Crispy Baked Tofu with Cashew-Ginger Sauce

If you’re searching for a plant-based dish that’s bursting with flavor, packed with protein, and satisfies both your health goals and taste buds, look no further than Crispy Baked Tofu with Cashew-Ginger Sauce. This recipe is a harmonious blend of textures and tastes—crispy on the outside, tender within, and drenched in a luxuriously creamy, tangy, and slightly spicy cashew-ginger sauce. Whether you’re vegan, vegetarian, or just exploring meatless meals, this dish promises to become a regular on your dinner rotation.

The History

Tofu has been a dietary staple in East Asian cuisines for over 2,000 years, originating in China during the Han Dynasty. Made from coagulated soy milk, it was prized not only for its nutritional value but also its versatility. Over centuries, tofu spread across Asia—from Japan and Korea to Vietnam and Thailand—each region adapting it into their culinary traditions. In Buddhist monasteries, tofu became central to vegetarian diets due to its high protein content and neutral flavor that absorbs sauces and seasonings beautifully.

The concept of baking tofu to achieve crispiness is more modern, born from Western cooking techniques applied to traditional ingredients. Meanwhile, cashew-based sauces have roots in Southeast Asian and African cuisines, where nuts were traditionally ground into creamy gravies and curries. The fusion of baked tofu with a cashew-ginger sauce reflects a contemporary global palate—one that honors ancient traditions while embracing innovative, health-conscious methods. Today, this dish stands as a testament to culinary evolution, combining Eastern flavors with Western texture preferences in a way that’s both satisfying and sustainable.

Ingredients Breakdown

To create the perfect balance of crunch, creaminess, and umami depth, each ingredient in this recipe plays a crucial role:

Firm or extra-firm tofu: The star of the dish. Choosing firm or extra-firm ensures the tofu holds its shape during pressing and baking, achieving maximum crispiness without crumbling.
Cornstarch (or arrowroot powder): A secret weapon for crispiness. Coating the tofu in cornstarch creates a light, crunchy crust when baked.
Soy sauce or tamari: Adds savory umami and helps season the tofu deeply. Tamari is a gluten-free alternative with a richer flavor.
Maple syrup or agave nectar: A touch of sweetness balances the saltiness and enhances browning during baking.
Sesame oil: Imparts a nutty aroma and boosts flavor complexity in both the tofu marinade and sauce.
Raw cashews: The base of the creamy sauce. When soaked and blended, they transform into a velvety, dairy-free cream.
Fresh ginger: Provides a bright, zesty kick that cuts through the richness of the sauce.
Garlic: Enhances depth and warmth, forming the aromatic foundation of the sauce.
Rice vinegar or apple cider vinegar: Adds tanginess and brightness, balancing the richness of the cashews.
Vegetable broth: Thins the sauce to the ideal consistency while adding savory depth.
Red pepper flakes or sriracha (optional): For those who enjoy heat, these add a subtle or bold spiciness depending on preference.
Green onions and sesame seeds (for garnish): Fresh herbs and toppings add color, crunch, and visual appeal.

Step-by-Step Recipe

Part 1: Preparing the Crispy Baked Tofu

Press the tofu: Remove the tofu from its packaging and drain the liquid. Wrap the block in a clean kitchen towel or paper towels. Place a heavy object (like a cast-iron skillet or books) on top and press for at least 20–30 minutes. This removes excess moisture, allowing the tofu to crisp up better when baked.
Cut into cubes: Once pressed, slice the tofu into ¾-inch cubes. Uniform size ensures even cooking.
Marinate: In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon sesame oil, and 1 teaspoon rice vinegar. Add the tofu cubes and gently toss to coat. Let marinate for 15–20 minutes (or up to 1 hour for deeper flavor).
Coat with cornstarch: Drain excess marinade (reserve it for later if desired), then transfer tofu to a large bowl. Sprinkle 3–4 tablespoons cornstarch over the tofu and gently toss until evenly coated.
Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Arrange tofu in a single layer. Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on all sides.

Part 2: Making the Cashew-Ginger Sauce

Soak the cashews: If not using a high-speed blender, soak 1 cup raw cashews in hot water for at least 30 minutes (or overnight in cold water). Drain before use.
Blend the sauce: In a high-speed blender, combine soaked and drained cashews, ½ cup warm water, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1–2 tablespoons fresh grated ginger, 2 cloves garlic, and a pinch of red pepper flakes (optional). Blend until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. Add more water (1 tablespoon at a time) if a thinner consistency is desired.
Adjust seasoning: Taste and adjust—add more ginger for zing, more maple syrup for sweetness, or more soy sauce for saltiness.

Part 3: Assembling the Dish

In a large pan or wok over medium heat, warm 1 tablespoon of sesame oil. Pour in the cashew-ginger sauce and stir gently for 2–3 minutes until warmed through (do not boil).
Add the baked tofu cubes and gently toss to coat in the sauce. Heat for another 2–3 minutes until everything is well combined and heated through.
Alternatively, serve the sauce on the side for dipping or drizzling.
Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds.
Serve immediately over steamed jasmine rice, brown rice, quinoa, or noodles.

Tips

Freeze for extra chewiness: For an even meatier texture, freeze the tofu (in its package) overnight, then thaw and press. This changes the structure, making it more porous and chewy—ideal for absorbing marinades and crisping up beautifully.
Use parchment paper: Prevent sticking and make cleanup easy by lining your baking sheet. Avoid aluminum foil, which can cause uneven browning.
Don’t overcrowd the pan: Space tofu cubes apart on the baking sheet. Crowding causes steaming instead of crisping.
High-speed blender is key: For ultra-smooth sauce, use a Vitamix or similar. Regular blenders may leave grittiness unless you blend longer or strain the sauce.
Double the sauce: It’s so delicious, you might want extra for leftovers or drizzling over other dishes.
Prep ahead: Marinate tofu the night before, or bake tofu in advance and re-crisp in the oven before serving.

Variations and Customizations

This recipe is highly adaptable to suit different dietary needs and flavor preferences:

Gluten-free: Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.
Nut-free version: Replace cashews with sunflower seeds or silken tofu for a creamy base. Sunflower seed butter also works well.
Oil-free: Skip sesame oil and sauté the sauce in vegetable broth. Use water or aquafaba to replace oil in the marinade.
Spicy twist: Add 1 tablespoon sriracha or sambal oelek to the sauce, or garnish with sliced fresh red chilies.
Thai-inspired: Stir in 1 tablespoon peanut butter and 1 teaspoon lime juice to the sauce. Garnish with cilantro and crushed peanuts.
Stir-fry style: Instead of baking, pan-fry the cornstarch-coated tofu in a non-stick skillet until golden and crispy.
Add vegetables: Toss in steamed broccoli, bell peppers, snap peas, or mushrooms when combining tofu and sauce for a complete one-pan meal.
Meal prep friendly: Store components separately—baked tofu, sauce, and grains—for quick assembly during the week.

Health Considerations and Nutritional Value

Crispy Baked Tofu with Cashew-Ginger Sauce isn’t just delicious—it’s a nutritionally balanced meal rich in plant-based protein, healthy fats, and essential micronutrients.

Protein powerhouse: Tofu provides around 10g of complete protein per ½-cup serving, containing all nine essential amino acids.
Heart-healthy fats: Cashews offer monounsaturated and polyunsaturated fats, which support cardiovascular health and help absorb fat-soluble vitamins.
Low in cholesterol and saturated fat: Naturally free from cholesterol and low in saturated fat (especially when baked, not fried), this dish supports heart health.
Rich in minerals: Tofu is high in calcium, iron, and magnesium, while cashews contribute copper, zinc, and phosphorus.
Antioxidant boost: Fresh ginger contains gingerol, a compound with anti-inflammatory and antioxidant properties.
Digestive benefits: Fermented soy products like tofu may support gut health, and fiber from whole grain sides aids digestion.
Watch sodium: Soy sauce can be high in sodium. Use low-sodium versions or coconut aminos for a milder, lower-salt option.
Balanced macros: A typical serving (with rice) offers a good balance of protein (~18g), healthy fats (~15g), and complex carbs (~35g), making it suitable for active individuals and those managing blood sugar.

Ingredients

For the Crispy Baked Tofu:

1 block (14–16 oz) extra-firm tofu, pressed
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp pure maple syrup
1 tbsp sesame oil
1 tsp rice vinegar
3–4 tbsp cornstarch

For the Cashew-Ginger Sauce:

1 cup raw cashews, soaked in hot water for 30+ minutes
½ cup warm water (plus more as needed)
2 tbsp soy sauce (or tamari)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp pure maple syrup
1–2 tbsp freshly grated ginger (to taste)
2 cloves garlic
Pinch of red pepper flakes (optional)

For Serving:

Cooked jasmine rice, brown rice, or noodles
Sliced green onions
Toasted sesame seeds
Optional: steamed vegetables or stir-fried greens

Directions

Press the tofu: Drain and wrap tofu in a clean towel. Place a heavy weight on top and press for 20–30 minutes.
Marinate: Cut tofu into cubes. In a bowl, mix soy sauce, maple syrup, sesame oil, and rice vinegar. Add tofu and gently toss. Marinate 15–30 minutes.
Cornstarch coating: Remove tofu from marinade (reserve liquid if desired). Toss cubes with cornstarch until fully coated.
Bake: Preheat oven to 400°F (200°C). Arrange tofu on a parchment-lined baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crispy.
Prepare sauce: Drain soaked cashews. In a blender, combine cashews, warm water, soy sauce, vinegar, maple syrup, ginger, garlic, and red pepper flakes. Blend until silky smooth.
Warm sauce and combine: In a pan over medium heat, warm 1 tbsp sesame oil. Add sauce and heat 2–3 minutes. Gently fold in baked tofu. Simmer 2–3 minutes to coat and warm through.
Serve: Spoon over rice or noodles. Garnish with green onions and sesame seeds. Enjoy hot!

FAQ

Can I use soft tofu?
No—soft or silken tofu contains too much water and won’t hold up to baking or achieve crispiness. Stick with firm or extra-firm.

How do I store leftovers?
Store tofu and sauce separately in airtight containers in the fridge for up to 4 days. Reheat in a skillet or oven to restore crispiness.

Can I freeze this dish?
Baked tofu freezes well for up to 3 months. The sauce can also be frozen but may separate slightly—blend again after thawing. Best to freeze components separately.

Is this recipe nut-free?
Not by default due to cashews. For a nut-free version, substitute with sunflower seeds, pumpkin seeds, or cooked white beans blended with tahini.

Why is my sauce gritty?
You likely need a higher-powered blender or longer blending time. Soaking cashews thoroughly helps. Straining through a fine mesh sieve can also smooth it out.

Can I air-fry the tofu?
Absolutely! Air-fry at 375°F (190°C) for 12–15 minutes, shaking halfway, for faster, crispier results.

What can I pair this with?
Serve over rice, quinoa, or soba noodles. Pair with steamed bok choy, broccoli, or a fresh cucumber salad for a complete meal.

Summary

Crispy Baked Tofu with Cashew-Ginger Sauce is a vibrant, nutrient-dense plant-based meal that delivers bold flavors and satisfying textures. Easy to customize and perfect for meal prep, it’s a must-try for anyone seeking a wholesome, restaurant-quality dish at home.

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