Easy Crispy Baked Sesame Ginger Tofu Recipe
Bonus - Incredibly Tasty Ginger Sesame Vegan Dressing
Prep time 15 minutes | Cook Time 30 minutes | Total Time 45 minutes
Learn How To Make Delicious Baked Tofu
So many people think they don’t like Tofu. I think they just don’t know how to make tofu taste good. This crispy baked sesame ginger tofu is simple yet delicious and is perfect for salads, stir frys,buddha bowls, or just to eat as a snack on its own.
This easy tofu recipe starts by marinating tofu in a flavorful ginger sesame marinade, then I show you my favorite way to bake tofu so it comes out crispy, firm and delicious.
Add this marinated tofu to just about anything but one of my favorite ways to serve it is with rice, broccoli, and shaved carrots. Then I top it with a delicious vegan ginger sesame dressing.
Ingredients
For the Sesame Ginger Tofu Marinade:
1 package of firm tofu- I generally freeze my tofu before using it (see notes and adjustments)
4 tablespoons of sesame oil - use untoasted sesame oil
2 tablespoons of unseasoned and unsweetened rice wine vinegar
2 teaspoons of ginger powder
5 tablespoons of Bragg’s Liquid Aminos, soy sauce, or tamari
4 tablespoons of water
Instructions for the Tofu
Press your tofu to remove water for 10- 15 minutes (see notes and adjustments) While tofu is pressing preheat your oven and mix up the marinade
Preheat the oven to 350 degrees.
To Make the Marinade:
Mix all of the ingredients listed above in a small bowl
Cut your tofu into cubes or slabs
If your tofu is in cubes, put it in a bowl and gently spoon the marinade over the tofu. You can let it sit in the marinade for anywhere from 5 minutes to an hour, the longer the more flavor it will absorb. I usually marinate it for 20 minutes. If your tofu is cut into slabs set it in a shallow baking dish and spoon the marinade over several times.
Coat a metal baking sheet with a small amount of high smoke point oil such as avocado oil
Bake the tofu for 10- 15 minutes, then flip the slabs or cubes and cook another 15-20 minutes. The tofu will become golden brown and crispy. You can cover your baking sheet with parchment paper but the tofu will not crisp up as well.
How to make this into a Buddha bowl with a delicious ginger sesame sauce!
I love to eat this tofu with brown rice, broccoli and shaved carrots, topped with this incredible ginger sesame dressing:
To make the Ginger Sesame Dressing, combine the following in a high speed blender or food processor and serve over your Buddha bowl. This dressing is delicious on anything and everything! :
4 tablespoons of sesame oil
2 tablespoons of rice wine vinegar
2 tablespoons of Bragg’s Liquid Aminos or soy sauce + 1 tablespoon of water
1.5 tablespoons tahini
1 tablespoon maple syrup
1 tablespoon fresh minced ginger
2 cloves of garlic
1/2 teaspoon of salt
Notes and Adjustments
I always freeze my tofu before using because it makes it more absorbent - it absorbs the marinade better. If you do freeze the tofu first be sure that you remove it from the freezer about 2 hours before you want to use it so it can thaw. If you don’t freeze your tofu, be sure to press it well and allow it to marinate longer.
If you have never pressed tofu watch my quick YouTube tutorial linked above to see how!
If you have a glass or plastic container with a lid that closes tightly you can just invert the container every few minutes to make sure the tofu is coated in the marinade. If you don’t have a container just be sure to let the tofu sit in the marinade for about 10 minutes- 1 hour spooning the marinade over the tofu every so often.
