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Baked Sesame Ginger Tofu in a sticky sauce served over rice with your favorite veggies is a quick, satisfying, meatless meal!
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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.
Ingredients you need
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.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
Serving suggestions
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.
More firm tofu recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Baked Sesame Ginger Tofu
Recommended Equipment
Ingredients
- 1 package (16 oz) firm or extra-firm tofu drained, pressed, and cut into cubes
- ¼ cup tamari or soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons toasted sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 scallions sliced
- 2 tablespoons sesame seeds
Instructions
- If you haven't already, drain and press the tofu for 10 to 15 minutes. Cut it into bite-size cubes.
- 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, garlic, and ginger in a container or zip-top plastic bag. Add the cubed tofu to the marinade and toss to coat. Let the tofu marinade for 15 to 20 minutes, stirring every 5 minutes or so to ensure all the tofu gets coated.
- After marinating, remove the tofu cubes the marinade (but SAVE the remaining marinade!) and place them spaced out evenly in one layer onto the prepared parchment-lined baking sheet. Bake for 25 to 30 minutes, flipping the pieces over halfway through baking, until golden brown.
- While the tofu is baking, whisk the cornstarch into the water until completely dissolved and set aside.
- When the tofu is done, set it aside briefly and pour the remaining marinade into a non-stick skillet on the stove over medium-high heat. Add the cornstarch slurry and bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens and resembles a glaze. This should happen quickly. Don't walk away or the sauce could burn or get too thick.
- Add the tofu to the thickened sauce and stir to coat thoroughly.
- Serve garnished with sliced green onions and sesame seeds.
Notes
~ You may want to freeze your block of tofu first and then thaw. This creates a chewier texture. ~ To press tofu, place a clean dish towel (or paper towels) on a plate. Place the block of tofu on the dish towel and cover the tofu with another clean dish towel and then another plate. On the top place, place some heavy cans or bags of dried beans to press it down. Press for about 20 to 30 minutes.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn S.
Thanks, Linda! I’ll be making it again very soon!
Jenn S.
Thanks, Aimee! I’m kind of addicted to tofu, but it definitely needs to have a good texture!
Jenn S.
Thanks so much! Enjoy!
Jenn S.
It definitely needs lots of flavor…marinate the tofu IN the sauce and then pour the sauce ON the cooked tofu. Double the sauce…never a bad thing! 🙂
Jenn S.
The sauce makes the meal, right?! Thanks, Julie!
Jenn S.
Oh, Luci, you really should! It’s so easy! And it gets a great texture without having to pan fry it in oil. Let me know if you try it.
Jenn S.
Thanks, Mary Ellen!
Jenn S.
Thanks! Hope you love it!
Nicole
I agree, pressing the tofu really does make it so much better, plus I love how removing that liquid allows for the marinade to soak in more. That’s my type of meal right there.
Jenn S.
Absolutely! Gotta get that flavor in there! Thanks, Nicole!
Jenn S.
It’s definitely my preferred way too – though I do love tofu all sorts of ways. And it definitely lends itself perfectly to Asian flavors. Thanks, Sophia!
Jenn S.
Thanks, Dianne!
Jenn S.
Thanks, Rony! Have a great week!
Rony Jahid
That`s all right Jenn!! Carry on.
Jenn S.
I always crave tofu – seriously can’t stop eating it when done right! Thanks, Alisa!
Jenn S.
I will never understand the tofu-haters. It’s so good! Thanks, Mel!
Jenn S.
I’m addicted to tofu! Thanks, Becky!