Introduction

Tofu just got a serious upgrade. This Sesame Ginger Tofu is the perfect example of how plant-based meals can be bold, flavorful, and deeply satisfying. Crispy golden tofu cubes are glazed in a sticky, savory sauce made with soy, sesame oil, ginger, garlic, and a hint of maple sweetness—then topped with sesame seeds and green onions for a finish that’s as beautiful as it is delicious.

Perfect for dinner over rice or noodles, or as a protein-packed lunch bowl with greens or roasted veggies.

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Why I Love This Recipe

• Big flavor, low effort – Most of the magic happens with pantry staples and a quick marinade.
• Plant-based & protein-rich – This is tofu in its best form—crispy outside, tender inside.
• Versatile – Serve it over jasmine rice, brown rice, quinoa, or even wrapped in lettuce cups.

Pair it with refreshing Blueberry Lemonade for a sweet-citrus contrast, or finish with a treat like Brownie Bombs or No-Bake Monster Cookie Balls.

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Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp vegetable oil
• Sesame seeds and green onions, for garnish

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Instructions

1️⃣ Press & Marinate the Tofu

Press tofu for 15–20 minutes to remove moisture. Cut into bite-size cubes.
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic.
Add tofu and toss to coat. Marinate for at least 30 minutes, or overnight for deeper flavor.

2️⃣ Make the Slurry

In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water. Set aside.

3️⃣ Sear the Tofu

Heat vegetable oil in a large skillet over medium-high heat.
Add tofu cubes (reserving marinade) and cook, flipping occasionally, until golden brown on all sides—about 8–10 minutes.

4️⃣ Add Sauce & Glaze

Pour in the reserved marinade and cornstarch slurry.
Stir gently as the sauce thickens and glazes the tofu—about 2–3 minutes.

5️⃣ Garnish & Serve

Remove from heat and sprinkle with sesame seeds and chopped green onions.
Serve hot over rice, noodles, or sautéed veggies.

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Tips for Success

• Use firm or extra-firm tofu – Soft tofu will fall apart in the pan.
• Don’t skip pressing – Removing water ensures maximum crispiness.
• Adjust heat – Add chili flakes or sriracha if you like a kick.
• Make it a bowl – Add roasted broccoli, carrots, or bell peppers for a power-packed dinner.

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Serving Suggestions

• Over steamed jasmine or brown rice
• With roasted veggies or a fresh Asian slaw
• In lettuce wraps with cucumber and shredded carrot
• Paired with:
  • Blueberry Lemonade
  • Walking Taco Bar – for a build-your-own fun dinner night
  • Sheet Pan Quesadillas – fusion party pairing
  • Monster Cookie Balls – clean, sweet snack
  • Brownie Bombs – because dessert is non-negotiable

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Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze tofu after cooking (before glazing) for up to 2 months. Thaw and reheat with sauce.
• Meal Prep: Make the marinade and sauce ahead to save time.

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More Recipes You’ll Love

• Blueberry Lemonade
• Walking Taco Bar
• Sheet Pan Quesadillas
• No-Bake Monster Cookie Energy Balls
• Brownie Bombs

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Final Thoughts

This Sesame Ginger Tofu delivers bold, comforting flavor and crispy texture that even tofu skeptics will love. It’s plant-based perfection with a savory kick—and it’s ridiculously easy to make.

Let us know how you serve it, and tag us with your creations! Be sure to follow ChefManiac for more plant-based comfort food that punches above its weight in taste.

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