Cilantro Ginger Tofu


Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


A well-loved item from our cafe, these tasty nuggets of tofu go well as a side or atop a salad.


2 pounds
4 tablespoons
1 bunch
2 tablespoons
ginger, fresh
2 tablespoons
vegetable oil
1 1/2 teaspoon
sesame oil, toasted
1 1/2 teaspoon
1 1/2 tablespoon
lime juice
2 tablespoons
sesame seeds


Roast the tofu by placing the cubes in a large mixing bowl with tamari, and gently mix well. Spread out on a well sprayed sheet pan and roast at 425 degrees for 25-30 minutes.

Prepare the sauce while tofu is cooking. For the cilantro, wash and dry the bunch of cilantro. Remove stems from lower half of bunch and compost. Rough chop leafy half. Peel the ginger and mince finely. In a blender, place cilantro, ginger, vegetable oil, toasted sesame oil, sugar, salt, and lime juice. Blend until completely smooth. This may take a few minutes.

Compose the Salad. Remove tofu from the oven and let stand 5-10 minutes. Transfer tofu to a mixing bowl and add the the sauce to the tofu. Mix gently so as not to break apart the tofu. Taste and add salt, if necessary and sprinkle sesame seeds on top.