Crispy Tofu with Ginger Soy Sauce
This crispy baked tofu paired with a homemade ginger soy sauce is a better-than-takeout dish you can make at home. As an easy plant-based dish, it’s perfect to serve on a salad, over rice or with your favorite combination of vegetables.
Equipment
Ingredients
- 14 oz extra firm tofu, drained
- 2 tsp. sesame oil
- ½ tsp. salt
- 1 clove garlic minced
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- ¼ cup plus 3 Tbsp. water, divided
- 2 tsp. brown sugar
- ½ tsp. dried ginger
- 1 tsp. cornstarch
- Sliced green onions and sesame seeds for garnish optional
Instructions
- Preheat the oven to 400°F.
- Cut tofu in half. Place paper towels on cutting board and place tofu on top. Cover with more paper towels and place something semi-heavy like a cast iron skillet on top. Press 15 minutes to drain excess moisture.
- Cut tofu into cubes and toss with oil and salt. Place tofu on baking sheet so they’re not touching.
- Bake 30-40 minutes, flipping halfway through, until crispy.
- Meanwhile in small skillet over medium heat, heat garlic, rice vinegar, soy sauce, water, brown sugar and ginger. Bring to a boil.
- In a small bowl, combine cornstarch and 3 tsp. cold water. Mix well.
- Whisk cornstarch slurry into garlic soy sauce until thickened. Reduce heat to low until ready to use.
- Serve tofu with ginger soy sauce topped with green onions and sesame seeds.
Nutrition
Calories: 106kcalCarbohydrates: 7gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 877mgPotassium: 224mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 41mgIron: 2mg
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