You may top penne pasta with this delectable, creamy sauce.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (16 ounce) package extra-firm tofu, cut into 1/4-inch cubes
- 1 tablespoon sesame seeds, or to taste (Optional)
- 1 (1 inch) piece fresh ginger, peeled and grated
- ½ cup low-sodium soy sauce
Instructions
- Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
- Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
- Spread marinated tofu onto the prepared baking sheet.
- Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.
- You can reserve the sesame seeds and simply sprinkle over the baked tofu if you prefer.
Reviews
Didn’t use the seeds. Used half regular soy to finish off a bottle and half low salt soy. While good, it was EXTREMELY salty. It was fine with quinoa, but I wouldn’t call this steak. It can’t stand alone. Totally should be chopped up in small pieces and eaten with rice, brocolli, carrots etc.
So this was my first time making tofu and I have to say I love it… I used oyster sauce and soy sauce and it came out amazing
Simple but a decent light dinner. Must have with rice.
Easy and basic. On its own, very salty, but mixed in with rice and broccoli, it’s very tasty. I agree with the suggestion made in another review to use low sodium soy sauce.
This is excellent! Even my non-vegetarian family members liked it. But I would definitely make sure to get low sodium soy sauce. I used regular, as it’s what I had, and it was salty. Paired with rice, it cut some of the saltiness, but would have been better with low sodium. Most definitely making this again.
This tofu is yummy, but I can only eat it in small quantities with a veggie skillet or it’s too sweet for me. I also had trouble draining the tofu (pesky stuff!). Thanks for the recipe!
Absolutely love it! This is really my first recipe cooking Tofu and now I am a big fan. Thank you!
Baked Tofu Haiku: “Love to bake tofu. Marinated mine longer. Brushed sauce halfway too.” Mine came out way darker than those of the other recipe photographs, perhaps b/c I marinated it for 3 hrs. as opposed to 12 min., and I brushed the marinade that I’d set aside on top when I flipped the tofu at 15 min. It’s not a very complex or thrilling marinade, but when I cubed and ate the tofu over a spinach salad, it was nice that it didn’t have overly complicated flavors to compete w/ the nice greens. Having said that, I wouldn’t serve it as written by itself as a main dish – perhaps stir-fried, or like I made it (over a salad.)
It’s tasty and easy to make. I saved this to my recipe box.
Yummy!! I added some fresh turmeric to the marinade. Keep the marinade to add after cooking. Thank you SlimCookins for the recipe.