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Baked Tofu

Baking instead of frying makes this tofu healthy and low in fat and calories. Serve with rice, in veggie sushi, as a salad topping, or on its own as a snack.

Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Author Lisa Lansing


  • 1 block firm tofu (200 g)
  • 1/2 Tablespoon soy sauce


  1. Preheat the oven to 220℃/425℉ and line a cookie sheet or baking pan with parchment paper. Set aside and prep your tofu.

  2. Cut plastic packaging, drain and squeeze tofu over the sink to remove as much liquid as you can. Cut tofu into cubes or strips, approximately 1.5 cm (or a half inch) thick. Place into a shallow dish or bowl and drizzle with half a Tablespoon of soy sauce. Mix well to coat and let rest for 15 minutes so the tofu soaks up the soy sauce.

  3. Spread into the pan in an even layer making sure the cubes don't touch each other. Bake for 30 minutes or until the tofu is crispy on the edges, flipping the cubes halfway through baking.

Recipe Notes

  • One serving (1/2 of the recipe) is approximately 97 calories.
  • Smaller tofu cubes or strips will bake faster than larger ones.
  • Firm or extra firm tofu will work fine in this recipe.
  • Double-check ingredients in the soy sauce. Some contain fish! I prefer Kikkoman brand.
  • Letting the tofu rest for 15 minutes (or longer) isn't necessary if you are in a hurry. You can also let it rest for longer if you have other foods to prepare.
  • Feel free to add ground ginger, garlic, and/or sriracha to the marinade if you like them!