This sweet ginger tofu recipe is perfect for when you crave Asian flavors, but still want something healthy. Oven-baked and done under 30 minutes, the tofu is tossed in a easy sweet gingery sauce that’s incredibly delicious!
Asian style meals come back pretty quickly in our meal rotation. Even our two children, they cannot get enough of even the strongest garlicky or gingery taste. They are my favorite crowd for recipe testing and this scallion ginger oven baked tofu meal passed the test with flying colors.
The quick ginger sauce is slightly sweet with a perfect hint of ginger and garlic. It makes for a very saucy tofu, which is perfect to top over a bed of rice or noodles and vegetables where every bite will be coated with the sauce as well.
Why you will love this saucy sweet ginger tofu
- Super easy and quick
- Its flavorful sauce makes it a great recipe to become acquainted with tofu
- Perfect weeknight dinner and great for meal-prep
- Made without any oil
How to make this sweet ginger tofu
This recipe is made in 2 steps: bake the tofu in the oven and make the sauce on the stove. You can prepare both simultaneous so everything will be done within 35 minutes.
- Bake the tofu: Remove the water from the tofu and cut it in 1-2 inches cubes. Transfer to a parchment paper covered baking sheet so the cubes don’t touch to each other. Cook in the oven for 25 minutes flipping half-way through.
2. Make the sauce: In a small sauce pan, combine all the sauce ingredients (ginger, garlic, scallions, water, soy sauce, rice vinegar, maple syrup, salt and corn starch) and whisk well. Warm over medium-high heat until bubbly and the sauce thicker. Set aside.
3. Then, combine the tofu and sauce together and serve.
How to prepare the ginger
This is a sweet ginger sauce, so you will need plenty of fresh ginger!
Start by peeling the skin off, I use a spoon to do this. Then, slice in thin layer and then in juliennes. From there, it is easier to chop in small pieces.
If you keep your fresh ginger in the freezer, then you will have to grate it, which work great too.
Tips when preparing this sweet ginger tofu
- Choose extra firm tofu if possible. I like to only roll the bloc of tofu in paper towels and then press on it gently. This takes me maximum one minute, that’s all. Keeping it a bit moist will help achieve a nice meaty texture that does not get too hard or dried out after cooking.
- When preparing the tofu and cooking it in the oven, I keep it plain. I find that the sauce is flavorful enough and this helps keep this salt level low.
- The recipe asks for 2 blocs of extra firm tofu. If you are planning on adding extra veggies to the sauce, then make a double batch of the sauce or simply use one bloc of tofu plus about 2 cups of steamed vegetables. Broccoli, roasted carrot or bok-choy would work great with this meal.
- This is a perfect recipe to serve over brown rice, cauliflower rice or Asian style noodles.
- Serve with a side of vegetables. Good pairings are bok-choy, broccoli, cauliflower or carrots.
- I like to serve it with a quick vegetable brown rice that I make using frozen vegetables (see below).
This recipe makes for great leftovers! Store in a air-tight container for up to 4 days and simply warm in the microwave when ready to eat. I do not recommend to freeze this dish.
How to make the quick vegetable brown rice
- Cook 2 or 3 cups of brown rice as you would normally.
- Once the rice is cooked, warm a large bag of frozen cut veggies in a large pan on medium heat. Depending on what you are making, add some garlic, dried spices, soy sauce and a little salt to add some flavor as needed. In this case, I usually don’t add much to the rice since the sauce is so flavorful.
- Then, add the cooked rice to the pan of vegetables and combine.
- Distribute the rice in serving bowls, cover with the saucy tofu and top with sliced green onion.
Other Asian style recipes you might like
- Teriyaki cauliflower
- Spicy garlic noodles
- Vegetable stir-fry
- Panko baked avocado sushi rolls
- Vegan portobello poke bowl
- Spicy garlic noodles
- Miso ramen soup
I hope you enjoy this sweet ginger tofu recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Sweet ginger tofu with scallions
- 2 x 454 g extra firm tofu patted dry and cubed (1-2 inches size)
For the sauce:
- 3/4 cup water
- 1/3 cup maple syrup
- 2 tbsp fresh ginger finely diced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or tamari if looking for a gluten-free recipe
- 1 tbsp corn starch or 1 1/2 tbsp arrowroot powder
- 3 green onions, the white and green parts sliced
- 2 cloves of garlic crushed
- 1 tsp salt
- Pre-heat the oven to 400°. Line a baking sheet with parchment paper.
- Distribute the cubes of tofu on the baking sheet leaving enough space in between. Cook for 15 minutes, then flip the cubes and cook for an other 10 minutes.
While the tofu is cooking, make the sauce:
- In a small sauce pan, combine all the sauce ingredients and whisk to combine. Warm on medium-high heat until bubbly. Once it starts to boil, cook for one more minute while whisking. Remove from the heat.
- Combine the baked tofu with the sauce. Delicious served over brown rice and steamed veggies.