I never realize how simple it is to make my own savory baked tofu or maybe it’s because I’m just plain lazy. No, I’m just very busy (that sounds much better). Anyways, it’s not that hard at all.
Unlike Crispy Baked Tofu, there’s no breading involved. Instead tofu is baked in a delicious Chinese 5-spice marinade – great right out of the oven or store in the fridge for use later in stir-fries, spring rolls, salads or even jook.
Chinese 5-spice Baked Tofu
Makes about 9 pieces
1 pound firm tofu
3 tablespoons brown sugar
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon onion powder
1/2 teaspoon Shaoxing rice wine
1/2 teaspoon Chinese 5-spice powder
Salt and pepper to taste
Cut the tofu into 1/4″ thick slices. Wrap the slices in paper towels and place a heavy weight on top for about an hour.
Preheat the oven to 350 degrees.
Combine the ingredients for the marinade in a bowl and stir until well combined. If it seems a little too thick, add a tiny bit of water to thin it out. Add the tofu slices one at a time to the marinade coating well on all sides. Place the slices on a tin-foil lined baking pan. Bake for 15 minutes on each side.
Mochachocolata-Rita is hosting a Chinese Take-out Party blog event to celebrate her 88th post. The number 88 in Chinese symbolizes fortune and good luck. The Chinese 5-spice Baked Tofu is my contribution to the take-out party.
While I love getting fried tofu for Chinese take-out, it’s probably not the healthiest thing on the menu. Baked tofu has tons of the flavor, an excellent texture and the added bonus of being a bit healthier. Hopefully something all guests can appreciated.
wow! this is super cool, i never tried baked tofu before…a must try!
thanks for bringing this to the party!
The toasty brown color looks delicious!
rita – Thanks for hosting the party! Looking forward to seeing all the other entries!
Lisa – Thanks!
Man, your baked tofu looks awesome! Mine always comes out so sucky and flaccid. Is the secret the tin foil on the baking sheet?
Thanks Vegan Dad! I don’t know if there’s an actual “secret”. The tin foil is so I don’t have a huge mess to clean up afterwards. The sugar in the marinade burns easily, while it gives the tofu a nice brown color, it also makes nice black burn marks on a baking pan if it’s not lined with tin foil.
This is awesome. I can imagine the taste of this, i love chinese 5 spices powder :) Love this.
Tofu is real good stuff, as soybeans provide a full and well-belanced mixture of essential amino acides and therefore a valuable and healthy protein for vegetarian and mat eaters alike.
Cheers :)
looks crispy! yum.
Crystal – Thanks! I love tofu, it really is good stuff and so many different ways and flavors to eat it!
devadeva mirel – Thanks, it is yum!
I have all of the ingredients on hand so I will try this later on this afternoon to go with some shrimp scampi and noodles. I enjoy this vegan site.
This is an amazing recipe! I love baked tofu, I love hoisin sauce, I love five spice powder. A great way to use up some leftover tofu… and so easy, to boot. Thanks for posting this.
wow I love all your recipes!!!! thank you for all your postings.
The reason your tofu is flaccid and probably not very nice tasting is definitely how long you let the weight press out the excess water. It lets the tofu absorb the sauce and remain firm.
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