Ginger Sesame Baked Tofu Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
1 14-oz package firm tofu, drained and pressed
½ cup Ginger Sesame Soy Sauce
2 Tbsp sesame seeds
1Preheat the oven to 350°F.
2Cut the tofu into two slabs lengthwise. Then, cut each slab into four to five strips and then cut each strip into four to five bite-sized cubes.
3In a large mixing bowl, combine the tofu and the Ginger Sesame Soy Sauce. Marinate for at least 20 minutes.
4Drain the tofu and reserve the marinade. Place the tofu on a baking sheet lined with a silpat mat or parchment paper. Sprinkle with the sesame seeds. Bake for 10 minutes, flip and bake for an additional 10 minutes (or longer, depending on how crispy you like it). Remove from the oven and drizzle with the reserved Ginger Sesame Soy Sauce.
5Soy Allergy: Use a non soy tempeh, seitan or chickpeas.
6Spoiler Alert: Ginger Sesame Baked Tofu will stay fresh in an air-tight container in the refrigerator for a week.
7Batch it up! Ginger Sesame Baked Tofu is an Asian inspired protein source that’s a great addition to rice and noodle bowls.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.