Spice in the Kitchen: Baked Tofu Using The Tofu Xpress!!!

The Tofu Xpress! My new favorite kitchen gadget! Look at it prrresssss all that water out!
The Tofu XPress is the greatest thing to ever happen to tofu since soybeans! No more drippy tofu leaking a big mess everywhere while its pressed in-between cutting boards precariously weighted down with a pot of water on top, while the whole contraption is awkwardly tilted to drain into the sink. No sir! Pressing tofu enables the tofu to obtain a nice dense texture and to accept marinades more readily. It also allows a really great, crispy fry too! Seriously, order one today. You'll never want to prepare tofu any other way.

After pressing the extra-firm tofu for about 3 hours, I did a quick marinade and baked it in the oven. It was AMAZING! Perfect topping for my experiment with Phở! Would also be great as sandwich meat or served as a bacon with scrambled tofu.
Baked tofu in all its crispy yet chewy perfection.

Pressed and Marinated, Thinly Sliced Baked Tofu (Vegan; Gluten free)


  • 1/2 block of pressed tofu (thinly sliced; about 1/16 of an inch)
  • 3 TB tamari (use gluten-free tamari if making gluten free)
  • 1 TB mirin
  • 1 TB grated ginger
  • 1 TB sugar
  • Juice of 1 lime


  1. Mix ingredients of marinade and soak the sliced tofu for at least 30 minutes.
  2. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  3. Spread tofu in a single layer on baking and put in oven for 15-20 minutes. It should start getting crispy on the edges. Keep an eye on it in its final moments to prevent it from burning. Serve on top of Asian noodles salads, stuff in spring rolls, serve as faux lunch meat or bacon.


  1. where did you get the press from? traci

  2. For Christmas--Mr. Scissors ordered it from Amazon!

  3. Oooo- I have to get one of these! Great blog, by the way!


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