One of my favorite ways to prepare tofu is this Ginger Cashew Tofu.
This tofu recipe goes way back. I first designed a version for my eat, drink & be vegan cookbook (2007)! Then I freshened up the recipe and included it in Plant-Powered Families.
So this is a time-tested, reader-tested, tried ‘n true tofu recipe.
It’s also a very easy tofu recipe. The sauce ingredients are prepared in a blender. (I use my Blendtec, use Blendtec promo code YAY-BLENDTEC for 20% off!)
One of the reasons I refreshed this Cashew Ginger Tofu recipe for PPF is because readers really loved it. I wanted to offer it in that book to be a staple tofu recipe for families.
Ginger Cashew Tofu Prep
Once the sauce is prepared, you add it to a baking dish along with the cubed tofu, and the oven does the rest of the work.
I typically double the batch, and we then have some tofu leftovers. I can then use those in lunch wraps or reheat for buddha bowls. Sometimes I “pulse” the tofu in a small processor to use in sandwiches and wraps as well.
I think the Cashew Ginger Tofu will become a go-to for you as well. If you are new to tofu, have faith in the recipe! Serve it with basmati rice, quinoa, or another grain, perhaps with some lightly sauteed greens you love and you’ll have a flavorful, satisfying, healthy meal.
Now, since there are often a lot of questions about tofu (especially if you are new to preparing tofu or even eating tofu), I answer some frequently asked tofu questions below:
TOFU FAQ
You need a firm or extra-firm tofu in this recipe. I prefer extra-firm, but firm will also work. Do not use silken firm, silken tofu is different (see questions below)
Regular (non-silken, see Q below) tofu comes in soft, medium, firm, and extra-firm textures. Firm and extra-firm tofu are best for stir-fries, and slicing, cubing, or crumbling for those “meaty” textures. The soft tofu varieties work well for scrambles and to use as dairy replacements in certain dishes.
Silken tofu is prepared differently, and packaged in aseptic containers (that don’t have to be refrigerated). It’s almost always used in a puree of some sort, such as puddings, creams, sauces, and pies. I recommend only using silken tofu in those types of recipes where you create a silky, pureed consistency. Don’t use it for stir-fries or marinating (even if the package says you can), it’s just not the best tofu for those applications.
The short answer is: YES. The longer answer is: I only freeze extra-firm tofu. And, only to use in certain recipes. Because when you freeze tofu, when it thaws all the moisture comes out of the tofu. The result is a very porous texture that is dry without any natural creaminess (even extra-firm tofu has some creamy texture). When tofu is very porous like this, it will absorb marinades brilliantly. So it can be crumbled, marinated, and used as a ground replacement or other marinating recipes. But know that the texture will be very different when thawed.
Once you have opened a package of tofu, store it in an airtight container in the fridge
for up to 5-6 days. If you open the container during these days, it will spoil quicker.
You can, but the tofu texture will change. I don’t freeze this recipe, rather I use leftovers within the week.
I love using leftovers in burrito-style wraps (either cold or heated), or mash the filling and use as a sandwich filling. I also like to warm the mixture through in my toaster oven and use in a buddha bowl with greens, veg, and sweet potatoes. Delicious!
Absolutely! Try almond butter or peanut butter, they both substitute beautifully.
Yes! I love to use tahini. Use a good brand like this one and you’ll have a delicious sauce.
Ginger Cashew Tofu
Ingredients
- 1/3 cup unsalted cashew almond, or peanut butter
- 1/2 – 1 tablespoon peeled and roughly chopped fresh ginger
- 1 medium clove garlic (use more if you love garlic) chopped or sliced
- 3 tablespoons tamari
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 3/4 cup water
- 1 12 oz. package firm or extra-firm tofu
Instructions
- Preheat oven to 375ÅãF. Using a immersion blender or standard blender, combine the nut butter, ginger, garlic, tamari, vinegar, and maple syrup and puree. Add the water and puree again until smooth.
- Pour a little of the mixture into an 8” x 12” baking dish to cover the bottom. Slice the tofu into 1/4”–1/2” thick squares. Lay on the bottom of the baking dish and pour in the remaining sauce to cover evenly.
- Cover with aluminum foil and bake for 15–17 minutes. Remove the foil, stir well, and bake again, uncovered, for 4–7 minutes, until the sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick. If it does thicken too much, simply add a touch of boiled water and gently stir through.
Hilary says
Used this as part of a lunch wrap. Such a delicious sauce! I accidentally used too much water but baked uncovered at a higher temperature for a while and it worked out great.
Olwyn says
Hi Dreena – the link to the tahini you are recommending is not working. I am wondering what brand of tahini to use. I am allergic to cashews. Some think brands have a bitter taste which I would like to avoid.
Peggy says
Do I need to press the tofu for this recipe?
Dreena Burton says
Hi Peggy, great Q, I will add that to my FAQ section. Nope, you don’t need to press it, unless you want to do so (I never do).
Courtney Osenbach says
My love and I have been using this recipe since Plant Powered Families came out. We absolutely love, and it’s easy to prepare, too.
Dreena Burton says
Oh so happy to hear that, thank you Courtney! I appreciate you taking the time to leave a review and glowing rating.