Pass the toothpicks and serve these as you would cubes of cheese. The citrusy soy marinade gets absorbed halfway up the tofu for an interesting contrast in flavors.

Tofu Image - Masterfile


15 ounces extra-firm tofu

1/3 cup water

2 tablespoons minced fresh ginger

3 cloves garlic, minced

3 tablespoons reduced-sodium soy sauce

3 tablespoons fresh lime juice

2 teaspoons dark brown sugar

1 teaspoon dark sesame oil

2 scallions, thinly sliced


1. Slice the block of tofu horizontally. Place the two slabs of tofu on a paper towel-lined cutting board. Cover the tofu with more paper towels and place a heavy skillet on top of the paper towels. Put something under one end of the cutting board to tilt it at a slight angle and place the opposite end of the cutting board at the edge of the sink so the tofu can drain. Let stand 3 hours at room temperature.

2. Meanwhile, in a small saucepan, bring the water to a boil over medium heat. Add the ginger and garlic and cook until the garlic is tender, about 2 minutes. Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow nonreactive pan and stir in the soy sauce, lime juice, sugar, and sesame oil.

3. Cut each slab of drained tofu into 15 cubes and place in the pan with the soy mixture. Let stand for 2 hours or until the soy mixture has been absorbed halfway up the cubes of tofu (the top half of the tofu will remain white, while the bottom will be dark). Refrigerate and serve chilled.

4. At serving time, scatter the scallions over the tofu cubes. Makes 30 cubes

Nutrition Facts

per cube
calories 18
total fat 1g
saturated fat 0.2g
cholesterol 0mg
dietary fiber 0g
carbohydrate 1g
protein 2g
sodium 55mg

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 08 Sep 2011

Last Modified: 23 Mar 2015