Sesame Ginger Baked Tofu
Forget about takeout - this Sesame Ginger Baked Tofu will rival any asian restaurant!
- 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 minutes, flipping half way through.
- At the 20 minute 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 sautéed vegetables. Garnish with sliced green onion, sesame seeds, and a sprinkle of flaky sea salt.
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Hey there! My name is Taavi Moore and I am a dietetics student in Seattle. See all recipes by Taavi