Christine’s Slow-Baked Tofu

Christine’s Slow-Baked Tofu

This is so good. Christine’s original recipe calls for 24 hours of marinating and then drying in a food dehydrator for 15 hours, but we’ve found you can just slow-bake the tofu in the marinade and then let it bake a while longer till the tofu is dense and chewy. Much faster and easier. (Although still takes about 8 hours.)
Course Side Dish, Snack


  • 5/8 cup soy sauce (you can replace 1/8 cup of this with fish sauce if you like)
  • 1/2 cup sesame seeds (or even more if you really like sesame seeds)
  • 1/4 cup sesame oil (you can use toasted sesame oil for some of it)
  • 1/2 tsp. black pepper
  • 1/2 cup onion, very finely chopped
  • 1/8 cup garlic, minced
  • 1 cup apple juice concentrate
  • 3 packages of firm tofu (16 oz per package)


  • Heat oven to 300 degrees.
  • Mix all the ingredients except tofu. This creates a marinade.
  • Rinse the tofu. Squeeze with a clean kitchen town to get out some of the water.
  • Slice each cake of tofu into 8 slices and then cut each slice into about 8 bite-size pieces. (To make about 64 bite-size pieces per cake of tofu.)
  • Oil the bottom of a big roasting pan.
  • Put the marinade in the bottom of the pan.
  • Stir the tofu in the marinade to evenly coat.
  • Spread the tofu out as much as possible, hopefully to make a single layer if your pan is large enough.
  • Bake in 300 degree oven until the marinade is mostly absorbed, approximately 2 hours.
  • Stir and then spread out evenly again.
  • Reduce heat to 250 degrees and bake until tofu is firm and “dry” and chewy. Stir every hour or so, more often toward the end. It might take 4 or more hours.
  • Cool and then store in a covered container in the refrigerator. Will keep for a week or more. But ours never lasts that long!

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