Crispy Baked Tofu with Soy Ginger Sauce

I eat a lot of tofu.  In fact, I can devour an entire plate in one sitting.

The thing is, I don’t discriminate when it comes to soy products – silken, extra firm, beancurd, soymilk, I’ll eat them all.  It’s funny, when Ian and I first started dating and my mom made Chinese food with tofu in it, Ian slowly pick at it as to not offend my family.  So I had no idea that he abhors tofu.  Now that I know that he actually cannot stand tofu, I’m thinking “great, more for me.”

I personally will eat tofu in any shape or form.  But lately, I’ve been getting into baking them.  They taste great as a vegetarian protein alternative in salads and stir-frys.  Personally, I like tossing them in the soy ginger sauce and snack on them throughout the day.  Seriously, it’s that addictive.



Crispy Baked Tofu with Soy Singer Sauce

  • Servings: 4
  • Print


Baked Tofu

  • 1 block extra firm tofu (firm is okay too)
  • 1 Tb vegetable oil
  • 2 Tbs cornstarch
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 1/4 tsp five spice powder
  • Sesame seeds
  • Green onions

Soy Ginger Sauce

  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 garlic cloves, minced
  • 1/2 inch nob ginger, minced
  • 1 Tb cornstarch


  1. Wrap tofu in 2 kitchen towels.  Place on a plate and weigh it down with a heavy pot or pan for roughly 20 minutes.
  2. Preheat oven to 400°F.  In a medium bowl, combine cornstarch, white pepper, salt, and five-spice powder.
  3. Cut tofu into 1-inch cubes.  Toss tofu in vegetable oil and then toss in the cornstarch mixture.  Shake off excess.  Place tofu on a baking sheet, making sure they don’t touch.
  4. Bake in preheated oven for 20-25 minutes, flipping the tofu cubes halfway.
  5. In a small saucepan, combine soy sauce, honey, garlic and ginger and bring to a gentle boil over medium-low heat.  In a small bowl, combine cornstarch with 1/4 cup water.  Stir into sauce and cook until thickened to desired consistency.  Toss with baked tofu.  Garnish with sesame seeds and green onions, if desired.

Recipe notes

  • You should be able to find white pepper and five-spice powder at your local Asian grocery store in the spice section.
  • If you want to use this crispy baked tofu for salads or stir-frys, simply bake, skip the sauce, and use directly in whatever recipe you are using.



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