Tofu in White Wine Butter Sauce

Dear Kaki,

The internet is a strange place.  You can easily prove this by clicking  your way down the rabbit hole of Youtube into the wee hours of the morning.  Or, you could keep a link bookmarked for years only to suddenly need it and find it gone.  404 Error.  Page Not Found.

This recipe has suffered such a fate.  In my post a few weeks (or, uh, months?) ago, No Fear Tofu, I mentioned a Peter Berley recipe I’d been dying to try.  It mimicked a baked tofu dish I’d already mastered, Baked Tofu with Red Onions and Dill, but used ginger and butter and shallot and soy sauce and lemon and honey to flavor the tofu.  It’s a recipe I’d been eyeing forever, meaning to try but never getting around to it.  Thankfully I bought the book it’s from, The Flexitarian Table, because the link itself has met its end.  (It’s some celebrity gossip site now.  Weird.)

Well, Internet, weep no longer.  My take on Peter Berley’s Tofu with Lemon, Soy Sauce, White Wine and Butter Sauce is as follows, and is just as delicious as we’d all hoped it would be.


Tofu in White Wine Butter Sauce

serves 4

from Peter Berley’s The Flexitarian Table


  • 1 pound tofu, firm or extra firm
  • 1/2 cup white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons honey
  • 3 tablespoons butter, cubed
  • 2 tablespoons minced shallot
  • 1/2-inch fresh ginger, peeled and minced
  • 1/2 teaspoon salt
  • pinch of red pepper flakes
  • 1 teaspoon dried thyme

Pre-heat the oven to 400*F.  Place the rack in the position just above the middle.

Remove the tofu from its container, draining away the liquid.  Cut each block of tofu into four slabs, then cut those along the diagonal to form triangles.  Lay your triangles of tofu in a 9×13 baking dish.

In a small bowl combine the wine, soy sauce, lemon juice, and honey, whisking with a fork until thoroughly incorporated.  Pour this mixture over the tofu.  Scatter the remaining ingredients (the cubed butter, minced shallot, minced ginger, salt, red pepper flakes, and thyme) over the tofu.


Bake the tofu, uncovered, for 25-30 minutes.  You’ll know it’s done with the sauce has reduced to almost nothing, and the tofu itself is getting a little brown around the edges.


You can serve this over rice, but I served it recently with a great quinoa salad and some biscuits.  I’ll post those recipes soon!

Have a great week, Kaki,



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