This ginger tofu is easy to make and packs a serious flavor punch! Made with pan-fried tofu and bell peppers in a sweet and kicky brown sugar ginger sauce, it’s absolutely delicious on its own or paired up with rice.
This tofu recipe is for people who really, really LOVE their ginger. Ginger makes a frequent appearance in my tofu recipes. It’s a great addition to marinades in dishes like my Kung Pao tofu or my sesame ginger marinated tofu, or stir-fry sauces in dishes like my tofu stir-fry with garlic sauce, but unlike all of those recipes, in this one ginger is the star. The sauce has enough ginger to give it a bit of a kick!
Aside from fresh ginger, you’ll only need a few ingredients to make this dish, and it’s really easy, and so good. This one isn’t really a stir-fry, as most of the sauce gets sucked up into the tofu. It’s drier than most stir-fries, and as a result more versatile. You could enjoy this tofu with rice like I did, or use it as a salad topper, stuff it in a sandwich, stick it in a wrap … the sky is the limit!
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Ingredients You’ll Need
- Soy sauce. You can use gluten-free tamari or liquid aminos if you need the recipe to be gluten-free.
- Brown sugar. You can use light or dark brown sugar for this recipe. Whichever you choose, make sure it’s organic. Non-organic brown sugar is often processed using animal bone char, so steer clear of it to keep your cooking vegan!
- Rice vinegar. Most stores carry this in the international aisle.
- Ginger. We’re using fresh ginger for this recipe — not powdered (dried) ginger.
- Garlic.
- Toasted sesame oil. You can get this in the international aisle, probably not far from the rice vinegar.
- Vegetable oil. You’re welcome to use your favorite high-heat neutral cooking oil for this dish. Peanut oil, canola oil, and coconut oil are all options!
- Tofu. We’re using super-firm tofu, because it’s so easy to cook with. If you can’t get super-firm, use extra-firm or firm tofu instead, but make sure to press it before using.
- Bell pepper. I’m using a red, but an orange or yellow pepper would also work.
- Scallions. Also known as green onions.
- Toasted sesame seeds.
- Rice. You can skip this if you’d like. It’s a nice accompaniment if you’re using the tofu as a main dish, but it’s not strictly necessary.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by mixing your sauce ingredients: soy sauce, brown sugar, rice vinegar, ginger, garlic, and toasted sesame oil.
Pan-fry the tofu cubes. Add a bit of oil to a skillet, and cook the tofu pieces for a few minutes on each side, until browned. Move them to a plate when they’re done.
Add a bit more oil to the skillet, raise the heat, and add diced red bell pepper. Cook the pepper for a few minutes, stirring often, until the pieces just start to soften.
Add the tofu back to the skillet, then add the sauce. Cook the mixture for a few minutes, until the sauce reduces a bit, then take the skillet off of heat.
Top your ginger tofu with some chopped scallions and sesame seeds. It’s all ready to enjoy!
Serve it over rice … or not. However you decide to enjoy it, this will be a delicious meal!
Leftovers & Storage
Leftover ginger tofu will keep in an airtight container in the fridge for about three days. The best way to heat it up is by placing it in a microwave-safe container, covering it with a damp paper towel, and zapping it in the microwave for one to two minutes at a time.
More Easy Tofu Recipes
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Sweet Ginger Tofu
This ginger tofu is easy to make and packs a serious flavor punch! Made with pan-fried tofu and bell peppers in a sweet and kicky brown sugar ginger sauce, it’s absolutely delicious on its own or paired up with rice.
Ingredients
- ¼ cup soy sauce
- ¼ cup organic brown sugar
- 1 tablespoon rice vinegar
- 1 ½ tablespoons freshly grated ginger (Note 1)
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil, divided
- 1 (16 ounce/454 gram) package super-firm tofu, diced (about ½ to 1 inch)
- 1 medium red bell pepper, roughly chopped
- 2 scallions chopped
- 2 teaspoons toasted sesame seeds
- Cooked rice, for serving (optional)
Instructions
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Stir the soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil together in a small bowl. Set this aside.
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Coat the bottom of a large nonstick skillet with half of the oil and place it over medium heat. Add the tofu cubes in an even layer (Note 2). Cook the tofu for about ten minutes, flipping the pieces about halfway through, until they are golden brown and crispy. Remove the tofu from the skillet and transfer it to a plate.
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Add the remaining oil to the skillet and raise the heat to medium-high. Give the oil a minute to heat up, then add the bell pepper. Cook the pepper for about four minutes, stirring constantly, until it brightens in color and become tender-crisp.
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Return the tofu to the skillet, then pour the sauce over the tofu. Stir everything up, bring the sauce to a simmer, and lower the heat slightly. Allow the sauce to simmer until most of it has dried up or been absorbed into the tofu, about three to four minutes.
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Remove the skillet from heat and top the tofu with chopped scallions and sesame seeds.
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Serve alone or with rice.
Notes
- This is enough ginger to give the dish a little bit of heat. If that scares you, feel free to reduce the amount. Half is a good place to start.
- You can cook the tofu cubes in batches if they won’t all fit in one layer.
Nutrition
Calories: 183kcal | Carbohydrates: 20g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 888mg | Potassium: 325mg | Fiber: 1g | Sugar: 16g | Vitamin A: 992IU | Vitamin C: 40mg | Calcium: 69mg | Iron: 2mg
