Sesame Ginger Baked Tofu | Oil-Free

Tofu is a plant based Swiss army knife ingredient. It soaks up flavor and can be shredded, sliced, chunked, baked, blended, sautéed, air fried, or steamed. It works just as well in savory dishes as in sweet ones. But one of our favorite ways to prepare and enjoy tofu is relatively simple. We press it, marinate, and bake to perfection. Our Sesame Ginger Baked Tofu is oil-free, 100% plant based, and completely delicious. Whether you’re a seasoned tofu fan or unfamiliar with its charms, you’ll love this. We guarantee you’ll make this recipe more than once. In fact, we recommend doubling or tripling this recipe from the get go.

What’s inside 

Tofu: You’ll want to purchase firm or extra-firm tofu, which you can typically find in the refrigerated section. Do not use silken tofu. If you have a soy allergy, don’t despair! Soy-free tofu (often made from fava beans or chickpeas) is available in some natural supermarkets and online. 

Soy sauce: Tofu’s extremely mild flavor makes it the perfect vessel for soaking up lots of flavor, which is where soy sauce comes in. Be sure to purchase a low-sodium variety, and if you’re sensitive to gluten, look for either gluten-free soy sauce or tamari. If you’re allergic to soy, you can substitute with an equal amount of coconut aminos.

Garlic: We prefer fresh, minced garlic, but you can substitute with about ¾ teaspoon of garlic powder if needed.

Ginger: Again, fresh is best, but if you’re out, sub with ¾ teaspoon of ginger powder. 

Coconut aminos: Similar in flavor to soy sauce, but with slightly sweeter, caramelized notes, we like to blend the two to create a nuanced, layered umami flavor. This is one of our most-used plant based specialty ingredients.

Let’s make Sesame Ginger Baked Tofu 

We’ll start by prepping our tofu. Remove it from the package, and drain any liquid. Then, run the tofu block under cold water to remove any excess residue. 

Pat it dry, and use your favorite method to press the tofu. If you don’t have a tofu press, our favorite DIY method is to set the tofu block on a flat plate, place a cutting board on top, and then set a heavy object on the cutting board, like a cast-iron skillet or a stack of books. Some people also wrap a clean, lint-free towel around their tofu so the liquid doesn’t pool. It’s up to you. 

Press the tofu for 10–15 minutes to squeeze out excess water. This step is crucial for achieving maximum flavor absorption and a texture that’s crispy on the outside and pillowy on the inside.

Once pressed, discard any liquid that’s been released. Then, using a sharp knife, cut the tofu into ½-inch thick slabs across the block widthwise. Depending on the size of your original tofu block, you should get approximately 8 equal-sized pieces. We like slabs because they brown nicely and are a good size for sandwiches, tacos, wraps, salads, and more. Place the tofu slabs into a baking dish or a bowl with a wide bottom so they can lay flat and set aside for now.

Let’s get our marinade going. In a small bowl, combine the soy sauce, brown rice vinegar, garlic, ginger, coconut aminos, water, sesame seeds, and pepper. Whisk until well combined, then pour over the tofu, making sure every piece gets some marinade. 

Allow the tofu to marinate for at least 15 minutes on the counter, turning the pieces over once or twice so that each side gets a turn in the flavor bath. Pro tip: While 15 minutes is the minimum marinating time, you can let the tofu marinate for longer to up the flavor. You can marinate for up to three hours in the fridge before baking.

While the tofu is marinating, preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or silicone baking mat(s) for easy cleanup. You’ll want to use enough so your tofu slabs can lay in a single layer.

Once the tofu has finished marinating, transfer it to the prepared baking sheet(s), leaving some space between each piece for even airflow. Pour any remaining marinade over the tofu for extra flavor. 

Bake the tofu for 20 minutes, then carefully flip each piece over using tongs or a spatula so everything is browned evenly. Bake for an additional 25 minutes, or until the tofu is golden brown. If you’re using multiple baking sheets and they can’t fit on the same oven rack, we suggest rotating the sheets when you flip your tofu. 

Once browned to perfection, remove the Sesame Ginger Baked Tofu from the oven and allow it to cool slightly before serving. 

Sesame Ginger Baked Tofu

Makes 8 slabs

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Author: Molly Patrick of Clean Food Dirty Girl

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Ingredients

• ▢ 1 14-oz package firm or extra firm tofu, drained, rinsed, and pressed (395 g)

Marinade

• ▢ 2½ tablespoons low-sodium soy sauce (gluten-free if necessary)
• ▢ 2 tablespoons brown rice vinegar
• ▢ 1 tablespoon garlic, minced
• ▢ 1½ teaspoons fresh ginger, peeled and minced (3 g)
• ▢ 1½ teaspoons coconut aminos
• ▢ 1½ teaspoons water
• ▢ 1½ teaspoons raw sesame seeds
• ▢ ¼ teaspoon fresh black pepper (about 10 turns)

Instructions

• Remove the tofu from the package and rinse with water. Using your preferred method, press your tofu for 10–15 minutes.
• After pressing your tofu, discard the liquid and cut the block into 8 ½-inch thick slabs (crosswise). Then, place the tofu in a baking dish or bowl with a wide flat bottom and set aside.
• Place all of the Marinade ingredients into a small bowl and whisk to combine. Pour the Marinade over the tofu. Marinate for at least 15 minutes, turning over once or twice so that each side soaks up some Marinade.
• While the tofu is marinating, preheat the oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or silicone baking mat(s).
• Place the tofu slabs on the baking sheet(s) in a single layer. Pour the remaining Marinade (along with the ginger and garlic bits) over the tofu.
• Bake for 20 minutes, then flip each piece and bake for an additional 25 minutes, until nice and brown. If using multiple baking sheets that can’t fit on the same oven rack, we suggest moving the top baking sheet to the bottom rack and the bottom baking sheet to the top rack after you flip them. This will help your tofu bake more evenly.
• Use your tofu for sandwiches, top salads with it, add it to stir fries and wraps, or just eat plain as a snack.

How to serve Sesame Ginger Baked Tofu

This recipe yields eight baked tofu slabs, and any leftovers can be stored in an airtight container in the fridge for up to five days. It’s delicious just like it is, but there are lots of ways to serve it if you’re looking to branch out. Here are a few of our favorites:

• Serve alongside your favorite grain and simple sautéed veggies for a quick, healthy meal.
• Whip together some yummy fried rice and serve the tofu on top or on the side. 
• Take your plant based hand rolls up a notch.
• Make a huge, satisfying salad.

The options are as endless as your imagination. 

Storage

This tofu will last up to five days in an airtight container in the fridge. Our Sesame Ginger Baked Tofu is freezer-friendly, so it’s super easy to make a big batch, freeze some, and pull them out to thaw and reheat for a quick and easy dinner. It can be frozen for up to six months. There may be a slight texture change, but the flavor will still be phenomenal. 

Join Clean Food Dirty Girl to enjoy Sesame Ginger Baked Tofu in these meals

• Baked Tofu Caesar Sandwich
• Tofu Noodle Bowl with Creamy Mint Dressing
• Peanutty Tofu Wraps
• Malaysian Tossed Noodles with Broccoli (Wantan Mee)

Has our ​​Sesame Ginger Baked Tofu made a tofu believer out of you? Let us know in the comments below.

Here’s to the ingredient that can do it all. 

Xo 
Team Dirty

This recipe was originally published on March 9, 2015.

Looking for more baked tofu recipes?

• Our Italian Baked Tofu is well-loved by members around the world. It’s fab on a sandwich with Oil-Free Vegan Mayo and yummy eaten cold straight from the fridge.
• Make our Turmeric Tofu & Veggie Wraps. Pro tip: Wear gloves when making the Turmeric Baked Tofu Strips. They’re delicious in the wraps or served on salads.
• Our Buffalo Baked Tofu will blow your mind. It’s fab in tacos or wraps drenched with our dairy-free Blue Cheese Dressing.
• We have loads of ways to bake tofu in Clean Food Dirty Girl. Start a free trial today and embrace your inner tofu lover.