You won’t need takeout with this Asian-Inspired Baked Tofu and Shaved Brussels Sprouts recipe! The tofu is marinated, baked, and then topped with sauce for extra flavor!
Better than Takeout
I had a serious hankering for some takeout tofu the other day. I considered ordering from my local Chinese restaurant but I got to thinking about all the sodium and non-organic, non-GMO tofu they’re probably using.
After that, I reconsidered and decided to make some of my own. I knew I could make something similar and I’m so glad I started playing around with it.
Healthy Tofu
I love making tofu recipes like my Tofu in Garlic Chili Sauce, Popcorn Tofu, and Thai Basil Noodles but I wanted something that resembled a dish I’d get from a takeout place… only healthier. I decided to bake the tofu to make it a little crispy and then add the sauce at the end.
I love those sticky types of sauces that are made with like 10lbs of sugar (who’s with me?) but since I’m being a good little health-conscious nutritionist, I came up with a sauce that only has 1 TB of healthier sweetener for the whole recipe.
Asian-Inspired Baked Tofu
Marinating and baking tofu then adding another sauce, creates a ton of flavor. The cornstarch is what makes the sauce thick and sticky – but be careful, do not overcook the sauce! It will burn easily so only heat it quickly before pouring over the tofu.
If you make this Asian Baked Tofu recipe, let me know what you think by ★ star rating it and leaving a comment below.
Teriyaki Tofu
Ingredients
- 14 oz block firm non-GMO tofu drained and pressed
- 1 TB avocado oil or olive oil
MARINADE
- 2 TB tamari or bragg's liquid amnios or soy sauce if not gf
- 1 tsp avocado or sesame oil (optional)
- 1 tsp garlic powder
SAUCE
- 1 cup water
- 1/4 cup tamari or Bragg's liquid amnios or soy sauce if not gf
- 1 TB rice wine vinegar or apple cider vinegar
- 1 TB maple syrup grade A or B
- 2 garlic cloves minced or 1/4 tsp garlic powder
- 1 tsp ground ginger
- 1.5 TB cornstarch
- 2 TB water
Instructions
- Mix all the marinade ingredients and marinate cubes for 10-15 minutes.
- Cut tofu into cubes.
- Bake, fry, or air fry the tofu (see directions below).
- Once the tofu is cooked, mix all of the sauce ingredients except the cornstarch and 2 TB of water in a saucepan. Heat on low medium until bubbling.
- Mix cornstarch and 2 TB of water in a small bowl and add to the sauce. Stir and cook for a few minutes until the sauce has thickened.
- Coat tofu with sauce and serve with veggies of choice and rice/noodles/quinoa.
Bake {Oil-Free}
- Preheat oven to 400 degrees.
- Place the tofu on a baking tray (optional – line baking tray with parchment paper) and bake for 20-25 minutes, flipping in halfway.
Pan Fry
- Add the tofu to a pan with a tablespoon of oil and cook over medium heat. Fry for about 2 minutes on each side until golden in color.
Air Fry {Oil-Free}
- Add tofu to air fryer basket and air fry at 400F for 10-15 minutes (or until done to your liking) tossing halfway through.
Nutrition
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info has been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.
Monika says
This looks so yummy and I love the fact that it comes together quite quickly. I am trying to cook with tofu more often and might give this recipe a go:)
Mary Ellen says
Thanks Monika! Let me know if you get a chance to try it!
Sheetal Paulson says
Do you have nutritional facts on this recipe? Looks delicious!
Mary Ellen says
Hi Sheetal, thanks so much! I’m sorry, I don’t do nutritional info on my recipes. I know some people have to keep track of these things so usually recommend My Fitness Pal for that. If you put a food in, it gives you all the nutritional info for it and it’s a great way to keep track of everything for the day. I’ve used it in the past and have found it very useful.
Sheetal Paulson says
No Worries! Thank you though.. that’s the program I was using to enter my daily calories and workouts. Do you know what would be a serving size at least?
Mary Ellen says
Hi Sheetal! I would say it this serves 3-4 depending on how big your like your serving. I split it in 3 if I’m not adding anything else but if I’m adding rice on the side as well, I would say it would serve 4. I hope that helps a bit. I find that serving size can be relative. I also feel like I might eat bigger servings than others sometimes (especially pasta) so I get sort of weary putting that down. If you do give it a try, let me know what you think!
Cheryl says
Another winner. Love the brussel sprouts done this way. Will have to double this next time for my hungry men.