Baked Sesame Ginger Tofu

This easy recipe features cubes of firm tofu marinated and baked until golden and then tossed in a homemade sticky sesame ginger sauce.

Serve this flavorful tofu over rice with a side of vegetables for a delicious and satisfying meatless meal.

Tofu ~ Firm, extra firm, or super firm tofu will all work. Drain and press the tofu for best results.

Aromatics ~ Use fresh ginger and garlic, not the powdered stuff from a jar!

Tamari ~ I like to use gluten-free tamari instead of soy sauce. Liquid aminos will also work. They all bring a savory, salty taste.

Rice vinegar ~ Rice vinegar has a mild, sweet flavor that’s less acidic than regular white vinegar. It complements the tamari and sesame perfectly.

Maple syrup ~ This is a sweetener to help balance the flavors of the sauce. Be sure to use 100% pure maple syrup.

Sesame oil ~ Sesame oil is fragrant and rich and has a distinct, slightly sweet, nutty flavor. I like the toasted sesame oil, which has a deeper flavor.

Sesame oil is used for flavor, so don’t substitute another oil in its place.

Cornstarch ~ The cornstarch is going to thicken the sauce so it’s the perfect glaze to coat the cubes of baked tofu. If you leave it out, the sauce will be thin and runny.

Extras ~ Sliced green onions and sesame seeds are the perfect garnish for dish. I used a combination of white sesame seeds and black sesame seeds, but you can use just one or the other.

Optional ~ If you like things on the spicy side, feel free to add a pinch of red pepper flakes or dash of sriracha to the sesame ginger sauce.

Want more crunch? Throw on some sliced almonds or chopped cashews before serving.

Like citrus? Add a squeeze of fresh lime juice to the marinade.

Marinate the cubes of tofu in the sesame ginger sauce.

Bake the marinated tofu until golden.

Pour the remaining marinade to a non-stick skillet and cook over medium heat.

Add the cornstarch slurry to the sauce and bring to a boil, then reduce the heat to low.

Whisk until the sauce thickens. This should happen quickly.

Transfer the baked tofu to the thickened sauce and toss well to coat.

This Sesame Ginger Tofu is quite versatile.

Serve it over rice, like my fluffy Coconut Jasmine Rice, noodles, or quinoa.

Serve it with a side of Garlic Green Beans, Roasted Lemon Asparagus, or Broccoli Stir Fry.

You could also add it to salads, bowls, or Vegan Fried Rice.

Storage

Make ahead: The tofu can be pressed ahead of time and then marinated overnight to save time when you’re ready to cook, making this a 30 minute meal!

Fridge: Store leftovers of this Sesame Ginger Tofu in an airtight container in the fridge for 3 to 4 days.

Store any garnishes or sides separately.

Freezer: I do not recommend freezing this recipe.

Reheating: Gently warm the baked tofu in a non-stick skillet over medium heat. While technically it can be reheated in the microwave, the texture will be softer without the caramelized edges.

Pro tips and tricks

~ Use firm, extra firm, or super firm tofu. Do not use soft or silken tofu.

~ Press the tofu. This gets rid of excess moisture and creates space for the tofu to soak up the delicious sesame ginger marinade.

~ Flip the tofu halfway through baking to ensure even baking throughout.

~ Use fresh ginger and garlic, not the powdered spices.

~ Don’t skip the cornstarch. Making a cornstarch slurry and whisking it into the sauce creates the thick, sticky texture that perfectly glazes the baked tofu.

~ Don’t walk away from the sauce. And don’t heat the sauce until the tofu is done baking. Once the cornstarch slurry is added, it will thicken quickly. You don’t want it to over-thicken or burn.

~ To make this recipe gluten-free, use a gluten-free tamari or liquid aminos, not traditional soy sauce.