing them out so they are not touching each other. Bake for 18-22 minutes, until the tofu is deeply golden brown.
Serve warm or cold, with salads, grain bowls, stir fries, and more!
Notes
Consider freezing and defrosting tofu before you marinate it for even more flavor! See details in blog post for how to freeze tofu.
Storage
Since tofu does not carry the same risk of food poisoning as raw meat, you can safely use the leftover marinade again to marinate more tofu, or as a sauce. I like to use the leftover marinade as a sauce for stir fried veggies to serve with the baked tofu!
Store baked marinated tofu in an airtight container in the fridge for up to one week.
Bake, Marinate
2024