Nutritional Info

Nutrition Facts

Serving Size 1 (37g)

Calories 14
Calories from Fat 7 (49%)
Amount Per Serving %DIV
Total Fat 0.7g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 46.8mg 2%
Potassium 51.4mg 1%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0.1g 0%
Sugars 0.4g
Protein 0.9g 2%

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Recipe Description
Packed with protein, warm, crisp, baked tofu is a great snac~ or served over rice with steamed veggies, it makes a healthy meal. Cold tofu snacks are wondt:1ful in sandwiches-we like them on multi-grain bread spread with hummus or mustard, along with avocados, lettuce, and ripe tomatoes. It's also great cut into bite-size "croutons" and served on salad. Ifyou're making croutons in advance, allow them to cool completely, then cut them before you refrigerate them.
Prep time
5 min
Cook time
1 hr
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  hulled sesame seeds
2 Tablespoon(T)  tamari or soy sauce
1/2 Cup(c)  hoisin sauce from scratch
14 Ounce(oz)  extra-firm tofu


Preheat the oven to 350°F.

Cut the tofu into rectangles, approximately 1 inch wide by 2 inches long by IIJ-inch thick. Arrange the pieces in a baking pan just large enough to hold them in a single layer. To make sure the tofu get crispy all over, the slices should be slightly separated.

Combine the Hoisin Sauce, tamari, and sesame seeds, if using, in a small bowl and pour the mixture over the tofu. Turn the tofu so that both sides are evenly coated.

Bake for 30 minutes. Remove the pan from the oven and use a spatula and large spoon to flip the tofu pieces. Return the pan to the oven and bake for 20 minutes longer. Then turn the tofu over again, and bake until deep golden brown, 10 minutes more. Remove the pan from the oven and allow the tofu to cool for at least 5 minutes. The longer it sits out, the firmer the tofu will become. Serve warm. The tofu snacks will keep, covered, in the refrigerator for up to 3 days (although they will lose their crispness).

Additional notes

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