Steph's Tofu | PCC Natural Markets

Steph's Tofu

Serves: 8

Your rating: None (90 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Learn to make this perennial PCC Deli favorite and try four different ways to enjoy it.



Preheat oven to 350° F. Grease a casserole dish with 1 tablespoon sunflower oil.

Mix together remaining sunflower oil, orange juice concentrate, mirin, tamari, sesame oil, brown rice vinegar, garlic and ginger. Whisk well.

Cut tofu into 1/2-inch cubes and marinate in the above liquid in the greased casserole dish for 30 minutes, stirring occasionally with a wooden spoon. It's best to use a wooden spoon to avoid damaging the tofu.

Bake tofu for 1 hour, stirring every 10 to 15 minutes. Some sauce will be absorbed into the tofu while cooking. Serve hot or cold with your favorite accompaniment.


Tasty ideas to try

Make a sandwich: Toss shredded red and green cabbage with Annie's Naturals Organic Sesame Ginger Vinaigrette. Place on a split ciabatta roll with baked tofu.

Add to soup: Add small cubes to soup and simmer just as you would with meat.

Make noodles: Toss cubes of Steph's Tofu with cooked and rinsed soba noodles, sliced red bell pepper and Annie Chun's Thai Peanut Sauce. Top with scallions.

Wrap it up: Stir-fry shredded carrots and slices of bell pepper in a little olive oil and sesame oil. Place on a warm flour tortilla with slices of tofu. Top with a large lettuce leaf and fold like a burrito.

Recipe by PCC Deli

Source: 2014 PCC annual meeting dinner

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: soy, tofu


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cooking tofu

One tip I have learned recently - how to cook tofu to taste better is to allways dry the tofu or press it to remove water out of it before marinating. That way it absorbs way more flavour.
Nice vegan recipe ;)

Steph's Tofu

We love this tofu. Who is Steph? Thank you very much!

RE: Steph's Tofu

Thanks for the question and comment.

Stephanie Coy was a former employee at PCC. She started working for PCC in 1988 and worked at the View Ridge deli.

Back then, deli workers did everything – waited on customers, cooked, baked, washed dishes, placed orders – all at the same time. She learned to cook on the job, one day invented Steph’s tofu and it’s been a hit ever since!

Thanks again and glad you like the recipe,

Tom Monahan


Thanks for the answer (& the question) about who Steph is. I've always wondered...

Steph's Tofu

I have never liked tofu but I absolutely LOVE this recipe! I discovered it at the deli and I've been making it at home for awhile now. Thanks, PCC!

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