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Easy Weeknight Baked Tofu

Pressing the tofu before marinating is crucial. Michelle uses this technique: Place a clean kitchen towel on the counter, and then layer several paper towels on one half of the towel. Place the slices on the paper towels, cover them with a few more paper towels, then fold the other half of the towel on top. Place a cutting board or other flat surface on top, and then add some weight on top (several large cans of food work well). Alternately, you could use a TofuXpress -- it's one of the few "unitaskers" in our kitchen that's actually been a great purchase.
Course Dinner
Cuisine Asian-inspired
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 4 servings
Calories 205 kcal
Author Michelle G.


  • 1 pound firm tofu
  • 3/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon maple syrup or honey or 2 tablespoons mirin wine*
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red chili flakes or several shakes Original Tabasco Brand Hot Sauce optional


  1. Drain the tofu and cut into even slices, about 1" thick. Press the tofu to get out as much moisture as possible. It's really important to get as much water out of the tofu as you can. Let sit for at least 10 minutes, longer if possible.
  2. While the tofu is pressing, combine the other ingredients in a bowl. Line a large baking dish with aluminum foil (for easier cleanup). Place the tofu slices in a single layer in the dish, and then pour marinade evenly over the tofu.
  3. Bake uncovered at 450°F for about 45 minutes, or until the marinade is nearly evaporated. (If you need to bake something else at a lower temperature at the same time, baking the tofu at 350°F will work fine, too.)

Recipe Notes

A note on mirin: Be sure to read the labels! Some may say "mirin" on the label, but are just junk made with corn syrup and grain alcohol (Kikkoman, I'm looking at you...). I like the Eden brand.