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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
Ingredients
- 1 lb firm tofu pressed and cut into cubes
- ½ cup wheat-free tamari or soy sauce
- ½ cup rice vinegar
- ¼ cup pure maple syrup
- 4 teaspoons toasted sesame oil
- 1 tablespoon fresh grated ginger
- 2-3 scallions chopped
- 3-4 tablespoons sesame seeds
- 1 tablespoon cornstarch or flour
- 3 tablespoons water
To serve
- Cooked Rice or rice noodles
- Steamed Green Beans or your favorite veggie
Instructions
- 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).
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Linda says
Sesame and ginger baked crispy sounds like heaven! I love this recipe, Jenn. I can’t wait to get to the store and stock up on tofu.
Jenn S. says
Thanks, Linda! I’ll be making it again very soon!
Aimee | Wallflower Kitchen says
Oh my goodness this looks perfect. Tofu isn’t my favourite but you’d made it look irresistible. Love the photos too.
Jenn S. says
Thanks, Aimee! I’m kind of addicted to tofu, but it definitely needs to have a good texture!
Platter Talk says
Thanks for this recipe. I love it, and the flavors of the tofu!!!
Jenn S. says
Thanks so much! Enjoy!
Stephanie says
This looks really really good. Shouldn’t be looking at this right before dinner. But I’ve never been able to master making good tofu so would love to try this.
Jenn S. says
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! 🙂
Julie says
Such a delicious sticky sauce. Have to try this.
Jenn S. says
The sauce makes the meal, right?! Thanks, Julie!
Luci's Morsels says
I have never tried baked tofu at home, can’t wait to give this a whirl!
Luci’s Morsels | fashion. food. frivolity.
Jenn S. says
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.
Mary Ellen - VNutrition says
Yum! I’m always looking for new tofu dishes and this one looks extra delicious! I’ll put this on my to-make list. 🙂
Jenn S. says
Thanks, Mary Ellen!
Amy Katz from Veggies Save The Day says
Yum! I can’t wait to try your recipe, Jenn!
Jenn S. says
Thanks! Hope you love it!
Nicole says
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. says
Absolutely! Gotta get that flavor in there! Thanks, Nicole!
Sophia | Veggies Don't Bite says
Baked crispy tofu is really the only way I like it! Love the flavors here, I use them all the time when I whip it up. I’d devour this over rice or noodles any day!! YUM!
Jenn S. says
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!
Dianne's Vegan Kitchen says
I’m totally drooling over that tofu. This looks like my kinda meal!
Jenn S. says
Thanks, Dianne!
Rony Jahid says
Perfect dish this crispy tofu for anyone, its looks really yummy. I really like this tofu, thanks for sharing.
Jenn S. says
Thanks, Rony! Have a great week!
Rony Jahid says
That`s all right Jenn!! Carry on.
Alisa Fleming says
Now this could become a staple in our home! I’ve been craving tofu lately in a big way.
Jenn S. says
I always crave tofu – seriously can’t stop eating it when done right! Thanks, Alisa!
Mel says
My kind of meal! I love tofu and rice together and with all those other flavours to bring it together it sounds fantastic!
Jenn S. says
I will never understand the tofu-haters. It’s so good! Thanks, Mel!
Becky Striepe says
Oh my gosh, this looks like my kind of tofu. I think my guys would love this recipe, too!
Jenn S. says
I’m addicted to tofu! Thanks, Becky!