Sweet Ginger Marinated Tofu
For those who think tofu is bland, let me be the first to tell you that you. are. doing. it. wrong. Tofu tastes best when marinated - just like chicken does! And this sweet, sticky ginger sauce is the perfect one for the job. So unbelievably easy to make and a simple showstopper. Serve with whatever you like; my personal favourite is over a bed of fresh salad with some sticky rice or noodles.
Serves: 2-3 | Total Cooking Time: 40 minutes
Ingredients
1x 500g block of firm tofu
2 level tbsp brown or red miso
2 tbsp soy sauce or tamari
75ml ginger ale
4 cloves of garlic, minced
5cm fresh ginger, minced
1-2 tbsp maple syrup or 1-2 tbsp dark brown sugar
Juice of 1 lemon
1 tbsp dijon mustard
1 tbsp olive oil (optional but recommended)
To serve:
100g wholegrain rice, uncooked
Mixed salad leaves
2 spring onions, sliced
1/2 large cucumber, washed and sliced
Instructions
Pre-heat the oven to 220ºC, fan.
Remove your tofu from its packaging and press with a tofu presser, or between two clean tea towels, with something heavy placed on top (this step is optional, but VERY RECOMMENDED). Let it sit like this, allowing its juices to squeeze out whilst you make your sauce.
For the sauce, mix all of the ingredients (except for the tofu, of course) in a small bowl until well combined.
Once ready, take your tofu and place on its side. Slice down the centre to create two equal-sized squares. Place flat on a chopping board and score the tofu with thin, straight lines, going down 3/4 of the depth of the tofu with each slice (a good tip to get this step right is to place 2 chop sticks on either side of the tofu, and cut down until your knife hits the chop sticks).
Place your sliced tofu on a non-stick baking tray and pour over 1/3 of the sauce, massaging it into the groves.
Place in the oven for 15 minutes. At this point, begin to cook your rice, according to packet instructions.
After 15 minutes in the oven, flip over your tofu and pour on another 1/3 of the sauce.
Place back in the oven for 10 minutes, then repeat the above step again, using up the remaining sauce. Cook for a further 10 minutes.
After the tofu has been cooking for 35 minutes, it should be slightly crispy and the sauce should be dark in colour. Remove from the oven.
Prepare a plate with fresh salad leaves of choice, your freshly cooked rice, and cucumber. Place one of your cooked tofu squares on top and sprinkle over some spring onions.
Serve and enjoy!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations. Lots and lots of love guys!! & thank you xx
