Simple Glazed Tofu

glazed tofu.jpg

I’ve been making this gooey, irresistible baked tofu for decades. Enjoy as a sandwich filling, entrée, stir-fry component, or spring roll filling. This tofu is also great plain as an on-the-go (or road trip!) snack. YUMMMM!!!

NOTE: You can also make this recipe in an air fryer for great results!! Here's the one I have and recommend (I use it multiple times daily - that thing is awesome).

Recipe from FOOD LOVE


1 lb. extra-firm tofu (I use sprouted tofu for added nutrients)

2 tablespoons EACH: maple syrup, tamari (or soy sauce), and cooking wine
2 teaspoons EACH: melted coconut oil and toasted sesame oil

1. Slice the tofu into eight slabs. Press the tofu by laying it out in a single layer over paper towels (or tea towels). Place more towels on top and put a cutting board (or cookie sheet) over the top of it all. Next, place weights on the cutting board. Allow the tofu to press for ten minutes. (NOTE: If you have a tofu press, you can obviously use that instead!)

2. Place the marinade ingredients in a large baking dish (such as a lasagna pan) and stir to combine. Add the tofu and coat all sides with the marinade. Arrange in a single layer and marinate for another ten minutes (or up to two hours if you aren’t experiencing a tofu-related emergency).

3. Preheat your oven to 400° F. Bake the tofu (uncovered) for about 20 minutes. Remove and turn each piece over. Using a spoon, pour the extra sauce from the pan over the tofu.

AIR FRYER NOTE: If you're using an air fryer, you'll still want to cook the tofu at 400 F. However, your cooking time will likely be reduced, as things tend to take less time in an air fryer - or at least they do for me! Your best bet is to cut the time in half, and add more time as needed. You'll also want to reserve the extra liquid in a separate pan and then toss with tofu again mid-way (as the liquid would obviously fall through the holes in the air fryer basket). Then, continue cooking until gooey and delicious. If you still have extra liquid after the first mid-way toss, feel free to do a third toss. 

4. Bake for another 20 minutes, or until the tofu is gorgeously well browned and gooey. These should look very well done to ensure the maximum deliciousness. These will store, once cooled, in a covered container in the fridge for several days.

Serves 4; GF/Blue (according to the health guidelines in my cookbooks and health program)