Almond Butter Ginger Tofu (Gluten-Free)

Crispy baked tofu with broccoli and rice

Almond Butter Ginger Tofu (Gluten-Free)

This gluten-free tofu is baked until crispy 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 servings

Calories 149kcal

Author Stacey Eckert

Equipment

Tofu Press
Large Baking Tray
Medium Sauce Pan
Small Bowl

Ingredients

18 oz block firm tofu
2 tbsp arrowroot powder
¼ cup low-sodium tamari
2 tbsp maple syrup
1 tbsp rice vinegar
2 tbsp almond butter (or peanut butter)
1 ½ inch piece of ginger grated
1 tsp garlic powder
3 tbsp water
2 tsp arrowroot powder
1 tbsp lime juice (½ a small lime)
¼ cup green onions sliced
1 tsp sesame seeds

Instructions

Preheat the oven to 400 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 into the sauce. Reduce the heat to 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

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 leftovers in an airtight container in the fridge for 3-4 days.

Nutrition