Baked Tofu that has been marinated in a sesame ginger sauce and then drizzled with more of the sauce that’s been reduced into a sticky glaze and served over rice with your favorite veggies – an easy, satisfying meal!
Well, Halloween is over. Did you survive without eating all of your kids’ candy? I may have snuck a piece or two…shhh, don’t tell them. Something else I can eat like candy is crispy baked tofu. Does that sound crazy? Maybe, but I’m totally serious.
Cubes of tofu marinated in a flavorful sauce and then baked until crispy on the outside and chewy on the inside. I really do pop them in my mouth like candy.
And if that’s not enough, to make it into a meal, the tofu is drizzled with more of the sauce before serving and then served over rice or noodles and with your family’s favorite steamed veggies. An easy meal that is mostly hands off.
The tofu takes a little prep work, but it’s totally worth it to get the most from the flavors and textures. Start with firm tofu and press it to get most of the water out. This take about 20 to 30 minutes, but it’s all hands off. See my notes in the recipe box below on how to easily press tofu without any fancy gadgets.
After it’s pressed, you want to cut it into bite size pieces and then marinate it for at least 30 to 60 minutes (longer is fine). Again, although this part takes a little while, it’s hands off. Baking comes next – about 25 to 30 minutes – and you guessed it – it’s hands off!
So, while yes it takes some time to get this done, you’ll have a lot of waiting around time, so help the kids with their homework, fold a load of laundry, check your e-mail and then come back to enjoy your meal.
This baked tofu recipe is quite versatile.
If you don’t feel like a rice dish, you could serve it over noodles.
You could also add it to an Asian soup recipe, make tacos with an Asian flare, wrap it up in a tortilla with some coleslaw for an easy lunch, make spring roll appetizers, add it to a salad – the possibilities are endless.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Sesame Ginger Baked Tofu
- Cooked Rice or rice noodles
- Steamed Green Beans or your favorite veggie
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- Whisk together the tamari, rice vinegar, maple syrup, sesame oil, and ginger.
- Place the cubed tofu into a sealable plastic bag or container. Pour the marinade over the tofu and shake until well coated. Place in the fridge for 30 to 60 minutes, turning every so often to make sure all sides of the tofu get coated.
- Once the tofu has marinated, remove it from the marinade (but SAVE the remaining marinade!) and place it onto the parchment lined baking sheet. Bake for 25 to 30 minutes, flipping the pieces over halfway through baking, until crispy on the outsides.
- While the tofu is baking, whisk the cornstarch into the water until completely dissolved and set aside.
- Pour the remaining marinade into a saucepan on the stove over medium-high heat. Add the cornstarch slurry and bring to a boil. Reduce heat to a simmer and cook until the sauce thickens and resembles a glaze.
- When the tofu is done baking, serve it over rice with steamed green beans and garnish with scallions and sesame seeds, drizzled with the sesame ginger glaze. (Optionally, you can toss the baked tofu into the glaze first and then serve over the rice).