Deliciously Easy Crispy Baked Tofu With Ginger Sesame Dressing

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener and maintains similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Freeze the tofu ahead of time for better texture.

Press the tofu for about 20 minutes to remove excess liquid.

In a mixing bowl, whisk together 1/4 cup untoasted sesame oil, 2 tablespoons unsweetened rice wine vinegar, 2 tablespoons ginger powder, 1/4 cup Bragg's liquid aminos or tamari or soy sauce, and 1/4 cup water to create the marinade.

Cut the pressed tofu into cubes or slabs.

Drop the tofu into the marinade and stir to coat it evenly.

Let the tofu marinate for about 20 minutes, stirring every couple of minutes.

While the tofu marinates, cook brown rice.

Steam broccoli by adding about 1/4 cup of water in a pan and adding broccoli florets, cooking until bright green and firm, about 6 to 8 minutes.

Spray a baking sheet with avocado oil spray.

Use a slotted spoon to remove the tofu from the marinade and place it on the baking sheet, ensuring the pieces do not touch each other.

Bake the tofu in a 350°F (175°C) oven for a total of 30 minutes, flipping it after 15 minutes.

While the tofu bakes, prepare the ginger sesame dressing by blending together 1/4 cup untoasted sesame oil, 3 tablespoons rice wine vinegar, 2 tablespoons soy sauce or Bragg's or tamari, 2 tablespoons tahini, 1/2 to 1 tablespoon maple syrup, 1 tablespoon fresh ginger, and 2 cloves garlic until mixed.

After 15 minutes of baking, flip the tofu to ensure even crispiness.

Optionally, brush the tofu with extra marinade for added flavor before returning it to the oven.

After another 10 minutes of baking, check the tofu for crispiness.

Assemble the rice bowl with a scoop of brown rice, a generous scoop of steamed broccoli, tofu cubes, shaved carrots, and drizzle with the ginger sesame dressing.

Top with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens