Sesame Ginger Baked Tofu | Oil-Free

sesame ginger baked tofu featured image

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.

easy baked tofu

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. 

baked tofu recipe

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.

vegan baked tofu

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.

whole food plant based sesame ginger baked tofu

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. 

easy sesame ginger baked tofu

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. 

plant based sesame ginger baked 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

Sesame Ginger Baked Tofu

Makes 8 slabs
Author: Molly Patrick


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


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


  • 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:

The options are as endless as your imagination. 

vegan sesame ginger baked tofu


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 Plant Fueled Life to enjoy Sesame Ginger Baked Tofu in these meals

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. 

Team Dirty

Looking for more baked tofu recipes?

Get a weekly dose of inspiration to eat more plants and celebrate imperfection

Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.


  1. Kandy on April 28, 2016 at 10:26 am

    Could Bragg’s Aminos be used in place of the soy sauce. Do you consider Bragg’s to be highly processed? Great looking recipe and thank you for offering an alternative to the sandwich!

  2. Brenda on November 1, 2017 at 10:45 am

    Do you use this Asian flavored tofu in your Ceaser Salad Sandwiches, or do you use more of an Italian marinade?

    • Team Clean Food Dirty Girl on November 1, 2017 at 6:17 pm

      Hi Brenda, Yep, this is the baked tofu recipe used in Molly’s Baked Tofu Caesar Salad Sandwich recipe.

      Team Dirty Girl

  3. Denise J. on March 25, 2019 at 9:32 pm

    5 stars
    Hi Molly:
    Your quote – “I guarantee you’ll make this recipe more than once. In fact, I recommend doubling or tripling this recipe from the get go”.
    My comment: She is NOT joking!! Please, follow her recommendation. I did not, and ended up kicking myself!!
    I made this recipe and…..the tofu never made it into a sandwich!!! ? Honestly, it was THAT GOOD!!

    So…..tomorrow, I’ll make 3 batches of the sesame ginger marinade……marinate the tofu 24°, and then bake. I want to make that baked tofu caesar salad sandwich with the vegan caesar dressing. Looks so good!

    • Molly Patrick on March 25, 2019 at 11:15 pm

      Yeah, baby!!
      SO glad you loved it!
      xo Molly

Leave a Comment

Recipe Rating

You may also enjoy...

New? Download your free Beginner's Guide and start the most delicious and rewarding journey of your life, fueled by plants.

Our mouthgasmic plant based meal plans are designed around batch cooking. Get your free Batching Handbook and dive in.

Get support on your plant fueled journey in our private Facebook group with non-judgy Dirties around the world. Nice, let me in!

Love the food that loves you back

Get instant access to thousands of plant based recipes and meal plans, no credit card or perfection required.