Okay, so I have been putting off posting this recipe for the past two weeks because honestly, I am not crazy about the photo of the finished baked cubes of tofu at the very bottom of the post. The perfectionist in me came out over the past few weeks and caused me to miss out on sharing an absolutely delicious recipe that I have been making consistently for the past two months. No joke. I make this at least once, usually twice a week. It is SO GOOD. And easy. If you are looking for something high in protein, low calorie and delicious to mix in with quinoa or put on top of a salad, this will be your jam! I love things that I can make in one sitting and eat for a few days (if you haven’t seen my Mushroom Asparagus Cheddar Quiche Recipe, it is also perfect for meal prep) and this Baked Sesame Soy Tofu recipe is perfect for it! Enjoy!
As with any tofu recipe, I like to pull out as much of the moisture in it as I can before getting started. Otherwise, it ends up mushy and the marinade doesn’t soak into it as much. Prepackaged tofu is packed in water to keep it moist and fresh, so it needs to be drained a bit with either cheese cloth or paper towels to pull out some of the moisture. I usually fold a few paper towels and place them on a plate, then place the tofu on top, then another layer of paper towels, topped with a flat, heavy surface. A heavy book will do for this, or you can be like me and make it into a balancing game by using a cutting board and a jar of brown sugar. I like to live on the edge, obviously.
While the tofu is draining, I whisk together my marinade. It’s a mixture of sesame oil, soy sauce, ground ginger, garlic powder, and red pepper flakes for some heat.
Once the tofu has drained to my liking (I usually go through two cycles of paper towels), I cut it into cubes and toss it in the marinade. I let the tofu marinate for about 30 minutes or so, sometimes less depending on how impatient I am that day.
Once the tofu has soaked up the majority of the marinade, I spread the cubes onto a baking sheet and bake it at 350 degrees F for about 20-30 minutes. The tofu cubes keep for about 5-7 days, although I usually go through them beforehand. My favorite thing to do is put them on top of a big salad of green leaf lettuce, carrots, cucumber, grape tomatoes, quinoa and the juice of a lemon. It is absolute PERFECTION. I pretty much eat this every night for dinner. It is seriously amazing. If you have any questions, please don’t hesitate to ask! And enjoy!!
Baked Sesame Soy Tofu
1 package extra firm tofu
1/2 cup soy sauce
1 TBSP sesame oil
1/8 tsp ground ginger
1/2 tsp garlic powder
1/8 tsp red pepper flakes (or to taste)
Preheat oven to 350 degrees F. Drain tofu block using paper towels and a heavy, flat surface. Cut tofu into approx. 1 inch cubes.
Whisk together soy sauce, sesame oil, ginger, garlic powder and red pepper flakes. Toss tofu cubes in marinade and let sit in refrigerator for approx. 30 minutes until the tofu has soaked up most of the marinade. Lay out tofu cubes on parchment paper on a baking sheet and bake at 350 degrees Fahrenheit for 20-30 minutes, until the edges of the cubes are brown and have a slight “crust” to them. Serve warm or chilled over rice, quinoa, salad, basically anything! Enjoy!