Main Dishes · Medium
Baked Tofu
Baked Tofu is a main dish recipe from USDA MyPlate Kitchen, built around soy sauce, garlic, fresh ginger.
—Total time
4 servingsServings
MediumDifficulty
3.5 ★Reader rating
Ingredients
- 2 tablespoons soy sauce, reduced-sodium
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon fresh ginger, minced
- 1 teaspoon vegetable oil (or cooking oil of choice)
- 1 package (14 ounces) firm or extra firm tofu, water packed
Method
- Wash hands with soap and water.
- Preheat oven to 350 °F. Line a rimmed baking sheet with foil.
- Drain water from tofu.
- Wrap tofu in paper towels.
- Let set for about 5 minutes.
- While tofu is draining, combine soy sauce, garlic, ginger, and vegetable oil in a small bowl.
- Slice tofu into 1/2 inch thick slices.
- Place tofu slices on foil lined baking sheet.
- Pour soy sauce mixture over tofu.
- Using a spatula or pancake turner, gently turn slices over to coat both sides with sauce.
- Bake tofu for 15 minutes.
- Turn slices over and bake for another 15 minutes.
- Tofu should be light golden brown and firm.
- Serve hot in place of meat or cut into slices or cubes and add to a stir-fry, fried rice, soup, or salad.
Nutrition
Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.
| Calories | 99 calories |
|---|---|
| Fat | 6.42 g |
| Saturated fat | 1.08 g |
| Cholesterol | 0 mg |
| Salt / sodium | 292.16 mg |
| Carbohydrates | 1.92 g |
| Fibre | 1.08 g |
| Sugar | 0.76 g |
| Protein | 10.69 g |
| Serving size | 2 slices, 1/4 of recipe (124g) |
Original source
USDA MyPlate Kitchen. Open the credited publication to review its complete context, serving notes and later changes.
About this recipe
Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.
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