Marinated Tofu Recipe -
Marinated Tofu Recipe
  • READY IN ABOUT 9 hrs

Marinated Tofu

Recipe by  

"This is just a simple but very tasty recipe for a tofu dish."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    8 hrs 45 mins


  1. Combine the soy sauce and ginger in a small bowl. Add tofu slices; cover and refrigerate overnight.
  2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Keep hot.
  3. Preheat an oven to 350 degrees F (175 degrees C). Remove tofu from marinade, place on a baking sheet. Reserve marinade.
  4. Toast the sesame seeds by placing them in a dry skillet over medium heat. Stir seeds constantly until lightly toasted and fragrant, about 3 minutes. Immediately remove toasted seeds from pan to prevent burning. Reserve.
  5. Bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. Drizzle tofu with remaining marinade.
  6. Divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2009

Perfect - I was looking for a simple tofu marinade and this worked just great. Plus, I had never baked tofu in the oven before and I loved it - I think I will always cook it this way! Thank you so much this was great. I had to make some changes b/c I didn't have all the ingredients and I added some veggies - but I will definitely try this one as is when I get more honey - Yum!

Most Helpful Critical Review
Jan 19, 2010

The tofu absorbed too much marinade and it was very salty. Our family prefers a crispier tofu and this was quite soggy after being baked. Not what we were looking for.


20 Ratings

Mar 18, 2011

mmm this was so good! i only let mine marinate for a few minutes because of time, and i only drizzled about one spoonful of remaining marinade into the rice. the honey balances it out perfectly. i also used brown rice instead of basmati and added brussels sprouts.

Oct 09, 2011

Definitely freeze the tofu and thaw before cooking this. Also, be sure to pat/squeeze the excess fluid out of the tofu before cooking. Otherwise it's a lot like eating a warm, wet sponge!

Aug 08, 2011

I use low-sodium soy sauce or you can dilute the soy with water - half and half ratio as one other reviewer suggested. If you don't like the 'mushy' texture, this can be remedied by sliding it under the broiler for just a few minutes. Great, simple, tasty recipe that can be jazzed up by adding extra veggies or even seafood or meat of choice if you don't want a vegan version. Thanks for the recipe!

Mar 14, 2012

I would have to agree with Jessica - the tofu did turn out very mushy. Doubling the marinade and only marinating the tofu for an hour or so may have done the trick. Personally, I wasn't too thrilled with the overall flavor. I thought it turned out a bit boring and not tasty at all. Won't be making this again.

Jun 28, 2010

I really liked this recipe. I used half the soy sauce and replaced it with water. Also, I drizzled it with agave nectar. I usually prefer the nectar over honey.

Jan 11, 2010

Very good! I used a little more honey and I would recommend doubling the sauce.


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 87.2 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 1366 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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