This has quickly become my new favorite way to make tofu--and I have a lot of great tofu recipes. I made a few small changes. I used only 3 tbsp. soy sauce (reduced-sodium tamari) and 1 tbsp. water instead of 1/4c soy sauce. And I never use sesame seeds. Oh, and I bake it at 350 degrees, not 375. I think lowering the soy sauce and baking at the lower temp. eliminate the salty/burning problem others had. Also, I marinate overnight and use light tofu-- which comes out soft right after baking but when it cools it gets really firm. I usually end up eating it cold. The flavor is just excellent--smoky barbecue goodness.

Reviewed On: Jan. 9, 2011

These were pretty darn good for being so easy. I halved the recipe and used 1/2 oil 1/2 applesauce instead of all oil. I used my "mini" baking pan which is about 6"x10.5" They did take almost 35 minutes and were still "shiny on top" but cooked perfectly. I tried one about 30 minutes after they came out of the oven then put the rest in the fridge. I preferred the fridge ones... they got very fudgy...not crumbly at all. I may see how they taste frozen.

Reviewed On: Aug. 25, 2009