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.
- 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
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: 106kcalCarbohydrates: 7gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 877mgPotassium: 224mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 41mgIron: 2mg