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
- 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
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.
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.
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.
Once tofu is done baking, transfer to a large bowl. Pour sauce over top and stir carefully to evenly coat the tofu.
Serve tofu over rice and sauteed vegetables. Garnish with sliced green onion, sesame seeds, and a sprinkle of flaky sea salt.