- One 10 ounce package “firm tofu” do not use extra firm. “Firm” allows it to keep its shape and absorb the marinade well
- 1 tablespoon liquid smoke (I recommend the Colgin “hickory” brand)
- 1 tablespoon pure maple syrup or agave
- 3 tablespoons (45g) low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- To a shallow bowl that will allow all pieces to fit flat, add the sliced tofu and marinade.
- Drain the tofu really well. I simply used several layers of paper towels to wrap up the block of tofu, set it on a plate and set a couple of heavy books on it. Let it sit about an hour.
- Slice the tofu in about ½ inch to ¾ inch cubes.
- Make the marinade by combining all the ingredients in a small bowl. Mix well.
- Pour the marinade over the tofu and toss gently to ensure the pieces are all coated.
- Important: Now make sure to spoon the marinade over EACH PIECE and don’t rush this. You want the marinade fully on top, too, so that it soaks well into the tofu overnight. This will ensure really delicious, flavorful tofu!
- Place the bowl in the fridge overnight or 8 hours. Please do not skip this step. The tofu turns out so flavorful this way.
- Preheat the oven to 191°C / 375°F and line a pan with parchment paper.
- Place each piece of tofu on the pan.
- Bake for 15 minutes. Flip over each piece and lower the heat to 178°C / 350°F and bake the tofu for another 5-10 minutes depending on how browned you like it. I went about 6 minutes.
- Let the tofu cool about 10 minutes and serve immediately or chill for later. I used the tofu in my vegan ramen noodle soup! See post for other ways to serve this tofu.