For me, personally I think baking tofu is the easiest way to get it as crispy as you like. I’m a big tofu fan in almost any dish. Baked tofu is just my favorite because I never have a problem getting it perfectly crispy and golden. Baked tofu is really perfect for just an afternoon snack to dip in your favorite dip or to add to a huge meal for dinner. You can add the baked tofu to so many different meals. It’s great in a green salad as a crispy topping, in a pasta dish as a “cutlet or tender” one of my favorite ways to eat tofu is to add it to a stir-fry with whatever vegetables I have on hand.
This recipe is the perfect addition to add to your recipe bookmark! Try for yourself.
To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate or a cast iron skillet on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
While your tofu is draining, start preparing your sweet ginger sauce. To a high speed blender add in the liquid aminos, cider vinegar, coconut sugar, sesame oil, minced garlic and ground ginger.
To the high speed blender also add in your 2 tablespoons of spring water and cornstarch.
Pulse the mixture until it’s thoroughly mixed and smooth.
Once the tofu is drained slice the block into 1/2” pieces. Add to a mixing bowl and toss with 1 tablespoon cornstarch. Toss to fully combine.
To a large skillet on medium heat add in the sesame oil. Add in the coated tofu chunks. Pan fry on all sides until golden brown, about 5 minutes each side.
Once all sides are cooked and crispy add in about 3 tablespoons of the sweet ginger sauce. Cook an additional 3 minutes to let it soak in. Remove the tofu from the skillet and set aside in a dish.
Add in another tablespoon or two of sesame oil. Then add in all the vegetables {green beans, broccoli, corn and carrots}. Cook about 12 minutes until vegetables are heated through and tender enough for your taste.
Add in the remaining sweet ginger sauce and toss the vegetables. Cook another 3 minutes to evenly distribute and cost all vegetables.
Add in the cooker tofu and mix all ingredients together. Top with sesame seeds. Plate and serve.
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 14 ounces Extra Firm Tofu
- 1 tablespoon Cornstarch
- 4 tablespoons Sesame Oil
- Sea Salt to taste
- 1 cup Broccoli frozen & chopped
- 1 cup Green Beans frozen
- 1 cup Corn frozen
- 3 Carrots peeled & chopped
- 3 tablespoons Liquid Aminos
- 3 tablespoons Coconut Sugar
- 2 tablespoons Spring Water
- 1½ tablespoons Garlic minced
- 1 tablespoon Cornstarch
- 1 tablespoon Apple Cider Vinegar OR Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 teaspoon Ground Ginger
Ingredients
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- To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate or a cast iron skillet on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
- While your tofu is draining, start preparing your sweet ginger sauce. To a high speed blender add in the liquid aminos, cider vinegar, coconut sugar, sesame oil, minced garlic and ground ginger.
- To the high speed blender also add in your 2 tablespoons of spring water and cornstarch. Pulse the mixture until it’s thoroughly mixed and smooth.
- Once the tofu is drained slice the block into 1/2” pieces. Add to a mixing bowl and toss with 1 tablespoon cornstarch. Toss to fully combine.
- To a large skillet on medium heat add in the sesame oil. Add in the coated tofu chunks. Pan fry on all sides until golden brown, about 5 minutes each side.
- Once all sides are cooked and crispy add in about 3 tablespoons of the sweet ginger sauce. Cook an additional 3 minutes to let it soak in.
- Once the tofu is drained slice the block into 1/2” pieces. Add to a mixing bowl and toss with 1 tablespoon cornstarch. Toss to fully combine.
- To a large skillet on medium heat add in the sesame oil. Add in the coated tofu chunks. Pan fry on all sides until golden brown, about 5 minutes each side.
- Once all sides are cooked and crispy add in about 3 tablespoons of the sweet ginger sauce. Cook an additional 3 minutes to let it soak in. Remove the tofu from the skillet and set aside in a dish.
- Add in another tablespoon or two of sesame oil. Then add in all the vegetables {green beans, broccoli, corn and carrots}. Cook about 12 minutes until vegetables are heated through and tender enough for your taste.
- Add in the remaining sweet ginger sauce and toss the vegetables. Cook another 3 minutes to evenly distribute and cost all vegetables.
- Add in the cooker tofu and mix all ingredients together. Top with sesame seeds. Plate and serve.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
