Simple, flavorful tofu that’s ready whenever you are.,
Ingredients
- 1 (16 oz / 454 g) block firm tofu, cut into 24 cubes
- ¼ cup low-sodium soy sauce
- ¼ cup mirin (Japanese sweet cooking rice wine)
- 1–2 teaspoons toasted sesame oil
If you don’t have mirin:
Use an equal amount of cooking sherry, another cooking wine, or water. If you enjoy a hint of sweetness with savory foods, add 1–2 teaspoons honey.
Directions
- Drain the tofu and cut into 24 cubes.
- Whisk together the soy sauce, mirin, and sesame oil.
- Place the tofu in a glass container or other container just large enough to hold it. For a milder marinade, you can add about ¼ cup water. Pour the marinade over the tofu and gently turn to coat. The tofu should be mostly submerged in the marinade.
- Marinate for at least 30 minutes, or refrigerate overnight for the best flavor.
- Preheat the oven to 300°F (150°C).
- Arrange the tofu in a single layer on a parchment-lined baking sheet.
- Bake for 45 minutes, turning halfway through. For a firmer, chewier texture, bake for 60 minutes.
Kitchen Notes
- Baking at a lower temperature slowly dries the tofu, creating a pleasantly chewy texture.
- The traditional marinade is equal parts regular soy sauce and mirin. I use low-sodium soy sauce and still find it a little too salty, so I usually add about ¼ cup water. If you’re accustomed to the traditional version, start there and adjust to your own taste.
- Refrigerate leftovers for up to 5 days.
Serving Suggestions
- Enjoy as a finger food or high-protein snack.
- Bring to a potluck or picnic.
- Add to salads, wraps, pita, or sandwiches.
- Use as the protein in grain bowls, rice dishes, noodle dishes, or pasta.