Let me tell you something I never thought I’d say ten years ago: tofu is one of my absolute favorite foods. Yep. The humble, often misunderstood block of soy has become a staple in my kitchen, especially for meal prep. Whether I’m throwing together a grain bowl, adding protein to a stir fry, or just snacking on something savory and crispy, my baked tofu is always in the rotation. I make it almost every week. It’s that good, that easy, and that versatile.

But here’s my favorite cooking tip, I don’t just press my tofu and call it a day. I boil it first.

I know that might sound weird if you’ve never done it. But trust me: boiling tofu is a total game changer. It makes the texture so much better. More chewy. More spongy in the best way. And it helps the tofu soak up flavor like a dream.

So today, I’m walking you through my method for making the best baked tofu ever. I’ll explain why I swear by boiling, the flavor combos I love, and how to get that perfect golden-brown edge that makes tofu just chef’s kiss.

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Why I Love This Tofu (And Why You Will Too)

First of all, tofu is an amazing protein source for vegetarians. It’s inexpensive, easy to find, and incredibly adaptable. You can make it taste like pretty much anything depending on how you season or marinate it.

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But what really sold me on this recipe is the texture. When you boil tofu, it gets rid of excess water in a more even way than just pressing it between paper towels or using a tofu press. I used to do the old school towel-and-book-stack method, and honestly? It was kind of annoying. Sometimes the tofu would still be soggy. Sometimes it would fall apart. And sometimes I’d forget it was under the books entirely until I found a damp, sad cube on my counter three hours later.

Now I just cut it up and toss it into a pot of salted boiling water for 8–10 minutes. That’s it. The tofu becomes firmer and bouncier, and it actually holds together better when tossed in seasoning or sauce. You’ll notice it right away, it feels different, and it roasts up beautifully.

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The Boiling Method: Why It Works

You might be thinking: wait, how does boiling tofu help with water removal? Doesn’t that add more water?

Great question. I had that though at first too.

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Here’s what’s actually happening:

• When tofu boils, the heat causes the proteins to tighten up slightly.
• This process forces excess water to release, especially from the inside out and more evenly than the pressed method.
• The salted water helps flavor the tofu just slightly, a subtle enhancement.
• After boiling, the tofu becomes almost like a sponge. That means it can soak up marinades and seasoning even better than if you just pressed it.

It’s like pre-conditioning your tofu to be amazing. Once you try it this way, I swear you won’t go back.

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Let’s Talk Flavor: Seasonings and Marinades

After boiling, I drain the tofu and let it sit for a couple of minutes to cool slightly. Then it’s time to season.

There are two main ways I like to go:

Option 1: DIY Dry Seasoning

I drizzle the tofu with olive oil, a splash of soy sauce, and toss it with these pantry staples:

• Garlic powder
• Onion powder
• Ground ginger
• Sesame seeds (sometimes black, sometimes white, sometimes both!)

You don’t need to measure too precisely. I usually eyeball it, maybe 1–2 teaspoons of each powder depending on how much tofu I’m working with. The sesame seeds add such a nice little crunch.

Option 2: Teriyaki Marinade

Sometimes I go the saucy route and toss the boiled tofu cubes in a quick teriyaki marinade. You can use store-bought or make your own with:

• Soy sauce
• Maple syrup or honey
• Rice vinegar
• Garlic
• Ginger
• A little cornstarch to thicken it

Just let the tofu sit in the marinade for 10–15 minutes before baking. It’ll soak it up and caramelize so nicely in the oven.

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Baking It: Getting That Golden Crunch

Once your tofu is seasoned or marinated, it’s time to bake.

Here’s what I do:

1. Preheat the oven to 375°F (190°C).
2. Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
3. Spread the tofu cubes out in a single layer.
4. Bake for about 25–35 minutes, flipping or rotating the cubes every 10 minutes so they brown evenly on all sides.

You’ll know they’re ready when the edges are crisp and golden, but the insides are still tender. If I want extra crunch, I let them go for a few more minutes, but watch closely as they can go from golden to too-dry quickly.

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How I Use This Tofu in My Weekly Meals

I mentioned earlier that I make this almost every week, and I wasn’t exaggerating. Here are a few of the ways I incorporate it into my routine:

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1. Grain Bowls

I love building bowls with:

• Brown rice or quinoa
• Roasted veggies (broccoli, sweet potatoes, carrots)
• Avocado
• Pickled red onions
• Baked tofu
• A drizzle of tahini or peanut sauce

Honestly, it’s restaurant-level good.

2. Stir Fry

I’ll toss the tofu into a hot pan with some garlic, ginger, and whatever veggies I have on hand. Add some soy sauce, chili paste, or hoisin, and dinner’s done in 15 minutes.

3. Wraps or Tacos

I know it’s not traditional, but I love stuffing tortillas with tofu, cabbage slaw, sriracha mayo, and cilantro. It’s like a vegetarian taco with an Asian twist.

4. Just Snacking

Sometimes I honestly just eat the tofu cubes cold from the fridge or fresh of the oven pan. They’re that good. They make a great grab-and-go snack with some edamame or hummus.

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Tips for Success

Let me leave you with a few nuggets of tofu wisdom I’ve picked up over the years:

• Regular firm tofu works best for this method. Extra firm can work too, but it’ may make your tofu more chewy.
• Don’t skip the olive oil, or some form of cooking oil, it helps crisp the tofu up in the oven.
• Play around with seasoning! Smoked paprika, curry powder, chili flakes… you can totally customize it.
• Store leftovers in an airtight container. The texture will soften a little in the fridge, but it’s still great.
• If you reheat, try doing it in a toaster oven or air fryer for a crispier result.

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How to Make the Best Baked Tofu (My Way)

Ingredients:

• 1 block of firm or regular tofu
• Salted water (for boiling)
• 1–2 tbsp olive oil
• 1–2 tbsp soy sauce
• Garlic powder
• Onion powder
• Ground ginger
• Sesame seeds
• Optional: use store bought teriyaki marinade

Steps:

1. Cut tofu into cubes (about 1-inch pieces).
2. Boil in salted water for 8–10 minutes.
3. Drain and let cool for a few minutes.
4. Toss with olive oil, soy sauce, sesame seeds, and seasonings OR marinate in teriyaki sauce.
5. Bake at 375°F (190°C) on a parchment-lined sheet pan.
6. Flip or rotate cubes every 10 minutes.
7. Bake for 25–35 minutes total, until golden and crispy.

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Now, Go Boil Your Tofu

If you’ve never boiled your tofu before baking it, this is your sign to try it. It’s simple, satisfying, and it totally elevates your plant-based cooking game. I’ve made this recipe more times than I can count, and it’s become one of those reliable, comforting meals I come back to again and again.

Plus, once you get the basic method down, you can make it your own, spicy, sweet, smoky, whatever you’re in the mood for.

So next time you’re doing meal prep or just wondering what to do with that lonely block of tofu in your fridge, give this a go. You might just become a tofu person too.

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Want more meal prep-friendly vegetarian recipes? Or got your own spin on baked tofu you swear by? Let’s talk food, I love hearing what other people are cooking!

With love,

Bri & Cat