Huli Huli Tofu

5 from 1 vote

Huli Huli tofu is a simple, 5-ingredient, oil-free baked tofu recipe that celebrates the flavors of a beloved Hawaiian sauce for an easy, vegan main dish.

Prep Time35

Cook Time25

Total Time1

Course: Main Course

Cuisine: American, Hawaiian

Diet: Vegan

Servings:

Calories: 248kcal

Author: Denise Perrault

Ingredients

1 block tofu firm or extra firm, 10-14 ounces/280-396 grams
¼ cup ketchup see note 1
¼ cup soy sauce use tamari for gluten-free
2 tablespoons date paste or maple syrup
2 tablespoons apple cider vinegar
2 cloves garlic minced or pressed
1 tablespoon ginger minced or grated

US Customary - Metric

Instructions

Press the tofu using a tofu press or by wrapping it with a paper towel and placing it between 2 flat surfaces with the top weighed down. Press for 15 minutes.
Make the Huli Huli sauce by combining the ketchup, soy sauce, date paste, apple cider vinegar, garlic, and ginger in a small bowl. Set the bowl aside until the tofu is pressed.
Cut the tofu into slices that are about ¼ of an inch thick. The length of the strips is up to you, depending on how you want to use it.
Place ¼ of the sauce in the bottom of a rimmed plate or flat dish. Add the tofu strips a few at a time. Use your hands to rub them with the sauce. Adding another ¼ of the sauce as you cover the tofu. Keep the reserved sauce handy as you’ll use it for baking.
Place ¼ of the sauce in the bottom of a rimmed plate or flat dish. Add the tofu strips, a few at a time, using your hands to rub them with the sauce. Add more sauce as needed to cover all sides of the tofu. Reserve the remaining sauce.
Marinate the tofu for at least 20 minutes or overnight in the refrigerator.
Preheat the oven to 425 F. (220 C.). Arrange the tofu in a single layer in a baking dish. Spread half of the remaining sauce over the tofu pieces.
Place the dish in the center oven rack and bake for 15 minutes. Then, flip the tofu pieces, spread the remaining sauce, and bake for another 10 minutes.
Check that the tofu is firm in the middle. If you want to bake it further, but it’s getting too brown on top, cover the tofu with foil and continue baking.
Serve warm with the remaining sauce over the top.

Notes

Make my pineapple Huli Huli sauce, which is ketchup-free. It's a great option for this recipe.
Marinate the tofu for up to 24 hours. After that, it may become super soft, break apart, and unmanageable. Freeze it if you aren't going to use it right away. Then, thaw it in the refrigerator and bake as directed.
Store leftovers in the refrigerator for 5 days or freeze for 3 months.
Reheat the tofu by wrapping it in foil and baking it for 10-15 minutes. Open the foil for the last 2-3 minutes to allow the tofu to crisp.
To air-fry the tofu, line the bottom of the air fryer basket with parchment paper or use a special baking tray designed for your air fryer. Air-fry for 10-12 minutes at 375 F (190 C), flipping halfway through.

Nutrition