Garlic & Ginger Tofu

For those who don’t like tofu, I respectfully suggest that you haven’t tried THIS tofu.  Tofu is the kind of thing that you need to know how to cook in order to enjoy it.  If you are really trying to like it, there are lots of recipes out there that will make you a quick convert.  Always choose organic when buying tofu.  I think that most of us would agree that including more meatless meals to our lives is a good thing.

Tofu is one of those nutritional question marks. Is is a superfood, or is it a hormone disrupting demon??  Soy was a nutritional darling for years and this fame has contributed to its downfall.  You can find soy in practically all processed foods, and it is a heavily genetically modified crop.  Over 90% of the soy grown in the US is GMO and the crops are sprayed by Monsanto’s Roundup herbicide.  This is why I only buy organic tofu.

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If you decide to include tofu in your diet, I would suggest limiting consumption to three or four times a month.  Soy can interfere with your hormone production if you eat it in large quantities.  It has estrogenic properties that can be problematic for some.  Including quality tofu in your diet once in a while is a great meatless option.  There are a lot of convenience foods on the market targeted to vegetarians specifically that I would consider good sometimes foods, but most of these are heavily processed foods.  Eat only organic tofu, and even better: organic sprouted tofu.  It is a great ingredient to have in your stocked fridge,  a satisfying meat alternative and a good source of protein.

We really like this tofu.  My kids are happy to see it make an appearance in their lunches from time to time, and never complain when it is included in a stir fry, quinoa or brown rice bowl or an Asian inspired salad.  It is easy and quick, nutritious and delicious. It can be baked in the oven, or done on the stovetop.  I like both.  The stovetop version is quicker, so that is the one we will go with.


  • one block of organic (sprouted optional) tofu – firm or extra firm
  • 2 tbsp tamari or soy sauce
  • 1″ grated peeled ginger
  • 1 garlic clove, minced
  • 1 tbsp sesame seeds
  • 1 tbsp dark sesame oil
  • 2 tsp maple syrup

Do ahead: Remove the tofu from the package and drain.  Wrap it in a clean tea towel  and place it between two plates.  Add a weight (a can of tomatoes will do the trick) to the top plate and leave it for 30 min to an hour.  Can be done in the morning so it is ready for dinner time.


Cut the tofu once length wise, and 10-12 times across.  Heat a large skillet.  Add the tofu and let it brown on one side before flipping the pieces over.  Press down on the pieces with a fork or spatula, and you will hear the steam escaping, and create a nice golden brown.  Add the soy and all other ingredients except the sesame oil.  Lower the heat and simmer for about 3 minutes.  Add the sesame oil, combine and remove from the heat.


Try hard not to just eat it right then and there.  It is so good fresh out of the pan.  This tofu can be eaten warm or cold.  Adding fresh chopped green onion while it is cooking is also delicious.  This is a versatile and easy recipe, pretty open to interpretation.  For those times that tofu is on the menu, this is just about the yummiest way that I have found to enjoy it!  Hope you agree!