Types and brands of tofu to use
I use organic, firm tofu blocks for this marinated baked tofu recipe. Note that I haven’t tried freezing other types of block tofu, so I can only tell you this recipe works specifically for firm block tofu. You can buy organic firm tofu at almost any local grocery store, like Albertsons, Mother’s, Sprouts, H Mart, or almost any Asian grocery.
Why and how to freeze tofu
Freezing tofu is an age-old method of cooking tofu since the Ching Dynasty in China when they used to place blocks of tofu in the snow and called dòngdòufu. When you freeze tofu, the water within the cells solidifies and breaks the cell walls, causing irreversible structural changes once the tofu is thawed. After defrosting frozen tofu, the texture will be more spongy regardless of whether you use soft, firm, or extra firm. Freezing also makes it easier to press out water. Frozen tofu is also more yellow in color after freezing. Since you can press out a lot of the water in frozen tofu, it becomes great at soaking up the marinade and giving you a chewier consistency after baking. To freeze tofu, drain the excess liquid in the package and transfer the tofu into a freezer-safe container with a lid or a reusable silicone bag. Some people just chuck the entire tofu package into the freezer, but I don’t like freezing plastic since it can introduce more BPAs into the food. One block of tofu takes about six hours to freeze fully. Once solid, move the food container with tofu into the fridge to defrost overnight or place it on the counter for about six hours to thoroughly defrost.
Do we need to press the tofu?
After thawing out the frozen tofu, it will be spongy and wet. We want to remove a lot of the water inside to replace it with a flavorful marinade. I wrapped the tofu in a kitchen towel and used a bamboo tofu press to remove water for 15 minutes. If you don’t have a tofu press, you can also sandwich the tofu block in the middle of a cutting board lined with hand towels (or paper towels) and place another set of towels and a cutting board on top. I like to add 6 (15 oz) cans evenly across to weigh down the cutting boards and wait 15 minutes. Some people also use their hands to squeeze out the water for frozen tofu, but I don’t want to accidentally break the block and prefer using a tofu press.
Marinade ingredients
The marinade ingredients for this baked tofu recipe are Asian-inspired and have a slight spiciness that you can adjust. Here is what I add:
low sodium soy sauce: adds salt and a good base for the marinade. ponzu: adds a tangy saltiness to the marinade. If you don’t have any on hand, you can also use a 1:1 ratio of lemon juice and soy sauce. spicy chili crisp oil: this adds a little kick but totally adjustable if you want more spice or less. You can also add other hot sauces in your pantry too, like sriracha or chili paste. rice vinegar: adds acidity and balances out the savory soy sauce and ponzu. You can also add apple cider vinegar if you don’t have this. peanut butter: adds a savory nutty flavor to the marinade and slightly thickens it. You can also use other nut butter if you have allergies. agave: this balances out the acidity and savory flavors. You can also use honey or maple syrup. fish sauce: for umami flavor and savoriness. roasted sesame oil: adds a hint of nuttiness.
What to serve with baked tofu
Top your marinated baked tofu with sliced green onions and roasted sesame seeds for a bite of texture and freshness. The seasoning in this marinated baked tofu is super savory and flavorful, so I like to pair it with simpler side dishes like plain rice or more mild vegetables:
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Tips for making marinated baked tofu
Freeze tofu for a chewier consistency and better marinade soaking. I like to freeze the tofu the night before and defrost it on the counter the morning I want to prepare dinner. Drain the liquid from the tofu package and use a silicone reusable bag or glass container to freeze the tofu. Removing the excess liquid cuts down on freezing and defrosting time. A silicone reusable bag makes transferring the tofu onto a rack-lined sheet pan easier. Bake and then broil for evenly heated tofu with a caramelized crust on top. Don’t marinade for too long; otherwise, you’ll end up with overly seasoned tofu. Frozen and thawed tofu soaks up seasoning and marinade much easier and faster than blocks of tofu that haven’t been processed in this method. Unlike most marinated tofu recipes, you only need 30 minutes to marinade this full block of tofu because it’s frozen and thawed.
