I love teriyaki tofu!!! They are very appetizing to eat as mains or sides with steamed rice and green vegetable and the vegetarian-wannabe-me often buy at least a packet or two every week!
There was once that I mentioned these tofu to my Aussie colleague before and the non-vegetarian him told me that he likes these tofu too! He often buy these tofu and eat them on their own.
Despite the convenience of these ready-to-eat tofu, I have to say that these tofu are quite expensive being $4 plus for every 200g pack whereas a 300g pack of plain firm tofu is only $2.50! For the sake of convenience, I would usually ignore this massive price difference until now...
I have found this really really really EASY oven-baked recipe to transform plain tofu into extra tasty teriyaki tofu that are as good as the ready-to-eat ones. Convenient and economical too? Wanna try?
Teriyaki Soy Baked Tofu
100% Vegan! Easy!!!
Very tasty to eat as mains, sides and even on its own as appetisers.
It's so easy to bake these teriyaki soy tofu!
Needless to say much, here's a video showing how I baked mine.
Thanks Bensound for the music in my video.
Cheap, easy, animal-friendly and delicious!
Very happy that I found this brilliant recipe!!!
See! Told you that these oven-baked tofu are as tasty as the ready-to-eat ones.
You can enjoy these tofu as a warm dish during cold weather when they are freshly baked from the oven or as a cold dish during summer after chilling the baked tofu in the fridge.
A must-try hassle-free vegan recipe if you like soy-braised firm tofu!
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Here's the recipe that is modified from Epicurious
Makes about 8 thick slices
Two 300g or One 500g packet/s firm or extra firm tofu*
* You can use either firm or extra firm (hard) tofu. The firm tofu being softer with higher water content will absorb more marinade during baking and taste softer than the extra firm tofu. However, the baked extra firm tofu with lesser water content will keep in the freezer better without changing its texture dramatically. Both are delicious and the choice can up to individual preference. For your reference, the tofu that I have shown in my above photos and video is the extra firm hard tofu which is more freezer-friendly.
For the marinade:
3 tbsp (45ml) tamari**
2 tbsp (15ml) soy sauce
3 tbsp (45ml) cooking sake or water
3 tbsp (45ml) mirin
1 tbsp (15ml) sesame oil
3 tbsp (45ml) maltose syrup (if unavailable, you can use honey but honey is not a vegan option)
1 tbsp (15ml) rice or white wine or regular white vinegar
2 tsp garlic mince (optional)
1 tsp finely grated ginger, or more to taste** Tamari is the thicker, less salty type of soy sauce with minimal wheat content. If unavailable, substitute with same amount of soy sauce.
thinly sliced spring onions to serve
roasted white sesame seeds to serve
Drain the tofu and cut into 8 equal slices. Blot well between paper towels.
Combine all marinade ingredients.Arrange tofu slices in a single layer in a large zip-lock bag or a baking dish and pour enough marinade over the tofu, making sure that tofu are well submerged in the marinade. Marinate for at least 1 hr in the fridge.
When you are ready to bake the tofu, preheat oven to 200°C / 400°F. Line baking tray with baking paper. Remove tofu slices from the marinade and arrange onto the prepared tray in a single layer. Do not discard marinade!!!
Bake for 20 mins, turn tofu and bake for another 15 mins or until the tofu are brown on both sides.
While baking, transfer marinade into a saucepan. Bring marinade to boil and keep boiling until sauce is thick and sticky.
Apply baked tofu with sticky sauce. Serve warm or cold with spring onions and sesame seeds, steamed white rice and cooked green vegetables or simply enjoy these with spring onions and sesame seeds as an appetizer.Store completely cooled tofu in a fridge for up to 3 days or in a freezer for up to 2 months. It is better to use extra-firm tofu to bake this dish if you wish to store these tofu by freezing them.
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