Baked Tofu with Garlic and Ginger

Build the Meal Around Baked Tofu with Garlic and Ginger

• Steamed white rice
• Steamed cabbage
• Steamed green beans

Making Baked Tofu with Garlic and Ginger, Step by Step

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1. Wrap the tofu in a clean tea towel, set a plate and a heavy tin on top and press for 15 minutes.

   Mark done Start 15 min timer

2. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a baking tray with parchment paper. Cut the tofu into 8 slabs, toss with the cornflour and half the oil and lay them on the tray.

   Mark done

3. Bake for 20 minutes, turning once halfway, until the edges are golden and dry.

   Mark done Start 20 min timer

4. Mix the garlic, ginger, soy sauce, vinegar, maple syrup, sesame oil and remaining oil. Brush half over the tofu, bake for 5 minutes, brush with the rest and bake for 5 minutes more, until sticky. Scatter with the spring onions.

   Mark done Start 5 min timer

A Few Notes

Press the tofu for the full 15 minutes; it makes the difference between crisp and soft.

Turn the slabs with a thin spatula so that the crust stays intact.

If the glaze darkens too quickly, cover the tray loosely with foil for the last few minutes.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Leftovers

Keeps in the fridge for up to 3 days. Reheat on a tray in a hot oven to recrisp.

Baked Tofu with Garlic and Ginger: Your Questions Answered

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.