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Sesame Maple Ginger Tofu |
Tuna and grilled chicken. These are the staples of my lunches. Once in a while I’ll have leftovers from dinner, but more often than not I’m eating either grilled chicken or tuna on a low-carb lavash, or some kind of tuna concoction in a bowl. And one day, I decided I was a little bored with all of that.
Tofu is a good source of protein – and a cheap one, too. I thought it would be good to incorporate into my lunch rotation, but frankly, I am not so great at cooking tofu. At least, in the handful of times I’ve tried, I’ve never been able to obtain a good texture no matter whether I tried baking, pan-frying, or grilling it. Then I came across Erin’s post on baked tofu over at Fresh365. Her method for baking perfect tofu was different than any others I had seen, in that it called for baking at a very high temperature for a shorter period of time (500F for 30 minutes). I decided to give this a shot. And after that, I decided I would never again go back to baking tofu at 350F for 45-60 minutes, because this was just THAT much better. For the first time in my own home, I was enjoying tofu with a nice crisp exterior and flavorful inside.
Tofu can be flavored with pretty much anything you like – something as simple as the soy sauce and sesame oil that Erin suggests, or you can get a little more fancy if you like. Bottled dressings, marinades, and sauces can be used, or you can whisk together your own concoction. One afternoon while browsing my new favorite site – EatingWell.com, I stumbled upon a recipe for tofu baked in a sauce of tahini and maple syrup. The recipe also contained some roasted vegetables and a suggestion for serving with pasta, but I thought the sesame-maple tofu alone would be a great addition to salads or stirfry’s.
I’ve now made this recipe twice, and I’ve enjoyed it equally on a big colorful salad of spinach, arugula, roasted beets, colorful peppers and cauliflower and chickpeas; or on top of spinach sauteed with mushrooms and garlic for a hot lunch. If you are still trying to master tofu, I really suggest you give this higher-cooking-temperature-method a shot, and feel free to get creative with whatever sauces and flavorings you like.
Sesame-Maple-Ginger TofuAdapted from Eating Well
Printable Recipe
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 Toasted Sesame Ginger Seasoning, or just sesame seeds and a generous pinch of ground ginger and crushed red pepper
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 and vinegar in a small dish until combined. Remove the tofu from the oven, and toss with the tahini mixture and the sesame seeds (and ground ginger and crushed red pepper, if using.) Return to the oven and roast for another 5-10 minutes, turning once, until desired crispiness is reached.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 148.4
Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 148.8 mg
Total Carbs: 7.5 g
Dietary Fiber: 1.9 g
Protein: 10.0 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
TJ — February 1, 2010 @ 3:29 pm
Printed this out! Thanks! I just started to enjoy tofu at home again thx to a baking recipe but it is time consuming! This is also a different flavor twist that Id love to try! 🙂 YUM!
Jennifer — February 1, 2010 @ 4:23 pm
Ive been looking for some great tofu recipes, cant wait to make this!!! thanks! 😀
kermiefrg — February 1, 2010 @ 5:27 pm
This looks amazing! I'm also a big tuna and chicken person since I don't eat red meat. This is a great alternative and it looks so good! Thanks!
greenthrifty — February 2, 2010 @ 12:17 am
This looks so good! I just saw it and immediately put it on my menu for the week.
GF Gidget — February 2, 2010 @ 3:34 am
Bookmarked!
Kelly — February 3, 2010 @ 3:39 pm
It took me awhile to come around to ginger, but now I love it. This sounds like a mouthwatering take on tofu.
Elina — February 4, 2010 @ 12:10 am
Hi Cara, thanks for stopping by my blog – I already love yours! Looks like we do have a lot in common. :)Looking forward to meeting you on Saturday in person. Oh, and I'm saving this tofu recipe. Even my husband now loves tofu. Awesome.
Korri Leigh — February 5, 2010 @ 4:34 pm
Cara – coming from someone who was vegan for a few years and is still vegetarian…I know my tofu. I think the most important part of preparing tofu is that you must press it. Take it out of the package, and put it on a small plate with a folded paper towel underneath. Place another paper towel on the top and another inverted plate. Then place something heavyish on top of the plate-tofu-plate sandwich you've made. I usually use a large can of soup or something like that. Let it sit for about 15 minutes, then replace the paper towels with fresh ones and flip it all over and let sit for another 15 minutes. There is so much water in tofu that you have to get it out or it will be mushy. Pressing tofu makes a HUGE difference. Try it out next time and let me know!
Korri Leigh — February 5, 2010 @ 4:36 pm
OH, and marinate your tofu for a bit before baking – again, it'll make a huge difference. Tofu needs a lot of help, but it takes flavor well so it's worth it.Good luck!
Janet — February 6, 2010 @ 3:22 am
Cara, I made this last night and my husband and I loved it! He requested that I make it about once a week. :)I added some broccoli to the tofu during the last 15 minutes of cooking and I thought I was a great addition.
Averie (LoveVeggiesAndYoga) — March 23, 2010 @ 10:18 pm
thanks for this link and for telling me that you BLAST the oven higher temp, shorter time. That is so true, when i have done lower 300s' the results are meh. The higher temp/shorter time is key.And your layout comment back to me, yes, it's only a blog, but it all matters and we all obsess over our layouts 🙂
Susan (peebsmama) — March 27, 2010 @ 2:53 pm
I have a favorite baked tofu recipe that I make at least 3 times a month. But it's always good to mix things up so when I saw your recipe I thought I'd give it a try. It wasn't very heavy on the flavor but that made it nice to go on a salad and not overwhelm the other ingredients. I really liked the crispy texture from baking at a higher temp. Now I will alternate between my old fave tofu and this recipe.
Lily — September 2, 2010 @ 8:36 pm
I remember that when my mother prepared tofu the first time it was so burned because she was fighting with my father about Viagra Online because my mother found this page in his computer but my father didn't have sex with her.Generic Viagra Buy Viagra
Vanessa — October 10, 2010 @ 4:26 am
I made this tonight and it was amazing! I'm so happy I've rediscovered you're amazing blog. I made this recipe with 8 oz tofu and used the regular measurements for the sauce. It turned out super flavorful and delicious- definitely something I'd make again, no question! Thanks!
Cara — March 27, 2011 @ 3:07 am
"Like candy" – that is great! Glad you like it 🙂
Kristin — March 27, 2011 @ 3:07 am
This is amazing. I make dinner early in the day while the kids are napping, and I always sneak into the fridge throughout the afternoon to get pieces of tofu. It's seriously like candy!
Vanessa — March 28, 2011 @ 8:53 pm
I made this tonight and it was amazing! I'm so happy I've rediscovered you're amazing blog. I made this recipe with 8 oz tofu and used the regular measurements for the sauce. It turned out super flavorful and delicious- definitely something I'd make again, no question! Thanks!
Lily — March 28, 2011 @ 8:53 pm
I remember that when my mother prepared tofu the first time it was so burned because she was fighting with my father about Viagra Online because my mother found this page in his computer but my father didn't have sex with her.Generic Viagra Buy Viagra
Janet — March 28, 2011 @ 8:53 pm
Cara, I made this last night and my husband and I loved it! He requested that I make it about once a week. :)I added some broccoli to the tofu during the last 15 minutes of cooking and I thought I was a great addition.
Korri Leigh — March 28, 2011 @ 8:53 pm
OH, and marinate your tofu for a bit before baking – again, it'll make a huge difference. Tofu needs a lot of help, but it takes flavor well so it's worth it.Good luck!
Susan (peebsmama) — March 28, 2011 @ 8:53 pm
I have a favorite baked tofu recipe that I make at least 3 times a month. But it's always good to mix things up so when I saw your recipe I thought I'd give it a try. It wasn't very heavy on the flavor but that made it nice to go on a salad and not overwhelm the other ingredients. I really liked the crispy texture from baking at a higher temp. Now I will alternate between my old fave tofu and this recipe.
Elina — March 28, 2011 @ 8:53 pm
Hi Cara, thanks for stopping by my blog – I already love yours! Looks like we do have a lot in common. :)Looking forward to meeting you on Saturday in person. Oh, and I'm saving this tofu recipe. Even my husband now loves tofu. Awesome.
Averie (LoveVeggiesAndYoga) — March 28, 2011 @ 8:53 pm
thanks for this link and for telling me that you BLAST the oven higher temp, shorter time. That is so true, when i have done lower 300s' the results are meh. The higher temp/shorter time is key.And your layout comment back to me, yes, it's only a blog, but it all matters and we all obsess over our layouts 🙂
GF Gidget — March 28, 2011 @ 8:53 pm
Bookmarked!
Kelly — March 28, 2011 @ 8:53 pm
It took me awhile to come around to ginger, but now I love it. This sounds like a mouthwatering take on tofu.
Korri Leigh — March 28, 2011 @ 8:53 pm
Cara – coming from someone who was vegan for a few years and is still vegetarian…I know my tofu. I think the most important part of preparing tofu is that you must press it. Take it out of the package, and put it on a small plate with a folded paper towel underneath. Place another paper towel on the top and another inverted plate. Then place something heavyish on top of the plate-tofu-plate sandwich you've made. I usually use a large can of soup or something like that. Let it sit for about 15 minutes, then replace the paper towels with fresh ones and flip it all over and let sit for another 15 minutes. There is so much water in tofu that you have to get it out or it will be mushy. Pressing tofu makes a HUGE difference. Try it out next time and let me know!
greenthrifty — March 28, 2011 @ 8:53 pm
This looks so good! I just saw it and immediately put it on my menu for the week.
kermiefrg — March 28, 2011 @ 8:53 pm
This looks amazing! I'm also a big tuna and chicken person since I don't eat red meat. This is a great alternative and it looks so good! Thanks!
Vanessa — March 29, 2011 @ 2:06 am
I made this tonight and it was amazing! I'm so happy I've rediscovered you're amazing blog. I made this recipe with 8 oz tofu and used the regular measurements for the sauce. It turned out super flavorful and delicious- definitely something I'd make again, no question! Thanks!
Janet — March 29, 2011 @ 2:06 am
Cara, I made this last night and my husband and I loved it! He requested that I make it about once a week. :)I added some broccoli to the tofu during the last 15 minutes of cooking and I thought I was a great addition.
Elina — March 29, 2011 @ 2:06 am
Hi Cara, thanks for stopping by my blog – I already love yours! Looks like we do have a lot in common. :)Looking forward to meeting you on Saturday in person. Oh, and I'm saving this tofu recipe. Even my husband now loves tofu. Awesome.
GF Gidget — March 29, 2011 @ 2:06 am
Bookmarked!
kermiefrg — March 29, 2011 @ 2:06 am
This looks amazing! I'm also a big tuna and chicken person since I don't eat red meat. This is a great alternative and it looks so good! Thanks!
TJ — March 29, 2011 @ 2:06 am
Printed this out! Thanks! I just started to enjoy tofu at home again thx to a baking recipe but it is time consuming! This is also a different flavor twist that Id love to try! 🙂 YUM!
kermiefrg — April 5, 2011 @ 1:21 am
This looks amazing! I'm also a big tuna and chicken person since I don't eat red meat. This is a great alternative and it looks so good! Thanks!
Elina — April 5, 2011 @ 1:21 am
Hi Cara, thanks for stopping by my blog – I already love yours! Looks like we do have a lot in common. :)Looking forward to meeting you on Saturday in person. Oh, and I'm saving this tofu recipe. Even my husband now loves tofu. Awesome.
Janet — April 5, 2011 @ 1:21 am
Cara, I made this last night and my husband and I loved it! He requested that I make it about once a week. :)I added some broccoli to the tofu during the last 15 minutes of cooking and I thought I was a great addition.
Elina — April 5, 2011 @ 1:21 am
Hi Cara, thanks for stopping by my blog – I already love yours! Looks like we do have a lot in common. :)Looking forward to meeting you on Saturday in person. Oh, and I'm saving this tofu recipe. Even my husband now loves tofu. Awesome.
Lily — April 5, 2011 @ 1:21 am
I remember that when my mother prepared tofu the first time it was so burned because she was fighting with my father about Viagra Online because my mother found this page in his computer but my father didn't have sex with her.Generic Viagra Buy Viagra
Kristin — April 5, 2011 @ 1:21 am
This is amazing. I make dinner early in the day while the kids are napping, and I always sneak into the fridge throughout the afternoon to get pieces of tofu. It's seriously like candy!
Cara — April 5, 2011 @ 1:21 am
"Like candy" – that is great! Glad you like it 🙂