One of our all-time favorite recipes to cook with ginger is baked tofu. We cook a big batch at the start of the week and throw these delicious little cubes over veggies and rice for a quick lunch or on salads for dinner. It’s the best tofu recipe we’ve ever encountered (Jenney has been using this recipe since college!) and we can’t wait to hear what you think.

Moosewood’s Easy Baked Sweet and Sour Tofu
1 pack of extra firm tofu (about 16 oz)
1 tablespoon vegetable oil
1 tablespoon dark sesame oil
3 tablespoons soy sauce
3 teaspoons grated ginger
2 tablespoons rice vinegar
2 tsp chili paste
1 garlic clove, pressed
1 tablespoon honey or maple syrup (we like syrup best) 

1. Preheat the oven to 400 degrees. Cut the tofu into slices, cubes, triangles or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer (we prefer a 9×13 glass baking dish).

2. Whisk together the remaining ingredients and drizzle over the tofu. Gentle turn or toss to coat thoroughly.

3, Bake uncovered, stirring once or twice until the oil is sizzling and the tofu is firm and chewy, about 40 minutes. Serve hot, at room temp, or chilled. 

4. ENJOY!