Tofu That Tastes Good: Stir-Fry

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Plate of Tofu Stir Fry for a simple vegan dinner

I remember the first time I tried tofu. It was raw in a whole grain wrap along with some mustard and veggies and I honestly couldn’t finish it. And when it comes to food I’m a trooper. I’ll finish just about anything as I hate wasting food. But, tofu did not strike my fancy from the start and it’s never really been my favorite, even in my hardcore vegetarian days.

But, that all changed recently during a trip to San Antonio when I ate the best tofu of my life. It was in a veggie stir-fry over coconut brown rice at a restaurant called Green Vegetarian Cuisine. If you’re ever in the area you must stop by and try this dish. Your view of tofu will be forever changed – promise.

Block of Tofu to represent our instructions for how to make tofu taste good

Two bites in and I was in heaven. I had to flag the waitress down and ask her how in the world they made the tofu taste so good! I thought it was fried, but it wasn’t. Haaaa-llelujah.

The best part? It wasn’t wet or soft or soggy or lacking in flavor at all like all of the tofu I’d tried prior. She rattled off a few instructions and I made a mental note. That same week I hopped in the kitchen and gave it a go myself.

It really worked you guys! I love tofu now. It might not be as delicious as Green Vegetarian Cuisine’s version, but it’s very close. And the more I practice the better I’ll get. I have a very good feeling about this.

Baking sheet with strips of delicious baked tofu

The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. This gives it a “meat-like” texture, if you will, that makes it much more porous to soak up delicious sauces and far more appetizing in the texture department. With this tofu I can’t help but finish it all – it’s too delicious not to!

Cooking our Easy Tofu Stir-Fry recipe in a skillet

For this recipe I made a quick and simple stir-fry* but once you have the basics down this tofu could be used in just about any recipe you already love. It works extremely well in stir fries because they tend to be very saucy, but I also imagine it would be delicious over salad, in faux-egg salads and even with BBQ sauce.

I hope to incorporate it into more of the meals we regularly prepare to see just how versatile it is. But from what I’ve tasted so far, I have very high hopes.

*Note: learn more about stir fry and its origin here.

Skillet filled with the Best Tofu Stir-Fry

Because it was diced, baked, left out to dry and then stir-fried in the sauce, the tofu soaked up so much flavor, rendering it absolutely irresistible. Try this tofu and let me know what you think! I think even your tofu-hating friends will approve.

Plate and skillet of Tofu Stir Fry with bowls of peanut sauce and red chili flakes

More Tofu Stir Fry Recipes

Plate of Easy Tofu Stir-Fry with chopsticks resting on it

Tofu That Tastes Good: Stir-Fry

A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal. Feeds 2-3.
Author Minimalist Baker
Plate of tofu stir fry for a tofu dish that actually tastes good
4.72 from 260 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 14-ounce package firm or extra-firm tofu
  • 2 cups roughly chopped green beans
  • 1 cup diced carrots or red pepper
  • 2 Tbsp toasted sesame oil for sautéing (or sub peanut or coconut)


  • 1/4 cup low-sodium soy sauce (ensure gluten-free for GF eaters)
  • 1 Tbsp fresh grated ginger
  • 2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
  • 1 Tbsp agave or maple syrup (or honey if not vegan // reduce slightly for less sweet sauce)
  • 1 Tbsp cornstarch

FOR SERVING optional


  • Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press.
  • Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).
  • Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
  • Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
  • If serving over rice, start the rice at this point.
  • In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
  • To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
  • Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.



*Nutrition information is a rough estimate calculated without rice.

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 492 Carbohydrates: 44.6 g Protein: 29.4 g Fat: 25.2 g Saturated Fat: 4.1 g Polyunsaturated Fat: 10.27 g Monounsaturated Fat: 8.42 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1241 mg Potassium: 987 mg Fiber: 7.5 g Sugar: 24.7 g Vitamin A: 13648 IU Vitamin C: 19.23 mg Calcium: 611 mg Iron: 6.03 mg

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My Rating:

  1. Kesha says

    Thanks as always. My sauce burn’t and the tofu was little chewy. The ginger was also a little raw. Did I miss cooking the sauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kesha, sorry to hear it didn’t turn out how you were hoping! You can cook the tofu for less time if you’d like it to be more tender. For the sauce, did you add it in step 7 and cook until it bubbled and thickened? That should help remove the raw ginger flavor. You could also add it sooner if that’s still a stronger flavor than you prefer. Hope that helps for next time!

  2. Brenda says

    Made this tonight and was good. I loved baking the tofu but found I needed to add water to the sauce and veggies and found I could have added more to make the sauce, saucy.

  3. Annie B. says

    Hi! I absolutely LOVED this recipe! It was really easy to put together and I already had pretty much everything I needed. I just really love vegetables so I did green beans, mushrooms, bell pepper, broccoli, and carrots. I also added about a tablespoon of garlic to the sauce- 10/10 would recommend. I haven’t baked tofu before using and I really liked the texture it gave.
    All in all, this was a great lunch and I can see myself making it again and again.

  4. Kim says

    Thank you, Minimalist Baker for another great recipe! I made this for my family on Lunar New Year. My husband declared that it was better than anything he’s had from a Chinese restaurant.

    Making this was a late afternoon decision, so I did make a few substitutes. I doubled the recipe (except for the tofu, I only had one block at home) and used a frozen (but thawed) Asian stir-fry vegetable blend that I had at home. I served it over sticky rice.

    I would definitely make this again!

  5. GinaWynn says

    This has become one of my go-to recipes, and a favorite with my family. It’s very versatile and easy to throw together, and while I sometimes skipped the tofu-drying in the beginning, the drying method does make a difference in the texture. Go the extra mile and do it. Make this almost once a week.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Humairah! We’d suggest cooking the sauce for longer so it thickens more. Or, you can pour it over the top.

  6. Tammy says

    This was amazing! We are meat eaters, but trying to incorporate more plant-based proteins into our diet. My 10 year old said it was delicious! I used broccoli, carrots, and red & yellow sweet peppers. It was super colorful and tasty! It will be on my weekend menu rotation now. (Too time-consuming for a weekday.) Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Tammy!

  7. Tammy Russell says

    I am going to make this as my first attempt at preparing tofu. I am wondering about whether it would work to dry and bake the tofu in advance (following all of your instructions, including the extended drying time), refrigerate, and pull out of the fridge when ready to make dinner. Thoughts? I’m a single working mom, so I try to prep as much of my dinner as I can in advance. Thanks for the recipe and your thoughts on this question.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy, we haven’t tried it that way, but we think it should work okay. Our only hesitation is it may not soak up the flavors as well. Let us know if you try it!

  8. Nina Kantrowitz says

    Could I use this tofu prep for different types of tofu dishes (ie – not just stir fry?). I’m new to cooking with tofu and looking for different ideas (looking for a nugget/breaded recipe) and wondering if I can just use the tofu prep part of the recipe and then bread and bake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Vaish! That typically means it was overbaked, which can happen if the pieces are cut smaller. Hope that helps for next time!

  9. Adrienne Portia Stocks says

    Wow I love this way of cooking tofu – unfortunately, I kept nibbling it after it came out of the oven so there was only half a pack left :). Fortunately I have lots of fresh veggies to stir fry.

    I used some freshly squeezed orange juice, garlic and tomato puree in my sauce too.

    So love this way of cooking tofu. I feel I need to do another pack!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Totally understand the need to nibble on this one =) We’re so glad you enjoyed it! Thank you for sharing, Adrienne! xo

  10. Elizabeth O Wise says

    I followed the recipe closely for the first time (with the exception of using honey in place of maple syrup) and it was delicious! My tofu was waaay too chewy for my taste though. I needed to go with the 20-25 minutes in the oven option.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Elizabeth! Glad to hear you enjoyed it overall! xo

  11. Tara says

    Can I bake the tofu ahead of time, and store it in the fridge? Or would it be better to marinate it, then fry in the sauce, then store it in the fridge? I want to use some tofu in a stir fry and some in a noodle soup over the next 2-3 days and wondered if I could do some of the steps ahead of time.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tara! If you are able to re-heat the tofu in pan we’d say it can be prepped ahead, but it is best fresh!

  12. Mindy says

    This was excellent! My new default stir fry recipe. Nice to have a way to make tofu crispy without any additional oil.

    I needed to let the completed dish sit on the stove for 20 minutes after I made it (unplanned) so I threw some water in the wok on a low simmer. Quite a lot–maybe 1/4 of a cup. It reacted wonderfully with the cornstarch and made a thicker sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your tips, Mindy! We’re so glad you enjoyed! xo

  13. Paula says

    This recipe is INCREDIBLE!! Mouth Watering. Perfect amount of sauce to boost the flavor of the vegetables with out drowning them out. I cut my vegetables like the images in photos on this site. Beautiful dish that looks impressive. Looking forward to trying this with different vegetables even though the fresh green beans and carrots will be hard to beat! Shared this with my son and his fiancee who wanted the recipe right away. Short of time? This would be good without the tofu and just vegetables. Stir frying the vegatables is very quick.
    Big fan of your recipes which are always right on target! Keep up the great cooking! Thanks for making me a better cook. XOXO

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Paula! Thank you so much for your kind words and lovely review! xoxo

  14. Jordan says

    I make this stir-fry every few months, I just love this dish. My only tweaks are 1 rounded Tbsp of brown sugar instead of 2; and I add broccoli to the dish. I just use frozen broccoli I chop down into smaller florets. I also don’t dice my carrot, I use the peeler to slice into strips. DELICIOUS!

  15. Christa says

    I really enjoyed the baked tofu! It was much better in my stir frys than when I just throw it in raw. I baked it for 25 minutes and let it rest for 15 minutes and it was nicely chewy and absorbed the sauce well. I doubled the soy sauce and added chili paste, rice vinegar, and lemon to cut the saltiness. Good recipe to play with.

  16. Karen Erickson says

    Loved this recipe. I had medium tofu, so I’m sure firm would be better. I did add a little more soya & sesame to the final sauce.

    • Bruce says

      Hi Dana!
      I made this tofu stir-fry the other night for my vegan daughter-in-law! She loved it and we did too!
      Decided to make it again for a friend who has been ill that does meatless from time to time. He comes from India and knows vegan and vegetarian foods quite well! I will be curious how he responds to it!
      Thank you for helping us like tofu!!!

  17. Nora Hammell says

    This did not work for us. The pre-baking of the tofu made it tough. Kind of hard on the outside. Tough edges. And it did not seem to absorb the sauce as I had hoped.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Nora – sorry you didn’t enjoy this! It sounds like you prefer softer tofu? In which case you can bake for less time so it doesn’t get crispy, OR you can try this method instead.

  18. Lori Jackson says

    This is an awesome recipe! I had to adjust it because my digestive system was off. So didn’t make sauce just used oil and low sodium Tamari. Used zucchini, mushrooms, instead of green beans and red pepper. Can’t wait until I’m feeling better and can make the original recipe!! My son, who is a vegetarian, is picky about his tofu. But loved it baked. It makes such a difference and really gives it texture and soaks up the juices. Thank you. I always love finding new ways to cook tofu!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Anna says

    This was great! Not a surprise though, as I have never made a Minimalist Baker dish that I didn’t love. I baked the tofu for 35 minutes and it was a tiny bit tough (I actually like it like that!). I also made my rice according to method one from the Brown Rice directions from Minimalist Baker – delicious and puffy. I will definitely make this recipe again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Anna! Thanks so much for your kind words and lovely review! xo

  20. Natasha says

    Hi! I’m in love with reading this little hack to get crispy perfect tofu. Question: if using “super firm” tofu (AKA, it’s pre-pressed and little to no water in the package), does that baking and rest time change at all?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natasha, it may need slightly less baking, so we’d say just check on it maybe 5-10 minutes sooner. Hope that helps!

  21. Matt says

    I have been wanting to get into using tofu and I love the asian flavors! The sauce smells like that moment before you eat your sushi roll that’s been dipped in soy sauce and covered with a slice of ginger!

    I used Tamari cause I wanted to try it (which is just wheat-free soy sauce) and I also have been super into mushrooms lately, so I put some mushrooms with my carrots and green beans. I also put in probably about 1.5x’s the ginger cause I can’t ever get enough of it.

    I highly agree with letting the tofu rest for like 20 minutes or so before starting to stir fry the vegetables. It really made the tofu firm up to exactly what I wanted. I served it with a side of white rice, and put a decent amount of chili sauce (sambal oelek) over the veggies when I’ve plated them for an extra kick.

    This is a new staple in my kitchen, and I’ve made it twice in 5 days. I resisted the urge to eat it all the second time around and I have two excellent dinners prepped for the microwave when I’m feeling nice and lazy! Thank you so much for this recipe!

  22. Sara says

    Great recipe! I added broccoli and doubled the sauce. I added chili garlic sauce at the end for a little kick of heat. Will make again! Thank you for the recipe!

  23. Miran says

    Love this recipe, the tofu was delicious and so was the sauce. Would make it again, will add more vegetables next time to bulk it out.

  24. Miriam Veffer says

    This has become a staple in our home!! We love it so much and the best part is that all 3 of my kids eat it too! Thank you for always coming out with the best recipes!

  25. Linda Higdon says

    Okay, so I made this yumminess tonight for dinner. I loved it and so did my husband. The next time I would not use the maple syrup. For me it was a tad bit heavy, but otherwise talk about quick, simple and loved the tip on how to dry out the tofu. (My husband is not a tofu lover, so this recipe with a way to dry out and bake the tofu worked for him!)


  26. Frances Cowan says

    Afraid it’s too salty for me even with a low sodium tamari.
    The tofu came out well. I used much more ginger & much less sugar

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frances, sorry to hear that! Feel free to scale back on the tamari next time or maybe try coconut aminos?

  27. Heather says

    I was making a Gordon Ramsey stir fry that included mushrooms, which I didn’t have; so, I substituted tofu, baked as you suggested. Wow! I’ve never baked tofu like that and what a huge difference it made to the finished dish. I served the stir fry over brown rice, and included your peanut sauce, (to which I added a teaspoon of sesame oil), serving it in a little jug at the table, along with chopped almonds and chopped green onions. What a delicious meal! From now on, I will always bake our tofu when adding it to stir fries. Thanks!

  28. Michelle says

    Im not very familiar with cooking with tofu & want to give your recipe a try. How long do you press the tofu for? I didn’t see the recipe for the peanut dipping sauce that’s you have in the photo. Pls send. Many thanks!

  29. Max says

    It was a tasty dish but I unfortunately used regular soy-sauce and it ended up being wayyyyy too salty or my girlfriend and I’s taste. But I will go to the store next time and pick up the low sodium soy sauce and I am positive that this will come out exactly how I want it. Thanks for giving me the motivation to start trying to make stir fry’s again.

  30. Jo says

    Hello, the dish looks delicious and I’d like to try making it. What is the oven temperature you used for baking tofu? Thanks.

  31. Kathleen says

    Had never baked / dried out the tofu before putting it in the stir fry. Yowza! Game changer! It really does get more of a meatier consistency this way. Thank you so much for this recipe!

  32. R says

    This was the first successful tofu dish I’ve ever made, which was incredibly exciting for me. Even my partner, who is convinced they hate tofu, loved it and ended up eating the leftovers.
    I substituted cauliflower rice for the rice and that was okay, but I think next time I will just add broccoli and keep the rice. For everything else, I just stuck to the recipe and I couldn’t be happier with how it turned out.

  33. Kristin says

    This was so delicious! I switched it up a bit and sautéed the tofu with a little of the sauce separately and sautéed a chicken thigh in sauce separately as my husband is a meat eater, but it was wonderful! I usually don’t like the texture of the tofu but the oven and sitting out made it chewy and perfect and it soaked up all of that delicious sauce! Will definitely be making this again soon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kristin! Thanks so much for the lovely review! xo

  34. Kesia says

    Absolutely love this recipe. I’m commenting as I’m eating lol I added mushrooms and broccoli and it came out delicious! I attempted similar recipes and failed miserably. This recipe just brought back my confidence. Thank you so much!!!

  35. Nicolette says

    Thank you, from the bottom of my cold, millennial-ish heart, for writing the first recipe my partner has ever requested of me to repeat! haha

  36. Tyson says

    This was really good! I took the suggestion from the note and cut the sugar down, and cheated and used a frozen pre-packaged stir fry.

    But the big deal here… I’ve tried stir-frying tofu a few times and never really liked the way it fell apart. Problem solved with the oven. Thank you!

  37. aamna says

    i made this and it was amazing!! my whole family loved the flavor as did i. one thing id say is to have the pan at med-low heat instead of med-high heat when you add the sauce. the cornstarch in the sauce stuck to the non-stick pan i was using lol. i think it’s bc the heat was too high! i used mushrooms and red bell pepper for my veggies and overall the dish was great. i’m gonna make this again for sure!

    • Ella says

      I used the method of cooking the tofu, not the whole recipe. It came out PERFECT for our stirfry and honestly so easy. Next time I would slice the tofu into strips and not cubes.

  38. Rachel says

    Loved this tofu technique! I cut the block into 3 rows on the shorter side, then turned and cut 4 rows on the longer side, then cut each resulting rectangle in half height-wise. (Does that make sense??) So I wound up with 24 cubes. Did 12 minutes in the oven, flipped them over, did another 10, then took them out and let them sit another hour til I was ready to make the stir fry. They had a nice hearty chewiness, but were still spongy enough to soak up the sauce. This is definitely my new go-to way to prep tofu, thanks!

  39. Jeanie Donovan says

    Great recipe! Thank you so much for the wonderful explanation. I work for a Dr who loves this recipe and requests it so often, it’s written in the house notebook! It’s especially great for someone like me who has never cooked tofu! Now I’m a tofu stir fry 🌟 star Thanks to you!

  40. Lisa says

    I’ve made many variations of tofu stir fry since my daughter gave up eating meat. This one was loved by all 5 members of my family. Thank you for a recipe I will keep on regular rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Shane says

    This is one of my favourite recipes of all time! I make this at least once a week and it never fails. It’s incredibly easy to make and really versatile. I find that increasing the amount of sauce used by 50% and then adding-in broccoli makes it even more filling. As well, if you can find it, using any sort of sesame-infused tofu is absolutely perfect for this dish.

  42. Kyle Hislip says

    My wife said this was “Restaurant Quality” food, and she has pretty fine taste in eating. We served this on top of Farro and it was delicious. Came together pretty quickly too. Used Trader Joe’s extra firm tofu, but drained/cooked it per your recipe.

    We will be enjoying this again. Thanks for sharing this excellent recipe!

  43. Gail says

    I always wondered how Asian restaurants got the tofu to have such a great taste and texture. Now I know. I’ve made this 4-5x, and it’s now a regular in the meal rotation. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Celene! It sounds as if it cooked too long as it should not end up hard. Better luck with the next one!

  44. Ayla Goddard says

    This recipe will be my new go to! I used smoked tofu to give it that extra meat like flavour, a combination of green beans, asparagus, carrots and green capsicum. I also found adding some chinese spice, rice wine vinegar and chill flakes for extra zing and heat you would enjoy from Asian dishes. Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How great! thanks for sharing, Ayla! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Ekaterina Tarasova says

      Stir-fried tofu and veggies is our basic receipt. But this time I decided to refresh the dish and make it your way. Baked the tofu about 20 minutes and it turned into rubber and could not absorb the sauce. Not chewable, not eatable at all

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi there! Sorry to hear that. This method of baking before stir-frying is intended to give the tofu some texture and “chew” and if you prefer it to be soft I’d say skip this step. Or, you could bake for half the amount of time!

  45. Julie Moyes says

    Pretty delish…..loved the sauce. I found the tofu to be bit tough, but will give it another try. A keeper.

  46. Randyloves says

    Thank you! The food tasted amazing. I didn’t have ginger but substituted it for garlic and it still came out fantastic. Definitely bookmarking this one for the next lunch!

  47. Craig says

    This was terrible, the tofu just went hard and dry and did not take on any of the sauce flavours. Marinating the tofu prior to frying works much better

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry that was your experience, Craig! It sounds as if it cooked too long as it should not end up hard. Better luck with the next one!

  48. Will says

    The only way me too will ever make tofu again from today onward! I dried out the tofu on a hand towel that I moved. I rotated the tofu to get dry bit of towel on top and bottom, weighted down, in a snug fitting container. Cubed the tofu, baked 30 minutes on a greaseproof paper lined baking sheet – no oil – perfectly light cubes, and crunchy as crisps!

  49. clyde mailes says

    Super tasty but the 1 hour total time is a little misleading do to the rest time for the tofu. Also the the 2 times I made this the vegetables needed way more time then suggested.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Clyde! We’ll take a look at the recipe and see if modifications can be made.

  50. Ann says

    The only way I’ll do tofu cubes again! No more cornstarch, splattering oil and messy stovetop. Super easy and great texture. I used a foil-lined baking sheet with a generous coating of olive oil spray. I’ll admit I didn’t really follow the rest of the recipe for the stir fry but just winged it based on what was in my fridge – ‘inspired’ by the recipe would be fair to say. The method for the tofu would be great for grain bowls, noodle salads etc. Thank you for asking for ratings only ‘after you’ve made it’. I get so tired of discovering all the 5 star ratings are “mmm, looks good, must try this” from a bunch of other food bloggers.

  51. Margaret says

    This works really well for crispy tofu! Here’s my lazier hack for getting meaty, chewy tofu that soaks up sauce (but this shortcut only works for tofu in sauce, not crispy tofu!)…

    When I open a pkg of tofu, I drain it and freeze half of the block. I never use a full block anyway. Then pop the frozen block into boiling water for approx 10 mins., before cutting up and using as normal in a sauce. Freezing causes the water inside the tofu to expand, creating crevices to soak up the sauce and create a chewier texture.

  52. Ani says

    I was at first apprehensive while making this but my GAWD was it delicious! So flavorful and that sauce! I will definitely add this to my normal rotation.

  53. CWlaz says

    Made this for our main meal today — cooked the tofu about 25 minutes, which was a nice solid texture. I think I will try 30-35 next time to see how it is just a little more crispy. We mixed in a multi-grain rice blend just before serving, and I will definitely make something similar, or maybe brown rice, in future, as that was a really good mix.
    Overall this was a very tasty meal, with nice mix of flavors and textures.

  54. Ken O'Quinn says

    Hi Dana,
    Thank you; I look forward to creating this delicious meal. When I saw that the recipe has 19 grams of fat, I wondered if there’s a way to reduce that. I realize that sesame oil or any kind of oil will increase the fat content of a recipe, but sometimes there are substitutes or other “work-arounds.”
    Thanks very much.
    Ken O’Quinn

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes – you can likely use a seasoned cast iron or non-toxic nonstick pan and omit or reduce the oil for less fat!

  55. Alisha says

    I didn’t follow the whole recipe, just stopped by to grab the tofu technique! We love it. I sprinkled some cornstarch on top to make it crispy and baked the tofu for 30 min (forgot to turn, but it still turned out great). My tofu hating friend loved the texture, and I ended up using it in a broccoli lo mein stir fry. Coming back soon to try the full recipe!

    • Virginia A Ebert says

      I’m not thrilled about the amount if sugar in this dish. Have you had anyone try this dish without the sauce and just use other seasonings? Maybe garlic powder, onion powder or cayenne? I’m pretty easy going when it comes to flavoring so bland doesn’t bother me. I just don’t like a lot of sugar.

  56. Dyanarra says

    I am eating this delicious recipe as I’m typing this. I substituted the soy sauce completely with coconut aminos from TJ (Trader Joe’s) and only a tbsp of the honey and brown sugar. It’s a little sweet despite the modifications but not too bad. I added some snow peas as well. The tofu is well coated with the sauce and taste yum! Thanks for sharing this recipe. Will definitely cook this again ?

  57. Ainsley Thor says

    The tofu in this recipe still tasted like tofu. The sauce was good but didn’t penetrate the tofu so I will be marinating it next time.

  58. Cas Donovan says

    If I’m doubling this recipe, should i double the cornstarch in the sauce? It’s just serving as a thickener, right? Seems like I would not double it.

  59. Kelly says

    I definitely wouldn’t cook the sauce for 3-5 minutes. Following your instructions it let off a huge cloud of steam, bubbled, and then hardened into little gelatinous globs.

  60. Kara says

    Officially love tofu after making this recipe! I dialed down the sweetness and only used 1 tablespoon of maple syrup and 1 tablespoon of brown sugar. I added more veggies and sauteed everything in sesame oil with a bit of hot chili oil — jalapeno, yellow onion, yellow and red pepper. Since I added more veggies, I used 1/2 cup tamari instead of 1/4 cup. Served it over brown basmati rice/quinoa blend with green onions and sesame seeds to garnish.

  61. Patty says

    I tried out this recipe for the tofu last night and have to say that it turned out quite tough and rubbery. I love all of your recipes thus far but this one , I don’t know. Maybe you could give me some advise as to why it may have turned out this way.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patty, sorry to hear that was your experience! We’ve had a couple people who don’t like it so tough (which we honestly kind of like). So next time, we’d recommend baking it for just 20-25 minutes then adding it directly to the sauce. That should yield a much more tender result!

  62. Zed says

    The tofu in this recipe is ah-mazing!! We eat it frequently in different recipes and it has never turned out this meaty. We marinated it a bit in some soy sauce, siracha, and a bit of fish sauce before cooking and served it over udon noodles. Even the kiddos ate it – including one picky toddler.

  63. Emily says

    Tofu came out perfectly. Sauce is amazing. Used an Asian stir fry veggie mix: broccoli, snap peas, water crest, carrot. Delicious, thank you!

  64. Meri says

    I love this sauce! I roughly made about double with whatever I had including some rice wine vinegar and some sirracha. The tofu consistency was very untofuy and quite meat like but perhaps marinading it before baking would increase the flavour throughout it? It was delightful nonetheless and the veggies were incredible just like our favourite take out joint. Thank you so much for this recipe it broke in our new wok perfectly!! ?

  65. Keily Fulton says

    Made this tonight and it was a hit! My husband is doing oil-free plant based so I left out the oil. I cooked and sautéed the veggies in the sauce. Next time I will double the sauce and cut the cornstarch in half since I had to keep adding water bc it got too thick. Any tip on making the tofu a little more flavorful? It kinda tastes like chicken without salt. Even with the sauce, it just seems flavorless. I also left out the recommended reading time of 45 mins after taking it out of the oven. Didn’t seem to take away from the crunchiness. I do recommend using parchment paper if you don’t use oil, mine got stuck but I was able to scrape it off the baking sheet, just took rime. Delicious overall, hope to make it again soon!

    • Alisha says

      When I make oil free recipes, I like to switch out the oil with a sodium free vegetable broth. If you aren’t vegan/vegetarian, you could also use chicken broth. I do this for all of my healthier sauteeing and roasting! Sometimes I even do half oil and half broth for extra flavor. Turns out wonderfully.

  66. Tiffany says

    This is my all time favorite tofu recipe. Whenever I hear someone say that they don’t like the consistency or taste of tofu, I send them this link. The sauce is also amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for passing along this recipe to others, Tiffany. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Laura says

    Super yum! I love the baked tofu. I’ve always fried it before, but I think I prefer it baked, and it was really easy to do. My husband and I are saucy people, so I doubled the sauce and I don’t regret it. :)

  68. Angela says

    Oh my gosh amazing, amazing, aMAZING. It literally tastes like Panda Express, I love your recipes so much. I usually always have all the ingredients and they don’t require that much effort. I made your peanut sauce recipe and used it as a topping and it made it even better. Love your page so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Angela. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  69. Murb says

    Just started on a plant based diet and I’m quite a fussy eater so spent a lot of time looking for dishes that look appealing and came across this one. Literally the first time I have tried tofu or eaten this healthy and it was amazing thank you so much!

    I read the other comments about the sauce but it was perfect I wonder if others who thought it was too sweet didn’t use enough soy sauce?

  70. Judith says

    We only have a solar oven and it’s cloudy sometimes. Could I use a dehydrator instead to dry it out a bit? I have been making some bad tofu and I feel like this recipe is a good solution.

  71. Linda Harris says

    The flavors on this dish are good, but only after I salted the tofu. The tofu would have benefitted from some flavors added prior to baking (perhaps some of the sauce?). Also, the sauce quickly thickened, really too much; so I added a small amount of water a few times to give a little more sauce and to allow the vegetables to continue tenderizing just a bit.

  72. Kylen says

    This is one of my all time favorite recipes and I’ve made it more times than I can count, so I wanted to share a couple of things I’ve found that make the recipe work a little better for me.

    1) Cut the amont of cornstarch in half! This might just be a me issue, but every time I made the sauce with the written amount of corn starch, it ended up clumpy and unappetizing looking. It still tasted great, but it wasn’t very pretty. Cutting the amount of cornstarch in half makes a beautiful, thick sauce without clumps.
    2) Pull the veggies off the heat when you add the sauce and stir quickly – mine always thickens in about 10 seconds. I toss the tofu in and serve immediately.
    3) I’ve noticed no difference in the tofu if you let it rest after baking or not. I normally pull it out, immediately start cooking the veggies, and toss all the tofu in immediately after the veggies are done!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, that should work! You may need to play around with the amount a little as soy sauce tends to be stronger. Let us know how it goes!

  73. Merry says

    This recipe has become one of our almost weekly staples (making it again tonight)! I throw in whatever veg I have on hand – carrots/beans/sugar snap peas/capsicum/asparagus etc – and it turns out DELICIOUS every time.
    I actually got told off for making it too many times……its just too good!
    I often don’t let the tofu sit out, as I am usually pressed for time, and I serve over rice or noodles.

    I’m fairly liberal with my soy sauce and salt, so it probably balances out the sweetness of the sauce.
    Thank you for always sharing such awesome recipes. You have expanded my culinary range hugely over the last few years!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Merry! We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  74. Erika says

    This was disgustingly sickeningly sweet! I even reduced both the brown sugar and the syrup and it was still awful. The tofu was reasonably good, I would probably try that method again but the sauce made me want to throw the whole thing out. Definitely not a recipe I will make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erika, Sorry to hear this wasn’t for you! We have added a note to reduce the sweetener for those who don’t like things as sweet. Better luck next time!

  75. Sylvia says

    Hi Dana!
    Thanks for sharing your recipe. It looks irresistible! Unfortunately, when I cooked it according to instructions earlier, the tofu was really hard and chewy (I ate it anyway, because I don’t like wasting food ;-)) I have to add, that I’m writing from Germany, so perhaps there is something different about our tofu?! Perhaps it needs less time in the oven? I so like your idea of baking it, so that it gets porous and soaks up the sauce in the stir-fry later. I’ve been wondering about the consistency of your tofu when it comes out of the oven? Is it very hard, too?
    Thanks!! Sylvia

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say you should just cook yours for a little less time! I prefer that chewiness (vs soft texture). But cook for less time for a more tender tofu!

  76. Julia says

    I’m a little wary of turning on the oven when it’s hot out. Can this be made on the stove top?

  77. Tricia says

    Hi. This recipe looks great! I haven’t made this yet but I have a couple of questions. Firstly, with the temperature of the oven, does it matter if it is fan assisted or not? Secondly, would you ever marinate the tofu in the sauce before cooking? I do this when I am doing a beef stir fry, so was wondering if this would also work with the tofu. Thanks in advance, Tricia

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t need to be fan assisted / convection. I have a tofu recipe that’s marinated before cooking in our print cookbook, however I find that it never gets as crispy as this method!

  78. Sal says

    Just made this! Lots of substitutions. I had carrots, mushrooms and zucchini, so used those! Also cut out the 2nd sweetener (agave/ maple syrup/ honey) altogether and cut the cornstarch in half. Also, I had little time so didn’t let the tofu sit 45 min, more like 20. Thank you! Will make this again, with onion, sesame seeds and the green beans too!

  79. Meghan says

    The sauce was so easy to make and the tofu was perfectly firm. I didn’t have any fresh ginger so I used ground ginger and still thought it tasted great. Is this the best substitute or should I do something different? Also if okay do have a good amount I should use in place of fresh ginger?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghan, fresh ginger will definitely provide more flavor. If you can find fresh ginger, we would definitely recommend giving it a try! Fresh ginger can also be frozen and then grated- it won’t be quite as pungent, but will likely yield better results than dried. Hope that helps!

  80. Adam says

    It looks really yummy. My only problem was after adding the sauce mixture to the vegetables, the sauce thickened way too quickly into a paste-like substance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adam, it should thicken, but if it thickened too much, you may want to try less cornstarch next time. Hope that helps!

  81. Melody says

    I appreciated the simple recipe as a young adult trying to learn how to cook for myself. I ended up using broccoli and carrots, and put in the sauce too early. It was all evaporating and I was like, “Oh Heavens Almighty”, so I poured in some orange juice, soy sauce, and turned down the dang heat. As to say, even after the fiasco and my own creative liberties, it was still a great recipe, and pretty flexible if you apparently don’t know how to read like me.

  82. Carole says

    I made this tonight. I didn’t have green beans so I used snow peas, red peppers, red cabbage and green onions. I cut the sugar in half and added child garlic sauce for a bit of zing. I served it with rice vermicelli noodles. It’s a keeper.

  83. Carole says

    I made this tonight. I didn’t have green beans so I used snow peas, red peppers and green onions. I cut the sugar in half and added child garlic sauce for a bit of zing. I served it with rice vermicelli noodles. It’s a keeper.

  84. Liz says

    Hyped to make this tomorrow. Btw, is there a way to make the sauce sugar-free, to ensure my diabetic family member can have the dish as well? Thanks in advance!

  85. Ann says

    Wow I just made this recipe but with tiny changes. I had a cabbage so added some shredded cabbage and almonds to the stir fry. I added a glut og sweet chilli to the sauce. What was great was how firm and crunchy the tofu was and stayed in the sauce. Left overs for tomorrow can’t wait. Thankyou.

  86. Ann Bonner says

    Am drying tofu as I write. The re pie looks amazing. I once had tofu in the Chinese quarter in London many years ago and have tried to replicate the taste unsuccessfully ever since. I think this may be the closest. Get back to you later. Thanks. Love all your recipes

  87. Leesa In Beaverton, OR says

    One word! DELICIOUS!!!!! A hit with everyone! Going into regular rotation! Especially during CSA season! All those fresh veggies! Made with snow peas fr M week one of CSA!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Leesa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It makes it soft again – I’d recommend following the recipe as instructed. OR, if you’re OK with the tofu being a bit more tender go for it!

  88. sha says

    This was absolutely so delicious! I’m vegetarian and am always looking for yummy ways to get the correct nutrients. Yummy and fun. Please try!

  89. Faith says

    This recipe is fantastic! I have made it several times and we love it. I am wondering if it would work to bake and dry out a large quantity of tofu in the beginning of the week then store in fridge for later use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think that should work! If you give it a try, we would love to hear how it goes!

      • Faith says

        I tried it this week and it was a big success! I had made the original stir fry recipe earlier in the week (with different veggies, but same idea) and baked up some extra tofu to save for another quick meal. I only did the tofu for 20 minutes this time, and on the first night I felt like I maybe wished I had cooked it longer. But today I took the extra tofu and threw it in a pan with some sesame oil then added some bottled thai peanut sauce and it cooked up beautifully! I think the key was that there was plenty of room in the pan today for the tofu to crisp up, whereas when I made the stir fry the other night my pan was pretty crowded. Anyway, I definitely am pleased with the results and will do it again in the future!

        • Stephanie says

          So did you dry out the tofu in advance for that second night? Since the drying takes some time I want to dry it today and use it for dinner tomorrow. I have 2 little ones that make cooking an obstacle course! Lol

  90. Jenelle says

    I’m always hesitant trying tofu recipes because me and tofu just don’t get along apparently. Anyway, I’m happy to say that my meal tasted amazing! I used one spoon of sugar and 1/8 cup soy sauce diluted with 1/8 water (just for sodium intake purposes) and it still tasted great.

    Highly recommend recipe!

  91. Jen says

    This is delicious! One of our go-to meals now. My 3 year old boys LOVE it and that makes mama happy! One thing I do is i cut the sugar amount in half because it was too sweet for me. I have a major sweet tooth but for some reason the sugar in this seemed too much. Otherwise this is amazing. I never cooked tofu this way before and honestly this is a game changer! I will never cook tofu another way. Thank you!!

  92. Madison says

    Okay I did something terribly wrong.. everything was going great and when I went to add the sauce to the veggies.. it instantly clumped. Like huge big black clumps instead of a sauce like texture. Nobody else seems to have this issue so it’s definitely something I did… :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Madison, it sounds like maybe the cornstarch didn’t whisk in well. We didn’t have this issue when testing, but some ideas would be to either omit the cornstarch if your sauce is already thick or to stir the cornstarch into just 1 Tbsp of soy sauce and then add to the remaining sauce ingredients. Hope that helps!

  93. Marie says

    My kids and I love this recipe so I keep coming back to it. Right now I’m making the tofu for tomorrow so after making this maybe 50 times, I’m back to leave a review. :-) I make this in parts (mostly in advance) so it’s easy to pull together on a school night. I blanch the veggies we like most (broccoli and carrots) and also make the tofu and sauce in advance. Then, the only part I have to “make” day of is the udon noodles we eat with it. The noodles take 10 minutes so it’s a super easy meal if you’re just a little bit prepared. Thanks for the delicious recipe!

  94. Zoey says

    After trying SO MANY tofu recipes (frying, baking with cornstarch…etc) I’m so glad I found this one! I made the recipe as written (plus a tiny bit of soy sauce for flavor while baking), and I’ve never had crispier tofu! This has become a go-to tofu cooking method. Thanks!

  95. Lucy says

    Well, my tofu stirfry was a disaster. I dried it out per instructions, set the oven for 400 degrees, the tofu came out of the oven after 30 minutes looking golden brown and beautiful. Unfortunately, when I started to eat the sensation was like eating a rubber duck! The tofu actually squeaked when I stuck my fork into it! Don’t know where I went wrong. I can’t comment on the sauce…I bought a cooking sauce off the shelf…another mistake!

    • Don Martin says

      There are different types of tofu – some have greater moisture content than others. I usually buy Nutrisoy brand which doesn’t need all the fuss with drying/baking/etc.

  96. Tracie says

    I live in San Antonio and haven’t even eaten at Green Vegetarian Cuisine! Thank you for the suggestion. I will have to try it <3

  97. Julie says

    Restaurant tofu has always been so mysteriously delicious to me – I made this recipe last night and it was wonderful! The tofu prep instructions are a game changer, it turned out beautifully and I can’t wait to use this technique more! Thank you!

  98. Kara says

    I made this baking the tofu 25 minutes, and that seemed about perfect for my 1″+ish cubes. Some gave the feedback it was too tough for them, so I thought I might write and share my experience. Mine came out golden brown with a nice shell, but tender inside.

    I also left the sweeteners out of the sauce completely, which was good flavor wise. The sauce was a bit saltier and thicker than I would have preferred, so next time I am going to use less of it and maybe try with a bit less cornstarch. I used low sodium gluten free tamari. I have to imagine what you need in the sauce varies with the veggies you use and resulting moisture; I’m imagining that’s where I got off the recipe as I used my own veggies.

    Love the tofu part of the recipe in particular; felt it left me with a technique I can use again and again. I’m wondering if anyone has tried marinating the tofu in this recipe before or after baking and how that went. I was happy with the tofu as is, but if I was going to serve to less tofu-friendly folk I might have wanted it more flavorful on the interior.

  99. Rhonda says

    I live in San Antonio,TX and go to Green as often as I can! Love their food! A couple other places to try are Vegeria (vegan), dog father (if you like hot dogs, vegan) and Tong’s Thai. Mamacita’s Mexican has vegetarian options and Indian Oven has great vegetarian food! Most of the vegetarian/vegan places are located close to downtown, but you can find others spread out all over the city. Little by little vegetarians and vegans are demanding somewhere to eat in a city that used to not be friendly to us. Google for more great places! Just FYI:)

  100. Mika says

    Tha K you for posting his amazing recipe. I wanted to make a yummy tofu stir fry for my husband and came across this recipe. It came out wonderfully! I did make a small change as I wanted it to be more saucy, I added Sriracha and oyster sauce to the sauce mix. It was delicious and my hubby loved ♥ thank’s a ton,

  101. Vanessa says

    I loved this recipe! Cooked the tofu for 20 min and it was a perfect consistency! I’m going to make this more often!

  102. Krystal says

    I have made many recipes from your blog and cookbook and LOVED them all. This was quite disappointing, though. I love tofu. And I love stir-fry/ Asian inspired dishes, but this was not a hit with my family. We all thought the sauce was way to sweet and lacking in flavor. The texture of the tofu was nice, but quite time intensive.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this one didn’t hit it out of the park for you, Krystal! Better luck next time :)

  103. Vanessa says

    Hello! Regarding the nutrition info, where are all the carbs and sugar coming from? Is it the sauce? Also, jusr for clarification, is the nutrition info for one serving or two?

    Thanks so much! :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, the nutrition info is for 1 of 2 servings and yes, the primary source is the sugar in the sauce, but a small amount from carrots and green beans. Hope that helps!

  104. Juli Martin says

    This was the first recipe I have made with tofu and loved it! I think my pan was too hot when I added the sauce as it solidified pretty quickly and clumped. It was still good. Loved the flavours and the tofu texture. I will definitely make this again and use the sauce for other dishes too!

  105. Marilyn says

    I made this for dinner and loved it! I almost followed the recipe but added in garlic and basil. Absolutely delicious!

  106. Mary says

    This was incredible!!! Thank you so much for this amazing recipe. Absolutely delicious- I could not stop eating it!

  107. Ann says

    Thank you, thank you, THANK YOU!

    I have looked for years for a way to cook tofu. Your instructions are amazing. I haven’t even made the stir fry yet, but tasting the tofu straight out of the oven, I am overwhelmed. I know that I can now get the taste, look and feel that I have been looking for with my recipes!!!!!!

    It is so good, I could even imagine just dipping it in a sauce and skip the stir fry. Can’t wait to try more recipes from your site.

    Thank you again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear you enjoyed the stir-fry, Ann! Thanks for sharing! :D

  108. Estee says

    Amazing! I used an assortment of other veggies to make it heartier like green pepper, zucchini, green onions and mushrooms and it was fantastic. This is for sure in my top tofu recipes thanks!

  109. Yvonne says

    Not to printer friendly if I can’t print from my iPhone or iPad. The print preview just comes up blank. Some sites are like this and some are not. I wish I knew why.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yvonne!

      We have noticed a small bug with ipads and we’ve been waiting on an update from apple. That said, that’s been a couple months and they haven’t rolled out that fix yet. We’re working on an alternative option, but it’s likely a few weeks out as well. All that to say something should be fixed in the near future! The print function should work on a computer if you have access to that.

      • Yvonne says

        Thank you so much! Can’t understand why on my ipad allows me to print recipes from other sites. Some sites give you the alternative to switch to Safari, and when I do sometimes printing works and sometimes it doesn’t. Just so glad you’re looking into it

    • Jen says

      This. Is. FANTASTIC!! My THREE year old twins are obsessed!! Granted they are pretty good eaters to begin with but I was skeptical with tofu since usually it ends up too soft when I cook it. But this was a hit! This is the absolute best way to cook tofu. Though I do have to say that when I first cooked it, it was too sweet for my liking (and I have a major sweet tooth) so the next time I cooked it, I halved the sugar and it was perfection. I vary the veggies with whatever I have on hand; snow peas, snap peas, broccoli, etc. I also top the finished product with sesame seeds. Delicious! Definitely one of our fav recipes that has made its way into our regular rotation. I had to double the recipe this week because I wanted to ensure leftovers!! Thanks for this simple but amazing recipe!

  110. Erica Bailey says

    I made this tonight for dinner to use up all the veggies in my fridge (carrots, leeks, purple cabbage, green onions) and it was delicious! This will definitely be my go-to stir fry sauce from now on!!

    • Erica Bailey says

      Also forgot to mention that the tofu part is genius. SO much better than having wet flavorless sponge cubes!

  111. David says

    I’ve just started cooking with tofu. I tried your recipe tonight. My stir-fry went from so-so to so-good.
    Thank you .

  112. Elizabeth says

    Very tasty though I agree it’s a bit sweet (not a problem in my house). I love the idea of baking the tofu though I think I over did mine a bit as it was a little too chewy. Both my husband and 2 year old ate it up and we had no leftovers. I didn’t have green beans or carrots so I substituted broccoli which I steamed before cooking the peppers. I also added mushrooms. Overall super easy and really tasty made with ingredients I had on hand.

  113. Lauren says

    Mm so good! Just made this. Excellent to make when there’s “nothing to eat” at home; aka need to go to the grocery. Just used some mixed frozen veggies as I didn’t have any fresh. Turned out wonderfully with flavor from seasame oil. Added sesame seeds to garnish!

  114. ben says

    Yummy but needs a big hit of acid to finish in my opinion and I also put loads of coriander (cilantro) to finish. Lime and herbs really brightened it up

  115. Brittany says

    I made this tonight and the flavors were amazing! But to be honest i did not like the tofu in this recipe very much i think it would have been better without it. But still a great recipe. Thanks!

  116. Emily says

    This was delicious!! My husband & I aren’t vegan or even vegetarian, but we’re trying to eat less meat. A friend recommended this blog and it’s excellent. I hadn’t made much tofu before and it came out very well according to the instructions (I may have overcooked it slightly since I cut the pieces a little smaller than I was supposed to, but I’d rather have extra firm than soft mushy tofu). I added green beans, carrots and red pepper, and the sauce was incredibly tasty – I think it can be a go-to base to experiment with adding other veggies too. Served over Jasmati rice and it was very filling! I’ll definitely be making this again soon.

  117. Josie says

    I am new to cooking tofu (and new to my plant-based diet – which I am loving) and found this preparation of tofu to be a little tough and flavorless. Needs a marinade, maybe before the baking.

  118. Sarah Williams says

    This was my first time making tofu and it was AWESOME! I didn’t have fresh ginger so I used carmelized ginger from the spice rack and cut the sugar in half. I also added some anise spice for additional flavor, and ended up adding more soy sauce just to coat the extra veggies I put in.

    Excited to have a tofu recipe for meatless Mondays that the whole family will eat!

  119. Lindsey says

    This was my first recipe that I made from your site and, I am not disappointed at all! Full of great flavor and very filling! Everything turned out great! ( well, I cut the tofu too thin and that was a little unfortunate but, next time it will be perfect!) I also add a little edamame because I was craving it! Turned out to be a nice addition! Thanks so much for the recipes and pretty food porn pictures! You guys are great! Keep up the good work! -Lindsey :D

  120. Casey says

    I love all of the recipes I’ve tried from your site! Thank you! You make transitioning to a WFPB diet much easier!

  121. Leah says

    I am so glad I found this tip on baking the tofu before adding it to my stir fry. The texture and flavor came out great.

  122. Kim says

    Thank you for this recipe. I am not familiar with tofu cooking, but have also tasted some delicious meals dining out and wondered how they do it. I made it tonight exactly as recipe states. I dried the tofu for about 30 minutes in paper towels before baking for 25 min. I sat it out to dry for an additional 30-45 min while preparing the veggies and the sauce for the stir fry. I was really pleased with the way the tofu took up the flavor of the sauce. I also liked the plain baked tofu better than raw. I will look to using the drying method for other dishes too.

  123. Amy says

    Hi Dana,

    Thanks for a wonderful recipe. I tried your baked tofu and they came out perfectly.
    Can’t wait to try other tofu recipes on your site!!

  124. Hailey says

    This was the first time making tofu like this. The last time I used it was in a Cooking Light recipe for chocolate pudding. The problem was the tofu was expired but I used it, because I didn’t know it was expired. It was obviously disgusting. So I was pretty scared to make it again. I unfortunately didn’t like it prepared this way, it was too tough, chewy, and dry and didn’t resemble the texture of meat at all. I will keep trying with other recipes because I’m determined to like tofu.

  125. John stump says

    wow, I love Making tofu with your recipe. I make a 3 bean chili, cook the tofu, then put it in my chili. The texture is great. I’m hoping to find a good way to make tofu burgers. store bought veggie burgers give me the jitters. Thanks. john

  126. Corinne Washik says

    I made this and everyone loved it, including my carnivore husband! I sauteed some garlic and added some crushed red pepper. Also used frozen mixed vegetables, and added a little water to the sauce to thin it. Just delicious! I will make it again!

  127. Josie says

    Thanks for publishing this recipe! My husband said it was the best tofu he’s ever had, he really enjoyed the texture. I sautéed bok choy , mushrooms and red pepper. I did use a bottled stir fry sauce from kikkoman ( very low sodium)

  128. Cris says

    I’m making it now! And I actually live close to Green in San Antonio. I will have to try the stir fry. And if you make it back here, try the vegan or vegetarian nachos. Tex Mex food is big here, and I am still saying their vegan nachos are good!

  129. Sarah K. says

    Thank you so much for sharing this recipe! Honestly, I am an unexperienced cook and have never cooked tofu before, so this was my first time! I have fallen so in love! This recipe is so simple, easy, and delicious!

  130. eyelessgame says

    I’ve wanted a way to make tofu in this “restaurant” style – dried and shrunken not-quite-crispy outside, still tender inside, and soaking up the sauce flavor as you promised – and this simple recipe worked perfectly! My fifteen-year-old son pronounced it to be better than the Mapo Tofu we get locally from Rose Garden, which was high praise. I included both sliced-in-half baby carrots and a dozen sweet baby peppers (the bag from Costco) along with green beans; next time I’ll probably also throw in some mushrooms, and double the tofu.

    The sauce immediately became a thick crusty paste in the pan and I had to dump in extra soy sauce quickly to thin it enough, but that rescued it. It was tasty, though as more or less expected, our family prefers our tofu sauces with more salt and garlic, and less sweet. But I’m ecstatic to have a quick and easy way to prepare tofu this way, and a bit of fiddling with the sauce ingredients should get it exactly how we like it. Thanks!!!

  131. Laura V says

    tHANK YOU !! I too was determined to like tofu. I had tried it before and if I drowned it in peanut
    sauce it was – well it was ok. Your method makes it delicious in its own and with a sauce. Thanks again.

  132. Julie says

    I made this last night for dinner and it was a hit. My two little girls have never been big fans of tofu but they loved this recipe. Thank you!

  133. Ranjana says

    My aunt just taught me an ingenious tip in the kitchen. Freeze your ginger! That way, not only does it not go bad as quickly, but it’s a breeze to grate. I watched her grating some ginger she pulled out of her freezer and it grated like parmesan cheese.

  134. Jess says

    First, I want to say thank you! My husband has been adamantly opposed to becoming vegan for many years (he’s part time vegetarian, I’m full time vegetarian) but your website has changed the game! We are both now part time vegans. Thank you!

    This is one of our go to recipes. The tofu preparation has been life changing, as well as, the method of cooking brown rice (12 cups water, one cup rice). I have never enjoyed tofu or brown rice as much in my life as I do now.

    Since I’ve made this recipe so many times, and enjoyed it so many times, I finally got the nerve up to leave a review, and to let you know about a few things that I modified that others might enjoy. I started thinking maybe it could be a tiny bit less sweet, so I only added 2 TBS of maple syrup and 1 TBS of brown sugar. Then, I thought it could maybe use a kick, so I added about a 1/4 tsp of dried chili pepper flakes. I think it’s a good modification, and not a big one, if you like a little less sweet with a kick.

    Thank you so much for this great blog! I share it with everyone :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can set it in the fridge, wrapped in a towel with something heavy on top for up to 24 hours!

    • eyelessgame says

      I actually used a pair of washcloths – folded one in half, set the block of tofu in the middle and folded the ends up, then folded the other washcloth in half, laid it crossways on the top, and folded it over the sides to the bottom, then pressed it as indicated. Flipped it over after 10 minutes.

  135. Deirdre says

    This was SO good. You should have seen the look on my husband’s face when I told him I was making a tofu stir fry for dinner. Not excited. At all. He ended up having two servings! I loved it too. I used veggies I had on hand like broccoli, green pepper and peas. I also added water chestnuts. I followed Dana’s directions for the tofu which really turned out well, and the sauce was scrumptious. I’m looking forward to trying other recipes :-)

  136. Angela says

    Can you dry and bake it and then refrigerate to use in stir Fry’s throughout the week? Or does it have to be immediately?

  137. Daniel Martinez says

    Just made this yesterday. My picky kids gobbled it down. What an amazing recipe and the baked tofu was amazing! Seriously. I recommend this recipe!

  138. Kim says

    I used this baked tofu recipe and I felt like there was a slight fishy take when it came out of the oven. Any idea? It could of just been me that day. :) I ate some before I put in a sauce. I also flipped more than once so all sides were brown I think it was too much because it was tough. I am definitely going to try again with my black pepper stir fry recipe this week.
    Love your recipes
    Thank you

  139. Jamie says

    This recipe is delicious! The tofu baking techniue is spot on. This technique gives the tofu a chewy texture but not overly so. The sauce makes it! Delicious and thanks for posting it. I’ve made it at least 5x. It is a bit salty (but I didn’t have low sodium soy sauce) and I may consider using 1/2 the cornstarch because I prefer a thinner sauce.

  140. Deepa says

    We love this recipe in our home – thank you for sharing! What is the sauce pictured in a bowl with this lovely dish?

  141. Michelle says

    Can’t comment on the recipe itself, but I just tried preparing tofu in the oven like this and it was FANTASTIC. Mind you, I’ve been vegetarian for three years and have never liked tofu. This was so good that I ate it PLAIN. I have about half leftover, so I’ll probably try the stir-fry tomorrow. I have a feeling this is going to become a staple in my diet. Thanks so much for sharing!

  142. Will says

    This was great! I’m trying not to eat meat and have made some pretty crap tofu recipes recently. This is a great method of prepping tofu, I’ll definitely use it elsewhere. I added extra green beans and carrots and used a bit less sauce and it seemed like a good proportion.

  143. Monika says

    I made my first ever tofu recipe and this was the one. OMG!!! I’ve made it at least 10 times and absolutely love it!!! I’ve shared it with co-workers and they can’t believe it’s TOFU. I did add Quinoa and it is the best ever recipe. Tomorrow I’m making it again and can’t wait! Thank
    you so much for this recipe!!!

  144. Mad says

    I used this recipe as a base for a really delicious seitan stir-fry, and figured I would share my modifications because it’s seriously great. I tried the original recipe you posted here, but I think using seitan gives it a bit more interesting texture, plus it takes a ton of time off this dish since you don’t need to press or bake the seitan — just throw it into the pan with a little oil and brown it a bit. As for the sauce, I made a couple modifications that I think really enhanced the flavor: I reduced the sugar and oil by half since I wanted something that wasn’t quite so sweet, and added garlic, red pepper/chili oil, and a touch of vinegar for flavor.

    So here’s my version of the stir-fry.

    Servings: 2-3,
    Prep: 5-10 minutes
    Cook time: 25 minutes

    * 1 package seitan (I personally prefer cubed, but it doesn’t really matter)
    * 2 cups snow or snap peas
    * 1 large carrot or red bell pepper
    * 1 tbsp sesame oil
    * 1-2 tsp sesame seeds (for garnish)
    * 1-2 cups cooked white rice (optional)

    For the sauce:
    * 1/4 cup soy sauce
    * 1 Tbsp fresh grated ginger
    * 1 Tbsp organic brown sugar
    * 1 Tbsp maple syrup
    * 1/2 Tbsp cornstarch or cornflour (I usually use the latter, since I have a ton and am trying to use it up)
    * 1 or 2 cloves garlic, minced
    * 1 tsp rice wine vinegar
    * 1-2 tsp red pepper flakes or chili oil
    * 2/3 to 1 tsp sesame oil (optional)

    1. Slice the carrots and/or pepper. If serving with rice, start that cooking now.
    2. Remove seitan from package and drain. Heat 0.5 tbsp sesame oil in skillet on med-high heat, and saute seitan until browned on all sides. Remove from pan and set aside.
    3. While seitan is browning, combine all ingredients for the sauce and stir
    4. Add vegetables to the skillet and another 0.5 tbsp oil if needed. Cook until slightly soft but still firm, stirring often.
    5. Add the browned seitan and sauce mixture to the skillet with the vegetables, and cook for 2-3 minutes until sauce thickens
    6. Serve alone or over rice, and sprinkle sesame seeds onto dish as garnish

  145. Pats says

    I think I am sensitive to soy sauce (raging headaches after eating it in anything other than minute quantities) but this recipe was sooooo delicious that it was almost worth it! I made it a second time, but completely eliminated the soy sauce and added a couple of tablespoons of vinegar instead (maybe more) and a good squirt of tomato puree. So it became more of a sweet and sour. Oh my… it is now a firm favourite of mine. I really like the idea of baking the tofu first; it massively improves the texture. Don’t forget to use baking parchment though, as it welds itself to non stick baking trays, as I once found out!

    • Vickie says

      Pats, I love using Coconut Aminos in place of soy sauce. It’s yummy, the ingredients are: organic coconut tree sap, and sea salt. I don’t think it’s as salty as soy sauce, and has a sweetness though only contains 1 gram sugar/tsp. I get it on vitacost. com. Just wanted to share!

  146. Cathy says

    Hi Dana-

    I have made this several times. I really like what you do with the tofu. I do fine however, that this tastes salty, and I do use low sodium tamari. Solutions or suggestions as to what I may be doing wrong?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy, we would suggest either reducing the amount of soy sauce next time or perhaps trying coconut aminos?

  147. Donn says

    Anyone have alternative time/temperature instructions for fan-forced ovens? We have a fan-forced oven so set the temperature at 190°C instead of 205. The tofu cubes were pretty much completely desiccated. Though they were indeed very meat-like, I was expecting a less chewy texture. Not sure how much to reduce the temperature and/or the time.

  148. sadie says

    Wow. This sounds great on the texture-enhancement front. But…that’s a ton of sugar. Oy. Have you had any luck with less sugar but just as tasty? I can and will, of course, play around with it, but wanted to ask to see if you’ve experimented since creating this recipe. Many thanks!!! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sadie, feel free to reduce the sugar in this recipe if you think it’s too much! Jessica in an earlier comment had said she would cut the sugar down to a 1/3 and another reader had substituted coconut sugar and had great results!

  149. Siiri says

    I made this tonight and it was so delicious. I used Trader Joes super firm tofu and it is very dry. I did wrap it in paper towels before baking. However, I only let it sit for 10 minutes and it was really great! Thank you for another terrific recipe!

  150. Stephanie Arce says

    I didn’t try the recipe but I did try the tofu prep and I have to say that the tofu tasted delicious! My vegetarian boyfriend was very impressed considering he has been trying to find a way to make tofu taste better. Thank you for this post!

  151. Mat says

    We had this tonight and it was really good. Super easy and crazy cheap, once you have the essentials. I pan fried the tofu in coconut oil, rather than bake. It was crispy and good. The sauce was great, even my 2 1/2 year old ate it! Will definitely make again.

  152. Dee | Green Smoothie Gourmet says

    This recipe is exactly what I was looking for Dana! Thank you! I will watch to dry my tofu more.
    Dee xx.

  153. Dani says

    This was DElicious as usual. My boyfriend and son ate it up almost unawares that there was tofu except that I told them but it didn’t slow them down. Must have again soon!

  154. yessy says

    Never been a tofu fan, and i come from an asian household where even sweet drinks are made with tofu, that said, used this recipe to get over my tofu fear and it was incredible. I did make an addition or two to the sauce recipe, I added a liberal amount of garlic, about two tsp’s worth and the zest of an organic navel orange… ginger and orange just works so well together, anyways, super delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! It is best when fresh though. I would even recommend pressing and then saving to cook for the following day.

  155. Jessica says

    This was a tasty dish. Next time, I’ll cut the sugar down significantly, probably to 1/3 of what the recipe calls for. It was much too sweet for my liking. Also, I needed to add about 1/4 cup of water to the pan after I added the sauce because of how thick it got. It basically was a bundle of coagulated gel aso well as sauce stuck on the pan. Just a little touch of water made it the perfect consistency.

  156. Ann says

    Accidentally left my tofu under a book all night so it was ummmm well pressed. I ended up frying it versus baking. Was afraid the tofu would get too tough. I added a little powdered ginger as I have had a weird aversion to ginger lately after buying some horrible squeeze bottle crap because the grocery store stopped carrying the organic chopped version (for when I am too lazy to chop it myself). Ugh it was awful and I can’t even believe people buy it. Anyway – added a little OJ and vinegar – next time will use less soy sauce – just not a fan. That’s an aversion story for another day.

    Turned out great! I love the simple sauce. In the past we have pressed the tofu and then coated with corn starch or gf flour and then fried in grape seed or olive oil and used a ginger/orange sauce recipe and that is excellent as well. But this is nice for something different. Esp if you don’t feel like frying it. I have baked it before using this recipe – it was a little tough but I am almost positive I forgot it was in the oven:-/

  157. Aneesha says

    Sauce was way too sweet for my liking. However, I made the sauce and added it to stir fry veggies rather then tofu. It was so sweet that It felt weird in my throat. Very average sauce.

  158. Christina says

    I usually don’t comment on recipes, but this was honestly the best vegan stir fry I’ve come across. c:

    Even though I didn’t have green beans, using red & yellow peppers along with carrots and a bit of finely chopped green onion created a lovely flavor. The sauce wasn’t too sweet, and I love that I didn’t need any additional salt. Definitely going to be preparing my tofu this way in the future as well. The texture was great.

    This’ll definitely be one of my go to dinners for a busy week!

  159. Carolyn says

    I made this tonight and it was great! It was quick, easy, and satisfying. I added a generous squirt of sriracha, a few cloves of garlic, some more veggies, and omitted the agave. Thanks for sharing!

  160. says

    So yummy!! Tonight is the second time I’m making it with broccoli. Adding some crushed red pepper to make it spicy. Delish! Thanks again Dana!

  161. Bonnie says

    My daughter and I enjoy tofu but my husband can’t stand it. Always says it has no flavor and is mushy. Made this tonight and was given the go ahead to make again as he enjoyed this very much. I did use onions, red peppers, carrots, and broccoli for our veggies. Next time I might add some red pepper flakes for a hint of spice. Thank you

  162. Alayney says

    I just made this and it was fabulous! The sauce tastes very authentic. I didn’t have green beans — used broccoli, carrots AND red pepper — ALL organic! Before serving I sprinkled peanuts and cayenne pepper. This is a keeper! So pleased!

  163. Whitney says

    I tried this recipe for the first time tonight to cook dinner for my family.. Turned out very well. I added some chopped green onion to it. Also, found that it needed a little more soy sauce.. I added just a tiny bit too taste. And served over wild rice.. I give this a ? and a A+..

  164. Daphne Salang says

    Well so I tried to make this. I over cooked the tofu. It was rubbery in the middle crispy on the outside. It had great flavor all around. I did add some leftovers from my stir fry the other day. I added half a head of cabbage, water chestnuts, and celery.

  165. Sonya says

    Thank you so much for sharing this recipe, Dana! I loved how the tofu turned out, great texture. And the sauce was delicious! I will definitely make this again:) And I have a question – does marinating tofu help with more flavour absorption or is there not much of a difference?

  166. Lani says

    Oh god, thanks! Finally, this is the first asian recipe I tried which doesn’t taste like crap.
    I also added some sesame seeds, chili flakes and fresh lemon juice, it was awesome! And perfectly for that, I just were in an asian market 2 days ago and got “real” tofu – there’s such a big difference to the tofu they sell in normal markets, so soft and soaky.

  167. Dean says

    Ive been making this consistently now for a few months. So good. Just a few personal changes. I stir fry the tofu after baking it, it gives it an amazing texture. I throw Jalapenos in the fry to give it an extra kick. Then at the end when you add in the sauce, i also add a bunch of cut up fresh basil leaves. Gives the sauce an amazing complexity. Thanks for the recipe!

  168. Jen says

    Your sauce is delicious! The only thing I added was a touch of red wine vinegar. Obviously this can be left out; it’s just something I’m used to. But I warmed up your waive just to try, and it was wonderful, as is.