This is a variation of my Peanut Soba Noodles recipe I posted a few months back. The creamy peanut butter noodles are the same (because they are that good) but I decided to mix it up and add in some more protein. Sesame and ginger seemed like the perfect flavour combination to marinade my tofu. The asian flavours pair perfectly with the Asian influence of the peanut soba noodles. I decided to use tofu so that this recipe would be 100% vegan. Tofu is also super absorbable and soaks up anything you put on it, like a sponge. I like to use “extra firm” tofu so I can make nice tofu steaks that hold together without crumbling. If you use a softer tofu or even just “firm” tofu it can tend to fall apart with all the added liquid.
This recipe is quick and super customizable with the toppings. This is a great recipe to get rid of any veggies that need to be used up in the fridge. Just like a big nourish bowl, you can various veggies, sprouts, nuts and seeds for maximum vitamins and nutrients.
Sesame Ginger Tofu
Ingredients
- 1 package of extra firm tofu
- 1 teaspoon fresh ginger, finely chopped
- 1/2 tablespoon garlic, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon pure maple syrup
- 1 teaspoon sesame oil
- white sesame seeds for garnish
Directions
- Preheat oven to 400°F
- Remove tofu from packaging and press with paper towels to remove excess water and moisture from the tofu. Removing the moisture will help the tofu keep it’s shape.
- Cut the tofu into cubes or rectangle slabs, place in a plastic zip lock bag
- Add all the ingredients, except the sesame seeds, into the zip lock bag with the tofu slabs
- Let tofu marinate for at least 30 minutes. The longer you marinate the more flavour the tofu will absorb.
- Place the tofu slabs evenly across a baking sheet lined with parchment paper. Top with sesame seeds. Bake for 35-40 minutes, flipping the tofu half way through
- Garnish with white sesame seeds
- Make Peanut Soba Noodles, top with the Sesame Ginger Tofu, and your favourite chopped veggies!