Ginger Garlic Tofu Marinade
Prep time: 
Cook time: 
Total time: 
Serves: 4
A basic ginger garlic tofu marinade with soy sauce and dark sesame oil.
  • 2 blocks firm or extra-firm tofu (usually 12 or 14 ounces) in plastic tubs.
  • ⅔ cup tamari
  • ¼ cup brown rice vinegar
  • ¼ cup toasted sesame oil
  • 4-5 cloves garlic, peeled and chopped
  • ¼ cup ginger root, peeled and minced
  1. Remove the tofu from the containers and drain: save the containers to use for marinating the tofu.
  2. Press the tofu for at least one hour. Place it in a container with cloth (or paper) towels above and below the tofu, and a heavy object on top. I put a cloth in a glass baking dish, put the blocks of tofu on the cloth, cover the tofu with another cloth. Then I put a second baking dish with something heavy in it on top of that.
  3. Pressing the tofu gives it a firmer texture and allows it to absorb more marinade. Pressing can be skipped if you are short on time or if you are using extra-firm tofu and feel it's already firm enough.
  4. Peel and mince the garlic and ginger.
  5. Measure together all the liquid ingredients.
  6. Put the tofu back into the empty plastic tubs.
  7. Pour the liquid ingredients over the tofu.
  8. Add the minced ginger and garlic.
  9. You should have about enough marinade to reach the top of the tofu or cover it slightly. If not, add a little more liquid to the marinade.
  10. Leave the tofu to marinate for a few hours or up to one day. If you have less time even a half hour marinating will give it some flavor.
  11. Remove the tofu from the marinade. I usually reserve the marinade to flavor another dish.
  12. Cut the tofu. I cut each block in half, then make shallow horizontal slices while keeping the tofu stacked up as one block. Then I cut each half block diagonally, ending up with triangles.
  13. Now your tofu can be either baked or fried. To bake:
  14. Preheat oven to 400.
  15. Put parchment paper on a baking sheet.
  16. Put the tofu triangles on the parchment paper.
  17. Bake for 20 minutes, flipping the tofu after 10 minutes.
  18. Enjoy!
  19. To fry: stir-fry in a wok with vegetable oil, stirring continuously for five or ten minutes until the tofu is browned and crispy. You'll have best results with a wok that's either very well-seasoned or nonstick.
Recipe by Fit and Fed at