Baked Tofu with Cabbage & Shiitakes

Baked Tofu with Cabbage & Shiitakes

Servings: 4 | Prep Time: ~ 40 min |

Nutrition Information

  • Calories: 322 kcal
  • Carbs: 15 g
  • Fat: 20 g
  • Protein: 24 g
  • Fiber: 6 g
  • Sugar: 4 g


  • 2 packages (14- to 16-ounces each) extra-firm tofu
  • 2 ½ Tablespoons black bean-garlic sauce, divided (see Notes)
  • 2 Tablespoons toasted sesame oil, divided
  • 2 teaspoons sesame seeds
  • 10 cups chopped napa cabbage, cut into 1-inch pieces
  • 3 cups halved shiitake mushroom caps (about 4 ounces)
  • 1 bunch scallions, cut into 1-inch pieces, plus chopped greens for garnish
  • 2 Tablespoons Shao Hsing rice wine (see Notes) or dry sherry
  • 2 teaspoons hot sauce (e.g., Sriracha) to taste

Total number of ingredients: 9


  1. Pat tofu dry.
  2. Place oven racks in upper third and lower third of oven. Preheat oven to 425°
  3. Coat 2 large baking sheets with cooking spray. (Use sheets with rims.)
  4. Cut tofu into 1-inch pieces; place in large bowl.
  5. Add 2 Tablespoons of black bean-garlic sauce, 1 Tablespoon of sesame oil, and the sesame seeds. Toss to coat.
  6. Place tofu pieces in a single layer on one baking sheet. (Save the bowl.) Roast tofu on lower rack until browned (25 to 30 minutes), stirring twice.
  7. While tofu is roasting, combine cabbage, mushrooms, scallion pieces, remaining ½ Tablespoon black bean-garlic sauce, and remaining 1 Tablespoon sesame oil in bowl saved from step 6.
  8. Spread vegetables on second baking sheet.
  9. When tofu has roasted 10 minutes, place sheet with vegetables on upper rack. Roast until tender (about 20 minutes), stirring once or twice.
  10. Spoon tofu over vegetables, drizzle with rice wine (or sherry) and hot sauce. Stir to combine. Garnish with scallion greens.


Black bean-garlic sauce and Shao Hsing (Shaoxing) rice wine can be found in Asian markets or in Asian foods sections of well-supplied grocery stores.

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