Have you ever bought baked tofu at the store? It’s a handy product that is seasoned, cooked, and ready to throw into any dish. When I was first transitioning from being an omnivore to vegetarian, I found that I loved tofu! This is not the case for most people, they find the texture off-putting, so yes, I know I’m weird. I started experimenting with all kinds of ways to enjoy tofu (including this smoked tofu recipe). This homemade teriyaki baked tofu makes weeknight dinners even faster!
Recently, I got this vacuum sealer that allows me to make large batches of my favorite baked tofu. I seal each tofu slab up tight while its hot and it will last up to 3 months in the fridge! The recipe is written for only 1 tofu block, but I will often times make up to 4 blocks and vacuum seal what I’m not using immediately. I have also used my vacuum sealer on my end-of-season garden produce to freeze without worry of freezer burn. Its a really great product that every home cook can utilize, but so few people have them! Perhaps a gift idea for your foodie family and friends!
Recipes to try out your homemade teriyaki baked tofu:
Veggie Stir Fry – used whatever veggies you have on hand! Toss in baked tofu and serve over rice!
Fried Rice – this recipe uses edamame, add the tofu to increase protein, or sub it for the edamame!
Lo Mein – baked tofu makes lo mein a super-fast weeknight dinner option!
- 14 oz block firm tofu
- 1½ TBS reduced sodium tamari (or soy sauce)
- 1 TBS rice vinegar
- 2 tsp brown sugar
- 1 tsp each: sesame oil and sriracha
- 1 garlic clove, grated
- ½ inch grated ginger, about 1 tsp
- Remove tofu from package and place between 2 plates. Put something heavy on the top plate to press the moisture out of the tofu. Let this sit for 20 minutes, then drain off the water.
- Meanwhile mix together remaining ingredients to make the marinade. Use a microplane or fine grater to grate the ginger and garlic.
- Cut tofu block in half the long way (down the side, not the top).
- In an air-tight container, pour marinade over tofu. Let this sit, tossing it a few times for even coverage, for about 30 minutes.
- About half way through the marinade time, preheat the oven to 375 F.
- Place tofu on a parchment lined baking sheet (I used unbleached) and bake in the oven for 20 minutes. Flip the tofu over and bake another 15-20 minutes, or until golden brown and starting to firm up.
- While hot, vacuum seal individual tofu slabs. This will keep them free from contaminants and you can store it in the fridge for up to 3 months!