Baked Sesame Ginger Tofu

5 from 1 vote

Baked Sesame Ginger Tofu in a sticky sauce served over rice with your favorite veggies is a quick, satisfying, meatless meal!

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 196kcal

Author: Jenn Sebestyen

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

~ 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.

~ 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.

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