This sweet ginger tofu recipe is perfect for when you crave Asian flavors, but still want something healthy. Oven-baked and done under 25 minutes, the tofu is tossed in an easy sweet gingery sauce that's incredibly delicious!
I must be making this recipe a few times a month. It is so easy and quick, I usually make it when I'm super busy and don't want to spend much time in the kitchen. The tofu itself is cooked without any fuss: cubes of tofu go straight in the oven without much handling. The tofu might be bland right after cooked, but then is tossed in a sweet ginger sauce that brings bold flavors to the dish.
The combination of ginger, garlic and maple syrup is what makes the sauce SO delicious. It is sweeter than other Asian sauce I usually make, something that my kids do not complain about. This recipe 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
- The very 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 simultaneously so everything will be done within 25 minutes.
- Bake the tofu: Pat dry the tofu and cut in about 1 inch cubes. Transfer to a baking sheet covered with parchment paper. Make sure the cubes don't touch to each other. Cook in the oven for 20 minutes flipping half-way through.
- 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 thickens. Set aside.
- Then, combine the tofu and sauce together and serve.
How to prepare the fresh 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 (the hard frozen ginger is difficult to dice), which works great too.
Watch how to make it
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. But feel free to sprinkle salt and pepper on the tofu before roasting it.
- If you are planning on adding extra veggies to the saucy tofu, then don't hesitate to make a double batch of the sauce.
Can I use jarred minced ginger?
Yes. Most jarred ginger also contains rice vinegar and sugar, which are also used to make this sauce. If doing so, I recommend you use a little less than the recommended one tablespoon, as the jarred ginger will be more compact when measured compared to fresh diced ginger. Then, taste the sauce and add more as needed.
Not a fan of tofu?
No big deal! The sauce is so, so very delicious and can be combined with many other ingredients. Simply drizzle over roasted vegetables, use in fried rice dishes or make it a Asian noodle sauce! If you love to make grain bowl, then the ginger sauce would also be delicious to drizzle over your meal.
Serving suggestions for sweet ginger tofu
- This is a perfect recipe to serve over whole grains (brown rice, quinoa, buckwheat, etc), cauliflower rice (for a grain-free option) or Asian style noodles.
- Serve with a side of vegetables. Good pairings are bok-choy, broccoli, cauliflower or carrots.
As seen in the pictures: Grill halved bok choy and sliced red peppers in a non-stick pan. When cooked, remove from the heat and drizzle a small amount of soy sauce over the vegetables. Serve the saucy ginger tofu over cooked quinoa and with a side of the cooked veggies. Sprinkle with sesame seeds and fresh sliced green onions.
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.
Other Asian 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
- Sweet and sour tofu
- Sticky tofu
- Vegan chow mein
- Orange cauliflower
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
- 454 g extra firm tofu - patted dry and cubed (1 inche size)
For the sauce:
- ⅓ cup water
- ¼ cup maple syrup
- 1 tbsp fresh ginger - finely diced
- 1 tbsp rice vinegar
- ½ tbsp soy sauce - or tamari if looking for a gluten-free recipe
- ½ tbsp corn starch - or 1 ½ tbsp arrowroot powder
- 1 clove of garlic - crushed
- 2 green onions, the white and green parts - sliced
- ½ 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 10 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. Serve over whole grains (rice, quinoa, buckwheat, etc) or noodles with a side of vegetables.