Ginger-Garlic Tofu

Serves: 3
Total Calories: 127


1 pound firm tofu
2 tablespoons tamari sauce or to taste
1 tablespoon finely grated ginger
1 teaspoon toasted sesame oil
6 cloves garlic
1 tablespoon plus 1 teaspoon arrowroot powder


1. Slice the tofu into small rectangles or cubes and arrange in a single layer in a shallow dish.

2. Combine the tamari, ginger, oil, and garlic in a cup or small bowl. Add enough water to just cover and stir to mix. Pour over the tofu and let marinate at least 30 minutes. The longer it marinates, the better. You can also place the tofu in the refrigerator and marinate for several hours or overnight.

3. Reserving the liquid, remove the tofu and place on a well-oiled cookie sheet. Bake in a preheated 375°F oven for 35–40 minutes, or until the desired crispness is reached. The longer the tofu bakes, the firmer and crispier it will become. However, if it bakes too long, it will become tough.

4. To make the sauce, mix the arrowroot into the reserved marinade. Place in a small saucepan and bring to a boil. Remove from the heat, add the tofu, and stir carefully to coat.

5. Serve over a bed of rice or pasta, accompanied by steamed or stir-fried vegetables. You can also add this tofu to another recipe, such as a vegetable stew.

Nutritional Facts:

Serves: 3
Total Calories: 127
Calories from Fat: 13

This Ginger-Garlic Tofu recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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