Top brown rice with this scallion ginger oven baked tofu for a quick, but tasty weekday meal. The sweet gingery sauce is so easy to make and coats perfectly the oil-free crispy tofu. Vegan, healthy, extra fast and delicious.
We are big fans of asian meals in this house. Savory ramen soup, veggie stir fry, curry, veggie sushis; we love them all. 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 big success. The sweet ginger sauce has that intense savory flavor with a hint of garlic deliciousness. Add brown rice and veggies for a more complete meal, the recipe makes enough sauce for extra soak-able ingredients.
How to make this scallion ginger oven baked tofu?
This recipe is made in 2 steps: bake the tofu in the oven and make the sauce on the stove. Everything done within 35 minutes!
Start by putting the tofu in the oven. Cut it in cubes, put it on a baking sheet and hop in the oven. No-oil required to get nice toasty tofu pieces. Also, the sauce is extra flavorful, so no need to add salt on the tofu.
Choose extra firm tofu to get that nice chewy baked tofu texture. 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 getting a nice meaty texture that does not get too hard or dried out after cooking.
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. Steamed broccoli, roasted carrots or bok choys would work great with this meal.
While the tofu is baking, make the sauce.
You will start by roasting the ginger, garlic and scallion in the sesame oil to help soften them, tamper their strong flavors and diffuse their yumminess into the sauce. Use both the white and green from the scallions!
The ginger can be grated, chopped or, if you are a big fan of ginger, slice it in juliennes for extra texture. I recommend you chop it in small pieces: you will still be able to see the ginger and enjoy some texture while not having to chew on larger pieces.
Then, simply add all the other ingredients and give it a good whisk while it cooks and thickens. This should take about 5-10 minutes. It’s important whisking the water and arrowroot powder in a separate bowl before adding it to the small pot to avoid clumping. You can also use corn starch instead of arrowroot powder. Then, simply combine the baked tofu with the sauce.
This saucy-tofu goes very well with simple veggie brown rice. Each and every little pieces of rice get coated with the flavorful sauce, so yummy.
Here is how I make my easy-peasy veggie brown rice:
– Cook 2 or 3 cups of brown rice as you would normally do it.
– When the rice is cooked, just 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 and a little salt to add some flavor as needed. In this case, I didn’t add anything to the rice since the sauce is so flavorful. Then, add the cooked rice, mix well and remove from the heat.
-This veggie rice is also the perfect side dish for busy weekday dinner: It’s no big gastronomy, but nutritious, very fast and so versatile.
Easy scallion ginger oven baked tofu
- 2 packages 454g. extra firm tofu patted dry and cubed (1-2 inches size)
- 3/4 cup water
- 1 tbsp arrowroot powder or corn starch
- 2 tsp sesame oil
- 3 green onions sliced
- 2 tbsp fresh ginger chopped
- 1/2 tbsp garlic crushed
- 1 tsp salt
- 3 tbsp mirin
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/4 cup agave nectar (or maple syrup)
- Pre-heat the oven to 375°. Line a baking sheet with parchment paper.
- Distribute the cubed tofu on the baking sheet so they don't touch each other. Cook for 20 minutes, then flip the cubes and cook for an other 15 minutes.
- While the tofu is baking, make the sauce.
- Whisk the water and arrowroot powder together in a medium bowl.
- In a small pot, warm the sesame oil on medium high heat. Then add the garlic, ginger, scallion and salt and cook for about 3-4 minutes stirring often.
- Add the mirin and keep cooking for a minute or two.
- Add the water-arrowroot mixture and the rest of the ingredients to the pot and bring to a boil while constantly whisking. Once it starts boiling, cook for about 30 more seconds and remove from the heat.
- Combine the baked tofu with the sauce and serve over brown rice and steamed veggies.