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!! Ladies and gentlemen, he went back for seconds and thirds, so it’s gotta be good.
This 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.
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.
Now you have the yummy crispy lemongrass and ginger tofu, what are you going to serve it with? Glad you asked. For something simple I just serve with some brown rice and tamari, sliced spring onions and black sesame seeds. It also works wonders thrown into a stir-fry, or an asian inspired salad or sandwich. The possibilities are endless, and I will be sharing a few of my favorite ways to use up this deliciousness over the next few weeks.
I have found it keeps well in the fridge for a few days. So I tend to make a batch on a Sunday and then use it in a couple of dishes during the week. Happy Eating.
Truly Crispy Baked Lemongrass and Ginger Tofu
- 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 1/4 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