Ginger Baked Tofu with Vegetable Fried Rice - the Kind Diet

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 559.9
  • Total Fat: 34.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,370.8 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 21.1 g

View full nutritional breakdown of Ginger Baked Tofu with Vegetable Fried Rice - the Kind Diet calories by ingredient
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Number of Servings: 3


    Tofu, extra firm, 1 block (remove)
    San J Organic Shoyu, 5 tbsp (remove)
    Sesame Oil, 1 tbsp (remove)
    Ginger Root, 6 tsp (remove)
    Garlic, 1 tsp (remove)
    *Brown Rice Vinegar, 4 tbsp (remove)
    *Eden Selected Ume Plum Vinegar, 2 tsp (remove)
    Scallions, raw, .5 cup, chopped (remove)
    Sesame Oil, 4 tbsp (remove)
    Garlic, 1 tsp (remove)
    Carrots, raw, 1 cup, chopped (remove)
    *Daikon Radish, 1 cup (remove)
    Jalapeno Peppers, 1 pepper (remove)
    Broccoli, fresh, 1.5 cup, chopped (remove)
    brown rice (1 cup cooked), 2 serving (remove)


Ginger Baked Tofu
About 2-4 servings

1 lb firm tofu
1/3 cup shoyu (soy sauce)
1 Tbsp toasted or untoasted sesame oil
2 Tbsps minced fresh ginger
1 Tbsp finely chopped garlic
1/4 cup brown rice vinegar
2 Tbsps umeboshi vinegar
1/2 tsp crushed red-pepper flakes (optional)
1 tspn brown rice syrup (optional)
Finely chopped scallions for garnish (optional)

Cut tofu in half width-wise, then slice in half again. You will be left with 4 tofu "steaks".Pour 3/4 cup of water into a bowl. Whisk in the shoyu, oil, ginger, garlic, vinegars, red-pepper flakes (if desired), and rice syrup and pour over the tofu, covering it. An 8"x6" dish works perfectly. Marinate for at least 1 hour.

Preheat oven to 375 degrees. Either drain the baking dish of the majority of marinade, or place tofu on a baking sheet & baste with the marinade. Reserve the remaining marinade.Bake tofu for 15-20 mins. Turn the tofu pieces with a spatula, baste again with the marinade, bake for 10-15 mins longer. Garnish with scallions & serve warm.

Fried Rice
Serves 1-2

*** Cook rice ahead of time to add into wok

1-2 tbsp. sesame oil
1 tsp. finely chopped garlic
2 pinches sea salt
1/4 cup carrot, diced
1/2 cup mix of any other diced veggies you may have (examples: peas, corn, onion, broccoli, sweet potato)
1 cup cooked brown rice
soy sauce
rice vinegar
1/4 cup diced green onions


1) Heat the oil in a pan or wok over medium-high heat.
2) Add garlic and salt, stir together.
3) Add carrots.
4) Add other vegetables variety at a time, frying each (you can add water by the tablespoon if the pan is dry)
5) Add the rice to the pan and add vinegar and soy sauce to taste.
6) Stir fry for 2-4 minutes, until all liquid is absorbed.
Add green onions right before serving.

Serving Size: Makes 3 Generous Servings

Number of Servings: 3

Recipe submitted by SparkPeople user CABETT3257.

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