Spicy Baked Tofu
You can make extra marinade if you want some extra sauce on the side to add to a pile of steamed white rice or lo mein noodles. This can easily be made ahead of time and thrown into a stir fry.
(note: Sriracha is a very spicy asian hot sauce. You can find it in most asian markets or ethnic sections of your grocery store. It's easy to spot: look for the bottle with the green cap and rooster on the front)
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- 7 oz
- firm tofu
- 1 Tbsp
- soy sauce
- 1 1/2 tsp
- brown sugar
- squirt sriracha hot sauce (to taste)
- 2 clove
- garlic (minced)
- 1/2 inch piece of ginger (finely grated)
1Preheat oven to 400 F.
2Wrap the block to tofu in paper towels, set on a deep plate, and place a grill press on top of the block. This is to press the liquid out of the tofu. If you don’t have a grill press, place another plate on top of the tofu block, along with 2-3 cans of soda. Press the tofu for 15 minutes, then remove the paper towels and discard the liquid. Slice the tofu into cubes.
3Make the marinade by combining the soy sauce, brown sugar, Sriracha, garlic, and ginger in a bowl, and stir until the sugar is dissolved. (I always recommend doubling the marinade, however, because it’s nice to have extra to pour on top of your rice for dinner!)
4Toss the tofu in this marinade and let it absorb for 15-20 minutes. Toss a few times in between.
5Carefully remove the tofu and spread it out on a baking sheet. Make sure there isn’t a lot of liquid on the pan, or it will burn. Bake for about 20 minutes, or until the outside starts to brown and crisp. If you’re worried about sticking, spray the pan with canola spray.