The BEST Marinated Tofu! This tofu is oven baked, crispy around the edges, and packed with amazing flavor. Guaranteed to be a new favorite!

I partnered with Best Food Facts to bring you this recipe.

Let’s talk tofu! If you’re anything like me, tofu is one of those things that has always been a bit of a mystery. I’ve always been intrigued by it, but I’ve never really taken the time to learn much about it.

Which is why when I got invited to attend the Best Food Facts 2022 TASTE Tour, I couldn’t pass it up. I spent 3 days learning about all things soy – from farming and sustainability practices to cooking with soy and its health benefits. By the end of the trip I had developed a whole new appreciation, not only for the passion of soy farmers and the lengths they go to to ensure a sustainable food supply, but also for the versatility of soy as an ingredient in cooking.

This Marinated Tofu recipe is an ideal example in that it uses not one but TWO different soy ingredients. And the end result is nothing short of perfection! It’s crispy around the edges and swimming in delicious flavor. And best of all… it’s incredibly easy to make.

What you’ll need for this recipe

Tofu – For this recipe you’ll want to use extra firm tofu, which has a firm texture and will hold its shape through the marinating and baking process. Extra firm tofu can be found either in the produce section or refrigerated health foods section at your local grocery store.

Marinade – I used a simple 6-ingredient marinade that’s easy to make and packs a ton of flavor. For the marinade you’ll need hoisin sauce, soy sauce, honey, minced garlic, ground ginger, and sesame oil. What I LOVE about this recipe is that the marinade doubles as a sauce for the tofu once it’s baked!

Cornstarch – Finally, a touch of cornstarch gives the tofu a nice crispy edge that it wouldn’t otherwise have. Not a fan of using cornstarch? Feel free to leave it out of the recipe.

How to make Marinated Tofu

Press the tofu. Before using the tofu, you’ll want to press it to release any excess liquid. This is an important step in many recipes, particularly where the tofu is being pan-fried or baked and you want it to hold its shape. It’s also important in this recipe because it will improve the absorption of the marinade. To press the tofu, wrap it in a clean towel and place it on a rimmed plate or baking pan. Place something heavy on top, such as a cast iron pan, a heavy cookbook, or a second rimmed pan and a few heavy cans or jars. Let sit 30 minutes, then unwrap the tofu and it’s ready to go! This can also be done up to one day in advance and stored in an airtight container in the refrigerator.

Mix the marinade. The next step is to make the marinade by combining the hoisin sauce, soy sauce, honey, garlic, ginger, and sesame oil in a small mixing bowl. Use a fork or small whisk to mix the ingredients well, then set aside.

Cut and marinate the tofu. Once the tofu is pressed, cut it into 1 inch pieces and toss it with the marinade until fully covered. Let the tofu marinate for at least 30 minutes or up to 2 days.

Coat in cornstarch. Using a slotted spoon, transfer the marinated tofu into a gallon size bag. Sprinkle with the cornstarch and gently shake the bag to coat.

Bake. Place the tofu on a baking sheet lined with parchment paper. Bake at 400° for 25-30 minutes, flipping the pieces halfway through. Toss the baked tofu in remaining marinade and enjoy!

I recently had the opportunity to attend the Best Food Facts 2022 TASTE Tour, where I learned from experts all about the ins and outs of soy. I visited a soybean farm and spoke with a third generation farmer about soybean production and sustainability practices, I learned from a registered dietitian about the many health benefits of soy, I spoke with experts from the United Soybean Board, and I sampled several recipes that featured soy products.

The entire experience was incredibly educational, and I was left with a deep sense of appreciation for the farmers who grow our food. Not only because they’re responsible for feeding our current population, but because they’re also charged with the task of preserving the soil in order to feed future generations. No small task, to say the least!

Of course, ask any farmer and they will tell you that sustainability is