Marinated Tofu

Marinated Tofu

lovefood 1

"This is just a simple but very tasty recipe for a tofu dish."


8 h 45 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 87.2g
  • 28%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1366 mg
  • 55%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine the soy sauce and ginger in a small bowl. Add tofu slices; cover and refrigerate overnight.
  2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Keep hot.
  3. Preheat an oven to 350 degrees F (175 degrees C). Remove tofu from marinade, place on a baking sheet. Reserve marinade.
  4. Toast the sesame seeds by placing them in a dry skillet over medium heat. Stir seeds constantly until lightly toasted and fragrant, about 3 minutes. Immediately remove toasted seeds from pan to prevent burning. Reserve.
  5. Bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. Drizzle tofu with remaining marinade.
  6. Divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.
  • profile image

Your rating



  1. 20 Ratings


Perfect - I was looking for a simple tofu marinade and this worked just great. Plus, I had never baked tofu in the oven before and I loved it - I think I will always cook it this way! Thank yo...

The tofu absorbed too much marinade and it was very salty. Our family prefers a crispier tofu and this was quite soggy after being baked. Not what we were looking for.

mmm this was so good! i only let mine marinate for a few minutes because of time, and i only drizzled about one spoonful of remaining marinade into the rice. the honey balances it out perfectly....

Definitely freeze the tofu and thaw before cooking this. Also, be sure to pat/squeeze the excess fluid out of the tofu before cooking. Otherwise it's a lot like eating a warm, wet sponge!

I use low-sodium soy sauce or you can dilute the soy with water - half and half ratio as one other reviewer suggested. If you don't like the 'mushy' texture, this can be remedied by sliding it ...

I would have to agree with Jessica - the tofu did turn out very mushy. Doubling the marinade and only marinating the tofu for an hour or so may have done the trick. Personally, I wasn't too th...

I really liked this recipe. I used half the soy sauce and replaced it with water. Also, I drizzled it with agave nectar. I usually prefer the nectar over honey.

Very good! I used a little more honey and I would recommend doubling the sauce.

This is pretty good. The flavor of the tofu is very strong and that makes it work in a wide variety of meals.