Recipe courtesy of Jeanne Lemlin

Baked Tofu Szechuan Style

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 3 servings
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The marinade:

2 tablespoons tamari soy sauce

1 tablespoon Asian sesame oil

1 tablespoon vegetable oil

1/2 teaspoon minced fresh ginger

1 pound extra firm tofu, cut into 3/4-inch cubes and patted very dry

The sauce:

1/2 teaspoon chili paste with garlic*

1 tablespoon natural style peanut butter or tahini

2 tablespoons dry sherry, rice wine, or vermouth


  1. In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
  2. Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
  3. Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.

Cook’s Note

* Chili paste with garlic can be purchased in asian food shops, supermarkets, and many specialty food shops.