I have had this recipe on my “to do” list for a long time. Last night, as I was looking for something to go with roasted asparagus, I decided it was time to give Sesame Maple Ginger Tofu a try.
Pressing and then baking the tofu gave it a great texture and dried it out well enough for the marinade to be fully absorbed. The marinade smelled amazing and had a sweet and spicy flavor. Next time I will make a double batch of marinade to drizzle over rice!
Adapted from Cara’s Cravings.
- 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tbsp tahini
- 1 tbsp reduced-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp pure maple syrup
- 1 tsp cider vinegar
- 1 tbsp sesame seeds
- 1 pinch ground ginger
- 1 pinch crushed red pepper
- Preheat oven to 475°F.
- Spray a ceramic baking dish with nonstick cooking spray and add the tofu cubes; lightly spray with more nonstick cooking spray and season with salt & pepper.
- Roast for 10-12 minutes, or until the pieces of tofu are lightly browned on the bottom.
- Turn the pieces over, and roast for another 10 minutes.
- Whisk tahini, soy sauce, sesame oil, maple syrup, vinegar, sesame seeds, ground ginger, and crushed red pepper in a small dish until combined.
- Remove the tofu from the oven, and toss with the tahini mixture.
- Return to the oven and roast for another 5-10 minutes, turning once, until desired crispiness is reached.
Servings ~ 3
Calories ~ 200, Fat ~ 13 g, Carbohydrates ~ 10 g, Protein 14 g