Roasted Tofu With Wasabi Dipping Sauce

I might need to rename this blog. I’m starting to see a theme. I wonder if “” is already taken. First the brussels sprouts, and now tofu – maybe next time we’ll tackle lima beans.

Tofu and I do not go way back. When I attempted vegetarianism as a teenager, I successfully cut out meat from my diet; however, in doing so, I also invented an entirely new dietary classification known as “pizzatarian.” I wanted nothing to do with anything remotely healthy, let alone anything that contained the words “fermented” and “soybean.” I did suck down an alarming amount of processed fake meat (the creepy bacon that even has the fake fat marbling), but that was as close as I got to tofu until a few years ago.

At some point I will post the tofu recipe that won me over. This is the recipe that’s won a lot of other tofu skeptics over, though, and it’s so good and so deliciously simple that you should really probably make it tonight. The high-temperature roast gives the tofu the pleasing texture of the deep-fried tofu you often see in restaurants, without the fat and grease. The outside is perfectly browned and crispy, the inside chewy and soft. And with a side of wasabi dipping sauce, it’s nothing less than addictive. Pop out a plate in the afternoon as a quick snack, or serve for dinner with broccoli and rice. And enjoy – if I’d known how to make this in high school, Mama Celeste pizza would’ve gone out of business.

Roasted Tofu With Wasabi Dipping Sauce
Prep time
Cook time
Total time
Yield: 4 servings
For the tofu:
  • 1 package extra firm tofu (not silken)
  • 4 tsp olive oil
  • Sea salt and black pepper (freshly ground, if possible)
For the dipping sauce:
  • 4 Tbsp low-sodium soy sauce
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 1 tsp dijon mustard
  • 1 tsp rice vinegar
  • ⅛ tsp prepared wasabi
  • 1 tsp sesame oil
  1. Preheat the oven to 450 F. Line a baking sheet with parchment paper or spray with cooking spray.
  2. Cube the tofu into 1 inch squares. In a large bowl, toss with salt, pepper, and oil, coating evenly. Toss the cubes in a single layer on the baking sheet. Roast for 15 minutes. Turn the tofu cubes over and roast for an additional fifteen minutes, until outsides are browned and puffy.
  3. While the tofu is roasting, combine all ingredients for the dipping sauce in a small bowl and whisk to combine. Serve tofu warm or at room temperature.


4 Responses to Roasted Tofu With Wasabi Dipping Sauce

  1. This sauce alone looks good enough to try the tofu recipe! Props for not shying away from the difficult topics Julie! Nobody can say you’re pandering to the chicken wing and burger constituency!

    • Thanks Tony! I actually have a veggie burger and veggie “wing” recipe coming up soon so I suppose you could call that pandering…although probably not the kind of pandering that most burger/wing people are looking for!

  2. This was amazing. I used smaller cubes of tofu and sprinkled them over broccoli, and then sprinkled the sauce on top. So good!!! New to being a vegetarian, and now no longer afraid of tofu…