Nga Nguyen

Spicy garlic ginger tofu

13-year-old: What has a bank without money?

10-year-old: A river!

13-year-old: Nope! A failed Asian!!

(Me: 😱😤)

Spicy garlic ginger tofu

(Loosely adapted from Herbifoods)

Ingredients

For the Baked Tofu

  • 1 block firm tofu, cubed and patted dry
  • 3 tablespoons cornstarch
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

For the Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 small piece fresh ginger, minced
  • 3 spring onions (white parts), thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang or Sriracha
  • 3 spring onions (green parts), thinly sliced (for garnish)

🔥 Instructions

  1. Preheat & Prep
    Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. Coat the Tofu
    In a large bowl, gently toss the tofu cubes with cornstarch, salt, pepper, and olive oil until evenly coated.
  3. Bake to Perfection
    Arrange the tofu in a single layer on the prepared baking sheet.
    Bake for 25 minutes until golden and crispy.
  4. Make the Sauce
    In a medium saucepan, heat olive oil over medium heat.
    Add the garlic, ginger, and white parts of the spring onions. Sauté until fragrant, about 1–2 minutes.
    Stir in soy sauce, mirin, rice vinegar, and gochujang (or Sriracha). Simmer for another minute.
  5. Combine & Finish
    Add the baked tofu to the saucepan and toss gently to coat with the sauce.
    Sprinkle the green parts of the spring onions on top.
  6. Serve & Enjoy
    Serve immediately over rice, noodles, or a bed of greens.