Simple Garlic Ginger Tofu

One of my favorite, simple foundational recipes that I use weekly, this simple garlic ginger tofu is full of flavor and quick to make.

I’ve been making this simple garlic ginger tofu recipe for many years, dating back to when I started eating more plant-based. I didn’t know much about tofu, but I did know it was a blank-slate sponge that would pick up any flavors you pair it with (proven that I’ve made it into sweet treats as well as savory foods). This recipe is satisfying, savory, umami, and delicious alongside a stir fry of veggies, quinoa, rice, or even steamed greens.

TYPES OF TOFU

There are many types of tofu available on the market: silken, soft, firm, extra firm, and sprouted. For this recipe, I would use firm, extra firm, or my favorite which is sprouted organic tofu (it’s also firm, but the soy beans have been sprouted before fermenting). I also only use organic versions since soy is typically genetically modified otherwise.

FRESH OR DRIED

I’ve never made this recipe with dried ginger or jarred garlic ~ I always seem to like the fresh alternatives. I know ginger goes bad quickly, so you can use up what you need for the recipe and freeze the rest. And fresh garlic, well I use it all the time, it’s delicious in so many recipes! I vote for fresh all the way, if possible.

MICROPLANE

I really suggest using a microplane in this recipe as the ginger and garlic particles are made so small, they permeate the marinade so well. You don’t get the same taste from minced garlic or ginger, I promise. It’s a small investment but so delicious and you’ll reap the rewards for years. I also use it for grated lemon zest, adding fresh nutmeg to my drinks and oatmeal, and making indian food (which calls for ginger and garlic pastes). Highly recommended.

TO PRESS OR NOT TO PRESS

Tofu, by default, is actually a mixture of soy and water and a coagulant. That means that silken tofu and extra firm tofu are actually one and the same, however, more water is taken out of the extra firm tofu. Some people press extra firm tofu as well, to release more of the water and help it absorb the marinade. I’ve done that before, and while it provides a firmer, meatier dish (which I love), sometimes I don’t have time to press it. I’m thinking, this is a recipe I can make quickly in under 5 minutes – dice the tofu, make the marinade, bake it and leave it. If you have extra time to press the tofu, definitely do it using the following guidelines:

1. Take the tofu out of its box.
2. Wrap it in a dish towel, place it in a colander, and place a small plate on top that would cover the entire tofu (make sure it’s touching the tofu).
3. Then place a jar of water on the top.
4. Press the tofu in this way, using the weight of the water jar, for about 10 minutes.
5. Unravel the tofu, then proceed with the recipe.
6. Alternatively, you can try a tofu press, they’re very handy.

THIS TOFU IS

• Satisfying
• Full of rich umami flavor
• Bold with flavors of garlic and ginger
• Has a soft, meaty texture
• A perfect side dish to rice or steamed veggies
• Also delicious eaten right out of the pan (like I do)

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