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
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.
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.
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.
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.
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
Truly Crispy Baked Lemongrass and Ginger Tofu
- 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
- 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