Whether you’re following a plant-based diet or just looking for a tasty meatless Monday entree, this sesame ginger tofu is a dish to consider. Tofu is fabulous at absorbing flavors, making this a fantastic Asian-inspired protein. Enjoy it fresh atop salads or bake it for a warm, crispier protein. We’ve included instructions for both!
Special Diet Notes: Sesame Ginger Tofu
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Optionally gluten-free.
- 1 (14- to 16-ounce) package extra-firm tofu
- ⅓ cup water
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 3 tablespoons regular or reduced-sodium soy sauce or gluten-free tamari
- 3 tablespoons fresh lime juice
- 2 teaspoons dark brown sugar
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- Slice the tofu in half horizontally. Place the two slabs of tofu on a paper towel-lined cutting board. Cover the tofu with more paper towels and place a heavy skillet on top of the paper towels. Put something under one end of the cutting board to tilt it at a slight angle and place the opposite end of the cutting board at the edge of the sink so the tofu can drain. Let drain for 3 hours at room temperature.
- Meanwhile, bring the water to a boil in a small saucepan over medium heat. Add the ginger and garlic and cook for 2 minutes, or until the garlic is tender.
- Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.
- Cut each slab of drained tofu into 15 cubes and place them in the pan with the soy mixture. Cover and refrigerate for 2 hours, or until the soy mixture has been absorbed halfway up the cubes of tofu.
- Scatter the green onions over the tofu cubes and serve cold.
More for Tofu Fans
Balsamic Grilled Tofu with Cilantro Cauli-Rice (vegan, gluten-free & nut-free)
Tofu Benedict (vegan & optionally nut-free)
Mexican Tofu Tortilla Salad (vegan, gluten-free & nut-free)