Baked Tofu with Ginger

by dwightmartino on August 30, 2010

This dish makes a great leftover, and can be eaten hot or cold, served over a bed of greens, or even in a sandwich.


1 pound firm tofu

2 tablespoons fresh lemon juice

2 tablespoons mirin (sweet Japanese sake)

2 table spoons shoyu (tamari)

2 tablespoons safflower oil

1 teaspoon toasted sesame oil

1 tablespoon pure maple syrup

1 tablespoon plus 1 teaspoon minced peeled ginger

2 garlic cloves, minced

1 teaspoon dried thyme


  1. Place the tofu on a plate and top with 2-3 small dessert plates, press for 20-30 minutes.  Drain water.
  2. Whisk together in a small bowl the lemon juice, mirin, shoyu, safflower oil, sesame oil, maple syrup and thyme.  Mix in the ginger & garlic.
  3. Place the block of tofu on its side and slice it into 3 equal slices.  Place the block flat again and cut diagonally through the three layers to make 6 triangles.  Cut the triangles down the middle into smaller triangles.  Arrange the triangles in an 8×8 inch baking dish in a single layer fitting the pieces together like a mosaic.  Pour the marinade over the tofu.  Let it sit for at least 15 minutes and up to overnight, turning once.
  4. Preheat the oven to 375˚F.
  5. Bake the tofu in its marinade for about 40 minutes, or until the tofu is golden brown and the marinade is absorbed.

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