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Crispy baked tofu with broccoli and rice
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Almond Butter Ginger Tofu (Gluten-Free)

This gluten-free tofu is baked until crispy without using any oil and then it's coated in a sticky and savory almond butter ginger sauce! Serve with roasted broccoli and fluffy brown rice for a delicious and easy dinner!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 149kcal

Equipment

  • Tofu Press
  • Large Baking Tray
  • Medium Sauce Pan
  • Small Bowl

Ingredients

Instructions

  • Preheat the oven to 375 degrees. 
  • Press the tofu for 30 minutes and then drain the excess water. Cut the block of tofu into 1-inch slices and then cut each slice into small cubes.
  • Place the cubes on a parchment-lined tray. Sprinkle 2 tbsp of arrowroot over the tofu and use your hands to gently toss and coat each side. Arrange the tofu on the tray so there is space between each piece and bake it for 30 minutes, flipping halfway through.
  • Combine ¼ cup tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, 2 tbsp almond butter, grated ginger, and 1 tsp garlic powder into a medium sauce pan over medium heat and stir it together.
  • In a separate small bowl, whisk together 3 tbsp of water and 2 tsp of arrowroot powder into a slurry and then stir it to the sauce. Reduce the heat to medium-low and let the sauce thicken for a few minutes, stirring occasionally. If the sauce gets too thick, take the pan off the stove and add 1 additional tbsp of water to loosen it up.  
  • Take the tofu out of the oven and carefully transfer it to the pan with the sauce. Add 1 tbsp fresh lime juice and gently toss the tofu with the sauce until it's evenly coated. Garnish with sliced green onions and sesame seeds. 

Notes

  • Use firm or extra firm tofu, it has the best texture for baked tofu. 
  • Make sure you press the tofu for at least 30 minutes to get rid of as much liquid as possible. 
  • It's important to make the arrowroot slurry in a separate small bowl and then incorporate it into the sauce. Don't just add the arrowroot directly to the pan because you'll get small clumps of white powder in the sauce. 
  • While the tofu is cooking, have the brown rice cooking (35-40 minutes), and a separate tray of broccoli roasting (20-25 minutes). This way, everything should be ready for dinner around the same time!
  • Store the leftover almond butter ginger tofu in an airtight container in the fridge for 4-5 days.

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 342mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Calcium: 132mg | Iron: 1mg