I’ve been meaning to share this recipe for Sesame-Ginger Baked Tofu since May. As I scan through the photos, I’m amazed at what a difference two months make! We’re truly in the dog days of summer now, with temperatures in the 90s and the trails bone-dry and dusty. The spring flowers are long gone and the summer garden is finally starting to produce. Back in May, we were gleefully opening the patio for the season and applauding each new blossom or leaf. Bare feet in green grass was a pleasure, not a given. And, though we didn’t know it yet, we were still due for a late-season snowstorm (June 17!).
I’m reminded that each season is both wonderful in its arrival and gone before we know it. As hard as it is to imagine on a too-hot Friday in late July, those first crisp autumn days are not far off.
The good news is that this recipe works all year around. There are very few ingredients and the process is simple. I’ve learned that the trick with tofu is to create a texture you like and add tons of flavor. To begin, I sliced some extra-firm tofu and pressed out most of the liquid between paper towels before cutting it into smaller cubes. Then I brushed the cubes with sesame oil and popped the sheet pan in the oven for a half hour, turning the tofu halfway through. See how it browns? Yum.
While the tofu was baking, I made a sauce using garlic, ginger, jalapeno, maple syrup, soy sauce, and white wine. I added Sriracha for more heat and whisked away. I love the sweet-savory-spicy combo!
I poured some of the sauce over the tofu to coat it and bake into deliciousness. The sheet pan was a little too large for the amount of tofu I had, so I transferred it to a baking dish and back into the oven it went. To serve with the tofu, I chopped up some veggies to stir-fry: asparagus, snap peas, red pepper, and onion. I also heated the remaining sauce on the stove to reduce a little bit for serving.
When the tofu was done, it was crispy on the outside and still soft on the inside. The sesame oil combined with the sauce was scrumptious. I served the tofu and veggies over brown rice with some of the extra sauce, and with fresh cilantro and sesame seeds sprinkled over the top.
This recipe was super healthy, really flavorful, and completely satisfying. Perfect for an evening in May… or maybe today.
Sesame-Ginger Baked Tofu (adapted from Bozeman Community Food Co-op’s website)
- 1 lb. extra firm tofu, pressed dry and cubed
- ¼ cup sesame oil
- 3-4 garlic cloves, minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 jalapeno, finely chopped
- 1/3 cup soy sauce
- 1/3 cup white wine
- ½ cup maple syrup
- 1-2 tablespoons Sriracha
- 2-3 cups chopped veggie medley
- Cilantro and sesame seeds for garnish
- Brown rice for serving
Preheat oven to 400 degrees.
Place tofu cubes on a sheet pan and brush with the sesame oil. Bake for 30 minutes, flipping the tofu halfway through. In a bowl, combine the garlic, ginger, jalapeno, soy sauce, wine, maple syrup and Sriracha. Transfer the tofu to a baking dish and pour 2/3 of the sauce over it, stirring gently to combine. Bake for another 15 minutes.
Heat the remaining sauce in a pan on the stove to reduce. While the tofu bakes, sauté the veggies in a little bit of olive oil to desired doneness, spooning in a little bit of the reserved sauce. Serve the tofu and veggies over brown rice. Drizzle some of the reduced sauce over the dish and sprinkle with chopped cilantro and sesame seeds. Enjoy while dining outdoors in summertime or looking out the window at a snowstorm, with gratitude for the season. Yum!
Hungry for more? Check out the collection of recipes on the FOOD BLISS page.
One year ago: Fig-Pig Pizza: copycat from Blackbird in Bozeman, Montana.