Baked Tofu Bites

SUBMITTED BY: VICKY9999 PHOTO BY: Rachel S.

"Tofu cubes are marinated and then baked in the oven. The tofu can be used as a hot or cold snack or used as salad topping. Don't forget the smoke flavoring, it really adds the special flavor."

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package extra firm tofu
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons ketchup
1 tablespoon vinegar
1 dash hot sauce
1 tablespoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon liquid smoke flavoring

What to Drink?
	Sparkling Wine

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

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REVIEWS

Reviewed on may 25, 2006 by KellyG

This is a GREAT recipe. I omitted the liquid smoke (before reading other reviews) because I... MORE

Reviewed on dec. 13, 2006 by glad42day7

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.

glad42day7
dec. 13, 2006

I have just put together this marinade and I really like it! I did use half low sodium soy sauce and half regular soybean sauce. Chopped garlic bits instead of powder. Also, I started by putting in only a few drops of liquid smoke at a time and tasting to see my preference. I think you need the liquid smoke. Just in a smaller amount. I used extra sesame seeds and they are the toasted. When I put it in the oven, I am thinking of sifting a little cornstarch over the top, to give it a little crunch. This will be great with some broccoli. Thanks for an easy and yummy recipe! ***Update*** I am finding that there is no need for the cornstarch as the marinade cooks and clings to the tofu. Sort of but not really in a crunchy way. I also feel like the marinade loses some "punch" upon cooking. The picture posted must have extra sauce used. I would make this again, baking my tofu with the sesame seeds without the marinade. I would take the marinade and bring it to a quick almost boil on the stove and pour it over the top of the tofu about half way through the cooking time. Perhaps that would offer more flavor in the finished product. It was however, good cold before I cooked it!

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30 users found this review helpful

I have just put together this marinade and I really like it! I did use half low sodium soy... MORE

Reviewed on jun. 10, 2008 by Michigan Mommy

This is one of my favorite ways to prepare tofu. I've made this recipe many times and find... MORE

Reviewed on may 22, 2008 by peebsy weebsy

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peebsy weebsy
may 22, 2008

I usually follow the recipe exactly as written the first time. But after reading all the reviews, I did make a couple of minor changes. I pressed the sliced tofu between towels with a weight on top to dry it out. I really think this helps it absorb the marinade better. I left out the liquid smoke because I don't like the taste of it. I also added an extra tbl of maple syrup and sesame seeds and I subsituted 1 tbl of sesame oil for 1 tbl of the soy sauce. I wasn't sure why so many reviewers said that they didn't think this was enough sauce because it seemed to be plenty to cover that amount of tofu. But after baking, it did seem to bake off or thicken or something so that the tofu was just coated and the flavor baked in and no extra sauce. I did end up baking it for 45 minutes since 30 just didn't seem like enough. I think I will try 40 min next time though as a few pieces did start to burn on the bottom. Although it was ok warm. Hubby and I liked it best after it had been chilled. The flavor was subtle but delicious. And the texture was just right. We had a little as a snack and used the rest on a salad. I will definitely make this again but next time make a double batch since it disappeared so quickly!

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20 users found this review helpful

I usually follow the recipe exactly as written the first time. But after reading all the... MORE