Go Back Email Link
+ servings
Truly Crispy Lemongrass and Ginger Tofu
Print Recipe
4.28 from 11 votes

Truly Crispy Baked Lemongrass and Ginger Tofu

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.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Asian
Servings: 6 serves
Calories: 301kcal
Author: Whole Food Bellies


  • 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


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


Calories: 301kcal | Carbohydrates: 12g | Protein: 27.2g | Fat: 15.2g | Saturated Fat: 0.1g | Sodium: 389mg | Fiber: 0.2g | Sugar: 6g