Crispy Baked Ginger-Garlic Tofu

This baked tofu is an excellent plant-based protein source, low in saturated fat and packed with savory, metabolism-boosting ginger and garlic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 tablespoons reduced-sodium soy sauce · 17 kcal in the whole recipe
• 1 clove garlic, minced · 4 kcal in the whole recipe
• 1 teaspoon fresh ginger, minced
• 1 teaspoon vegetable oil · 44 kcal in the whole recipe
• 1 package (14 ounces) firm or extra firm tofu, drained · 330 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C) and line a baking sheet with foil. Drain the tofu, wrap it in paper towels, and let it sit for 5 minutes to press out excess moisture, then slice into 1/2-inch thick pieces.

   

2. In a small bowl, whisk together the soy sauce, minced garlic, minced ginger, and vegetable oil to create a flavorful marinade.

   

3. Arrange the tofu slices on the prepared baking sheet. Pour the marinade over them and gently flip each piece to ensure they are evenly coated on both sides.

   

4. Bake for 15 minutes, then carefully flip the slices and bake for another 15 minutes until the tofu is firm and beautifully golden brown. Serve hot as a main or toss into salads and stir-fries.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.