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Baked Tofu with Maple Glaze and Mango Basil Dipping Sauce

Vegan, Gluten free, just 5 minutes of active prep work - this Baked Tofu with Maple Glaze will be your favourite way to cook tofu.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 2 people


  • 1 block firm tofu 250 grams

For Maple Glaze / Marinade

  • 1.5 tbsp Pure Maple Syrup from Canada
  • 1 tsp hot sauce
  • 2 tsp cold pressed peanut oil
  • 1 tsp sesame seeds
  • 2 tsp rice vinegar or lemon juice
  • 1/2 tsp salt

For Dipping Sauce

  • 1 small ripe mango 150 grams weight
  • 1 cup Italian basil leaves loosely packed
  • 1 clove garlic grated
  • 1 lemon juiced
  • 1.5 tbsp Pure Maple Syrup from Canada
  • 2-3 green chilies
  • 1/4 tsp salt


  • To prepare the baked tofu with maple glaze, cut the tofu into half horizontally (depending on thickness). Place both halves between layers of cotton kitchen towels with a moderate weight on top to squeeze out all the excess liquid.
  • Cut the tofu into triangles or cubes and keep aside.
  • Mix all the ingredients for the marinade in a large bowl. Gently toss the tofu pieces in this and keep aside for 10-15 minutes.
  • Meanwhile prepare a baking tray with foil or parchment paper. Preheat the oven at 180°C.
  • While the oven is preheating, prepare the Mango Maple Basil dipping sauce. Peel the mango and slice out the cheeks from the ripe mango. Add to a small mixer jar / blender, and blend it into a smooth puree along with all the other listed ingredients. Remove into an airtight container and keep refrigerated until ready to use.
  • Shake off excess marinade from tofu pieces and place in a single layer on the baking tray taking care not to overcrowd.
  • Bake for 15 minutes at 180°C and then turn over and bake the other side for 10 minutes.
  • Drizzle some of the leftover marinade over the baked tofu pieces if desired.
  • Serve immediately with the prepared dipping sauce.


This post is brought to you in association with Federation of Quebec Maple Producers, Canada