I’ll tell you what, this Baked Sriracha Ginger Tofu is so versatile, tasty and flavorful. Especially if you marinate it all day. It can be eaten just as it is, on salad such as my Thai Mango Salad with Peanut Dressing, in Summer Rolls with Spicy Peanut Dipping Sauce, or with rice or any grain, in burritos, sandwiches, stir-fries, or as a quick, filling snack.
Mix your marinade ingredients in a baking pan and add your tofu. Coat each piece of tofu so that each piece soaks up all that amazing flavor.
Here’s a close-up of that marinade. Let it sit in the refrigerator and turn every few hours.
When you are ready to cook it, place on a baking sheet and sprinkle with sesame seeds.
Baked Sriracha Ginger Tofu
- 1 T. Toasted sesame oil
- 2 T. Shoyu
- 3 t. Maple Syrup
- 2 t. Sriracha sauce or more if you like a bigger kick
- 1 t. Unseasoned rice vinegar
- 1 T. Fresh ginger root, grated
- 1 14 Oz. Super form tofu my favorite is Wildwood brand cut into about 24 sticks, see photos
- 2 T. Sesame seeds
- Mix sesame oil, shoyu, maple syrup, Sriracha sauce, rice vinegar, and ginger in a 8 x 11 pan and add tofu. Toss tofu sticks so they are coated on all sides.
- Marinate for at least 1 hour or all day if possible in the fridge. If you think of it, occasionally turn the tofu to marinate all sides more evenly.
- When you are ready to cook the tofu, line a cookie sheet with a silicone baking sheet or parchment paper. Place tofu on tray and sprinkle with sesame seeds.
- Bake in a preheated 400 degree F oven for 20 minutes or golden brown. Turn each piece of tofu over and brush more marinade on, bake for about 10 minutes more, or until golden.
- Serve with remaining marinade for extra flavor. These are delicious with a peanut dipping sauce!