Ginger-Baked Tofu

Savory and tangy, with a hint of sweetness and spice, this is one of my favorite tofu recipes.
Yield 2-4 servings
Time 1 hour 45 minutes (mostly hands-off)
  • knife
  • small bowl
  • whisk
  • 8×6-inch baking dish
  • spatula
  • 1 pound firm tofu, pressed
  • ¾ c water
  • ⅓ c soy sauce
  • 1 T sesame oil
  • 2 T fresh ginger, minced
  • 1 T garlic, minced
  • ¼ c brown rice vinegar
  • ½ t red pepper flakes (optional)
  • 1 t brown rice syrup (optional)
  • 1-2 green onions, sliced (for garnish)
Directions Slice the tofu lengthwise into 4 thin slabs. Arrange in the baking dish in a single layer.

Whisk together everything but the onions. Pour over the tofu and move it around to coat well, then flip and repeat.

Let marinate for at least an hour.

Preheat oven to 375. Pour about half of the marinade back into the bowl and set aside.

Bake tofu for 15 minutes, then baste with some of the reserved marinade, flip, and repeat.

Bake another 10-15 minutes until golden brown and very firm.

Transfer to plates, drizzle with marinade, garnish, and serve hot.

Notes Serve with rice or quinoa for a healthy, filling meal.

The Kind DietAdapted from the recipe in The Kind Diet (read my review).

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Ginger-baked tofu