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Baked Tofu with Coriander Chutney
Total Time
30 mins
Servings: 2
For tofu
  • 1 pack of firm tofu that weigh 600g contain 4 pieces I used product from Unicord called Tau Kwa which mean firm tofu
  • Sea salt to taste I used few pinches
For chutney/dipping sauce
  • 1 big bunch of coriander or 2 small bunches
  • 1 table spoon of honey
  • 1/2 - 1 table spoon of vinegar depending on acidity you prefer
  • 1/2 - 1 clove - optional
  1. Drain the tofu on paper towels.
  2. Season on both sides with some sea salt. Leave for 10 minutes.
  3. Heat the oven under bake function for about 200 degrees Celcius (400 Farenheit)
  4. Slice tofu into 0.5cm thickness evenly.
  5. Line tray with parchment paper. Place the sliced tofu on the baking tray and bake for 20 minutes or till golden.
  6. Combine all ingredients for chutney into blender. Pulse until mixture is smooth. Taste accordingly - this should have the balance between sour and sweet.
  7. Let the tofu rest before serving with the chutney. Best to eat them while still warm.
Recipe Notes

My small oven took 3 batches of tray to cook all of the tofu.
I like the tofu to be crispy outside and still maintain softness inside rather than chewy and rubbery. So ensure ideal thickness - too thin become too crispy or thin become too chewy.