Baked Teriyaki Tofu
Firm tofu slabs glazed in a rich, homemade ginger-soy sauce
Why This Recipe Works
Reducing the sauce before baking creates a thick, glossy glaze that clings to the tofu without the need for a long marinade. This technique ensures the savory-sweet ginger and soy flavors penetrate the tofu while it stays tender.
Instructions
Heat the oven to 350°F with the rack in the middle position. Whisk the water, soy sauce, sugar, mirin, garlic, cornstarch, and ginger in a small saucepan until the mixture is smooth and the cornstarch is fully dissolved.
Bring the sauce to a boil over medium-high heat, whisking occasionally to prevent sticking. Reduce the heat to medium-low and maintain a vigorous simmer until the sauce is glossy and reduced to about 3/4 cup, 12 to 15 minutes.
Arrange the tofu slabs in an even layer in a 13 by 9-inch baking dish and pour the thickened sauce evenly over the top. Cover the dish tightly with aluminum foil and bake for 30 minutes, flipping the tofu slabs halfway through so they are thoroughly coated and warmed through.
Transfer the tofu to a serving platter. Season the remaining sauce in the baking dish with pepper to taste, pour it over the tofu, and garnish with scallions. Serve immediately with lime wedges.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
