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Garlic Ginger Vegetable Baked Tofu on a blue ceramic plate

Ginger-Garlic Baked Tofu and Vegetables

An easy and healthy dinner for a weeknight, and impressive enough for a weekend get together.

Course Main Course
Cuisine Asian
Keyword healthy dinner recipe, marinades for tofu
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 230 kcal
Author Valentina K. Wein

Ingredients

  • 2 pounds extra firm tofu

For the sauce

For the vegetables

  • grapeseed oil for the pan
  • 1 1/2 cups (about 6-ounces) Shiitake mushrooms, washed and dried, thinly sliced
  • 1 cup carrot peels (see recipe instruction no. 2, under "for the vegetables")
  • 1 cup red bell peppers, washed and dried, thinly sliced
  • 4 scallions washed and dried, finely chopped
  • 1 cup bean sprouts, washed and dried
  • freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F, and adjust a rack to the center.

  2. Add a double layer of paper towels to a sheet pan or a dry cutting board. Cut the tofu into 1/4 to 1/2-inch rectangular slices, and place them in a single layer on the paper towels as you go. Then place another double layer of paper towels on top of the slices and gently press down. Leave this for about 5 minutes, and then replace both the bottom and top layers of paper towels with new ones that are dry, and again, press gently down on top. Let it sit another 5 minutes, and then repeat one last time. (You can do the next steps — the sauce and vegetable prep, while the tofu is draining.)

For the sauce

  1. Whisk all of the sauce ingredients together until evenly blended. Set aside.

For the vegetables

  1. Coat the bottom of a large sauté pan with grape seed oil and place it over high heat. Once the oil is hot, add the mushrooms. Sauté, stirring often, until they’re soft and beginning to turn golden, about 7 minutes. Once they’re ready, turn off the heat and set aside.
  2. To make the carrot peels, use a vegetable peeler. As usual, when you peel carrots, you will throw out the first layer of peels. Then, instead of grating or cutting the carrots, continue to use the vegetable peeler to peel the carrots until the entire thing is a pile of peels.
  3. Now add the carrot peels, red peppers, scallions and bean sprouts to the mushrooms and stir to combine all of the ingredients.
  4. Line a sheet pan with parchment paper and add the drained tofu slices to it in a single layer. Evenly drizzle the slices with about 2/3 of the sauce, and sprinkle with pepper.
    Garlic-Ginger Vegetable Baked Tofu Recipe -- This super tasty Ginger-Garlic Vegetable Baked Tofu is one of the most hearty and satisfying vegan dishes ever!
  5. Drizzle the remaining sauce into the vegetables and mix. Then evenly distribute the vegetables over the tofu.
    Garlic-Ginger Vegetable Baked Tofu Recipe -- This super tasty Ginger-Garlic Vegetable Baked Tofu is one of the most hearty and satisfying vegan dishes ever!
  6. Place the sheet pan in the preheated 400°F oven and bake until the edges of the tofu are golden, about 25 minutes.

  7. Serve!