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Whisk all ingredients (except tofu) together until smooth.  Dry tofu cubes with paper towels and set into a plastic, zip top bag.  Pour marinade over the tofu, turning the bag to distribute evenly.  Refrigerate for 4-24 hours.

Preheat oven to 400° and bake for 20-30 minutes or until tofu is golden and caramelized on edges.

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1/4 cup S&D green tea extract

1/2 tsp wasabi paste

2 tbsp mirin


1/4 tsp ground ginger

1 tbsp soy sauce

1 block extra firm tofu, cut into 1″ cubes