Sesame Maple Ginger Tofu

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

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