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Sweet Gingery Tofu

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I made this sweet gingery tofu with a friend who has 4 kids, age 4 to 14, and she was convinced this would be a pretty tough sell to all four of them come dinner time. I think she was actually laughing at me because the thought of her whole family eating tofu together was absurd. I feel so vindicated! She called me the night she prepared it and said the kids were actually fighting over who got the last piece. Seriously, this recipe is THAT good!

The dish is so easy because you probably have most of the ingredients on hand, you only need one dish to mix them all in AND it's inexpensive to make: less then $3 for 4 servings! Serve it with some edamame and brown rice and you have a protein, carb and vegetable that makes for the perfectly balanced, asian-inspired meal.

Sweet Gingery Tofu  (Serves 4)

  • Prep Time: 10 mins,
  • Cook Time: 45 mins,
  • Rating:
    Rate this recipe
I made this sweet gingery tofu with a friend who has 4 kids, age 4 to 14, and she was convinced this would be a pretty tough sell to all four of them come dinner time. I think she was actually laughing at me because the thought of her whole family...

Ingredients

  • 1 pound of firm or extra firm tofu, rinsed
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce or braggs
  • 2 tablespoons honey
  • 2 tablespoons ginger, minced
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic, minced
  • sesame seeds, for garnish

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Wrap the tofu in a clean dish towel and weight down for 10 minutes to remove excess water.
  3. 3. Cut tofu into even 1/2 inch slices.
  4. 4. Mix the remaining ingredients in a 11 x 7 inch baking dish.
  5. 3. Mix tofu into marinade and bake for 40-45 minutes.
  6. 4. Serve.
  7. * This sauce could also be used for baking fish or chicken. Adjust cooking time accordingly.
Sweet Gingery Tofu

Nutrition Information

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Comments






  1. Alexandra

    January 8, 2014 at 9:18 am

    Should we use toasted sesame oil or plain raw oil?
    Thanks!

    • Catherine McCord

      January 8, 2014 at 10:36 am

      You can use either! I usually have toasted in my fridge!

  2. Katherine

    November 18, 2013 at 9:53 am

    YUM…sounds delicious! I’m always looking for new marinade recipes for tofu.

  3. fbtena

    April 26, 2013 at 12:35 am

    Unfortunately, my almost-two year old did not like this.

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  5. Ruth

    August 13, 2012 at 7:49 am

    Made this on salmon – it was so good! If you can’t find mirin (sweet cooking sake), you could sub a sweet white wine.

  6. samantha y

    April 9, 2012 at 8:01 pm

    Any mirin substitution suggestions?

  7. Sara G.

    February 26, 2012 at 8:26 pm

    I made this for dinner tonight and it was delicious! Thanks for this recipe, Catherine! Love love love Weelicious!

  8. Gina

    September 17, 2011 at 8:23 pm

    I have made this dish 2 times and each time it was delicious! Will be making again tomorrow night with exactly your side serving suggestions of edamame and brown rice!

  9. Kimberly

    June 11, 2011 at 9:50 pm

    This was so wonderful! Served it with rice and sugar snap peas. Sophisticated enough for an adult’s pallet but kid pleasing as well and I have a 2.5 year old.

  10. Olive's Mom

    January 27, 2011 at 2:34 pm

    i’m going to try this tonight. i don’t usually make tofu. can you refrigerate leftovers and reheat later? thanks!

  11. Pris

    January 10, 2011 at 11:25 pm

    if you were to use chicken, would you need to marinate it first? and for how long?

    • catherine

      January 11, 2011 at 2:58 pm

      I would marinate it for for hour or even over night :)

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  18. Ann

    February 18, 2009 at 12:19 pm

    Hi Catherine – this sounds great! Should I use firm, medium or soft tofu, or does it not matter? Thanks! Ann

  19. Kristin Olsen

    February 18, 2009 at 9:31 am

    This recipe sounds really good, but I’m not sure what mirin is??