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
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!
Other ideas: Add the baked tofu to your favorite bowl meal or salad!
- 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!
I never thought about vacuum sealing tofu “steaks”. Great idea!
I have made mine baked, like this, and I have a griddle/panini press appliance (made by a company that rhymes with SqueezeInArt) that I cook my tofu on to get those nice sear marks without risking the death dive into the actual barbecue.
The panini press sounds like a great alternative to grilling (which is so hard with tofu)! Have a great week Susan!
The marinade is lovely and it’s such a good idea to make a few tofu slices like that to have in the fridge and toss with a quick stir fry or oriental salad. Pinned and stumbled:)
Thanks Monkia! They make dinner time so easy and fast!
I love my vacuum sealer, great idea to use it with the tofu. That commercial baked tofu tastes like shoe leather! Thank you for bringing this dish to FF.
I agree. Homemade is always better than store bought! Thanks Liz!
I wish I could say I liked tofu but it’s never appealed to me. My brother who lives in Hawaii always tries to get me to try it. I know there are lots of people at Fiesta Friday who will love this, especially since it’s homemade. Thanks for sharing…
Tofu is an acquired taste, mostly because of it’s texture. It absorbs flavors well and will taste like whatever you marinade it in. The teriyaki in this recipe is great for Asian style dishes!
I’ve even used the vacuum sealer to squeeze the marinade and seasonings into whatever is for dinner, speeds up the process!
Yes! The vacuum sealer has many applications. Some models have settings for marinading as well!