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Asian Baked Tofu with Colorful Vegetables

Posted by Peggy on October 29, 2009

Asian Baked Tofu with Colorful Vegetables
Recipe: Asian Baked Tofu with Colorful Vegetables


  • 12-14 ounces tofu; soft, medium or firm
  • 2 tablespoons dark sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon-1 tablespoon hot chili paste with garlic*
  • 1 teaspoon sesame seeds, white, black or a combination
  • *This condiment is wonderful but if you are encouraging small children to eat tofu, even 1/2 teaspoon may be too spicy. You will find chili paste in the Asian aisles of most groceries and several varieties at Asian groceries in town.


  1. Cut tofu into 1-inch slices and drain, weighted down on paper towels, 30 minutes to 1 hour. Moisture content varies greatly so you may need to change the paper towels when they become wet.
  2. In a dish large enough to accommodate the tofu squares, whisk together the sesame oil, soy sauce, rice wine vinegar, ginger and 1/2 teaspoon chili paste. Taste and add more chili paste as desired. Place pieces of tofu in the marinade and let rest, at room temperature, 30 minutes to one hour, turning once.
  3. Preheat oven to 400˚.
  4. Line a baking sheet with foil, lightly oiled or sprayed with cooking oil spray. Place pieces of tofu on baking sheet;
  5. Bake tofu on center rack of oven 15 minutes. Remove from oven and turn tofu squares over. Divide and sprinkle top of each piece with sesame seeds and return to the oven for an additional 15 minutes, or until tofu is golden brown.

Active Time: 10 minutes

Drain, Marinate and Bake Time: 1 1/2-2 1/2 hours

Yield: 3 servings

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