Baked Tofu Cutlets

2:04 am on 23 August 2008

This way of preparing tofu gives you a lovely, chewy cutlet that's crunchy on the outside and soft on the inside.  And the best thing about it is that it can be done in a jiffy. Use the cutlets in all sorts of ways: as a sandwich filling, on hash browns or rosti with a slosh over barbecue sauce over top, or cubed in a green salad - as you would use bacon. 



  • 1 block tofu (250g/300g)
  • 2 tablespoons soya sauce (I use Kikkoman brand)
  • 2 teaspoon Chinese cooking wine
  • 2 teaspoon sesame oil
  • 2 teaspoon sweet chilli sauce
  • ¼ cup stock (I mix ¾ tsp of Rapunzel bouillon powder with boiling water)
  • and if you're a fan of root ginger, grate a couple of teaspoons of this in, as well


Slice firm or extra firm tofu into slices just under a centimetre thick.

Place on non-stick baking tray (a lamington tin is a good size) so that they are pretty crowded.

Mixed together and pour the marinade over them (no need to pre-marinate). Bake for about half an hour at 200°C (190°C fan bake), turning once half way through. 


Barbecue Sauce

  • 1 tin of tomatoes in juice
  • 2 tablespoons soya sauce/tamari
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • ¼ tsp cinnamon
  • ¼ to ½ tsp chilli powder, optional


Blend together all ingredients until smooth.

Serve hot or cold on burgers or kebabs, use as a marinade or over tofu cutlets.

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