Tofu Tutorial
Many of us bloggers first learned about baked tofu from Ms. Gliding Calm, who is the Queen Of Tofu. Here’s her technique page: Gliding Calm Tofu.
I absolutely love this technique!!
I start with a block of firm (or extra firm) tofu and slice it into about 10 pieces, each 1/4 an inch thick. Then I cut those in half as well and press them firmly with a paper towel or clean dish cloth to soak up the excess moisture. I don’t bother pressing them under books – just get the surface moisture off and you’ll be fine.
I’ve switched out my flavorings from simple honey, salt and pepper to homemade BBQ sauce to Bone Suckin’ Sauce to Gliding Calm’s original rub.
Be sure to spray your pan with cooking spray!!!
Do your best to coat both sides with your sauce or rub and bake in a high-heat oven – about 425-450* for 30-45 minutes. It’s done when you say it’s done 
On a sandwich!
{ 27 comments… read them below or add one }
awesome! thanks!!!
One night this week I’m going to make tofu for my second time ever – last time was unsuccessful so hopefully I can pull this off! This looks amazing – but can you give any sort of time estimate? I’m bound to take it out way too early or way too late. Thank you so much!
What do you do with all the pieces? Is tofu freezable? thanks for the tutorial, I love it! I am going to try, next time I get groceries I am picking tofu up =)
awww! you are so sweet! thanks for the great page!! my readers often ask for measurements, so I’m so glad you explained it for us, since I never ever measure anything out!!
THANKS AGAIN KATH!!
Kasey ,
I said in the post: 30-40 minutes.
Amber,
I eat them!?!? Usually plain, but also mixed with anything you like. Or on a sandwich, like I said above.
Gliding Calm,
You’re welcome!
K
I usually just coat my tofu in cooking spray and bake it so that it’s unflavored. It gets the outside nice and crispy and allows me to add whatever flavors I want later.
I JUST finished my first attempt at baking tofu- and boy do I wish I had stumbled onto this tutorial first! I didnt spray the baking sheet with cooking spray first! YIKES! It still turned out ok… but I think I should of baked it at a higher temp to (I did 350 for 45 min). Thanks for the tutorial!!!
Oops! Sorry, I missed that and just saw the ‘done when you say it’s done’. Thank you!
Kath – thanks for posting this tutorial. I tried it last night and I enjoyed the results – my first vegetarian meal; it won’t be my last, that’s for sure!
Quick observation – I slathered the tofu pieces with bbq sauce, but the flavor didn’t seep into the tofu. Does marinating the tofu in the sauce make any difference?
Nwa’ndo ,
Yes, marinating would help with that. I am too impatient to marinate and just go with outside flavor, but if you have time, do it!
K
Thank you!
I am a vegetarian but I’ve never tried tofu because I’ve been afraid of the texture. Can you describe the flavor/texture to the best of your ability?
Jennifer Armandi,
Have you tried soy milk? Tofu is kind of like cheese (but a little softer) and tastes just like plain soy milk. It’s very versatile and nothing to be scared of!
Kath
Yes, I love soy milk. I am going to give this recipe a try over the weekend?
In reference to freezing and cooking tofu might I recommend two books that I have found very informative in my vegan transition : Cooking With The Right Side of The Brain – creative vegetarian cooking by Vicki Rae Chelf; and Tofu & Soyfoods Cookery byPeter Golbitz. Peter recommends freezing tofu and then thawing and cooking it to give a more chewy texture ( similar to meat). In the introduction of his book he includes a history of Soyfoods, a closer look at soybeans, soybeans and health, and using soyfoods. I have used several of his recipe’s with great success and converted my family to eating more soy products.
I consider Vicki Rae Chelf’s book my main source of information for all things vegetarian. Her book includes a glossary of ingredients, menu’s, recipe’s, and tips on how to sprout your own beans/grains as well as how to make gluten and seitan (both of which I have successfully done). I hope this knowledge helps others as it has enlightened me. I have even made my own tofu and soy yogurt (it helps that my husband works for a soybean processing plant that provides me with an unlimited supply of soy powder). I love your blog! Keep creating new recipe’s. Sandy
I used this method tonight to replicate your coconut maple tofu (for the second time). It turned out great! I’ll be posting about it later tonight
I have never tried tofu so I really need help!! My husband is not a fan and isn’t willing to try it so I need to learn to cook small portions for myself. I read one article that said you have to rinse the tofu and drain it every day, is this true? I am trying to cut out meats and lower the carbs that I eat. I work as an EMT/Firefighter and need to stay healthy for my family as well as myself. Thank you for any help that you can offer.
Sincerely,
Cindy
Cindy,
No, you don’t have to drain or rinse it daily, but you might want to pat it dry before cooking. Try baking it at high heat – it’s wonderful! Search for “tofu” in my Tag Cloud or search bar.
Kath
It look delicious
Thanks for posting this! Every time I’ve tried to make tofu in the past it has been an unmitigated disaster. So much so in fact that if I do try to make it my husband and I joke we are having “Tofu waterloo” for dinner. Here’s hoping!
Just learning how to cook with tofu on a regular basis – thanks for this awesome tutorial!!
Cheers,
Boozy & Broke
I made this recipe last night, with just EVOO, salt, and pepper and it was really good–wrote about it in my blog
Husband really wants to try the BBQ one next!
Hi! Have you ever used Bragg’s liquid aminos? Could you just spray some on the tofu and then bake? I am new to tofu and to the liquid aminos…
I’m not all that familiar with Bragg’s – but I think you could use it the same as soy sauce
Oh, I’ve been so hesitant to try cooking with tofu because I’m afraid it’ll be too mushy or whathaveyou, but this makes me think it’s worth a shot. Wish me luck!
I am trying to eat more tofu so just bought some more on Saturday, excited to try this for lunch! I have some Thai curry pastes so going to try it with that and some rice and green beans
i had a piece of tofu in my fridge for sooooo long and never knew what to do with it. after checking the expiration date, i will use it now that i read this post. thanks a bunch kath
alma p.