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  • Writer's pictureSuzanne Sng

Spicy, savoury marinated tofu

Updated: Apr 6, 2020

I find myself eating a third of the marinated slices even before they make it into the oven. The ungrilled version has more bite, less crispiness and a whole lot more intense flavour.

Serves 3 to 4


  • 500 grams firm tofu, sliced into slabs (about 1 centimetre thick)

  • ¼ cup soya sauce

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon sesame oil

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon sriracha

In a container, preferably rectangular, or a large Ziplock bag, mix all the wet ingredients.

Place the sliced tofu carefully inside, making sure each piece is coated with the marinade. Refrigerate at least 4 hours or overnight.

Preheat oven on broiler mode and position rack near the top, but not at the highest rack.

Arrange tofu in a single layer on a tray lined with foil or parchment paper. You can save the marinade to use as a sauce.

Broil the tofu for 8 to 10 minutes until browned at the edges and slightly puffy.

Flip each piece and broil for another 6 to 8 minutes, keeping an eye on the oven to make sure nothing is burning.

Allow to cool slightly. Serve as is or with sesame seeds, spring onions, seaweed, shichimi togarishi and/or the saved marinade.

Recipe adapted from The Pig & Quill.

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