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Home » Recipes » Vegetarian

Tofu with Ginger Sesame Marinade

Published: Jan 15, 2022 · Modified: Dec 12, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Tofu with Ginger Sesame Marinade is made with tofu, sesame oil, soy sauce, maple syrup, ginger, garlic, sriracha, rice wine vinegar, scallions, and sesame seeds.

This Tofu with Ginger Sesame Marinade is made with tofu, sesame oil, soy sauce, maple syrup, ginger, garlic, sriracha, rice wine vinegar, scallions, and sesame seeds.

This Tofu with Ginger Sesame Marinade is made with tofu, honey, sriracha, and soy sauce. There are a ton of benefits when it comes to eating tofu. Tofu is an anti-inflammatory, antioxidant and a great source of protein. In addition to having protein, it has magnesium, fiber, potassium and manganese. Tofu protects you from heart disease, diabetes, and even cancer.

I have had tofu that I disliked and I have realized it is all about the way you season and cook it. This tofu is cooked until crispy and then coated in a delicious sesame garlic sauce that coats and tastes so delicious. If you make this, you can serve this on a bao bun, the way I did, or with rice or noodles.

If you love this recipe, feel free to try my Air Fried Bok Choy and my Salmon Sashimi.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Tofu with Ginger Sesame Marinade
  • Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Extra firm tofu
  • Cornstarch
  • Sesame oil
  • Vegetable oil
  • Soy sauce
  • Water
  • Maple syrup
  • Ginger
  • Garlic
  • Rice wine vinegar
  • Scallions
  • Sesame seeds

See recipe card for quantities.

This Tofu with Ginger Sesame Marinade is made with tofu, sesame oil, soy sauce, maple syrup, ginger, garlic, sriracha, rice wine vinegar, scallions, and sesame seeds.

Instructions

Prepare tofu. Add the tofu on a plate with a paper towel below and on top of it. Place something heavy on it to squeeze out excess water inside the tofu and leave for 30 minutes. I used a large Dutch oven on the tofu. Slice the tofu into cubes and toss it in cornstarch. You can use a bag or a bowl.

Fry the tofu. Add oil in a large skillet on medium high heat and wait for it to shimmer. Place the tofu on and leave it to fry for about 4-7 minutes, undisturbed.  Flip over with tongs and fry the other side the same way.

Make the glaze. Meanwhile in a bowl add the soy sauce, water, maple syrup, sriracha, ginger, garlic, vinegar, and cornstarch and whisk. Remove the pan from heat and pour in the sauce.

Hint: Serve on white rice or a bao bun. 

Substitutions

Extra firm tofu: I love extra firm tofu because it is easiest to get it into a crispy consistency. 

Cornstarch: If you would like to make this keto, use xantham gum. It will help thicken up the sauce. 

Sesame oil: The sesame oil is such a great addition for the taste, and for cooking the actual tofu.

Sriracha: The sriracha is totally optional, but I totally suggest it if you like the spice, and if you can handle it!

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes or sriracha.
  • Deluxe - add on rice, sushi, or bao buns.
  • Kid friendly - add tofu into a sandwich.

Check out how to make Bao Buns without a Bamboo Steamer.

This Tofu with Ginger Sesame Marinade is made with tofu, sesame oil, soy sauce, maple syrup, ginger, garlic, sriracha, rice wine vinegar, scallions, and sesame seeds.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Tofu with Ginger Sesame Marinade ingredients don't stand up well to freezing.

Top tip

Make sure to squeeze all the liquid out of the tofu with something heavy.

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Tofu with Ginger Sesame Marinade


  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

This Tofu with Ginger Sesame Marinade is made with tofu, cornstarch, sesame oil, soy sauce, maple syrup, sriracha, rice wine vinegar, scallions, and sesame seeds. 


Ingredients

Scale

Tofu

  • 14 oz extra firm tofu
  • 2-3 tablespoons cornstarch (or xanthan gum)
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil

Glaze

  • ¼ cup low-sodium soy sauce
  • 3 tablespoons water
  • 2 teaspoons maple syrup
  • 1 ½ teaspoons sriracha
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • ½ teaspoon rice wine vinegar
  • 2 teaspoons cornstarch (or xanthan gum)

Toppings

  • Scallions, chopped
  • Sesame seeds

Instructions

  1. Prepare tofu. Add the tofu on a plate with a paper towel below and on top of it. Place something heavy on it to squeeze out excess water inside the tofu and leave for 30 minutes. I used a large Dutch oven on the tofu. Slice the tofu into cubes and toss it in cornstarch. You can use a bag or a bowl.
  2. Fry the tofu. Add oil in a large skillet on medium high heat and wait for it to shimmer. Place the tofu on and leave it to fry for about 4-7 minutes, undisturbed.  Flip over with tongs and fry the other side the same way.
  3. Make the glaze. Meanwhile in a bowl add the soy sauce, water, maple syrup, sriracha, ginger, garlic, vinegar, and cornstarch and whisk. Remove the pan from heat and pour in the sauce. Cover the tofu and serve on white rice or a bao bun.   

Notes

  • Make sure to remove from pan before adding the sauce, as it will caramelize quick because of the sugar. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1
  • Calories: 240.7
  • Sugar: 2.9 g
  • Sodium: 727.3 mg
  • Fat: 15.2 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 15.1 g
  • Fiber: 3.6 g
  • Protein: 15.3 g
  • Cholesterol: 0.0 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Vegetarian

  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Conchas Recipe (Pan Dulce)
  • Avocado Lettuce Wraps with Walnut Salad Dressing

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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