Super crispy and simple sesame ginger baked tofu. Vegan, gluten-free, and healthy. Topped on creamy rich coconut quinoa and paired with sautéed vegetables.
This week I’m sharing a few tofu recipes that will prove that tofu can and will taste good. With the right cooking techniques and flavoring, it soaks up so much flavor leading to a simply mouthwatering dish.
Making crispy tofu is a lot easier than you think…it just requires a little bit of patience. The longer you bake the tofu the crispier it will get.
Tip #1: extra-firm tofu!! the firmer the tofu is in the first place, the crispier the texture will be in the end.
Tip #2: high oven temp. I always bake my tofu at 425 degrees to yield ultra crispy edges and a beautiful golden brown color.
Tip #3: I’ve found that 40 min. is the perfect length of time for the perfect texture. Still a bit soft on the inside, but holds its crispy shape on the outside.
This Sesame Ginger Baked Tofu is…
- Ultra crispy
- Easy
- Simple
- Sweet
- Sour
- Oh so delicious!
Super crispy and simple sesame ginger baked tofu. Vegan, gluten-free, and healthy.
- 14 oz. extra-firm tofu
- 2 tsp neutral-flavored oil
- 1 tbsp thinly sliced, fresh ginger
- 3 cloves garlic, minced
- 3 tbsp tamari or low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp corn starch
- Sliced green onion
- Sesame seeds
- Flaky sea salt
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Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Wrap tofu in a few paper towels, place a plate on top, and a heavy object (like a cast iron pan) on top of the plate. Set aside and let drain for 10 min. Pat tofu dry. Cut block into 4 slabs. Cut the slabs into thirds and then in half again into cubes. Spread evenly on the baking sheet. Bake for 40 min. flipping half way through.
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At the 20 min. mark, prepare the sauce. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, and maple syrup. In a small saucepan, over medium heat add 2 tsp of oil. Add sliced ginger and garlic. Saute for 3 min. until light golden brown. Pour in the sauce and lower the heat to medium low.
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In a small bowl, whisk together 2 tsp of corn starch and 2 tsp of water into a slurry. Pour slurry into the saucepan and stir to combine. Cook sauce for 2-3 min. until thickened, stirring frequently. It should eventually coat the back of your spoon in an even layer. Take off heat.
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Once tofu is done baking, transfer to a large bowl. Pour sauce over top and stir carefully to evenly coat the tofu.
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Serve tofu over rice and sauteed vegetables. Garnish with sliced green onion, sesame seeds, and a sprinkle of flaky sea salt.
Yum, I’ll have to try this! I’m trying to get more tofu in my diet, I’ve never been a huge fan, but I love ginger 😍😋
Author
If you love ginger you’re going to love this!! hope you enjoy 🙂
Oh MAN I just chowed down half of the dish with lettuce … dont think i can wait for later to eat the rest .
Author
Hahaha, that is so great to hear! I am happy you enjoyed it, Theresa 🙂