Baked Smoky Soy-Maple Tofu
Extra-firm tofu soaks up a savory marinade of soy sauce, smoked paprika, maple syrup and garlic, then bakes into golden, chewy-edged slabs with a sticky, smoky glaze. Great in grain bowls, sandwiches, wraps, or salads.
- Prep
- 23 min
- Cook
- 30 min
- Wait
- 55 min
- Total
- 1 hr 48 min
- Makes
- About 32 tofu pieces (4 servings)
Steps
Before you start
- Buy extra-firm or super-firm tofu packed in water, not silken. Softer tofu will crumble.
- Plan for about 55 minutes of hands-off time: 20 minutes to press the tofu, at least 30 minutes to marinate, and 5 minutes to rest after baking.
- Start preheating the oven about 15 minutes before the marinating time ends.
- The marinade can sit for up to 12 hours in the fridge. For a longer marinade, see Make Ahead.
Press the tofu
- Drain both tofu blocks and discard the packing water.
- Wrap each block in a clean kitchen towel or several layers of paper towels and set them side by side on a plate or cutting board.
- Put a heavy skillet or a stack of heavy books on top, with a can or two inside the skillet for extra weight.
- Press for 20 minutes, replacing the towels if they become soaked.
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Ready when: The tofu feels noticeably firmer and a little thinner, and the towels are damp but no longer dripping.
Tip: Press gently at first. A very heavy weight on a fresh block can crack it.
Cut the tofu
- Unwrap the pressed tofu.
- Cut each block in half lengthwise to make two thin slabs, about ½ inch (1.25 cm) thick.
- Cut each slab into 8 equal pieces, which gives about 32 pieces (about 1-inch / 2.5 cm squares).
- Pat any damp cut surfaces dry with a paper towel.
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Ready when: Pieces are roughly equal in size so they bake evenly.
Tip: Uniform pieces matter more than perfect shapes. Small pieces bake faster and crisper than large ones.
Whisk the marinade
- In a medium bowl, whisk together the soy sauce, maple syrup, olive oil, cider vinegar, smoked paprika, minced garlic, onion powder, and black pepper for about 30 seconds.
- Pour 2 tablespoons (30 ml) into a small bowl and set it aside for glazing later.
- This keeps the glaze separate from the tofu.
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Ready when: The marinade is uniformly reddish-brown with no clumps of paprika floating on top.
Tip: Whisk right before using. The oil separates quickly and the paprika settles to the bottom.
Marinate the tofu
- Put the tofu pieces in a single layer in a shallow dish, or put them in a large zip-top bag.
- Pour the larger portion of the marinade over them.
- Turn the pieces gently with a spoon or by tilting the bag until every surface is coated.
- Cover and marinate in the refrigerator for at least 30 minutes, turning once halfway through.
- For deeper flavor, marinate up to 12 hours.
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Ready when: The tofu looks deep amber on the surface, and the marinade in the dish has thinned out noticeably.
Tip: Don't marinate for more than 12 hours or the tofu can turn too salty and spongy.
Preheat and prep panOven 400°F / 205°C
- About 15 minutes before the marinade time ends, position a rack in the center of the oven and preheat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: The oven has reached 400°F (200°C) and the pan is lined.
Tip: Use parchment, not foil. The sugars in the marinade stick to foil.
Drain and coat
- Lift the tofu out of the marinade with a slotted spoon or tongs and let the excess drip back into the dish.
- Discard the leftover marinade.
- Put the tofu in a clean bowl and sprinkle the cornstarch over it.
- Toss gently until the pieces look lightly dusted, with no dry white patches.
- Spread them on the lined baking sheet in a single layer with about ½ inch (1.25 cm) between pieces.
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Ready when: The tofu has a thin, slightly tacky coating, and the pieces are not touching.
Tip: Crowded tofu steams instead of browning. Use two pans if your baking sheet is smaller than listed.
Bake first sideOven 400°F / 205°C
- Bake the tofu on the center rack at 400°F (200°C) for 15 minutes without opening the oven.
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Ready when: The undersides are golden brown and the pieces release easily when nudged with a spatula.
Tip: If a piece sticks, give it 1–2 more minutes. It releases once it has browned.
Flip and bakeOven 400°F / 205°C
- Remove the pan from the oven.
- Turn each piece over with tongs or a thin spatula.
- Return the pan to the oven and bake at 400°F (200°C) for 12 minutes more.
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Ready when: Both sides are deep golden brown, and the edges look dry and slightly puffed.
Tip: Watch the last few minutes. Maple syrup can go from dark to burnt quickly.
Glaze and finishOven 400°F / 205°C
- Take the pan out and brush or spoon the reserved 2 tablespoons (30 ml) of marinade evenly over the tofu.
- Bake at 400°F (200°C) for 3 more minutes, just until the glaze turns glossy and sticky.
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Ready when: The glaze is bubbling and glossy, and the tofu smells smoky and sweet. It is not blackened.
Tip: Skipping the glaze step still gives good tofu, but the glaze adds a shiny finish and a boost of flavor.
Rest and serve
- Let the tofu rest on the pan for 5 minutes.
- The glaze will tighten and the edges will firm up and crisp.
- Sprinkle with sliced scallions if using, and serve warm over rice or grains, in sandwiches, or on salads.
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Ready when: The pieces feel firm and chewy at the edges and no longer sticky wet on top.
Good to know
Tips
- Pressing is the key step. Skipping it leaves watery tofu that browns poorly and absorbs less marinade.
- For extra-crisp tofu, bake it on a wire rack set over the lined baking sheet, or finish it in an air fryer at 400°F (200°C) for 3–4 minutes.
- Smoked paprika varies in strength. If yours is mild, increase the amount to 1 tablespoon. For heat, add ¼ teaspoon cayenne to the marinade.
- Use a thin metal spatula to flip the pieces. It slides under the browned bottoms without tearing them.
Make ahead
Press and cut the tofu, then marinate it in the fridge for up to 12 hours, covered, turning once or twice. You can also bake the tofu completely up to 3 days ahead and reheat it.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: store cooled tofu in an airtight container for up to 5 days. Freezer: freeze in a single layer on a tray, then transfer to a bag for up to 3 months. Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes, or in a nonstick skillet over medium heat for 4–5 minutes, turning once.
Substitutions
- soy sauce → tamari or coconut aminos. Tamari keeps it gluten-free and tastes nearly identical. Coconut aminos are sweeter and less salty, so you may want to add a pinch of salt.
- pure maple syrup → agave nectar. Use the same amount. Brown sugar also works, but whisk it well to dissolve.
- apple cider vinegar → fresh lemon juice or rice vinegar. Use the same amount. Lemon juice adds a brighter, citrusy tang.
- cornstarch → arrowroot powder. Use the same amount for a similar crisp coating.
