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+ servings

Baked Teriyaki Tofu

by Jennifer
  • 1 16- ounce block extra firm tofu
  • 1 Tablespoon avocado oil
  • ¼ cup tamari
  • 2 teaspoons maple syrup
  • 2 cloves garlic, minced
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fresh ginger, minced
  • Drain and press tofu for 30 to 60 minutes. Slice into 1/4-inch rectangles.
  • Whisk marinade ingredients together. Arrange tofu slices in a single layer in a shallow dish. Pour marinade over top and marinate tofu 2 hours or overnight.
  • Preheat oven to 450℉. Transfer tofu to lined baking sheet. Reserve the extra marinade.
  • Bake tofu 15 minutes, flip over and spoon reserved marinade over slices.
  • Bake 10 more minutes.


How to press tofu:
Put drained tofu on a large plate between layers of paper towels or wrapped in a clean tea towel.
Place a weight, like a can of food or an empty glass food storage container, on top to press out moisture.
Let sit for an hour.
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