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Crispy Tofu with Ginger Soy Sauce

Jodi Danen
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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Entree & Main Dishes
Servings 4 servings
Calories 151 kcal


  • 1 14 oz. block 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


  • 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.


Calories: 151kcalCarbohydrates: 5gProtein: 14gFat: 9gSodium: 441mgFiber: 1gSugar: 3g
Keyword tofu, vegan, vegetarian
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