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    Home » All Recipes

    Author: Donna | Published: Jul 18, 2016 | Modified: Jun 20, 2018

    Truly Crispy Baked Lemongrass and Ginger Tofu

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    You are going to just love this recipe for lemongrass and ginger tofu! Even if you aren't a tofu fan - and believe me, I have been experimenting on the biggest 'tofu-doubter' out there!! Crispy on the outside, soft in the middle, and full of flavor, no bland tofu here!

    Truly Crispy Baked Lemongrass and Ginger Tofu

    Truly Crispy Baked Lemongrass and Ginger Tofu

    This crispy tofu is super simple to put together.

    A quick press of the tofu, an easy marinade, and then just bake bake bake.

    It does have to bake for a bit (40 mins), but hey, that gives you enough time to get everything else ready and tidy the kitchen.

    Is there anything better than eating dinner knowing that the cleaning up has already been done?

    Maybe it's just me, but I find it to be a feeling of pure bliss.

    TIP: if you don't have a tofu press, simply put a clean dishtowel or kitchen paper on top and on the bottom of the tofu, add a heavy chopping board on top, and allow it to sit for a while.

    Truly Crispy Baked Lemongrass and Ginger Tofu

    Ingredients

    Although full of flavor, we like to keep the ingredients pretty simple here.

    You are going to need:

    • firm or super firm tofu: do not use soft or medium tofu here, it will not crisp up and it will be too soft to press out enough water without it falling apart;
    • pure maple syrup: yuo can sub in some honey, or other liquid sweetener of chice if preferred;
    • tamari: yu can sub regular soy sauce if prefered. Just be mindful of ingredients if you need this to be gluten-free, and also be mindful of the saltiness of the soy sauce;
    • finely chopped fresh lemongrass: I prefer use fresh lemongrass, and always have some growing in the garden, so it is readily available. In some places it can be hard to source though, so feel free to use the pre-prepared stuff in jars in the Asian section, or the squuezey tubes found in the fridge in the veggie section;
    • fresh ginger: again, I always reccomend using the fresh stuff, but you can also use the squeezey tube version found in the fridge in the veggie section of the grocery store;
    • garlic: I use fresh, but the pre-prepared stuff works well also. Garlic powder can be used in a pinch if necessary;
    • avocado oil: feel free to sub with another cooking oil of choice.

    Tofu Tips

    If you can find super-firm tofu, you will be able to get away without pressing it, as most of the liquid will have already been removed.

    If you can't for the life of you find it without having to drive like an hour away (me), then grab some firm-tofu, but please, please, please make sure you press it.

    I can't stress enough how important it is to press firm tofu.

    Basically you need as much water as possible to come out as possible so that the tofu can soak up the yummy marinade and get crispy in the oven.

    You don't even need a tofu press, I just use a huge super heavy chopping board.

    But a big pot, or something equally heavy, would work just as well.

    Truly Crispy Baked Lemongrass and Ginger Tofu

    How To Serve Crispy Tofu

    Now you have the yummy crispy lemongrass and ginger tofu, what are you going to serve it with?

    Glad you asked.

    Why not try:

    • serve with some brown rice, extra tamari, sliced spring onions and black sesame seeds for a complete meal;
    • throw the cooked tofu into a stir-fry with lots of veggies and serve with noodles or rice;
    • add to the top of an Asian inspired salad;
    • for something different why not add to an Asian inspired sandwich or wrap.

    Storing and Freezing

    Cooked ginger tofu stores well in an airtight container in the fridge for 3-4 days.

    It will likely lose its crispiness though, so if you would like to serve it crispy I find it best to either give it a quick fry in a saucepan or pop it into the air fryer for about 4 minutes.

    Cooked tofu does not freeze well as the texture will change and become dense and chewy.

    For this reason, I do not recommend freezing.

    This can be made ahead of time and used throughout the week in various meals.

    Spicy Chipotle Tofu Burrito Bowl
    why not try this spicy chipotle tofu burrito bowl next?

    Need More Tofu Recipes?

    Once you get into tofu, you will realize how versatile of an ingredient it is, and start adding it to a lot more meals.

    Here are some of our favorites:

    • Spicy Chipotle Tofu Burrito Bowl
    • Spicy Peanut Noodles with Crispy Tofu and Green Beans
    • Crunchy Noodle Salad with Crispy Tofu and Cabbage
    • Crispy Asian Baked Tofu

    Happy Eating

    xx

    Truly Crispy Lemongrass and Ginger Tofu

    Truly Crispy Baked Lemongrass and Ginger Tofu

    Whole Food Bellies
    A truly easy way to make firm and crispy Baked Lemongrass and Ginger Tofu. Baked and not fried, for a delicious yet healthy tofu experience.
    4.28 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Asian
    Servings 6 serves
    Calories 301 kcal

    Ingredients
      

    • 1 lb extra firm or super firm tofu
    • 2 tablespoon pure maple syrup
    • 2 tablespoon tamari
    • 1 tablespoon finely chopped lemongrass or the prepared lemongrass
    • 1 teaspoon finely grated fresh ginger
    • 2 cloves garlic minced
    • 2 teaspoon avocado oil
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 400F
    • If you are using extra firm tofu then be sure to press first (see notes). Once pressed, slice the tofu into ¼ inch thin strips. Spray a large shallow baking dish, or a baking tray with non-stick spray ()I use fractionated coconut spray. Lie the tofu strips flat in the dish
    • Combine the maple syrup, tamari, lemongrass, ginger, garlic and avocado oil in a glass jar, pop on the lid and shake well to combine. Pour the marinade over the tofu strips, and allow to sit for 15 minutes
    • Pop the tofu in the oven for 20 mins, take out and flip, and bake for 15 mins. The strips should be golden
    • Serve warm or can be chilled and served cold

    Notes

    If you can find super-firm tofu, then grab some and pressing won't be necessary. If you can't for the life of you find it without having to drive like an hour away (me), then grab some firm-tofu, but please, please, please make sure you press it. I can't stress enough how important it is to press that stuff. Basically you need as much water as possible to come out, so that it can soak up the yummy marinade and get crispy in the oven. You don't even need a tofu press, I just use a huuuge super heavy chopping board. But a big pot, or something equally heavy, would work just as well.
    How to: Line a plate with some kitchen roll, pop tofu on top, put some more kitchen roll on top and then something really heavy on top of all that. Keep switching out the kitchen roll until little to no moisture is leaving the tofu anymore

    Nutrition

    Calories: 301kcalCarbohydrates: 12gProtein: 27.2gFat: 15.2gSaturated Fat: 0.1gSodium: 389mgFiber: 0.2gSugar: 6g
    Tried this recipe?Leave a comment HERE and let us know how it was!
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    Reader Interactions

    Comments

    1. Kabe says

      July 28, 2016 at 2:49 pm

      My husband and I LOVE tofu, and this was absolutely perfect with some steamed rice and stir-fried bok choy on the side. My only change was adding a bit more garlic (we have an addiction) and swapping in sesame oil, since I had it and it's so lovely.

      I would probably eat a human foot if you cooked it in ginger and lemongrass ... but my mom, who wrinkles her nose at the mere thought of tofu, tried a bite and ASKED FOR ANOTHER! Thanks for a wonderful recipe!

      Reply
      • Donna1 says

        July 28, 2016 at 3:37 pm

        Oh I am so glad it worked for you and you loved it Kabe!! Haha we eat so much garlic, and I actually add a heap more to every recipe a publish, but I just tone it down for the published version as I know not everyone is addicted as us (my husband is Lebanese and literally are up eating raw cloves of garlic to prevent colds)! Thanks for much for taking the time to pop back and let me know, and you gave me a good wee laugh at the human foot comment 🙂

        Reply
    2. CourtneyLynne says

      July 25, 2016 at 8:11 pm

      Omg this tofu sounds absolutely delicious!!!! I love ginger so I will have to give this a try! Yum!

      Reply
      • Donna1 says

        July 28, 2016 at 3:46 pm

        I hope you love it if you give it a try 🙂

        Reply
    3. Krystle Cook says

      July 25, 2016 at 6:16 am

      I haven't tried a lot of recipes when it comes to tofu, but I wouldn't be one to rule it out. I love the taste of the recipes that I have tried, so I look forward to trying something new.

      Reply
      • Donna1 says

        July 25, 2016 at 8:27 am

        I hope you do!! Once you get tofu right, it is delicious 🙂

        Reply
    4. Yona Williams says

      July 24, 2016 at 1:51 am

      I have never had tofu before, and I'm a little curious about it. If I were to try it, I'd be more open to try it when it incorporates flavors like ginger and lemongrass. This looks good.

      Reply
      • Donna1 says

        July 24, 2016 at 8:58 am

        You should definitely give it a go! I was dubious about tofu for years, but now I love it 🙂

        Reply
    5. Natali says

      July 23, 2016 at 1:38 pm

      I don't like Tofu. I remember trying plain ones in Japn. But! I trust you, this actually looks amazkng.

      Reply
      • Donna1 says

        July 24, 2016 at 8:59 am

        Oh I am with you Natali, I am not a fan of plain tofu. Thats why I squeeze as much liquid out of there as possible so it soaks in all the marinade and becomes delicious 🙂

        Reply
    6. Rachel says

      July 22, 2016 at 7:45 pm

      That looks incredible! I love tofu so this is a must try for me. It would make a great lunch.

      Reply
      • Donna1 says

        July 24, 2016 at 8:59 am

        It does! I actually make a big batch and store it in the fridge - it works well in asian inspired sandwiches, or on top of your salad for lunch 🙂

        Reply
    7. Jessica {Swanky Recipes} says

      July 22, 2016 at 2:11 pm

      Such a huge fan of tofu and I'm always looking for new recipe to use it in. Love the fresh ingredients and how simple this recipe is to prepare. Great for a busy weeknight dinner!

      Reply
      • Donna1 says

        July 24, 2016 at 9:00 am

        I agree Jessica 🙂

        Reply
    8. Reesa Lewandowski says

      July 22, 2016 at 9:26 am

      This looks really delicious! I have never cooked tofu before! This might be a good first try!

      Reply
      • Donna1 says

        July 24, 2016 at 9:00 am

        Oh you should definitely try it out! I remember I was dubious for years as I never really knew what to do with it, but once I figured it out I loved it 🙂

        Reply
    9. Louise Bishop says

      July 22, 2016 at 8:58 am

      Thankfully, my kids are all for tofu. Unfortunately, I'm not but they would love this meal!

      Reply
      • Donna1 says

        July 24, 2016 at 9:01 am

        Haha, it is not for everyone 🙂 My kids love it as well, especially if I make it look like little nuggets and give the some dipping sauce with it

        Reply
    10. Cynthia @craftoflaughter says

      July 22, 2016 at 6:59 am

      This sounds like a perfect and refreshing summer dinner! I love the added tips for using tofu, foreign to many!

      Reply
      • Donna1 says

        July 24, 2016 at 9:01 am

        Oh thank you Cynthia 🙂

        Reply
    11. Carolyn says

      July 21, 2016 at 6:49 pm

      I have never made tofu before but this dish looks and sounds amazing. I just may have to try and make it for the first time.

      Reply
      • Donna1 says

        July 24, 2016 at 9:02 am

        You should definitely try it out!! The marinade makes it

        Reply
    12. tp keane says

      July 21, 2016 at 6:47 pm

      I only discovered recently that Tofu is more pleasant when marinated in a lovely sauce. Must try this one out.

      Reply
      • Donna1 says

        July 24, 2016 at 9:03 am

        Oh yes, It is all about the sauce when it comes to tofu!! Some people like it plain, but I need it with a good marinade first

        Reply
    13. Cathy M says

      July 21, 2016 at 6:43 pm

      Mmm this sounds divine!! Definitely sharing this to Pinterest to try and save so I can make it later! 😀

      Reply
    14. Blythe Alpern says

      July 21, 2016 at 3:11 pm

      I'm a huge fan of lemongrass and ginger. They add so much flavor to a dish. Can't wait to make this next time I have stirfry.

      Reply
      • Donna1 says

        July 24, 2016 at 9:03 am

        It is the best combination isn't it!!

        Reply
    15. Terri Steffes says

      July 21, 2016 at 2:03 pm

      This looks and sounds so good. I don't cook with lemongrass often, but I definitely want to give this a try!

      Reply
      • Donna1 says

        July 24, 2016 at 9:04 am

        I love lemongrass, but it's one of those ingredients I always forget about. Then when I remember we have lemongrass everything for like a week 🙂

        Reply
    16. Wendy says

      July 21, 2016 at 11:48 am

      This looks and sounds so good! It totally makes me wish that soy didn't mess me up so bad. Love tempeh and tofu!

      Reply
      • Donna1 says

        July 21, 2016 at 12:43 pm

        Thank you Wendy 🙂 Sorry soy doesn't work well with you!!

        Reply
    17. Robin Masshole Mommy says

      July 21, 2016 at 10:51 am

      That sounds seriously delicious. I have actually never had tofu before, but this sounds like a great start.

      Reply
      • Donna1 says

        July 21, 2016 at 12:44 pm

        I don't think I had ever tried tofu (intentionally) until I was in my twenties! Love it now 🙂 This is definitely a good start, it tastes kinda like crispy chicken (at least thats what I tell my kids it is and they lap it up 🙂 )

        Reply
    18. Jenn says

      July 18, 2016 at 9:00 am

      Sounds amazing! I have been on such a tofu kick lately. In fact, I've got another recipe coming tomorrow using baked tofu (assuming I get the post together in time). I don't understand the tofu-haters...they just haven't made it the right way!

      Reply
      • Donna1 says

        July 21, 2016 at 12:46 pm

        Oh yum, I just popped over to check out your new tofu post, and it sounds absolutely delicious!! You know, before I figured out how to prepare it, I really wasn't a fan of tofu - now that I have figured out how to prepare it properly it's a whole other story 🙂

        Reply

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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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