Ginger Tofu

This recipe doesn't take much effort or many ingredients. Here's exactly what you need:

And some ingredient notes (scroll down to the recipe card to find the ingredient quantities and recipe instructions):

• Tofu - This should be extra firm tofu so it holds up to being pressed, marinated, and pan-fried.
• Brown sugar - Important for balancing the acidic lime, while also adding sweetness, caramel-like flavour, and stickiness.
• Lime - The juice and the zest. The zest holds most of the flavour so using a fresh lime and not bottled lime juice is important.
• Ginger - For the best flavour use fresh ginger. You could use ready-minced ginger from a jar/tube if you prefer though. Don't use ground ginger in this recipe.
• Soy sauce - You can also use low-sodium soy sauce or tamari.
• Cornstarch - This creates a coating on the tofu and thickens the sauce.
• Oil - I love to use toasted sesame oil because it works so well with the other flavours but if you don't have it any other oil will do.

Fresh Ginger Tip - There is no need for your ginger to get wrinkly and bendy in the veg drawer! I buy mine in bulk and immediately freeze it in a container. It keeps for months and you can grate it straight from the freezer.

Substitutions & Dietary Considerations

For a soy-free option use tofu made from pumpkin seeds, chickpeas or sunflower seeds. We love Pumfu! I'm sure chunks of my vegan chicken would work well too. To replace the soy sauce use coconut aminos and for a refined sugar free option switch the brown sugar for coconut sugar or maple syrup.

Here's a summary of how it's done:

1. Press the tofu. We want to infuse as much flavour into the tofu as possible. Pressing the liquid out of it before marinating enables the flavour-givers to seep right in. You can use a tofu press or just wrap it in a clean dish towel or paper towels and pop something heavy on top like a cast iron skillet or some big cookbooks.
2. Cube the tofu.
3. Stir the marinade ingredients together.
4. Marinate the tofu for about 20 minutes.

5. Drain off the excess marinade, saving it for later.
6. Toss the tofu in cornstarch.
7. Pan fry until golden.
8. Pour in the leftover marinade and cook for a few minutes until sticky and delicious.

I love serving this ginger tofu either with my easy coconut basmati rice or coconut lime rice. A sprinkle of toasted sesame seeds, red pepper flakes, and sliced green onions for garnish are really nice too.

Veggies such as roasted or steamed broccoli, carrots, Brussels sprouts, or bok choy are good on the side. It's also great served with cauliflower rice, fried rice, noodles, quinoa, and in bowl meals, stir-fries or wraps etc.

Tips For Storing

This recipe is at its best straight out of the pan, but you can store leftovers in the fridge for up to 3 days. Reheat in a hot pan on the stovetop for a few minutes, or pop in an air fryer until nice and hot. Add a little bit of water if needed to maintain moisture.

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